How To Make Black Garlic at Home (DIY)
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- Опубликовано: 13 сен 2024
- This Video is to show you how to make amazing, delicious, and ultra healthy Black Garlic at home. Have fun with this easy DIY and enjoy all the great health benefits that come along with eating Black Garlic.
You can read more about this experiment at my website: twoguysandacool...
*****NEW UPDATE: We just posted a new video on how to make Black Garlic without aluminum foil. The biggest issue with making black garlic is the cloves drying out. This new method ensures that they don't dry out without the use of foil... Check it out here.
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Eric
Black Garlic with foil 14 days: This method was very unpredictable. Some pieces came out dry (overcooked) while other pieces were very moist. I kept having to rotate the garlic to have them cook more evenly. There is a good chance that it is in part to the amount of garlic I had in the cooker as well so these results are exclusive to the test I did.. Less garlic might yield different results. The overall experience was hard to duplicate. I found it very hard to get the right texture using this method. The flavor was also very inconsistent ruclips.net/video/DE7oBXb1Zlo/видео.html
Black Garlic without foil but with the addition of water 14 days: This method produced more consistent black garlic but with the addition of water through the process the garlic was very wet. I had to let the garlic dry for a few weeks after the cooking so that they could have the right texture. The over all flavor was spot on. Very rich with a deep umami element. ruclips.net/video/jF64gOoHCv8/видео.html
Black Garlic cooked for 90 days: This method produced very undesirable results. The garlic transformed into a bitter, crumbly, very unappetizing, product. I would not recommend this method at all. ruclips.net/video/gpwJ010_43A/видео.html
*******BEST WAY TO MAKE BLACK GARLIC******* Black Garlic cooked in an oven bag for 14 days: This method by far produces the most consistent results with minimal amount of attention. The oven bag locks in the natural moisture of the garlic and allows it to cook evenly without having the garlic dry out. I love the fact that it is all self contained as well. No mess!! The end result was a bouncy, yet firm texture, a rich umami flavor with deep notes of balsamic, soy, molasses, truffle, and chocolate. The garlic was not wet but perfectly hydrated so I didn't have to spend 2 weeks drying after it was done. I actually kept some in the cooker for 2 weeks longer to see what would happen and although at 2 weeks the Black Garlic is done (mostly) I have found that at 4 weeks it's even better. I wouldn't cook longer than 4 weeks. ruclips.net/video/COpwxYAFs3Y/видео.html
Making Black Garlic Sous Vide: This method was very interesting. This method did not produce favorable results. The garlic wasn't completely black and the taste was very bitter (strong flavor and slightly unpleasant). I think if we would have left it for another 7 -12 days it would have been completed but the texture was very mealy... Not pleasant at all. Overall my experience with sous vide black garlic was not positive. I would not do it again for several reasons. It uses too much energy for too long. It's not very economical to run a sous vide machine for 2-4 weeks straight. Also the results were not good at all either. The texture wasn't appetizing and the flavor was very strong in a bad way.
Of all the methods so far I really like the Oven bag method I listed above.... Thanks for reading. Let me know your thoughts...
I'll use the oven bag like you said I was thinking about using a crock pot on warm with the oven bag. What if I just wet the garlic in filtered or distilled water before putting it in the bag and tieing the bag shut🤔
My rice cooker can at most keep warm things for about 3 hours, what i can do
I am worried about the safety issue, so far how long your rice cooker can last by turning it warm for more than 14 days?
Another guy had a channel, and he recommended wrapping each garlic head in it's own aluminum foil package, and cooking them in a rice cooker for 3 weeks.
OMG, Very simple very easy, my garlic come out beautiful. I think I have an expensive rice cooker too, that why the garlic come out nice. 14 Days my garlic little wet so I wait for 16 days. I share this clip to all my friends. Thanks so much.
Hello Eric!
