Black garlic

jondrak

hi,

Planning to start making some black garlic. If anyone did it and has some useful hints and tips I would appreciate it.

Thanks

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Matt_67991

I saw this article a while ago

http://nordicfoodlab.org/blog/2013/2/black-garlic

60˚C for six weeks

Samuel_68313

Holy shit...I have to do that.

Anyone tried leaving the Sous Vide Supreme on for six weeks? No chance that could damage it is there?

Johan_Edstrom_5586

I think they do it in dehydrators?

Matt_67991

Yeah, Johan is right. They say they cook it in sealed containers in dehydrators in the comments. They have other suggestions too. I don't see why a SVS wouldn't work. Maybe humidity? Who knows.

Johan_Edstrom_5586

See, I told you I needed a proofing cabinet Henri

Samuel_68313

Lucky I have you guys reading stuff for me.

I might still try it sous vide and see what happens, I'll wait till I get my circulator and free up the SVS though.

Ross_16734

Use a slow cooker on low heat for 5-7 weeks and wrap the garlic in foil.

I have some going at them moment.

Otherwise you can use a rice cooker on warm (after heating it first) - issue is keeping it at 60c..

jondrak

Thanks for the tips. How about useing an oven?? I've red somewhere that you should place a little dish with some water in the oven to avoid dehydration? Any ideas??

lfmichaud

Getting the Excalibur out! I wasn't using it enough...

Ricardo_Yudi_Akiyoshi_18137

Anyone tried vacuum sealing and proofing in a dehydrator cabin? Regarding the botulism, the 4-6 weeks under vacuum at 60c would be safe?

what else could we use instead of garlic (without any added ingredients i.e. vinegar, salt, alcohol and others)?

lfmichaud

I sealed garlic and shallots in vacuum bags without removing the air. I put them in my Excalibur and tried to have a temperature around 60C. There shouldn't be any Botulism growth over 50C. It's been a month and a half so I should try the results soon.

lfmichaud

After 6 weeks in a Excalibur around 60C sealed in vacuum bags (But not with the vacuum pulled) I got good results with garlic and shallots. Now I put some of them back in the dehydrator to try to make some powder with them.

Samuel_68313

Really really awesome stuff.

lfmichaud

Really easy too. I was quite impressed with the results even if I had problems adjusting the temperature precisely. I now have a lot of black garlic and shallots available.

Samuel_68313

This has probably convinced me to buy an Excalibur.

lfmichaud

I'm not using it enough, I should probably rent it to you! But it's a good machine. Just be conscient that you'll have a heater with a fan running for weeks. It's not very noisy but you'll hear it and probably smell it too. Garlic was smelling through the bags...

Samuel_68313

Oh boy that's tempting! I think I should wait until I have a slightly bigger place though by the sound of it!

tshewman

@SamuelG, you'll grow into your tools.....;-) I have the L'equip
http://www.amazon.com/gp/product/B00004Z4GQ/ref=oh_details_o04_s00_i00?ie=UTF8&psc=1
Use it periodically but not as much as I thought I would. Of course between the circulator, the juicer, the vacuum chamber, mixer and now the dewar with the liquid nitrogen......I always think I need a bigger kitchen........and I might, but seem to make things work. If only we could find a way to make a living for our families from this wonderful journey of food. :-)

lfmichaud

Or teh tools will grow until they have all the spaces you can give them... Once the kitchen is full it became the wardrobe for the vacuum chamber machine an centrifuge then put the dehydrator in the garage since it's noisy... @SamuelG Tell me if you want to hear the Excalibur.