Craving the ultimate garlic glory? Forget your average store-bought powder! This "world's best" garlic powder is like a flavor symphony for your taste buds. Imagine a chorus of dried ingredients – pungent cloves, grassy scapes, earthy roots, nutty roasted garlic, and even a touch of mellow black garlic – all joining forces in a delicious harmony. Sounds amazing, right? Well, get ready to work for it, because this garlic powder is a labor of love. It takes time, dedication, and maybe even a garlic-enthusiast support group. But in the end, you'll be rewarded with a taste bud-tingling, one-of-a-kind garlic powder so good, you might just have to keep it all for yourself.
What is the "Very Best Garlic Powder in the World?" It is a savory, beautiful, appetizing, delectable, flavorful, luscious, pungent, spicy, and yummy powder made by combining:
dried garlic cloves
dried garlic scapes
dried garlic roots
dried roasted garlic
dried black garlic
Is it easy to make? No. Does it take a lot of time to create? Yes. Is it delicious? Yes. Will you give it away to your friends? No. It is too good for that.
What is Traditional Garlic Powder?
Garlic powder is a spice made from dried garlic cloves that have been ground into a powder. It is a versatile ingredient that can be used in a variety of dishes, both savory and sweet. Garlic powder can be mild or it can have a strong, pungent flavor that is similar to fresh garlic, but it is less intense. It also has a slightly bitter aftertaste.
PRO TIP: Make your own garlic powder. There are many reasons to make your own garlic powder. There are a few additives that are commonly used in garlic powder. These include:
Anti-caking agents: These are added to prevent the garlic powder from clumping together. Common anti-caking agents include silicon dioxide, calcium silicate, and magnesium stearate.
Preservatives: These are added to extend the shelf life of the garlic powder. Common preservatives include sodium benzoate, potassium sorbate, and BHA.
Flavor enhancers: These are added to enhance the flavor of the garlic powder. Common flavor enhancers include monosodium glutamate (MSG), disodium guanylate, and disodium inosinate.
Coloring agents: These are added to make the garlic powder more appealing. Common coloring agents include caramel color and annatto extract.
It is important to note that not all garlic powders contain these additives. Some brands of garlic powder are made with only 100% garlic, while others may contain a variety of additives. It is always best to read the ingredient list on the label to see what is in the product you are buying.
Garlic powder is a good source of vitamins A and C, as well as manganese and selenium. It also contains allicin, a compound that has been shown to have antibacterial and antifungal properties. Garlic powder can be used to flavor a variety of dishes, including soups, stews, sauces, marinades, and dressings. It can also be sprinkled on top of vegetables, meat, and poultry. Garlic powder can also be used to make garlic bread, garlic butter, and garlic salt.
To use garlic powder, simply add it to your dish according to taste. It is important to note that garlic powder is more potent than fresh garlic, so you will need to use less of it. You can also adjust the amount of garlic powder to your own taste preference. If you are looking for a versatile and flavorful spice to add to your cooking, garlic powder is a great option. It is easy to use and has a variety of health benefits. So next time you are in the kitchen, reach for the garlic powder and add some flavor to your food!
Here are some additional tips for using garlic powder:
To get the most flavor out of garlic powder, add it to your dish at the beginning of cooking. This will allow the garlic powder to develop its flavor.
If you want to reduce the bitterness of garlic powder, add a pinch of sugar to your dish.
Garlic powder can be used to make a variety of flavored salts, such as garlic salt, onion salt, and black pepper salt.
Garlic powder can also be used to make a variety of flavored butters, such as garlic butter, herb butter, and lemon butter.
Garlic powder is a versatile and flavorful spice that can be used in a variety of dishes. It is easy to use and has a variety of health benefits. So next time you are in the kitchen, reach for the garlic powder and add some flavor to your food!
Here are a few tips on creating "The Most Amazing Garlic Powder in the World."
Dehydrated Garlic Cloves
Dehydrating garlic cloves is a great way to preserve them and extend their shelf life. It is also a simple and inexpensive process that anyone can do at home. To dehydrate garlic cloves, you will need:
Garlic cloves
A dehydrator
Instructions:
Preheat your dehydrator to 125 degrees Fahrenheit.
Peel the garlic cloves and place them on a baking sheet lined with parchment paper.
Dehydrate the garlic cloves for 6-8 hours, or until they are dry and brittle.
Store the dried garlic cloves in an airtight container in a cool, dark place.
Here are some tips for dehydrating garlic cloves:
Make sure to peel the garlic cloves before dehydrating them. This will help to prevent the garlic from sticking to the parchment paper.
If you don't have a dehydrator, you can use your oven to dehydrate garlic cloves. Preheat your oven to 125 degrees Fahrenheit and place the garlic cloves on a baking sheet lined with parchment paper. Bake for 6-8 hours, or until the garlic cloves are dry and brittle.
Dried garlic cloves can be used in a variety of dishes. They can be added to soups, stews, sauces, and marinades. They can also be used as a topping for bread, or as a snack.