It took a month in my rice cooker to get to the 'black' stage and I must say... I'm impressed with the slightly sweet and very savory taste. (so much so that I started another batch right away)
Somewhere I saw that it went great with ICE CREAM!
Well... Being the adventurous type, I had to try it tonight. Surprisingly enough? They do pair well together!
Nice!!! We've paired them with cheddar, vodka, hummus, pickles, and all winners!!
How much was that electric bill
@@dannyto No noticeable change from the month before.
@@oregonpatriot1570 thanks
I just learned about black garlic from my nutrition shop guy. About a year ago my daughter and I learned about fermenting garlic in honey. We did it and are still using that garlic in everything we cook!!!! Can't wait to try this!!!!
It's so good. Totally different than anything else. Have fun..
"
I didn't have a rice cooker so I checked around at thrift stores. I found a great one at the salvation army for $5! Keep your eyes out, you'll find one there most of the time;) Cheers!
Thank you. I've just tried this in my garage. What's the best way to store this in the fridge and how long would it keep? To preserve longer, can I top it with raw honey in a jar and refrigerate?
I'm about to try this with some huge bulbs of Spanish garlic. Thanks for the guidance!
That sounds amazing!! Can't wait to hear how they come out..
@@2guysandacooler the flavour is incredible! I've found that the inner bulbs have come out to the perfect texture but some of the outer ones are more like a paste. I'm wondering if this is where the contact with the side of the pot may have over done it. Regardless, it's delicious!
@@poeticsun645 nice!!! I love the stuff. It's so addictive. Congrats on your first batch!!!
@@2guysandacooler thank you, and thanks for the guidance!
Great recipe. My concern is that garlic might absorb some aluminum from that foil over two weeks. Can we use baking paper instead?
I used a oven cooker bag, put garlic inside, tie top. No smell. After 7 days, flip bag over.
Many types of vessels can be used for making black garlic. But keep in mind most of them have heating elements that are not designed to leave on for weeks at a time don't be surprised When the heating element goes out permanently
I had mine going for about two weeks as well. You must be a chef if you have that much garlic on the go.
Is this cost effective? As it Is hard to find it anywhere than in Whole Foods -too far from me- and the Badia's option at Wal-Mart flavor is very strong (almost as normal white garlic). Is the electric bill worthy on the process of making it at home?
it uses very little electricity
Don’t support Bezos or the Walton’s. They’re rich enough
Here a little south of us in Chile there is a large Island called CHILOE ( Chill-O-A). It is where the black garlic naturally grows and is black from the ground. Jim
WOW, I just looked it up! It's huge!!
@@2guysandacooler Poor peoples food here but now it has caught up and they are exporting it for High Dollar. It is not processed just natural and we could grow it but have not had the chance yet. The local indigenous people sell it here and you can buy it in a jar as well like a paste. REALLY EXPENSIVE and it is just garlic. hahahaha. Thanks
Jim
Thanks for sharing. Very good👍, from France.
Thanks; Some folks suggest that opening it to check will diminish nutritional value but not sure how to confirm that. Also; I’ve had success using a plastic liner used for ceramic slow cookers. I also understand pressure cookers can be used, but haven’t tried. Also if you sun dry them til hard you can then grind and make a black garlic powder.
Two weeks sounds crazy! But I've never even heard of black garlic!
Some actually let it cook/ferment for 3-4 weeks. I found that 14-18 days is plenty. If you have a rice cooker then you should give it a go.
From Korea. Still think it's just trendy but don't know the benefits and I'm very satisfied with the mellow, fragrant, smooth golden roasted garlic bulbs in olive oil.
Great video. Use parchment paper along the sides between the food and the foil unless you are looking for some alzheimers. Think I will check the second hand shops for a rice cooker that seals tight like that. Would have liked to hear you describe the taste as apposed to regular oven roasted garlic.
Thank you. The black garlic has such an interesting flavor. It's not even in the same ballpark as roasted garlic. It's very sweet, rich in umami and has a complexity to it that is very hard to describe. Molasses, balsamic, truffles, soy sauce come to mind. It's truly a wonderful transformation..
