Black Garlic

Bill_Martin_17506

I would like Grant, or someone to demo the making of black garlic ala Joule, if possible!

Head of garlic heated, (temperature unknown), for weeks.

The cloves become caramelized via the maillard reaction.

Anyone done this? Know how? Post somewhere!

 

Bill_Martin_17506

Hereʻs what Iʻve found so far, and I do have an Excalibur dehydrator and some glass storage bowls with tight lids.

From StarChefs.com I lifted part of an article. If this could be done with Joule, I would try this both with garlic and shallots.

House-made, Farm-to-Table Approved

Black garlic may not be romantic or ancient or the work of a million microbes, but it's having a moment in New York City. 

To make black garlic authentic to the menu at farm-to-table Parish Hall, Hanczor decided to forgo specialty purveyors and make his own black garlic from local Pennsylvania and New York State bulbs. After researching techniques online, he and his team developed a process that works for their kitchen, and they now keep a continuous batch of black garlic "cooking." 

Hanczor adds whole heads to a Lexan, which he covers tightly with plastic wrap and aluminum foil, creating an airtight seal and to hold in moisture. He then adds the Lexan to a large dehydrator to maintain a constant 140°F. He checks the garlic every few weeks, and usually pulls the deep black bulbs at 26 to 28 days. (He has also successfully tried the process with shallots, which require a shorter time in the dehydrator, he says.)

Hanczor likes to add black garlic into dishes that are naturally weak on deep umami flavor—think vegetarian compositions and chicken dishes like his Confit Chicken Thigh, Dirty Farro, Sunny Egg, Black Garlic, and Herb Sauce. A bright, rich sauce of black garlic, shallots, maple syrup, cider vinegar, cream, and stock enhances the chicken and mirrors the funk of duck livers in the farro. And the vinegar-based herb sauce cuts right through the intensity and fat.