Black Garlic - Sousvide

Tobias_526618

NEW RECIPE - BLACK GALIC SOUSVIDE - MAILLARD EFFECT

10 Bulbs of garlic (white regular garlic)

1 Plastic container (or som other container your choice)

1 Sousvide circulator at 75 Celsius (167 Fahrenheit)

1 Vacuum machine

Vacuum bag

Water

15-20 Days sous-vide

1 Week of air drying

How to do:

First thing to do is to fill the bucket with water and attache the sous-vide circulator in to the plastic container. Then heat up the water to 75 celsius (167 Fahrenheit). 

Then scale all the garlic and put all the garlic inside a sous-vide bag and make sure that the garlic stays as flat as possible inside the bag. Lets vacuum and seal the bag with the vacuum machine. 

Put down vacuum bag filled with garlic into the plastic container filled with water at 75 Celsius degrees (167 Fahrenheit), and make sure to use a lid or plastic wrap over the plastic container to make sure your water doesn't condense away.

Make sure when you are making black garlic to be outside. Either it is a rice cooker or in a sous vide bag it will smell a-lot of garlic the trough the process. So my recommendation is to make black garlic outside.

After 15-20 days you can pick it up and dry it at a plate with paper towels under and over the black garlic for 1 week.

5-10 days

10-15 days

Air drying for a week

Final result coming...

Tobias_526618

When the garlic process hits 5-10 days it gets a bit more of a jelly sweet flavor to it. In day 15 or more you get flavor that remind you about broth, melass, licorice, sweet, balsamic and some smokey flavorish.

Have read a whole lot about the processes and the taste of Black garlic. The process is actually called "The Maillard Process" and NOT "Fermenting Process". 

I think if you continue sous vide it more then 15 days you will get even more intense flavors. But i am sticking with 15 days for now. 

The last procces is very important:

I am drying it for a week. The process changes the garlic in taste, color and texture.

I am making a new batch of black garlic with peeled garlic and vacuumed it. (do not use whole bulbs, it will take longer time.) I did start this project with whole bulbs from the beginning, but now in 15 days it is still not finished. In the picture scale above I'm in 5-10 days color range, little bit brownish. So i did repack and peeled the garlic. I will be skipping the dry part between sous vide process.

I will update you guys soon with pictures of the new batch.

--------------------------------------------------------------------------------------------------------------------

Repack update 180612:

Because of my miss calculation of using whole bulbs from the beginning i am just between 5-10 days color range instead of 15 days of finished black garlic range. So now i have peeled the garlic and it should be ready about 5-10 days.

The thing about sous vide is that your food inside the bag should have as much contact with the heated water as possible. The thicker your food is the more time you have to calculate.

--------------------------------------------------------------------------------------------------------------------