Dried garlic. How to dry garlic at home

Garlic - fragrant vegetable culture that has conquered love to culinary worldwide. The spicy and subtle taste of the plant is combined with most dishes from meat, fish, mushrooms, vegetables and some bakery products. As a spice, dried garlic is used. The assortment of seasonings is quite wide. And to buy garlic in any form is not a problem. But the cooked personally cooked natural spice never compare with the purchase of products.

Preparation of garlic to dry

For drying, tight, mature heads are taken, with a whole shell, without signs of damage and various diseases. The best sorts for drying are silver-white garlic and creol.

During the drying process there is a decrease in the volume of fluid. Garlic becomes light, 2.5 times loses weight. If the seasoning is used infrequently, you will need a maximum of two or three heads. The teeth are separated from the head, each cleaned peel on each. The root bed is clipped by 1-2 mm. On slices with a dense husk need to cut up the top and the bottom. Then the flat side of the knife is slightly pressing on the teeth so that the covering scales cracked.

For large billets, you need a lot of garlic rally. It makes sense to use traditional methods for cleaning the rooteplood. This is a very tedious and long lesson. There are three ways to quickly clean:

1. Top fold into enameled or metal container, cover and vigorously shake for 20 seconds. Garlic will beat the wall, separating from the husk.
2. The teeth are placed in a silicone cleaner in the form of a tube, which is rapped with an effort on the table. Under the pressure of the hands of the peel disintegrate.
3. Significantly facilitates the procedure - soaking the teeth. They are placed in cold water for 10 minutes. The coating husk wet and easily removed manually.

To make a delicious and high-quality seasoning, choose good raw materials enough. You need to know how to dry garlic at home and keep it taste for a long time.

How to dry peeled teeth

Before drying, clean teeth are cut. The selection of the fraction depends on culinary preferences. By the grinding method, garlic happens:

• crushed;
• cut (flakes);
• ground (powder).

It is important to comply with drying technology so as not to spoil the taste and appearance of the product.

Aerial drying

Teeth are cut along into two parts. The green core of the plant is necessarily removed. A young sprout gives the finished spice bitterness.

Slops are stacked on a flat surface (tray or sieve) cut side up. The tray is placed in a dry, well-ventilated room. It is not recommended to put a container on the street. Solar rays should not fall on the workpiece. This will retain the maximum amount of vitamins and nutrients.

Periodically half of the teeth are checked for readiness. With dry warm weather, drying lasts 10-15 days.

Oven

For drying in the oven, the teeth are cut by thin petals. The bottom of the nasty is covered with parchment so that the juice is not burned to the surface. Garlic is laying out in one layer, separating the merchants.

The oven warms up to 60 ° C. During drying the door open. Air access will allow to avoid excessive overheating, and the petals will acquire an appetizing cream shade.

After 45 minutes, garlic cutting get out of the oven. When the plates are completely cooled, they are turned over and they are sent again to dry. The total cycle time depends on the thickness of the workpiece and is 3-6 hours.

Electric dryer

The most convenient way to prepare dried garlic is to use a special device for removing liquid from vegetables. The electrical dryer is equipped with a built-in temperature regulator and ventilation function, which retains all the taste characteristics of fresh garlic and provides high quality drying.

At one tray placed up to 9 heads. Slings lay down down. Drying is performed at a temperature not higher than 45 ° C. To the greater value, the regulator cannot be installed, because the excessive heat will destroy sharp, spicy fragrance. The cycle time depends on the power of the device, cutting size and equals an average of 24-36 hours.

Drying of crushed garlic is also performed in the electrical appliance. The teeth are crushed in the kitchen process or knife with a piece of 3 mm. For garlic does not become hard, it is dried at a temperature of 35 ° C for 2 days.

Preparation of garlic powder

With ground dried garlic The cooking process becomes comfortable and simple. The vegetable does not need to be cleaned and linked, distracted by the main process. The seasoning takes up little space and is always at hand.

Step-by-step instruction how to dry garlic on powder:

Storage of dried vegetables

Dried garlic at home is stored for 3-5 months. It is placed in the glass container, close tightly so that the air does not fall. The ingredient from the container is gained by a plastic or wooden spoon. Contact with metal dining devices reduces shelf life.

