The Easiest Black Garlic Recipe - No Foil - Less Smell
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- Опубликовано: 6 сен 2024
- Lets dive into the mystery that is.. Black Garlic! While some think black garlic is fermented, it actually isn't. It's slow-cooked & aged over 2-6 weeks in a slow cooker, rice cooker, or in my case pressure cooker! Really anything you can seal and keep between 140-170F will work for making black garlic.
#blackgarlic #garlic
I'm not planning a blog post to go with this video because there's really no recipe here to list!
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Quick UPDATE to this:
In the video the temperature I quoted my unit got to were not accurate, I tested my pressure cooker empty and it would get up to nearly 170F, but FULL it's more like 135 - 145 sitting inside. Outside in the cold air it only got up to 117-125 which is why it took me longer than expected to make the black garlic. So keep that in mind if you make your own batch!
The purple on the outside definitely has a stronger better flavor raw or cooked, but black garlic I guess not. Because the flavor difference is definitely pronounced otherwise
@@teekotrain6845 You think the flavor difference is that big? I'll be honest I've never done a side by side taste test but now I want to
So on your cooker what temperature setting was it on the low,medium, or high I have the same cooker.
@@davidwhitlock5832 it was on the 'keep warm' setting
thx for the update
So this blew my mind!! I always thought black garlic was grown black, like it’s own variety. I had no idea you could make your own!! I’ve seen it used and always wanted to try it so this is awesome!
It was so interesting to see how much the garlic changed start to finished! Well worth giving a try one day =)
Me too😊
The best part about this is we have the same pressure cooker! I am so making this. Thanks!
I did the aluminum foil wrapping and ran into the problem of nearly all the heads getting dried out. I did about 15 heads of garlic and only 1 of them actually turned out the way it should have. The rest I ended up dehydrating all the way and ground it up into a tasty black garlic so it wasn't a total failure. I'll try again using an oven bag! Thanks for the tip.
Another solution is to individually wrap them in plastic wrap before the foil, but the oven bag makes it super easy!
@@Passionforfoodrecipes Yeah my plan was to use plastic wrap next time but I like the oven bag idea better. :)
This
Is
Amazing
!!!!!
And even better to know that you're a Bob's burger fan. Fine taste in tv you have! You missed a joke opportunity with 'take off all of our cloves' though (aka 'take off all of our cloth*s')
😂
Thanks man! 😁
BTW you did a really good job describing and demonstrating the difference in how the texture changes!!
Thanks man! I was really fascinated by the huge extent to which these change
@@Passionforfoodrecipes it really helped make the case for me why I should bother to take 4 weeks to do this where I would have to remember to keep turning my pressure cooker back on every day to avoid the automatic shutdown. I wonder if keeping it outside in colder climate like mine (Chicago) will affect the internal temperature and thus the fermentation process though
So I pretty much figured it was due to having it outside that it wasn't ready in two weeks. And sure enough, you inspired me to test it out and while sitting outside (28F) after 4 hours sealed and on the warming setting the pressure cooking seems to be holding steady at 117F, which is not quite warm enough! I image different cookers will perform differently. For the final week I wound up bringing it back inside and stashed it in my basement.
And yeah remembering to check the warming setting got annoying, so what I wound up doing was just resetting up twice a day, once when I got up and once when I went to bed. That way it would never be off because I forgot, unless i forgot twice in a row lol.
@@Passionforfoodrecipes good plan!
This is fascinating. I never knew this. Thanks for teaching me something new today 😊
This was my first time trying this, really neat!
Oh wow I’ve never seen this done before. I can’t get over how it takes 3 weeks. This was very interesting Graham. Thank you. Happy Thanksgiving to you and your family
Yeah it really takes a while to get it done! But it's a neat transformation, have a good Thanksgiving Stacie!
