Mozete susiti beli luk u rerni, na vazduhu ili u dehidratoru.
Odmah koristite oštećen beli luk ili one sa izloženim češnjevima umesto da ih sušite.
Pošto su češnjevi zaštićeni korom, nema potrebe da perete beli luk. To će samo dodati vlagu i skratiti rok trajanja belog luka.
Pečenje češnjeva belog luka u rerni
1. Oljuštite i razdvojite glavicu belog luka na pojedinačne češnjeve.
2. Očistite i uklonite koru.
Ako imate prethodno oljuštene češnjeve belog luka, planirajte da ih osušite u roku od 36 sati od kupovine za najbolje rezultate.
3. Isecite češnjeve po dužini.
Ili ih samljite.
Teže je sa mlevenim belim lukom, ali će se ravnomerno dehidrirati jer su komadići tako mali.
4. Položite komadiće belog luka na pleh u jednom sloju tako da se nijedan komad ne dodiruje.
5. Pecite ih na 60°C (140°F) 2 sata.
6. Smanjite temperaturu na 55°C (130°D) i nastavite sa sušenjem još 5 do 6 sati dok komadići belog luka ne postanu hrskavi i blago porumene (boje lešnika). Za ravnomerno i temeljno sušenje, nemojte podešavati temperaturu rerne iznad 60°C (140°F). Ostavite da se ohlade.
7. Čuvajte sušene čenove belog luka u hermetički zatvorenoj tegli na sobnoj temperaturi. Teglu držite u hladnom, tamnom ormaru ili ostavi za maksimalni rok trajanja do 2 godine.
8. Povremeno proveravajte beli luk da biste bili sigurni da vlaga nije ušla u teglu i da se nije apsorbovala.
Da biste je testirali, zgnječite malo da biste je okusili i pomirisali. Ako je miris slab, bacite.
Sušenje glavica belog luka na vazduhu
1. Položite ili okačite ubrani beli luk na toplo, suvo i provetreno mesto do 4 nedelje.
Provetrene prostorije - podrumi ili šupe su odlična mesta sve dok postoji dobar protok vazduha, nema jake sunčeve svetlosti i temperatura stalno ostaje ispod 32°C (90°F).
2. Položite glavice belog luka u jednom sloju na stalak za sušenje i ventilator, ili ih okačite sa plafona pomoću kanapa, kukica ili mrežastih kesa.
3. Male glavice se suše brže od velikih.
Sušenje traje kraće pri niskoj vlažnosti. Minimalno vreme za potpuno sušenje belog luka je 10 do 14 dana.
4. Sušenje je završeno kada je spoljašnja kožica suva i hrskava, vrat je sužen, a središte stabljike tvrdo.
5. Koristite baštenske makaze ili oštar nož da odsečete korenje blizu osnove glavice. Odrežite izdanke tako da na vrhu glavice ostane oko 2,5 cm (1 inč).
Ako planirate da ispletete lukovice belog luka zajedno radi skladištenja, ostavite izdanke dugačke.
6. Čuvajte sušene glavice belog luka na hladnom i suvom mestu sa dobrom ventilacijom.
Ostave ili radne površine su odlične opcije sve dok glavice ostaju zaštićene od sunca.
7. Čuvajte ih u prozračnim posudama poput mrežastih kesa ili labavo pletenih korpi kako biste omogućili cirkulaciju vazduha oko cele glavice.
Kada je vlažnost vazduha niska (ispod 75%), sušene glavica belog luka moze trajati do 45 dana na sobnoj temperaturi.
Za dugotrajno skladištenje, držite sušene glavice na temperaturi od oko -1°C (30°F). Uz dobru struju vazduha, trajaće do 5 meseci.
Dehidracija belog luka
1. Oljuštite čenove belog luka.
Ako kupite prethodno oljuštene čenove belog luka, počnite da ih sušite pre isteka 36 sati od kupovine za najbolje rezultate.
2. Presecite čenove na pola ako želite da napravite velike komade belog luka ili ih iseckakte nožem ili procesorom hrane ako planirate da kasnije napravite beli luk u prahu.
3. Ravnomerno rasporedite komade belog luka po poslužavniku tako da se komadići ne dodiruju.
Teže je sa mlevenim belim lukom, ali će se ravnomerno dehidrirati jer su komadići tako mali.
4. Dehidrirajte beli luk na niskoj temperaturi do 8 sati.
Većina dehidratora ima samo jedno podešavanje temperature oko 60°C (140°F).
Izbegavajte temperature više od ovoga.