Jar with flakes They put in a dry ventilated place at a temperature not more than +25 ° C, powder - in the refrigerator. Often dried petals leave whole, grinding as needed. It is possible to restore garlic cloves to the initial state by soaking in cold water for 3 hours. The appearance of extraneous odors or tastes in garlic spices indicates damage to the product.

Home drying is a wonderful way of billets of delicious and healthy vegetables. Dried garlic will easily replace the fresh product and even the simplest dishes turn into culinary masterpieces.

How much is dried garlic (average price for 1 kg.)?

Moscow and Moscow region

Obviously, the specific taste and smell of garlic familiar to most people on the planet Earth. Such a characteristic taste of garlic acquires thanks to a unique combination of organic sulfide compounds.

The first mention of such culture as garlic was found in ancient Indian sources. It is believed that precisely the highly developed Indoran people of Aria became the discovers of garlic, which makes it possible to identify approximate dates when the cultivation of this plant has begun, about five thousand years ago. Initially, Indians did not use garlic in food.

And garlic heads and feathers were used exclusively in medicine. Moreover, the ancient residents of India found out that in the feathers of garlic of vitamins and useful properties more than in the most garlic head. Much later, scientists found out that the leaves of garlic contains a huge amount of vitamin C and carotene.

In the garlic head, vitamin C is also present, but in meager quantities, other groups of vitamins such as B1, B3, PP are added. The ancient Egyptians became the first to add garlic into national dishes. It was believed that garlic needs to be used daily, then it will strengthen and improve your body.

The ancient artifacts are preserved - the manuscripts of Egyptian drugs, which describe the prescriptions of medicines based on garlic. In cooking, the seeds of dried garlic are used, as well as the feathers of young garlic, which are solid, marinate or extinguished.

Dried garlic is added to seasonings to give a characteristic taste and smell. Koreans and the Japanese began to make garlic saues heads, now Japanese black garlic is known all over the world as a delicacy. Garlic contains an excellent set of humanities, substances and vitamins for the human body.

Most of all, garlic contains polysaccharides and carbohydrates. What is noteworthy, when storing dried garlic, the number and composition of the beneficial substances can change. In the fall, after harvesting, the garlic contains inulin and sucrose. After the dried garlic lie for a couple of months ininulin splits and the content of sucrose and glucose increases in garlic.

Dried garlic is a few species that differ in the form of grinding. It can be dried garlic fried in flour (garlic powder), crushed or flakes. Dried garlic is added with vegetables conservation along with other seasonings and spices.

Often, dried garlic is used as a taste additive in meat semi-finished products and in sausage products. Dried garlic in a bakery business is widely applied. Often when preparing garlic bread or buns in the dough add garlic flour or a ready-made product is sprinkled with a fried dried garlic.

Calorie of dried garlic 345 kcal

The energy value of dried garlic (the ratio of proteins, fats, carbohydrates - BZH).

Dried garlic - One of the most beloved seasonings of the whole world (see photo), without any dish it is impossible without it.

The history of the origin of garlic leaves the roots in time to our era, but then this vegetable was used only for medical purposes.

Real gourmets and lovers such a spicy and acute seasoning can say that garlic not only exceeds all other spices on aromatic and taste properties, but also contains a large amount of minerals, vitamins and amino acids. Some people confuse the smell of garlic, which is present after receiving food, but there is always a way out. It is enough to eat a small amount of parsley or drink some milk - and the smell will disappear completely.

On the store shelves you can see various types of dried garlic. It is also granulated, and ground, and in the form of flakes. Everyone chooses the option that he likes the most.

The calorie content of this product is high enoughTherefore, it is not recommended to excessively to use it to not harm health. In accordance with the documentation, the current GOST dried garlic dates back to 1971 and has not changed from that time. The following table presents the main documented criteria for garlic in dried form.

