How To Make Garlic Flakes Recipes

OVEN DRIED ONION / GARLIC FLAKES

Steps:

• Preheat the oven to 140 degrees Fahrenheit (71 degrees Celsius), and then add the loaded trays. Prop the door open at least 4 inches.
• Dry onions/garlic in single layers on trays. Depending of drying conditions, drying times make take longer.
• Place on trays that are at least 1 1/2 inches narrower than the inside of the oven to allow for air circulation.
• Allow at least 2 1/2 inches between trays and 3 inches of free space at the top of the oven. Be sure there is lots of air space between the pieces of onions/garlic and placed in a single layers.
• Optional but good to do. Place a fan outside the oven in such a position that air is directed through the opening and across the oven.
• Change the position of the fan frequently during drying to vary the circulation of the air.
• Maintain the temperature at 140 degrees Fahrenheit (60 degrees Celsius). It takes less heat to keep the temperature at 140 degrees Fahrenheit as drying progresses, so watch the temperature carefully at the end of the drying. Check the onions/garlic often, and turn the trays frequently. At the start of the drying process, there is worry of scorching, but when nearly dry, the product may scorch very easily. Even slight scorching destroys the flavor and may lower the nutritive value, so be careful not to allow the temperature to rise above 140 degrees Fahrenheit, especially during the end of drying.
• The onions will be brittle when dry and will crumble when crushed.
• This should take between 6 and 10 hours.

HOW TO MAKE GARLIC FLAKES

Steps:

• Peel the garlic cloves.
• Slice the peeled garlic using a garlic slicing tool, mandoline, or a sharp knife. Try to keep the pieces even in thickness and no thicker than 1/8 inch at absolute maximum, 1/16 inch if you can manage it.For dried minced garlic you can use a food processor/chopper for just a few seconds to roughly chop the garlic or mince the garlic by hand with a sharp knife.
• Lay the garlic slices/ mince onto the dehydrator trays, making sure that they are in a single layer. The more space between the pieces, the quicker they will dry.Dry in the dehydrator at 66ºC/150ºF for 6-8 hours (if high humidity, around 80%) or 4-6 hours (if low humidity).To check if they're ready, pick one up. If it's bendy at all, then it's not ready. If it snaps, then it's ready.
• Spread the garlic over parchment-lined baking sheets, making sure the pieces don't touch.Place the trays in the oven at the lowest temperature your oven goes to. It's best if it's between 54-66ºC/130-150ºF. If your oven doesn't go as low as that, then choose the lowest temperature and prop open the door a few mm's with a wooden spoon, to allow the steam to escape as the garlic dries and help the process along.Check the garlic every hour (it takes 4-6 hours for me at 66ºC/150ºF) and remove it from the oven when it is either dry and snappable or at the very least barely bendy and lightly golden. It will continue to crisp up as it dries on the baking sheet.Once cool, it should snap rather than bend. If not, then it'll have to go back into the oven again.
• You can place the garlic pieces on a cloth or paper-lines baking sheet. I prefer to use a kitchen cloth.Leave in a well-ventilated area, even better if it's next to a window that gets plenty of sunshine. This is best for warmer, non-humid climates, as the weather and humidity will affect the amount of time they take to dry completely.
• Turn over the garlic a couple of times. This will help speed up the drying process and stop them from sticking to the cloth/tray.
• This method can take between 2-3 days based on the garlic slices' thickness, the weather, and the humidity.
• Store the homemade garlic flakes in airtight containers like glass jars, and keep them in a cool, dry, and dark location - like a cupboard.The flakes will keep well indefinitely in an airtight jar in your kitchen, as long as it remains dry. You can also place some uncooked rice or beans into the container, which will absorb excess moisture and stop them from clumping. They're best when used within the first year, though, as the flavor will deteriorate after that, I've found.

FRIED SHALLOT OR GARLIC FLAKES

Steps:

• In a frying pan over medium heat, pour in peanut or vegetable oil to a depth of 1/2 inch.
• When the oil is moderately-hot (about 325 degrees), add the shallot or garlic slices.
• Fry slowly, stirring, just until golden brown, 2 to 3 minutes.
• Using a slotted spoon, transfer the slices to paper towels to drain.
• Let cool, then store the flakes in an airtight container at room temperature for up to several weeks.

SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES

Steps:

• Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
• Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
• Remove the pan from the heat and top with the fresh herbs.

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!

CRUNCHY GARLIC DRUMSTICKS

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• Crush cereal. Mix cereal, parsley and paprika. Mix butter, milk, chives, salt and garlic powder. Dip chicken into butter mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray chicken with cooking spray.
• Bake uncovered 35 to 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.