PRO TIP: Before dehydrating garlic cloves, remember that when garlic cloves are cut, the cells are broken and the alliinase enzyme is released. This enzyme reacts with the alliin compound in the garlic to form allicin, which is the compound that gives garlic its characteristic smell and taste. Allicin is also responsible for some of garlic's health benefits, such as its ability to boost the immune system and fight bacteria. You may wish to maximize the cuts to produce a spicy flavor in your garlic powder, or minimize the cuts so the flavor will be mellow. However, allicin is also unstable and breaks down quickly, so it is important to use fresh garlic whenever possible. If you do have to use garlic that has been cut, you can try to preserve the allicin by storing it in the refrigerator or freezing it.
Dehydrated Garlic Scapes
Garlic scapes are the flower stalks of hardneck garlic. They are harvested in the spring, before the flowers open, and are used in a variety of dishes. Garlic scapes have a mild garlic flavor and a slightly chewy texture. Dried garlic scapes are a great way to preserve this delicious and versatile ingredient. They can be used in a variety of dishes, including stir-fries, soups, and sauces. They can also be added to salads or eaten as a snack. To dry garlic scapes, simply wash them and remove any tough outer leaves. Then, cut them into 1-inch pieces and spread them out on a baking sheet. Place the baking sheet in a warm, dry place and allow the scapes to dry completely. This may take a few days, depending on the humidity in your environment. Once the scapes are dry, store them in an airtight container in a cool, dark place. They will keep for several months.
PRO TIP: When harvesting garlic scapes, get them as soon as they appear on the plant. Scapes grow quickly and can get woody of left on the garlic plant too long. When harvesting, use your fingers to snap the scape from the top of the garlic plant.
Dehydrated Roasted Garlic
Dried roasted garlic is a delicious and versatile ingredient that can be used in a variety of dishes. It is made by roasting garlic cloves until they are soft and caramelized, and then drying them. Dried roasted garlic has a rich, mellow flavor that is perfect for adding depth to soups, stews, and sauces. It can also be used as a spread on bread, or as a topping for vegetables and meats.
PRO TIP: When roasting fresh garlic, try and obtain the larger, porcelain garlic such as Music, Rosewood, German Extra Hardy. These are typically hot and spicy garlic, though they really mellow when roasted and produce a beautiful, smooth buttery flavor.
Roasted garlic is a delicious and versatile ingredient that can be used in a variety of dishes. It is made by roasting whole garlic cloves until they are soft and caramelized. Roasted garlic has a rich, mellow flavor that is perfect for adding depth to soups, stews, and sauces. It can also be used as a spread on bread, or as a topping for vegetables and meats.
To make roasted garlic, you will need:
1 head of garlic
Olive oil
Salt
Pepper
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Cut the top off of the garlic head and drizzle with olive oil. Sprinkle with salt and pepper.
Wrap the garlic head in foil and roast for 30-40 minutes, or until the cloves are soft and golden brown.
Allow the garlic to cool slightly, then remove the cloves from the head.
Squeeze the cloves out of their skins and use as desired.
Black Garlic
Black garlic is a type of garlic that has been fermented at a high temperature and humidity for several weeks. This process causes the garlic to turn black and develop a sweet, mellow flavor. Black garlic is said to have a number of health benefits, including reducing blood pressure, improving cholesterol levels, and boosting the immune system. It is also used in a variety of dishes, including sauces, marinades, and desserts. Black garlic is made by taking fresh garlic cloves and placing them in a chamber that is heated to between 140 and 194 degrees Fahrenheit and has a humidity of 80 to 90%. The garlic is then left to ferment for several weeks, during which time it undergoes a number of chemical changes. The allicin in the garlic is converted into other compounds, including S-allylcysteine, which is said to be beneficial for health. The garlic also develops a deep, rich flavor that is unlike any other type of garlic. Black garlic is available in a variety of forms, including whole cloves, paste, and powder. It can be purchased online or at some specialty food stores. Black garlic is relatively expensive, but it is a versatile ingredient that can be used in a variety of dishes.
PRO TIP: If black garlic is made properly, it should have the consistency of a gummy bear. Gummy bears are difficult to transform into a powder unless they are dried. Black garlic may be full of oils, and it may be difficult to transform these delicious black diamonds into powder. Instead, try using a knife and dicing the black garlic cloves into tiny, tiny, tiny pieces that you can then add to the garlic powder.
Making black garlic is a relatively simple process, but it does require some patience. The basic steps are as follows:
Start with fresh, whole heads of garlic.
Don't peel the outer layer of the cloves, but leave the individual cloves intact inside the whole bulb.
Wrap the entire bulb in plastic wrap (two layers) and aluminum foil.
Place the wrapped garlic heads in a slow cooker or rice cooker.
Add a tinly amount of water to the bottom, about an 1/8 inch.
"Cook" the garlic on low heat for about a month.
The garlic will now be black in color and have a sweet, mellow flavor.
