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Post by gixxerific on Jul 1, 2012 19:59:58 GMT -5
Now I say "my 2012 How-To". That means I did it different last year and I will probably do it different next year. So this is how it went this time. It seemed to work OK. I have Carpal Tunnel coming on so this took me 3 hours or so. Still worth it every little bit. :wink: I started peeling every bulb but that became too much and it was taking too long. this is going to be powder so a little scruff is OK. There is no soil or bugs in there so..... Last year I pealed every bulb and than cut them in slices. This year I have a "Vadalia Chop Wizard", which by the way does miracles with onions late fall. :wink: So i put them through this and it helped with peeling every one. Most of the skin was retained in the blade section. I also started out with the small blade but found out the bigger blade worked better for me. Here is the first phase rundown: The garlic ready to get chopped. Garlic on the "Chop Wizard" Chopped garlic, you can see the skin left behind on the blade which made for easier cleanup. I have a multi layer dehydrator, here is what I came up with so far. It may look like a lot but after dried and ground up it is much less in volume. Dehydrator doing what it does best.
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Post by izitmidnight on Jul 1, 2012 21:19:36 GMT -5
I can almost smell it from here!!
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Post by gixxerific on Jul 2, 2012 5:22:25 GMT -5
I had 8 - 9 bunches hanging in my garage, I thought it smelled like garlic than. Those are inside now they were almost cooking out there.
But like is said I thought it smelled like galic before, with the freshly chopped garlic in the dehydrator out there now, LOOK OUT VAMPIRES!!!! ;D
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Post by gixxerific on Jul 2, 2012 5:23:14 GMT -5
OK here is the grinding process that I did. Now remember that this isn't set in stone, any better ideas would be great. 8) First off whenever griding anything into powder I HIGHLY suggest getting a Burr Mill Grinder. A Burr Mill Grinder cuts and smashes as you can see by the teeth, something a rock grinder. The blade grinders just don't cut it, pun intended. Here is all the garlic I cut up. As I said I diced it. This was faster but I'm not sure if it was better. Doing slices takes more time but normally ends up thinner. I burned up the grinder in the previous photo. It was junk though in the first place ($10 on clearance). I still grind up the garlic in a small food processor. Garlic is very hard when dry and still sticky with oil so it makes it hard on the final grinder. Don't laugh at my little processor, yes I need a good one. But for what? 98% of my processing is done with a chef's knife. Here is the finished processing. Notice the new grinder. The old POS died last night. This one works great, a few hick-ups when I tried to do it on fine but when done on coarse it worked great. I did throw the powder through one more time on fine/med. This would be just fine with something soft like herbs or coffee beans, but like I said garlic gets VERY hard when dried. Well after all that here is the final product, it is a bit of work but well worth it. I ended up with 10 -11 ounces of fresh EXTREMELY PUNGENT garlic powder. I can't wait to use some. Please any comments, questions or suggestion are more than welcome. Dono
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