Have you ever heard of black garlic? I had not heard of it til yesterday! Thank goodness for Facebook! Where would my life be without it? 🙂
Black garlic is reputed to have health benefits . . I have no idea. Some of what I’ve read sounds a little far fetched but I’ll try anything once. We love roasted garlic and I think this should taste better than traditional roasted garlic. I suppose if I get younger looking, skinny, rich and happy, you’ll know it was the black garlic! 🙂
Black garlic is made about the same as roasted garlic, only it’s done at a very low temp for 2 to 3, maybe 4 weeks! One recipe said it emits a garlic odor and I’m not sure I want to smell that for 2 or 3 weeks . . so I was tempted to take it all out to the greenhouse and I may do that but for now, it’s in the kitchen.
I started with 15 bulbs of garlic.
The more I read on the internet, the more confused I got. I think most people making it are like me . . kinda fumbling in the dark and hoping for the best but I’m going to get it . . it may take a few fails but I’m giving it my best shot.
There are several methods suggested for making black garlic:
- Slow Cooker
- Rice Cooker
- Brod & Taylor Proofer
- Pressure Cooker (only saw one person recommend this method)
Some of the methods say to wrap in foil. Some say do not. Some say wash the garlic and let it dry. DO NOT START WITH IT WET. Some say drizzle it with beer. Some say to keep the humidity at 70%. Some say keep it dry. Seriously, I’m guessing at what to do.
My first thought was to try it in my least expensive gadget because I’m not so sure any of these appliances are meant to run non-stop for 2 to 3 weeks.
The various instructions were so confusing that I decided to try the proofer, the slow cooker and the rice cooker. Something should work, right?
I got it all started, following various directions on various websites.
For the proofer, I placed the “naked” (not wrapped in foil) garlic on the rack and set it for 120°.
For the rice cooker, I put paper towels in the cooker, then put the “naked” garlic in and set it to “warm”.
For the slow cooker, I put the trivet inside and put the “naked” garlic in there and set it on “warm”.
This should be interesting! My plan is to make notes daily and see if I can nail this down to something that works correctly.