Indicator	Granulated	Powder
Appearance	Pieces of various shapes and sizes
Consistency
Taste and smell	Exceptionally garlic, without extraneous impurities and additions of smells or tastes
	Shades from cream to gold	Cream

Useful properties and harm to health

The beneficial properties of garlic are preserved to fully when they use it in the raw form, and to create dishes can be used in various kinds.

But, as far as garlic is useful, he can still cause harm to health. Let's consider the reasons why this product is contraindicated.

• pregnant women;
• if you have liver disease, kidneys;
• with hypertension;
• with epilepsy;
• people suffering from asthma, ulcer of the stomach.

The use of dried garlic

The use of dried garlic is quite widespread not only in cooking, but also in medicine and in everyday life. And also, due to its regenerating ability, it is also used in cosmetology.

In cooking

In cooking it is believed that dried garlic on the right belongs to the first place in the list of products used for cooking dishes. The most important thing is the correct dosage, because excessive use of garlic can spoil the taste of food. Dried garlic is best suited for meat dishes, birds, for cooking hot dishes (soups, borsk), as well as for chilts. It will be indispensable for seafood (shrimp, lobster and crabs). Also dried garlic found its use in the Bakers in the manufacture of buns and bread: These finished products sprinkle with garlic frozen oil.

In medicine

In medicine, he also showed himself from the best side in the fight against bacteria. It is also used as a disinfecting agent against cholera, typhoids, diphtheria, malaria, as well as garlic with a delay in menstruation and at edema legs. Indispensable in the treatment of purulent wounds, contributes to the removal of warts from the body of a person, the disappearance of corns, is effective in insect bite.

It should not be applied garlic if you are predisposed to allergies, suffer anemia, you have sensitive skin.

At home

In everyday life, dried garlic is needed to get rid of garden pests, as well as ants and Tli. It contains an organic component, which is fatal for insects.

For example, anti-tli gardeners use garlic infusion. It is necessary to take a couple of garlic heads, lose them, mix with warm water and give to stand the day. After that, infusable and carefully spray the plants for several days. This procedure can be repeated several times after a certain period of time.

But how to prevent the appearance of ants who annoy not only your garden, but may also appear in the house? And this problem can also be solved. The ants are very afraid of garlic, they simply do not tolerate his smell, so to get rid of them, in the room it is necessary to abundantly sprinkle with garlic possible places of their clusters, as well as process the plinth.

In the household sections, garlic powder is poured directly into an anthill, after which your garden completely get rid of pests. There is another way to get rid of ants: you need to decompose the arrows and cloves of garlic on the beds, which will also be effectively.

The most important thing is that this powder is safe for the health of people and animals.

In cosmetology

In cosmetology, the use of garlic also found its niche. Throughout life, every girl or woman seeks to maintain their beauty in various ways (hike in a beauty salon, physical workouts). But sometimes because of certain circumstances, we cannot afford once again go to the salon. And babushkina tips come to help any woman, how to improve the condition of the face and strengthen the hair at home.

If you have a problem skin skin (acne, acne), then a garlic mask will help. It easily removes inflammatory processes. But before applying it on the face, you need to pre-hold a test for an allergic reaction (enough to apply the mask on the wrist for 10 minutes, then wash off with water, if there are no redness, then you can safely apply on the face).

To prepare the mixture of this recipe, the following ingredients will be needed:

• one egg yolk;
• several pieces of garlic;
• one tablespoon of cabbage juice;
• two teaspoons of fatty cream;
• one teaspoon of almond oil;
• carrot juice.

Garlic smear and mix with all other ingredients before receiving a homogeneous mass. Then we apply half of this mixture on the skin, and in five minutes - the remaining mixture and after another five minutes we rinse the face with water. The effect will not wait long for a long time.

Garlic oil is used for hair treatment. It promotes hair strengthening, reduces their loss, and also gives gloss hair.

So that the hair began to grow faster, it is necessary to mix one part of the kefir with two parts of this oil and apply on the hair. Close your head with a package, and put on the towel on top and leave for 2 hours. After that, rinse the hair with water.

How to sharpen and keep at home?

