Oven Dried Onion Garlic Flakes Food

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.

HOMEMADE GARLIC POWDER

Steps:

• Peel garlic, separate into cloves and cut them into thin slices.
• Place sliced garlic on dry sheet pan and into an oven pre-set at 150*.
• Turn slices often so they dry out evenly.
• After several hours or when they are nice & hard remove from oven & allow to cool.
• Grind the dried slices in a blender until you have a fine powder.
• Pour garlic powder into a container with an airtight lid & store in the freezer.

DRIED ONION FLAKES & SALT

Steps:

• ONION FLAKES.
• mince onions.
• boil for 2 to 3 minutes.
• cool in cold water.
• dry on paper towel.
• place on oven tray and dry in a slow oven until dry.
• Store in airtight containers once completely dry and cold.
• Add to soups and stews while dry, but for salads, rehydrate by soaking in boiling water for a few minutes. Once dry, they can be crushed as finely as desired.
• ONION SALT.
• measure out 4 TB dried onion and 2 tb unrefined coarse salt.
• if the onion has any moisture in it at all, some of the mixture will have to be scraped from the sides of the blender with a rubber spatula.
• store in a small jar, tightly sealed.

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.

HOME MADE ONION POWDER & DRIED ONION BITS (FOR GARLIC TOO) !!!

Steps:

• Preheat oven to 150 degrees. (or use a food dehydrator).
• Spread the very finely minced onions out on baking sheets. Place in the oven and Scrape and loosen the onion bits several times as they are drying. (Humidity and the amount of moisture in the onions is what will determine how long it takes them to dry, so I am not giving a time... other than hours).
• The onions are dry when you can easily crumble the minced pieces with your fingers. Remove from oven. Let cool.
• When completely cooled, place half of the onions into an airtight container until you have a recipe that calls for dehydrated onions.
• Grind the remaining onion bits by hand or using a spice grinder, coffee grinder or food processor. Take the ground onion powder and store it in an airtight container until needed.
• ****The amounts that you get depends on the size of the onions and moisture content of them. *** This is a great recipe to start in the evening or very early in the morning when you don't need to use your oven. *** I also do this with green onions to make chives.

OVEN DRIED HOT PEPPERS-FLAKES OR POWDER

Steps:

• I cut them in half or even quarters so the flesh is open and dries out faster and more even.
• Place them on a cookie sheet that has parchment paper on it in only one layer.
• I dry peppers at 200F degrees.
• Keep an eye on them and remove those that are dry as need be so they don`t burn.
• It can take 1-3 hours.
• You can crush them to make flakes or grind them to make a chili powder.
• Use a coffee grinder or food processor once they are cooled. And grind to flakes or powder.
• Store in a glass jar out of sunlight.