The Adventures of Bob and Jane: Garlic Powder Dreams (A short story)
Bob and Jane were retired now. Bob had worked at John Deere, making tractors that could practically drive themselves (if only they'd stop yelling at him). Jane had been a nurse, which meant she was basically an expert at taking care of people who didn't know the difference between a fever and a minor headache. Now, they were living in a 5-story condo in the city, which, according to Bob, was a mistake the size of an elephant in a phone booth. "I miss the farm," Bob would say, staring longingly at the neighbor's houseplants. "I miss peeing off the porch," he'd sigh, as Jane rolled her eyes so hard she could see her own thoughts.
But despite all the city nonsense—elevators, pizza delivery that didn’t arrive in 15 minutes, and no lawn to ride a mower on—they still had one passion: garlic. Yes, garlic. It was the one thing that tied their farm days to their condo life.
One afternoon, after an argument over which one of them had the worst knees (spoiler: it was Bob), Jane had an idea. "Why don't we grow garlic in pots?" she suggested, while Bob stared at her like she’d just proposed they raise dragons.
Bob squinted. “Pots? In this city? You mean like those tiny containers they put on windowsills? That’s not farming, Jane, that’s...fluffing.”
But Jane was determined. “It’ll be fun, Bob. It’s garlic, in a pot. What could go wrong?”
Bob’s answer was to buy the largest pots they could find, which were still smaller than their old garden but suspiciously bigger than his new ego after discovering that their condo had “community gardens” that required no work at all.
They set up their "garlic operation" in their living room, making sure each pot was filled with organic soil, because apparently, the soil from their last backyard was no longer acceptable to garlic. The cloves were snug, pointy-side up, like little garlic soldiers ready for battle. Jane put them in the sunniest spot by the window, and Bob? He set up a chair nearby, ready to keep watch like a hawk guarding a chicken coop.
The first week went great. Jane was watering the pots like she was training for the Olympics. Bob was...well, Bob was staring out the window, longing for a ride on his lawn mower, which he now only drove in his dreams. Then came the first lesson in city-garlic-growing: watering was complicated. Bob accidentally drowned one of the pots. “It’s a good thing it wasn’t a pet,” he said, poking the soggy soil. “But I guess now it’s garlic soup.” “Bob,” Jane sighed. “Just...stop.”
As the weeks passed, the garlic started to grow. It wasn’t huge, but it was something. “Look at that! We’re garlic farmers again!” Jane beamed, holding up a sprout that looked more like a green onion with an identity crisis. Bob was less impressed. “That’s it? That’s all we get? I used to grow crops that could take down a tractor!” But Jane was on a mission. "We're going to make the best garlic powder in the world!" she declared. Bob wasn't sold. "The best garlic powder? In a city apartment? ". Sure enough, they found a dehydrator online. Bob was suspicious. “It’s not like the ones we used to use,” he grumbled. “This one doesn’t even have a ‘rustic’ setting.”
Despite Bob’s doubts, they deconstructed their garlic crop like culinary archaeologists. The cloves were dehydrated, roasted, and turned into crispy little garlic snacks. Jane was on cloud nine. Bob was just trying to keep the plants in the pots alive, and regretting not buying larger garden containers.
After weeks of drying and grinding, they had it: a blend of roasted garlic, dried garlic scapes, black garlic (don’t ask), and what could only be described as "the last of the garlic roots"—a substance with the texture of dried angel-hair pasta.
Bob took one look at the blender filled with garlic powder and shook his head. “I used to just crush garlic with my hands. This is like...science.”
Jane, however, was already planning her next move. “We’re going to sell this,” she said, beaming. “We’ll call it...Jane’s Magical Garlic Powder.” Bob blinked. “We’re selling garlic powder in the city now? Is that a thing?”
“Yes, Bob,” Jane replied, as though she were explaining gravity to a child. “It’s going to be huge. We’ll be the talk of the town! We’ll put it on everything! Pasta, pizza, even...milkshakes!”
“Milkshakes?” Bob’s face scrunched up. “That’s...that’s something I never want to try.”
But they did it. They packed jars of their homemade garlic powder, each with a label that looked like it was designed by a 3-year-old with a crayon. Bob’s face turned pale when Jane suggested mailing a jars to Thomas Keller, Dominique Crenn, Wolfgang Puck, Martha Stewart, Ryan Fernandez, Emmanuel Chavez, and Gordon Ramsay as a sample. “I don’t know, Jane...what if they hate it?”
“Well, then we’ll have 20 pounds of garlic powder to sprinkle on our pizza, eggs, steaks, and salads,” Jane said with a grin. In the end, their garlic powder didn’t change the world. But it did change Bob’s outlook on city life—just a little. At least they had garlic. And the satisfaction of knowing that their garlic was way more powerful than their knees.
Mr. Jere Folgert is the owner of GroEat Garlic Farm in Bozeman, Montana. GroEat Farmis a small, sustainable family farm located in the beautiful Hyalite Foothills, in the shadows of the Gallatin Mountain Range. The hardneck varieties that they grow on their farm flourish, due to the combination of the very cold winters, heavy snowpack, moist spring, temperate summers, and the nutrient-rich and dynamic alluvial soils, washed down from the Gallatin Mountain Range.
Comments