I decide to make myself post, even though I am very sick at the moment with a really bad sinus and ear infection. I will try to keep the whining to a minimum. You’re welcome.
One of the many gadgets in my kitchen is a dehydrator. I originally wanted it to make jerky, which I posted about in my last blog. Well, I hate to have tools that are rarely used, so I have been dehydrating the hell out of everything I can find. The first project was garlic. Yes, this sounds insane when you can go to the store and buy garlic powder for four bucks. I will admit that halfway through the process of cutting up the garlic I questioned why exactly I was doing this. My only answer was: Because I could.
The hardest part of dehydrating garlic is preparing the garlic for the process. You have to tear the garlic clove apart and rid each clove of that sticky, nasty, white covering. It’s worse than trying to peel an orange and I hate peeling oranges. However, once this gigantic hurdle is over, the next steps of splitting the garlic in half and removing the little green stem goes pretty fast. From there it goes into the dehydrator for over seven hours at 110 degrees or until the garlic is crispy feeling (but not brown looking). My first batch took twelve hours, but you may want to check them after six to be safe.
From there, dig out your mortar and pestle and go nuts. Try not to lean over it too close or else you will get garlic dust up your nose which burns.
The finished product is very pretty, though not all powder which I am okay with:
This amount was a yield from six whole garlic cloves. Even better, this garlic is the most potent garlic powder I have ever had – you can tell that it is fresh! Not too bad if I say so myself. 
[...] That is some potent garlic! [...]