Re: Garlic Powder (an LSCDL recipe)

[Guest guest]

Marilyn,Where do you get the moisture absorbent packs?It's my birthday and I asked everyone to chip in for the excaliber. I was going for the vitamix but I think I'll use the dehydrator more. For now anyways.UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)On Jun 28, 2010, at 3:31 PM, "Wizop Marilyn L. Alm" wrote:moisture absorbent

pack.

[Guest guest]

Marilyn, where do you get the moisture absorbant packs?It's my birthday and although I wanted the vitamix, I think I'll go for the excaliber and maybe buy some jars for making yogurt.UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)On Jun 28, 2010, at 3:31 PM, "Wizop Marilyn L. Alm" wrote:

Garlic Powder (an LSCDL recipe)

While fresh garlic is preferred in most recipes,

sometimes, you just don't have any on hand. And some recipes need the dry

spices. That's when having a legal garlic powder is very useful.

Commercial garlic powders are illegal because the majority of them have

anti-caking agents, such as rice flour, cornstarch, and other nasties,

even if they aren't listed on the label.

I typically buy and peel about 3 pounds of fresh garlic. By the time I'm

done peeling, I have about 2 pounds of fresh, peeled garlic. By doing it

all at once, my fingers don't have to get stinky every time I use garlic.

One pound goes in a large ziplock box and goes in the freezer. I can

reach in, pop out a couple of fingers, let them defrost for a few

minutes, and then press and use. I find that the frozen garlic presses

easier, and more completely, and because the cell walls are broken by the

freezing, I seem to get more flavor without the zing! that garlic

sometimes has.

The other pound is sliced very thin with a very sharp knife. Lay out on

dehydrator trays or on parchment covered cake cooling racks.

In the dehydrator, dry at around 135F until garlic is dry and snaps. In

the oven, heat at the lowest temperature your oven has until garlic is

dry and snaps.

Place garlic in blender or food processor and process until powdered.

Store in a zip top container with a food safe moisture absorbent

pack.

Note: if you decide you are going to peel and slice more than 2-3 pounds,

buying thin, light rubber gloves (or a non-latex alternative) at the drug

store to protect your fingers is a good idea. The one time I didn't have

these, I ended up with no fingerprints and "burned" fingers

from the intensity of the garlic.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

At 02:52 PM 6/28/2010, you wrote:

Where do you get the moisture

absorbent packs?

It's my birthday and I asked everyone to chip in for the excaliber.

pack.

I haven't ordered from this company, but here is one appropriate

product:

http://safetycentral.com/moisabdespac.html

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle