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Black Garlic Making

brian_martin2001

There have been several threads dealing with the production of black garlic. If you go to a search engine, you'll find plenty of methods and gadgets to make black garlic with. One thing that every source I've seen agree on is the garlic cloves can't be broken apart: the heads must be whole and intact. Just wondering if anyone has any idea as to why this is.

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Comments

Brandon_Byrd_40557

Sounds like witchcraft to me.

torridice_498271

You know how they make charcoal? Controlled and limited oxygen supply. Otherwise it just burns up. Maybe you are basically making garlic charcoal?? If the bulbs aren't left in tact than too much oxygen gets to the individual cloves? Just a theory

brian_martin2001

I do know how they make charcoal. The methods are pretty different. The temperature is far too low to make any kind of carbonization, and one of the necessities of making black garlic is a relatively high humidity. A sealed environment with high humidity would inhibit the creation of charcoal. Thanks for the response, but I'm doubtful this is the reason.

brian_martin2001

I suppose that would depend on one's definition of witchcraft.

torridice_498271

Yea based on that, doesn't sound like charcoal at all. Bummer. Just a guess.

brian_martin2001

Black Garlic in a nutshell

"Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 140 to 170 degrees Fahrenheit (60 - 77ºC) for 14 to 40 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions also facilitate the Maillard reaction, the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and fried onions, the cloves turn black and develop a sticky date-like texture."

https://en.m.wikipedia.org/wiki/Black_garlic_(food)

Jeffrey_Koo_III_405111

brian lol, i know this is irrelevant to your post but yeah, my first and second post got taken off lol... so what was your comment? didnt get the chance to read it lol...

brian_martin2001

@John_Fisher_218893 the post eating monster struck again. I will report back with the outcome. That's the only part that I could respond to, sorry.

brian_martin2001

That your previous post had be judged as spam, and not to be surprised if your latest post that was advertising your art got removed.

torridice_498271

I think it likes to eat comments that are 4 or 5 replies deep

Brandon_Byrd_40557

I vaguely recall this issue coming up on Cooking Issues, and someone said that you couldn't use pre-peeled garlic because it is blanched after peeling (to prolong shelf life) and that this deactivates some enzymes. I have my doubts about whether or not that's true, but it may explain why people say not to pre-peel the garlic. I'm almost 100% sure there's nothing magic in the papery skins of garlic that makes the magic happen, and peeling black garlic is a freaking nightmare (in my opinion). FWIW, I buy the RioRand brand of pre-peeled black garlic on Amazon. It has GIGANTIC cloves (freakishly large), tastes great, and is easy to use (being pre-peeled).

fisher23

Yes, I am thinking about using SV, my rice cooking doesn't have a warm setting. I've got a couple of old SV units just gathering dust, I like to see if I can make some of that caramelized gold.

brian_martin2001

That would make sense. I took it to be with the instructions that you shouldn't peel the cloves yourself, but if they're concerning with a blanched product, that would fit. Thanks. I'll get back with this thread in a couple weeks, one my home prepeeled garlic is done.

brian_martin2001

Let us know your results! The only reason I haven't tried doing this sous vide is I don't want my circulator tied up for 2 weeks+.

Bob_Marcellino_302808

Just ordered some. Now what to make with it?

fisher23

I wonder if it work sous vide? Ya, long time to run but I've got a couple of old units I don't use much.

pd3ski_278514

I like this post gotta go hit the like button for brian....Bob whatever you concoct should end up in a beautiful picture as always... 🥁

pd3ski_278514

👹....mmmmmm

pd3ski_278514

👹 I like the first ones too ... yummy

Jeffrey_Koo_III_405111

personally i still dont really see the first post as a spam or an advertisement but if you guys see it then thats that (especially if chefsteps see it as that...) but the latest one i was trying to get opinions on our work - i even specified that the post is not an advertisement so ignore the fact that one could choose to buy it lol... did you still think the second one was a spam or an advertisement? also, would u mind giving me some suggestions on what to do? like i really just want some opinions and yeah if people buy stuff then itd be great but man thats not my priority... even with the first post

so yeah, please do give me some advice...

torridice_498271

Why don't you find a forum that's for art and ask their opinions?

Brandon_Byrd_40557

It has a sort of deep, balsamic flavor to it. The last thing I did with it was bash a few (giant) cloves up in a mortar and then thin the puree out with a bit of 10 year old balsamic from Zingerman's. Then I brushed a very thin layer on bread grilled with EVOO and put some tomatoes and fresh mozzarella on top. My wife was a big fan.
It also makes for a tasty aioli. I used a black garlic aioli on a Korean-inspired BBQ short rib sandwich a while back.

brian_martin2001

Only advice I have for you is stop posting advertisements. If it's not food, or foods related (that includes art) don't post about it here.

What you personally feelings about your posts is utterly irrelevant. This is a place for the topic of food, kitchen gear, new practices or methods, getting questions about said topics answered, etc. Your artwork, while it was cartoons of food, is not food related. Nor is trying to sell it here. Advertise on Facebook, Twitter, Tumblr, and a dozen other social media platforms. This is not one of those platforms.

brian_martin2001

I like to think I'm a patient fella, but damn, this black garlic is testing mine. It's been 5 days (going to have to cut it short as I'm out of town next week) and I've still got 7 days to go. ugh!

Yes, this is just me being whiny.

lfmichaud

A friend did it during his vacations with his Sous Vide Supreme and it worked fine. Me I used a dehydrator and sealed bags and it worked fine too. The only thing is to make sure water doesn't evaporate from the bath or the product. (Mason jar would be good for the product)

gabor.szeder

How is the smell? Is it really as strong as most sources led me to believe?

brian_martin2001

I did mine a bit different thanwhat was recommended. I peeled the garlic, wrapped it up in aluminum foil that was lined with paper towels. Then I plastic wrapped all the edges of the rice cooker insert with it meets the lid, and taped off the steam vent. The first few days, I noticed a garlic smell in the apartment, but nothing crazy overpowering. Anymore, I don't even notice it. There is still a faint garlic smell when you put your nose right to the rice cooker. I'm not sure if I've just gotten used to the smell of if it's dissipated, but it's never been like cracking open a few cloves and holding them right up to your nose.

brian_martin2001

@Louis_Frederic_3105 I've read that you can do it with any member of the Allium plants (onion-esque plants), but I've never heard of it being done with fruits and such. How did the strawberries and figs turn out?

lfmichaud

I thought the same thing until I tried them at the conference. Hard to describe the taste but think of the main licorice note that you taste in black allium and add it to your "caramelized" fruit to have an idea where it's going. For me it wasn't life changing as they all stayed pretty similar.

brian_martin2001

Cracked open the rice cooker on week 2, and something bacterial had definitely taken hold. Not giving up, just giving it a rest for now.

fisher23

Sorry to hear that. Let us know when you try again.

brian_martin2001

Shit happens. Will do, just got other stuff going on right now. Once I get squared away, I'll definitely go for round 2.