Pratite preporučena uputstva u uputstvima za vaš dehidrator.
5. Beli luk je gotov kada komadići postanu hrskavi ili krhki i počnu da dobijaju smeđu boju. Ostavite da se ohladi.
6. Čuvajte čenove belog luka u hermetički zatvorenoj posudi na sobnoj temperaturi. Stavite posudu u ormar, ostavu ili radnu površinu koja je stalno hladna i zaštićena od sunca. Beli luk će biti dobar do 2 godine.
Povremeno proveravajte beli luk da biste bili sigurni da se nije stvorila vlaga unutar posude.
Testirajte svežinu sušenog belog luka tako što ćete ga izmrviti i probati ili pomirisati. Ako su ukus ili aroma slabi, bacite.
You can dry garlic in the oven, air drying or in a dehydrator.
Use damaged bulbs or those with exposed cloves right away instead of drying them.
Since the cloves are protected by skin, there’s no need to wash your garlic. It’ll only add moisture and reduce the garlic’s shelf life.
Baking garlic cloves in the oven
1. Peel and separate your garlic bulb into individual cloves.
2. Clean and remove the skin.
If you have pre-peeled garlic cloves, plan to dry them within 36 hours of purchase for the best results.
3. Slice the cloves lengthwise.
Or mince them.
It is harder with minced garlic, but they will dehydrate evenly since the pieces are so small.
4. Lay your garlic pieces on the tray in a single layer so that no pieces are touching each other.
5. Bake them at 60 C (140 F) for 2 hours.
6. Reduce the heat to 55 C (130 D) and continue drying for another 5 to 6 hours until the garlic pieces are crispy and slightly browned (hazelnut color).
For even and thorough drying, don’t set your oven above 60 C (140 F). Leave to cool.
7. Store your dried garlic cloves in an airtight jar at room temperature. Keep the jar in a cool, dark cupboard or pantry for the maximum shelf life up to 2 years.
8. Check your garlic occasionally to make sure no moisture has got into the jar and been absorbed.
To test it, crush some to taste and smell. If it's weak smell, throw it.
Air-drying curing garlic bulbs
1. Lay or hang your harvested garlic in a warm, dry, ventilated place for up to 4 weeks.
Breezy barns, basements or sheds make great locations as long as there’s good airflow, no bright sunlight, and the temperature stays consistently under 32 C (90 F).
2. Lay garlic bulbs in a single layer on a drying rack and a fan, or hang them from the ceiling with twine or hooks, or mesh bags.
3. Small bulbs cure faster than large ones.
Curing takes less time in low humidity. The minimum time to cure garlic completely is 10 to 14 days.
4. Curing is complete when the outer skin is dry and crispy, the neck is constricted, and the center of the stem is hard.
5. Use garden shears or a sharp knife to cut the roots close to the bulb base. Trim the shoots so there’s about 2.5 cn (1 inch) left on top of the bulb.
If you plan on braiding the garlic bulbs together for storage, leave the shoots long.
6. Store cured garlic bulbs in a cool, dry place with good ventilation.
Pantries or countertops are great options as long as the bulbs stay out of the sun.
7. Store them in breathable containers like mesh bags or loosely woven baskets to allow air circulation around the entire bulb.
When the humidity is low (below 75%), cured garlic bulbs can last up to 45 days at room temperature.
For long-term storage, keep cured bulbs around - 1 C (30 F). With good airflow, they’ll last up to 5 months.
Dehydrating garlic
1. Peel garlic cloves
If you buy pre-peeled garlic cloves, start drying them before 36 hours ends, from purchase for the best results.
2. Slice the cloves in half if you want to make large garlic pieces, or mince them with a knife or food processor if you plan on making garlic powder later.
3. Spread the garlic pieces evenly over the tray so the pieces aren’t touching.
It is harder with minced garlic, but they will dehydrate evenly since the pieces are so small.
4. Dehydrate your garlic on a low temperature setting for up to 8 hours.
Most dehydrators only have one temperature setting around 60 C (140 F).
Avoid temperatures higher than this).
Follow the recommended instructions in your dehydrator’s directions.
5. The garlic is done when the pieces are crispy or brittle and they’ve started to turn brown. Leave to cool.
6. Store your garlic cloves in an airtight container at room temperature. Place the container in a cupboard, pantry, or countertop that’s consistently cool and out of the sun.
The garlic will keep for up to 2 years.
Check your garlic from time to time to make sure no moisture has developed inside the container.
Test your dried garlic for freshness by crumbling it up and tasting or smelling it. If the flavor or aroma is weak, discard it.
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