BLACK GARLIC BY SOUS VIDE

COOKERFACE_44020

*left side: ordinary products, right side: sous vide garlic.

*sous vide garlic ( sorry about poor photo)

Ingredients.

Garlic 100g

RECIPE.

1.Take out the skine of garlic.

2. Place garlic into plastic bag and vaccum it (about 80% not to tight)

3.Set water bath at 75℃ then put garlic for 2days (about 48hr)

4.Take out the galic from pack then place it on dehydrator (60℃) for

1days( about 24hr)

5.Finally pur dried garlic into plastic bag and vaccum it again then put it in the water bath(75℃) for at least 12days.

Tips.

1.Black garlic is not a breed but food made by fermantation science.

2.Normally it tooks more than 1months to make proper black garlic if you are using tradtional method.

3. Sous vide Black garlic is taste better than ordinary black garlic and brix is much higher.

4. Well maded black garlic don't have spicy taste of allicin.

5. Fermantation do not need oxygen always this is reason why we can use vaccum for these kind of method.

ps: We are try to making more various data.

Any question or advice is always welcome.

And always sorry for my bad English.

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Comments

Patrik_Racz_19800

Awesome mate

Samuel_68313

I need this in my life.

Matthew_77468

Very interesting. I haven't had traditional black garlic, nor have I tried this recipe - what flavor should I be expecting and how is this generally utilized?

lfmichaud

Really nice looking. I made it "traditionally" sealed in the bag in the dehydrator but that method seem to give nice results much faster, Next batch will be tried that way. The taste of black garlic is very interesting. Tasting a mix of caramelized garlic with licorice and no garlic "bite".

COOKERFACE_44020

Taste must be little bit sweet,savoury and must not taste any spicy taste of garlic, Texutre must be chewy( if it is made by sous vide teqnique). It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

It can be use as sidedish or garnish for steak, or Salad ingredients.

AND OF COURSE YOU CAN TAKE IT AS roborant ! : -)

Alex_36374

Did you mean 12 Days or Hours in step 5, just want to clarify?

Justin_16903

This seems like a sure fire way to generate botulism. Low oxygen environment, garlic that is usually covered in clostridium botulinum, and a nice warm bath to start reproducing. Is there something I'm missing? The temps certainly aren't high enough to kill the spores, and not even enough to break down the toxin.

ps2rocksout

You have to understand that the conditions inside the bag are not the same outside the bag. Because it exists in a low oxygen environment with no addition moister and air circulation the bactria is slowed to a crawl. As long as you use fresh ingredients and the bag is never breached you can't colonize the bactria. And garlic is highly acidic so that is another factor put into play. I have been sous vide advocate for 5 years now, professional chef, and have never gotten sick because of it. And if it has gone bad then there are still tale signs when things go bad. I've been trying to explain to people for years now that sous vide cooking can be just as dangerous as any other cooking technique if handled improperly. Study, learn and embrace.

parkyjin_203779

Yay! I was hoping that someone would mention this in this forum. I was just pondering this. My mom used to make it the old school/modern way - meaning, in the rice cooker on "keep warm," for about a month. But, it smelled really terrible, so, I was hoping to see some tips/ideas on this. But, what if we don't have a dehydrator or a vacuum sealer? Do you think that this would work as well with the Ziploc bag-method? I've been following ChefSteps for a while now, but I'm still very new to sous vide (at home). I've been googling, but there doesn't seem to a straight answer to this.

And, from what I can understand, technically, there's no actual fermentation going on, but instead, is more of a Maillard reaction, which makes me wonder about doing onions, etc. in this method too.

ZOO_s_KITCHEN_141691

whoa it tooks 2year to answer u back , I wrote this when I was in other company, anyway,

12days are correct sorry about really slow answer XD

ZOO_s_KITCHEN_141691

Thanks you Robert

ZOO_s_KITCHEN_141691

Actually there are some fermentaion and checmical reaction occure during making them.

We are try to solve this with scientist at the moment. But it will take long time.

Anyway I am the one who wrote this 2years ago.

This method is very interesting and yes, u can use this at other vegi too.Why not?!

I even made Rice cake with sous vide lol

Well sometimes result is not satisifed us enough but still its worth to try.

Becuase still there are not enough data for sous vide.

Thanks you.

brian_martin2001

What microorganisms are required for the necessary fermentation?

Tobias_526618

Why not just cook it in 288 hours in sousvide the entire time at 75 celcius and do step 4 as the last step?