@@Passionforfoodrecipes Thank you
I literally had no idea how black garlic was created Graham. I honestly thought it grew that way LOL. AND, by the way, holy cow, your French Fry video has over 500k people WOW!!!!! Holy cow. Huge congratulations. Wishing you a great Thanksgiving! Kindly, Theresa and Cam
Thanks guys! Yeah that fry video did really well. Have a great Thanksgiving!
I'm eating garlic toast right now and I can only imagine how good it would be with black garlic! Until your undoubtedly amazing videos with black garlic are out, I'll have to let my imagination run RAMP-ant with the possibilities.
It's so sweet I'm not sure about garlic toast! Maybe French toast 😁
This was my first time making it and I was really surprised by how radical the flavor change is!
@@Passionforfoodrecipes Wow, that so cool that it gets SO sweet! Does it retain any garlic flavor? Really cool!
@@mollyscozykitchen4693 I'd say there's a hint of garlic taste in the after taste, but it's really quite subtle!
I am gonna test this method thanks!
i looooooove garlic! I have to try this :o Thank You for sharing and have a nice day ☀
It changes the flavor completely, sweet and very different.
Hello, great explanation. Thank you. Please could you make a video on how to make a youghurt with this fermenter?
I really like the way this recipe came out. Great share.🔥😎
I saw on another channel that someone sent them some but I had no idea you could make it yourself. This takes much longer than I thought it would but I bet it’s worth the wait. Excited to see what you do with these.
Yeah it was almost a month-long project! I'm thinking black garlic ravioli to start 😁
@@Passionforfoodrecipes I am excited to see that recipe !
KEEPING YOUR RICE COOKER OR SLOW COOKER ON WARM FOR 4 WEEKS WON'T HURT THE COOKERS WILL IT. HOW MUCH DOES IT RUN YOUR ELECTRIC BILL UP.
NOT MUCH
Electricity is nearly free unless running big appliances (ac, washer/dryer, etc). It costs around 10 cents per kilowatt hour. A rice cooker on warm takes about 30 watts. Thats 333 hours (about 14 days) for about a dollar. So 28 days (4 weeks) straight would cost about 2 bucks. American money. It may cost a different amount in whatever country thinks its ok to yell everything in caps.
WHY ARE YOU BEING A JERK TOWARD ME@@cHAOs9
I guess prices have gone up since i last checked. Its more like 17 cents / kilowatt hour. So like 3 bucks now.
I have the same pressure cooker, actually 2 different size units. Thanks for the video. Will be trying this very soon.
How did the black garlic turn out?
@@billnyethesciencedenier1516 I actually haven't had a chance to try this with travel, grandchildren and work.
Amazing recipe
Thanks!
Thanks for sharing! That looks delicious, amazing to have it especially now for immune boosting purposes!
Yeah for sure, even more antioxidants than regular garlic!
If all u care about is that it has double the antioxidants then just eat twice as much regular garlic. I just saved you 4 weeks. Youre welcome. More importantly antioxidants naturally occur in the body and as long as you eat some vegetables sometimes you get plenty of them. High doses are not helpful for anything and can cause multiple kinds of cancer and cardiovascular disease(nih.gov). Dont believe grape juice commercials.
This has exquisite mouth feel.
(Skip Marooch sent me 😉)
Great tutorial!! I've never made this before but the rice cooker method (pressure cooker in this case) always seemed like the choice for me. However, I do have a real nice dehydrator, so I might try that method out. But I don't want dry black garlic so who knows what I'll do. Nice job buddy!!
Thanks man! One cool thing if you do wind up with dry black garlic, grind it up and add some salt, boom black garlic salt!
If it's good enough for Bob's burgers I'm already ordering it.
Your video stands out for its unique creativity. 🎶🎵❣❣❣🍓🍓
It is good content that clearly shows your emotions and passion
Have a great day!😀
It’s also good to use to dry age steak
Good
It's gettin' hot in here So take off all your cloves
Why don’t you put them in a mason jar and just crank up the temp and pressure to speed up the process. Temp & pressure my friend, that’s how diamonds are made.