Sabe a ciruela pasa.. Prunes
I don't really know why people would choose black garlic over golden roasted garlic in oil. To me, the roasted garlic is smooth, delicious and very fragrant. Some people have told me that the black garlic is very smelly, pungent, and has a sweetish aftertaste. 2 Weeks of that smell, uh, no thanks. One hour in my slow cooker, very nice. Are there more benefits to black garlic health wise? Anyone? I'm willing to learn.
Hey fattymoko. Thanks for the comment. Black garlic and roasted garlic are completely different ingredients. I really love the taste and texture of roasted garlic and I also love the taste and texture of black garlic. For me it all depends on what I'm cooking. Black garlic doesn't replace roasted garlic. I gather from your comment that you've never tasted black garlic. I invite you to give it a try and see for yourself. Making it at home is one way to have lots of it for very cheap but you can easily buy some online and the quality will be exponentially better than anything you can produce in your house. Trust me I know. Here is a good source for Black Garlic: amzn.to/37Vr5wC
Black Garlic also gets transformed into a healthier version of garlic. It has double the antioxidants as regular garlic and loaded with amino acids. This is the fundamental reason why Black Garlic satisfies the Umami ingredient in many dishes. It is sweeter than raw garlic but is more complex in its flavor. It will immediately add depth to whatever you add it to and trust me when I say a little goes a long way. You should try Black Garlic Hummus.... OH BOY!!! It's so good..
Just a tip. Form the foil around the outside of the pot then it should slide it with ease and be a nicer uniform fit.
This is only the second video I’ve watched of your but I’m hooked. Great stuff
Great tip! Thanks for watching.
god damn that warp stabilization
Me a interesado bastante esta sección
El ajo negro es una medicina excelente. Gracias a Dios por lo que nos permite saber. DLB
i purchased an Oster rice cooker and tried your process. It's been 3 weeks and the garlic is turning, but only brown as of now. guess in another 3 weeks or so, I may have black garlic. Any suggestions?
Keep it going,,, BE patient. Make sure that the lid is locked tight and the setting is on keep warm. Each rice cooker has a mind of its own!! Also make sure that the garlic is nice and moist. You might want to add a few tablespoons of beer or water if it looks like its drying out... Commercially this process takes over 40 days to ferment and turn black... Finally be sure to give all your garlic a once over. If it's brown then it's well on it's way. Just might get there a little slower..
I did put the paper towels in the top and bottom (surrounded by a foil package) and they were not moist, but damp, so guess that is good. Moved the garlic around, sealed again with the foil and will check in a couple weeks.
That's perfect. The hardest part for me is the waiting game. What I generally do is after my first batch is finished I immediately start a second batch. You want to use it on everything!! Thanks for the update. Check in in 7-10 days and let me know how it turns out..
how did your process turn out?
just checked tonight and it is black, but when trying to pull off one clove it seems to be 'bleeding' black fluid. There is a lot of moisture when I open the lid. Is there a way to dry them out?
Can you use a pressure cooker?
この作り方早速やって見ます、
Can I do this with slow cooker? Are there any health benefits?
Thank u for teaching us...I do that
Awesome. I can't wait to hear how it comes out..
Does the smell stays in the machine affecting the flavor of future cooked rice?
Ok so I started yesterday
About 20 in an oven bag
Inside a medium small crockpot I bought at a thrift store at 7:99
And all that inside my small appartment
Yes it smells garlic and I'm not sure if my eyes are itchy or if its the winter coming
I have noticed a lot of humidity water drop on the lid and the garlic is turning brown already
only after only 12 hour
24 now as I'm writing and
Still as much humidity
I put a garbage bag around the crock pot and
I just remembered I forgot to wiped the garlic before putting it in
Doesn't matter I'll get through this
Thanks for the video and all the tips
Cool. The optimum temp is 135f to 145f. Let me know what happens...