Slide garlic at home and at the same time save its beneficial properties and aroma in three ways. But not all garlic varieties are suitable for drying. The most suitable are "Creole" and "Silver-White", because only they can keep fully taste. The digging of garlic needs to be done only when dry weather stands on the street, do not watered the beds.

	Procedure
In the electric rig	Clotters of garlic need to be cleaned from the skin, cut into rings or slices, put the dryers to the pallet so that the cut was at the top. The temperature should not exceed 60 degrees, otherwise all aromatic properties and benefits for the human body will disappear. Thermal processing occupies from about 5 to 18 hours, depending on the household appliances.
In the oven	Garlic need to cut into plates and lay out on the baking sheet. If you do not want him to get dirty, then put the parchment paper on the baking sheet, and on top of the already sliced \u200b\u200bgarlic. The temperature should be 60 degrees, do not close the oven door, and leave a little ajar, so that fresh air can get involved. Cooking time is 40 minutes, while it is necessary to periodically mix garlic plates so that they are not burned. After that, give garlic cool, and then re-put it in the oven. Total time for cooking in the oven is 3 - 6 hours.
In the sun	Garlic needs to be cut on the slices and lay out on a flat surface of the core up. Place in a well-ventilated room so that there is no sunlight. Due to this, all useful substances are preserved. Periodically, it is necessary to check the availability of the product, but everything leaves for about two weeks.

You can dry garlic as whole heads, slices and chopped. If you do not have time to make dried garlic at home, then you can buy it for an acceptable price in stores. At the moment, many trademarks and firms are engaged in the production of this seasoning.

It is important to know that the best of all the dried garlic in the form of a powder to keep no more than a month, otherwise it will lose its fragrance and nutritional properties, and will also become unsuitable.

The main value of dried garlic in the form of a spice for cooking is its aroma. That is why the storage of dried garlic is primarily aimed at preserving its smell. For the content of seasonings, it is best to use glass jars that can be closed hermetically. The container itself is desirable to leave in a dry cool place.

As a result, we can conclude that dried garlic is useful not only in cooking as a spice, but also used in other industries of human life.

Step 1: Prepare garlic.

The most responsible moment is to grind garlic so that it was then convenient to store it and so that it does not eat juice! You can use different devices. It may be a blender that grinds garlic to smaller pieces or you can use a coarse grater. But it will be a real stress for our main ingredient. Therefore, we are stocked with the forces and patience and grinding garlic with a knife. We take 2-2.5 kilograms of fresh garlic to subsequently obtain only 0.5 kilograms of dried garlic pieces. But it's worth it! After all, such a product includes much more useful substances than in the already ready-made mixtures of spices or in bags with garlic powder. So, for the beginning, we separate the cloves of garlic from the head. With the help of a knife we \u200b\u200bspend garlic from husk. And so that it is better separated from the ingredient, each clologist is slightly pressed the knife knife on the cutting board.
Purified garlic lay out in a deep bowl.
Now an important point! Be sure to wear kitchen plastic gloves on hand. In the process of working with a plant, it will highlight the juice, which in large quantities will begin to explode unprotected areas of the skin and irritating the nose sheath. Therefore, it is better to prepare garlic in a well-ventilated room and include ventilation. With the help of a knife on a cutting board across the teeth we cut into the circles of garlic. The crushed component shift back to the bowl and take the next teeth. And so as long as not a single teeth remain.

Step 2: Hanging garlic.

There are several ways of drying garlic. Who has a special dryer in the kitchen or you decided to make garlic in the midst of summer and, just going to the cottage, then feel free to dry the ingredient with the help of such an appliance or at the cottage under the hot sun! I propose to use the old proven grandmother's way! When garlic is already crushed, lay out each piece on baking baking tray, covered with food foil. Turn on the oven 50-55 ° С and having a plant for 30-40 minutes. Follow the temperature so that the garlic is not burnt. Ready dried ingredient will crunch! Upon expiration of the allotted time, turn off the oven and get a baking sheet so that garlic pieces are cooled. And after - we shift the garlic in a jar and close a tight lid. The lid must close the jar tightlySince garlic can be stored throughout the year. And if the smell will eat out of the jar or the moisture will fall - the taste and beneficial properties of garlic will be lost, and our work will turn out to be a lot.

