I no longer buy granulated dried garlic in the store, but make it myself. I will tell you how to cook it, there is nothing difficult here. The seasoning turns out to be very aromatic and tasty, better than the store!
So, peel the garlic cloves and cut them into thin slices. Place the chopped garlic on a plate or tray covered with paper or cling film. Cover with a paper towel and leave to dry at room temperature.
The garlic dries completely in about a week. Once a day, you need to stir it or shake a plate so that the garlic turns over and dries evenly. You should get the following plates:
Once the garlic is completely dry, it needs to be ground in a coffee grinder.
And here at once important nuance: no need to grind it too finely to flour. In this form, it is not stored for a long time. More precisely, it is stored, but for some reason gets lost in a lump regardless of storage conditions. Even if there is no high humidity, a lump will still form. If anyone knows why this is so, write in the comments.
Therefore, the garlic does not need to be ground very finely. Let there be small grains a few millimeters in size - then everything will be in order.
We transfer the resulting garlic powder into a jar, which is sealed with a lid. And then we use it to prepare any dishes.
Bon Appetit!
Read also: Dill for the winter without salt and fuss. You don't even have to cut
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