@@2guysandacooler
Total disaster
It is now a souvenir for the trash the temperature was just too high even on low about 160f
Ill be looking in the temperature control unit you mention thanks
@@petripat5979 Oh No!!! At least now you know. The sweet spot is around 130F-140F with high humidity. If you try it again let me know what happens!!
@@2guysandacooler i
I will
thank you !
Day 10& 14 where was the paper towel& lid if foil?
You have a very keen eye!! It was still there but I flubbed up my words and started laughing uncontrollably during the filming. I had to start over and it looks like I forgot to set up the rice cooker like I had it originally... :)
What temperature is the rice cooker warm setting? Because I don't have one and want to use something else.
Hi. The temp is 140f
Is it possible to use a slow cooker with a keep warm function?
I'm not sure. As long as the temperature is between 135F and 145F then I imagine it would be ok. You might have to compensate for humidity loss..
I have been dying to try black garlic and can’t find it anywhere at my local grocery stores. It looks like I’m going to be buying a rice cooker and doing this.
I have bought some at Amazon but it’s expensive
Fermentation takes 28 days in total?
and if you do it with onions?? What do you get? Regards from Chile!
In theory it should do the same thing. There is a sufficient sugar content in onions to achieve the same results. The process of cooking at 140f slowly caramelizes the sugars (Think maillard reaction). You and I think the same way. I think as soon as my garlic is finished cooking (9 more days) I will start a batch of onions!! Be sure to subscribe to see the results...
ruclips.net/user/2GuysACooler
Hi. I'm 1 week into the experiment with onions. It's kinda cool what's happening to them. Next week when it's done ill put it on youtube… Thanks for the suggestion
Here is the answer to your question!!
BLACK ONION check out the video!!
ruclips.net/video/eETmuqciBWk/видео.html
@@2guysandacooler 4
What is the advantage of black garlic? Is it good for our health?
Use the roasting bags instead of foil
that's a different video😂😂
I’m new to black garlic and have had a range of flavors in those I’ve purchased. Should the garlic taste burnt? I know some bitterness is expected. If it tastes burnt was the garlic a fail?
Hello, Thanks for your comment. There should be no bitterness at all. If it tastes burnt then I would say it is a fail. The flavor should be very umami, sweet with notes of soy, balsamic, molasses, dark chocolate, a hint of truffles.. I made a new video on how to make Black Garlic that is the easiest way so far and it delivers the most predictable results. If you are interested you can find it on my other channel. here is the link ruclips.net/video/COpwxYAFs3Y/видео.html
Let me know if you have any other questions... Thanks again. Hope to see you around.
Thank you so much for your quick response. I was pretty sure it was a fail and you have now confirmed it. I will checkout your other video. Thanks again!
If I use an instant pot, should the valve be open or closed? Thanks
Great question. I don't know. The humidity needs to be high and the temp needs to be around 140F.
@@2guysandacooler Does a locking top rice cooker seal like a pressure/Instapot or does it vent. If it vents, I would assume one would leave the IP valve open. I've had it going for about three days with the valve open.
Robert Rapolas Hi, did it work? Please share your results. Does the instant pot now smell like garlic? ...that’s my worry. Most likely the rubber gasket will be forever garlicky, thankfully can buy more.
Don't have a rice cooker. Can you use a dehydrator, some how?
I've tried the dehydrator and I found it to be super inefficient with less than desirable results. After a month and a half the garlic had not turned black and I quit..
It requires moisturise so it won't work. You'll end up with dried garlic.
You can do this in a dehydrator just fine. The trick is packing the individual bulbs in cling film and then foil twice to retain the moisture. A good dehydrator has better temperature control compared to rice cookers, so it'll actually be more consistent.
@@EliteRocketBear Thank you!
Hola..?tiene un sabor amargo?
