From Fresh Garlic to Smoked Organic Garlic
I started with fresh organic garlic and gave it a good smoky flavor before slicing it and putting it into the freeze dryer.
The garlic was freeze-dried for about 61 hours, removing the moisture while leaving me with a lightweight product packed with garlic and smoky flavor.
The result is Pop Pops Pantry Smoked Organic Garlic.
What Makes It Different?
Regular freeze-dried garlic is already useful to have around the kitchen, but smoking the garlic first adds another dimension.
You get the familiar flavor of garlic combined with a savory smokiness that can add something special to a meal without having to fire up the smoker.
And because it's freeze-dried, it's convenient to keep in the pantry and ready when you need it.
How I Use Smoked Organic Garlic
One of my favorite things about this product is its versatility.
You can crush or grind it into a seasoning for steaks, burgers, chicken, pork and vegetables. Add it to soups, chili, stews, sauces or potatoes. You can also rehydrate the pieces when a recipe calls for garlic.
A little smoked garlic can completely change the character of a dish.
Small-Batch Food Made in Texas
Pop Pops Pantry is a veteran-owned small business in Sherman, Texas.
I enjoy experimenting with freeze-drying and finding new ways to preserve and transform foods. Some experiments become products. Others teach me what to do differently next time.
That's part of building Pop Pops Pantry.
From fruits and vegetables to cheese snacks, energy bites and now Smoked Organic Garlic, I'm continuing to experiment with foods that are flavorful, convenient and a little different from what you'll normally find on a grocery-store shelf.
And there are plenty more experiments coming.
Visit PopPopsPantry.com to see what we're making next.
Pop Pops Pantry | Veteran-Owned | Sherman, Texas
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