Tobias_526618

all greens and garlic have these micro organisms already to make this procces called "fermentation"

Tobias_526618

Hey, here i am doin your recipe of black garlic the first 48 h begins now. I Will update this thread for the next step and dehydrating 1 day (24h)

Update: I can tell you guys that the garlic smelled trough the vacuum bag so it smelled all over my house. I had to Sousvide outside. Just checking water level sometimes, and fill up. I have plastic wrap over so not all the water condenses away.

Tobias_526618

So now i am drying the garlic for 24h. The garlic is getting kind of yellowish/ brownish. I Will update more when this is done and begin the next step. I will vacuum the garlic again and let it sit 12 days in 75 Celsius sousvide.

Tobias_526618

Today I started the 12 days sousvide. I’ll be back in 12 days and see how the garlic went. Hopley Black garlic.

Tobias_526618

Small update: the garlic is getting very black. Thats positive.

brian_martin2001

As the post eating monster seems to be at it again, as I already sent this to you in an email @ZOO_s_KITCHEN_141691 I figured I'd put it back up here so there's no misunderstanding.

So I ask you what kind of bacteria are necessary for black garlic fermentation, and to you that means I either hate you or I'm a racist? No, I don't hate you, and I am not a racist, but I do have a concern about your overall intelligence.

Now, if you're done playing the race card, lets focus on the actual topic. Black Garlic. You say there's fermentation going on. As Tobias indicates, fermentation is bacteria breaking down food products and giving off waste products. Some of these are beneficial and desired: ethanol, acetic acid, lactic acid, etc.; some not so much: botulinum toxins, shiga toxins, etc. If black garlic is created through bacterial fermentation: what are the necessary bacteria/microorganisms for this to occur.

And a piece of advice: just because someone asks a question that you don't like doesn't mean they are a racist or don't like you. If that's the impression you automatically get, it doesn't mean they are a bad person, it means you have a bad thought process.

You're 100% right, I'm not solving anything. I'm asking a question. What that means is I don't have information and I"m requesting you share that information that you imply you have.

And, upon some reflection, you may be tripped up on the statement "black [insert name of allium member]" Granted, this could be cleared up by a simple Google search of what allium is, but since you clearly did not, "Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name Allium is the Latin word for garlic,[4][5] and the type species for the genus is Allium sativum which means "cultivated garlic"."

And, if you do some research, you can make any of these black by a similar heat process. So if you wanted, you could have black leeks, black onions, black garlic, black scallions, black shallots, etc.

Ball's in you court.

ZOO_s_KITCHEN_141691

Dear Brian, I sent email to you, and you never read it. Calm down and please reply me via email. I sent mail via imdrgod@naver.com . It would be easier if my mother tongue is English. However it is really complicated for me to explain it in English. Also still it seem like you want to insult me, other than solve problem. Lets talk via mail. And I am willing to speak with you by calling too. Please check your mail, and let's discuss about this topic. Thanks you.

brian_martin2001

I never received an email from you. I can't vey well read any email that i never received. Where did i insult you? No w where, in any post here, have i insulted anyone. My suggestion would be to learn English a bit more, because you don't seem to understand it very well.

Jeff_Burton_988772

It's not fermentation like in pickles, wines, whiskeys, etc. Its Maillard effect that is seen when you cook meat (browning) which usually occurs at high temperature. This is done at low temperature for a long time to get a similar effect...try googling Black Garlic...and this pers is trying to provide information on how to use the sous vide technique to make Black Garlic not give a food science or botany lesson. I'm glad you're up on your botany and fermentation science and can rattle off scientific names and processes; but it really just looks like you're showing off by doing so here...

brian_martin2001

@Jeff_Burton_988772 When i get accused of personally attacking someone and/or being racist (keep scrolling down) for asking someone to justify how its fermentation, I'm going to go into detail explaining what i mean, so even the most ignorant or incompetent individual cannot mistake what I'm saying.

Lars_1398331

How can this be fermantation? The temperature would kill any yeast.

brian_martin2001

It's not fermentation. Black garlic, or any other allium variety, is made by enzymatic browning and Maillard reaction. Someone some time back called it fermentation, probably due to the relatively low temperature (usually around 140°F) and extended time it takes to make. Unfortunately, that stuck, and the majority of people will nor hear of calling it anything else, even when you present the facts of it. @ZOO_s_KITCHEN_141691 accuses me of attacking them and being racist when i mentioned this below.