Black Garlic

So as many of you may or may not know Black Garlic is made by slow cooking garlic bulbs in a 60C controlled moist environment for a month. That being said, it takes quite a while.

I was wondering, is anyone with a proper sous vide machine willing to try to make it in mason jars? I'd think the more even temp distribution would cut down the time needed a bit!

If anyone's that crazy, please stick a few bulbs in your circulator for the sake of learning more about black garlic!

Find more posts tagged with

Recipes Q's

Comments

Afonso_Tito_de_Morais_164825

I'd try this myself but atm I'm confined to pot on stove method.

brian_martin2001

This question was already posed at egullet: <https://forums.egullet.org/topic/148003-black-garlic/> and when someone actually did it, or took the same amount of time 30-40 days. Now you can modify a rice cooker, and get decent results in a couple weeks. I can't be sure, however i seem to remember Chef Chris Young commenting on an earlier post about experimenting using a pressure cooker and heading for 8 hours or so, but i don't know if anything came of it. Because the garlic turns black, and the flavor changes, are a result if enzymatic activity, i would tend to doubt completely sealing the humidity would have a significant affect compared to other methods. I'm currently in the procrastinating phase of working on a speedy method of making black garlic as I'm job hunting ( mostly out of my area) but if/when i find out anything new, I'll be sure to put it on the board.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I would be willing to try this in a pressure cooker, mine is electric with numerous temp setting which I will check with infra red therm. I also have a couple of rice cookers and 3 immersion circa (my home office is starting to look like a test kitchen) From what i can tell it is LOW temp causing fermentation so using high temp and pressure won't work, you will get confit. My initial thoughts are to use small mason jars, one head each. The question is do I use a chamber vac to seal the jars and if so do I put a little water (a few drops) before I seal them? I will take the time to experiment if one of you "Mad food Scientist" can help me with the safety issue surrounding garlic. It looks like 119F is the magic low number and 140 F is the magic high number (for fermentation). I don't know the people on the other forums but I feel ALL of us here are safety conscious...

Rob

brian_martin2001

What safety issue are you referring to? Something with the garlic, with the time& temperature, pressure, the various combinations of the preceding, something else entirely?

Afonso_Tito_de_Morais_164825

Sounds great! I wouldn't vac seal the jars, just seal them finger tip tight so air can escape, otherwise your jars will crack! Safety wise I think it's fine. 60c (for a month!) should be enough to kill any bacteria.

Afonso_Tito_de_Morais_164825

I see.. Still a good alternative for people without dehydrators/fermentation chambers!

Alice_Edward_611192

To be honest, I don't know so clearly about pressure cooker materials. I just know how to keep safety when cooking, this is the most important point for me to choose pressure cooker brand. Now the brand to me is bestek electronic pressure cooker, I have used this tool for several months. More details about it is on bestekmall. You can catch it on Google. Wish this point is useful to you. Best wishes.

brian_martin2001

they are all just as safe as any other model