I wonder if that would work?! You should help me test it =D
Congrats on 10k!
Thanks very much!
thank you
2weeks? I need it tomorrow for food presentation. Damn it.
I have a question. I used lass garlic. I was able to lay the garlic in one layer, so no garlic is on top of other garlic. Should I still flip the garlic after one week? Thanks in advance.
I probably it would just so the top becomes the bottom and the bottom becomes the top but I'm not sure if it would really be necessary! Also keep an eye on your temperature levels, with less than a container it tends to warm up more
good
I put about 20 garlic heads in the bag and I am at the end of week FOUR. Still not black. I have been opening the bag once a week and moving the heads around and then putting it back in. Is there something wrong? I tasted one clove last week and it was very bitter. So everything went back in. How many more weeks before I give up?
Most likely a temperature issue, is there a way you could put a probe thermometer inside the container to see if you're getting warm enough?
You are not meant to open it and move it around just leave it
Can i cook garlic on a dehydrator?
I have tried making black garlic as you suggested in the instant pot mine came out like burnt garlic and not as sweet as you describe what you know why that happened.?
Sir do you put any water in the rice cooker? I am new so don’t want to break it first use. Thanks!
Nope with this method where you use the oven bag you don't need to add any water! Just make sure with the rice cooker or pressure cooker that you're using the keep warm function not actually turning it all the way on
can this be done in a slow cooker?
Is it possible to leave it in the cooker too long? If i just leave it in for 4 weeks do I run any risks?
If I make it, you already know I'm gonna eat it like actual candy.
It's so good you totally can! I popped a whole clove in my mouth and wasn't sure what to expect, but it was good! almost like a candied date, who's great grandmother was garlic
Ziplocs are good up to around 400 degrees
Good idea!
WOW this is a real light *bulb* moment for me , Black Garlic?!?!?! This is fascinating I can't wait to see some recipes using it but what I really want to know, does it still work on vampires🧛🧛♂🧛♀?
Well it's just anecdotal but in terms of the number of vampires at the last black garlic festival I went to, it was *countless.*
@@Passionforfoodrecipes Countless😂
Thos is very good for you. Look it up.....superfood.
Hello! How will I preserve so that the nutrients do not leave the black garlic?
I kept mine in the fridge for months with no problems! You could also freeze it for longer storage, freezing it will change the texture of the black garlic but the nutrients should be intact
Thank you you are very kind!!!
#blackclovesmatter
Couldn't you put the garlic in sealed jars outside? If they need aerobic conditions, you can just do an air lock lid. You could wrap it in a towel to prevent light from getting or just put it in a cardboard box.
Wouldn't get hot enough, unless it's real hot outside I guess
Could you use a solar oven? Or would the heating up/cooling down ruin it?
I’m in Michigan, it gets pretty cold here and I don’t have a garage. If I do this outside and place the instant pot inside my barrel grill to protect it from the elements would this still work?
Well like with mine it will probably work but take longer. If you can stick a probe thermometer in there and see what kind of temps it holds under your particular conditions
@@Passionforfoodrecipes thank you.
i thought black garlic involved fermentation process. when does the fermentation process took place in the method shown
Some people claim black garlic is "fermented" but it actually isn't. At least I've never seen a recipe that involved fermentation
❤🇵🇰
Unfortunately I didn't learn before I made mine 1 key piece of information. HOW TO STORE IT AFTER YOU MAKE IT! I haven't found a video yet that explains this.
I've had mine in the fridge for a couple of months still seems okay!
@@PassionforfoodrecipesI had a black garlic head in a ziploc just sitting in a fruit basket with the other vegetables in the kitchen for at least 3 months, and it tasted the same as it did when fresh.
Dr berg stores his in a jar of honey and I believe that’s how they do it in India too.
Omg 3 weeks I can't wait that long lol
It's a set it and forget it type thing at least! 😂
Is the oven bag necessary or is it just to help with the smell?