Gracias por el comentario. El sabor no es amargo. El sabor es increible. Es ligeramente dulce y tiene sutiles toques de balsámico, soja, melaza, trufas y chocolate. Si tienes la oportunidad de hacerlo, te enamorarás de Black Garlic. Es diferente a todo lo que has comido ... Mira mi otro video sobre cómo hacerlo. Es más fácil con major resultados.... ruclips.net/video/COpwxYAFs3Y/видео.html (Es mi otro canal)
@@2guysandacooler Umami, the taste of glutamate
this process can be done in frying pan as well.
You know I'm not sure. I've never tried it that way but as long as you can control the heat and humidity then I think you should be fine.. If you try it let me know..
its really not the same taste, ive tried both. I have tried with pan to do black garlic oil for my homemade ramen, but its different, its burnt garlic, nothing to compare with the taste of this.
Nah, not the same in a frying pan! Just tastes totally different
Great!
How about dehydrating from that point
Of course. Check out this video I made about that. ruclips.net/video/Uy5uvuIHcJE/видео.html
Hi🌹 I should keep rice cooker turing On ??? for 40 day?? all the 40 days it must be ture on???
won't the rice cooker hurts ???during this40 days for being ON ?
Yes, it shoould be on "keep warm".
I think the APC back-up power supply doesn't help anything because it will drain out all energy within a few minutes .....even if you connected with low power use device, it also will drain out within 30 minutes because of the STEP-UP Transformers inside the unit, which convert the 12VDC to 120VAC, will consume all of the battery energy ... Also some people soaked the garlic with beer for 15 minutes at the beginning to have some better taste at later time ...
You know I wasn't able to test the APC out although it does have 2 huge batteries. The power never went off :) I have done the beer trick with lager beer and it does some out really nice..
please clarify you said use the freshest most organic garlic you can but in your video as you're putting the garlic in the rice cooker yours look dried up and hard like the one clove you took out of the bunch. that girl tons of my own garlic can I put it in fresh without it being cured.
LOL. That was the freshest most organic I could get😂. Where I live Garlic has to be imported...
@@2guysandacooler Ouch! But hey do love the videos I've watched so far. I've beem making lonza and sopressa for years, but learned some new technique's from your vids. Thanks, wish i could send you some fresh garlic. 😁
Every day how much time we have to cook
All day everyday for two weeks.
What happens if you havee a power outage halfway through the process? Can you continue on when power is restored?
That is correct
Where I live it's cold if I put my pressure cooker in my garage, do you think my garlic is going to turn black? I wonder because in my garage is going to be cold, I don't know if I keep the pressure cooker at the right temperature
I'm not sure. It should keep the right temperature. Worth a shot..
Ok, I don’t want to puts it inside of my house because my house is going to stink, thanks anyway
what about a pressure cooker?
I tried this with my homegrown garlic which had been cured. I bought the cheapest rice cooker from Kmart and set it up outside on the verandah. Intense smell. But after nearly 3 weeks, the garlic was roasted, but no colour change had happened. The rice cooker didn't have a locking seal, like the one in the video here, which may have made a difference. I feel like the garlic lost its pungent kick and individual flavours, was bland and rubbery. Garlic that has been oven-roasted for 45 min or so is much better and I feel like I wasted some of my precious harvest. Oh well, live and learn!
What a pitty. The rice cooker that locks makes all the difference.
@@2guysandacooler Yes, I am going to keep my eye out for a larger, locked lid one at the op-shop and try again. I am curious to see if an extra few months will reduce the amount of moisture in the garlic. The paper towels were saturated each time I checked the garlic in the cheap cooker. Did you guys use garlic that was recently grown? All the imported garlic in Australia is apparently sprayed with methyl bromide to remove all potential diseases- I refuse to buy it.
I agree. I wouldn't buy it either... We use fresh garlic when making black garlic..
Wrap individual bulbs in cling film and foil. That will retain the moisture.
Do these rice cookers have the capacity to work for 14 days at a stretch?