Step 3: Apply garlic.

Garlic is added to different meat dishes, in sauces, salads and soups. No wonder the Caucasus is famous for his meat masterpieces, and India is called the country of spices. Therefore, when some dish is preparing, in which it is appropriate for the aroma and piquancy taste to put garlic, they are unforgettable that we have a jar with this wonder plant. To make the powder from dried garlic, take a few pinch of garlic chips and lay it into the most ordinary coffee grinder. And if there is no such inventory at hand, then a blender is also suitable or an ordinary manual mortar. Enjoy your meal!

- - In order for garlic to be fragrant, it is better to take sharp grade garlic.

- - If you still decided to take advantage of the drying in the country with the help of the real summer sun, then the cooking process will be changed. We cut the cloves into two halves and lay out on a baking sheet that is covered with parchment, or a foil, or a conventional cloth, so that garlic staring up in the sun. Thus, the juice will not flow and does not absorb, for example, into fabric. The drying time of garlic at the cottage will take from three to five days with good sunny weather. And at the same time, it is necessary to check garlic for the degree of readiness. If he crushes means he has already sued enough.

- - For drying plants, it is necessary to use ripe garlic. Therefore, after cleaning from the husk, you need to view each teeth and, if necessary, cut off the sites.

- - In the process of cooking garlic in any way, the ingredient must be mixed from time to time with a wooden spatula so that it can be dried from all sides.

Garlic is a universal product that improves the taste of dishes and an increase in appetite. It is mainly used in the latest form, but when it is a lot, the vegetable is usually dried. There are several ways to dry garlic, each of which makes a culture convenient for further use.

Preparation

It is better to take the varieties most suitable for drying and subsequent storage in such a form, for example, Creole. It is only healthy, without damage, ridden garlic. The incredible vegetable will be bad to dry, the cloves will crumble, which is also not good.

Tip! To determine whether garlic matured, pay attention to the leaves - by the time they are ready, they turn yellow, lose their elasticity and fall on the ground. Without drying a vegetable on time, there is a risk of losing some of the crop.

For two days before digging, garlic does not need to water - the earth should remain dry so that the culture does not get dirty. It is necessary to shoot garlic with beds with beds in dry weather, while cutting the leaves and cut the roots. Wash vegetable before drying is not recommended: it will dry for a very long time and can quickly spoil.

Before driving garlic at home, you need to decide in what quality it will be used: as a spice in the form of powder, billets into dishes with sliced \u200b\u200bslices or whole tooths.

Methods of workpiece

You can dry garlic in different ways, depending on the conditions and optional:

In the bundle

Ripe heads slightly clean from dry ground, let them dry in good weather or in a warm room for about 8 days. Stems do not cut, and of them weave braid, evenly distributing the heads. If for some reason the whole stem is not preserved, you can bind garlic with beams, for example, three for each. Store in suspended condition in a dry, shaded, cool place.

In the sun

Cut the teeth in half, decompose on the anti-parchment, parchment paper or foil, cut up. Dry in vivo in the sun for about 7 days. However, the garlic dried in this way is not long, the quality of the product is worse.

In the oven

Cut the garlic plates, lay out on the styled foil baking sheet. Preheat oven to 60 degrees. Cut the drying with a dutched door for 40 minutes, from time to time stirring. The finished product to cool.

In the electric rig

Put prepared teeth to put on the grille, turn on the electric power plate for greater power. The dried product for seasoning will be ready after about 6 hours.

From dried slices, garlic powder can be made - it is enough to chop them in a coffee grinder or blender. In order for the powder to be homogeneous, it should be sifted through a sieve. If you do not grind the plates too small, the large crumb will be more felt in the dish.

Tip! It is important to know not only how to dry garlic, but also to store it correctly: put the product is better in glass jars for spices with a hermetic lid. The shelf life of the dried vegetable is no more than a year.

The desire to prepare this culture of the future indicates the demand of its consumption, as the product is enriched with many useful trace elements and must be present in the daily diet of man, bringing it a healthy, vigorous look.