It reduces the smell and helps hold in the moisture, a lot of recipes had you individually wrapping each head
Have you tried blackening leeks: I’ve seen Blackened Onion; but haven’t seen anyone try leek.
I've done the blackened crispy onions and shallots but I'm not sure about leeks!
It would be a pretty different flavor though, hard to describe a black garlic unlrss you try it, it's not that classic caramelized onion flavor it's more like a caramel candy almost
Thank you. I do the black garlic all the time and love it, I once did blackened onion, and I think I need to refine what I did with it. I just wondered about leeks as they’re so different in taste. Part of what I”m interested in is the health benefits, as with blackened garlic they are actually improved and I don’t know of any research on the health benefits of blackened onion, and just wondered if anyone else has tried. I think I’ll try to experiment with at least how the taste would be impacted with leeks. I’ll let you know results if get it done successfully.
There is supposed to be lots of health benefits to eating black garlic.
I have heard that! Even more antioxidants than regular garlic
Would using a crock pot work ?
Yup it should as long as it has some kind of keep warm function!
Would a crock pot work??
Yup as long as it has a keep warm setting that doesn't turn off
Padda 🐸
Thanks for hoppin on by!
Thankee to you @@Passionforfoodrecipes for being my friend
@@AspienPadda 💯
لطفا به زبان فارسی ترجمه شود
😍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻✌🏻✌🏻✌🏻🙏🏻🙏🏻🙏🏻
I think I better to order from Amazon. So I can save money. I mean 3 weeks u have to use electricity 😅
Lol Bobs Burgers brought me here.
😂 nice. That episode is where I first heard about black garlic!
Good to know I will never do this. Keeping it plugged in for weeks, no thanks. Good video though
Garlic pyrolysis?
Yeah seems likely
i think it took you longer because of all the moisture created by the plastic bag. no need for the plastic really
Just make sure your garlic is not from China!!
They do really nasty things to it that I can’t mention here!
Great recipe, but man that knife technique is ... unsafe.
Did he say "week"??????!!!!
He did! This is a slow process.
i don't think it good idea to use plastic bag as it has chemical in plastic and it can be danger to health
You almost have to, otherwise they dry out. I worry about cooking with plastics too, but I kind of doubt anything is getting through all those layers of garlic skin. Plus it's a type of plastic specifically designed to cook in.
Plastic. No
You've just infused your black garlic with a ton of petrochemical toxins because you used plastic. Faster is NOT better. The fermentation process takes as long as it does for a reason. It needs that time to naturally produce the healthy constituents which make black garlic good for you.
Who wants a long fermented garlic, you ask? I do, as do many other people. Plastic, non-stick anything, aluminum foil etc is going to contaminate your food & create health risks for you & anyone who eats this.
I don't buy that any plastic could Leach through multiple layers of intact garlic skin at those relatively low temperatures. If you're that worried about it though I hope you're not eating any canned goods! All cans have an inner lining of plastic. 👻
You are correct passion especially since you are using an oven bag any toxins would not leach out
Truly wasteful energy wise .. there must be a better way
Well I get where you're coming from but when you calculate the total energy usage for the warming mode over two weeks it's actually pretty negligible!
I have been wondering about alternative methods though, if a faster bake at a higher temperature in the oven could achieve similar results 🤔
@@Passionforfoodrecipes its a process of conversion and if I am not mistaken some of it is fermentation? That always requires time. Interesting to find out the chemistry involved. Onions also turn sweet very easily. I wonder if you could make black onions like this?
@@slotenmakerdenhaag well that's the interesting part, some people say black garlic is fermented, however the temp is usually held around 140-150f which as far as I know is too hot for fermentation.
I've seen someone used the same process with onions and it looks like it does work! I don't know if it would actually taste good or not though 😉
@@Passionforfoodrecipes I will have to try both!
That's a lot of time and electricity for a few wierd-tasting morsels.