From the page: Garlic peel has power
Idea 4
Flour for vegetable broths
Dehydrated, ground seasonings have been the base of commercial broth cubes for over a century — only the homemade version skips preservatives and excess salt. Dried, ground garlic peel concentrates natural glutamates, the same compound that gives ready-made broth its "fifth taste", enhancing everything cooked with it.
What you need
- Clean garlic peels
- Other vegetable peels and stems (carrot, onion, celery, parsley)
- Oven or dehydrator (or strong sun and a well-ventilated spot)
- A blender or a coffee grinder reserved for seasonings
- A glass jar with a lid
How to make it
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1
Wash all the peels well and pat them dry with a cloth — residual water slows drying and can create mold.
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2
Spread on a baking sheet without overlapping and place in a low oven (about 175 to 200 °F), door slightly open, for 1 to 2 hours, stirring now and then.
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3
They are ready when they crackle when bent: if they still bend without breaking, dry them a bit longer.
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4
Let them cool and grind until fine — the drier they are, the finer the powder and the better the storage.
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5
Store in a sealed glass jar, in a dry, dark place; use one teaspoon per liter of water or soup.
Finishing touches
Mix with salt in a one-to-three ratio to make a practical "seasoning salt". If you grind it extra fine, the powder also thickens sauces — and sprinkled over popcorn, it's a find.
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