We love garlic - so much in fact, that we dehydrate it. Why? So we'll always have a fresh supply to last us through these cold and often blustery New York winters. Man, is that twisted or what?? Oh well, we can live without bread if the stores close due to wintry weather conditions. Heck, we can even live without milk, eggs, or sweets for that matter. But garlic? God forbid. No way...
So how the heck do we dehydrate it?
Well, we start by peeling around 5 to 8 lbs of garlic. Then we slice it paper thin with our handy dandy Joyce Chen White Mini Mandoline Slicer. After its all sliced we dehydrate it - and after it's dehydrated, we grind the garlic chips in a blender.
Then we pour the granules into recycled spice jars, and *poof* -- fresh garlic all winter long. It's great for sprinkling on meats, salads, etc. This is a long painstaking process, but worth the time if you love garlic and use a lot of it.
PS: Oh, FYI: we have a spare blender that's used only for crunching up dehydrated garlic chips. There's nothing worse than a garlic flavored milkshake. Trust me on that one :)