Mine does. It automatically stays on when plugged in. Not all have this feature..
私も本日から黒ニンニクを作ってみます
Questions about the aromas: I love garlic aroma, but will my rice cooker forever smell like garlic?? What about the aroma filling my house?? ...should I put it in my garage? ...or outside?
I'm growing my own garlic, hoping for sizable crop, looking for ways to use'm.
Oh - okay = the garage for the first week.
Hi Joni. Once you make black garlic using this method your rice cooker will have a black garlic smell. For the first 3-4 days the smell is fairly strong so outside or garage is a smart idea..
Can I use a crockpot liner instead of foil?
yes
is it needed to keep heating whole 7days continuously??
yes. At least 15 days
can you do this in an oven with a pilot light.
Hi Ellen. I'm not sure. The inside of the oven would need to get to the 135-145F mark and keep a humidity of 80-90%. Mine won't do that but if yours can then I say give it a go :)
Now, if I could only figure out how to go TWO WEEKS without the use of my "beloved" Rice Cooker...We're an Amerasian Family... *: )* Black garlic is SO tasty & nutritious...Thanks!
Buy a new rice cooker
Buy a black garlic maker. They sell them. Amazon and Discount Juicers plus others have them.
Hi Robin...Thank you kindly for the info...I order from Amazon fairly regularly, & will certainly check out the Black Garlic maker...Then I['ll be giving everybody I know, "garlic gifts"... *:)*
My pleasure. It takes much less time, too.
Would sous vide work.What kind of temp would it need
I did not like sous vide. Didn't work like I had hoped..
@@2guysandacooler interesting..it won't allow any moisture loss too
Me gustaría saber la manera tradicional de hacer ajo negro, es decir, sin necesidad de recurrir a la tecnología, como debía hacerse antes de que inventaran estas ollas eléctricas. ¿Sabe alguien cómo se hace?
No estoy seguro. Por lo que leí, Black Garlic es relativamente nuevo. Se elabora fermentando ajo durante 90 días en una habitación con temperatura y humedad controladas. Me gusta mucho el proceso de cómo se hace el salami. Si aprende de una manera más tradicional, hágamelo saber ...
Are the rice cookers ok on power? Any idea how they do this on a larger scale? like 100+ rice cookers? lol
They seem to be. I run mine constantly without any problems.. I would imagine that on a larger scale they use temp controlled rooms and humidifiers. I think it would be neat to see it...
@@2guysandacooler Absolutely!! Just bought a black garlic cooker, my google searching found me $0.11 cents a day for a rice cooker on warm mode, thanks for the black garlic vids, appreciate the info ;)
I've watched this video about 10-15 times before deciding to try it out. I started it last night and this morning had to start the warm setting over as mine only stays on 12 hours. This morning I guess I didn't hit the button 2 times so it has been sitting in my garage all day (it's very warm and humid here) but not on. It's day 2, should I continue or toss it?
That's a tricky questions. I would err on the side of caution and start over. Too bad the rice cooker doesn't stay on the keep warm setting for longer than 12 hours...
@@2guysandacooler I just turned it back on because I wasn't sure. I'll just start over to be safe. 12 hours is a safety feature with this brand.
@@2guysandacooler thank you for the fast response!!
Awesome. You won't regret it!!! Let me know how it turns out!!
What power supply are you using?
Hi Carol. I'm using this one: amzn.to/33AunTl There's a few different models (depending on what kind of power you need). I have several hooked up to all my computers and electronics. a little $$ but totally worth it IMHO..
Do you sell it? I want some American made.
Hi. I live in Panama but here is a link to a USA produced product. amzn.to/2CKkU0z You also might want to check the whole foods there in Nashville. They generally carry locally sourced black garlic. At least they did. Hope that helps.... Thanks for the comment. Have fun finding it. If you try to make it let me know hoe that goes. It SUPER EASY to make :) !!! Kinda expensive to buy :(
Amazon Prime has it
I have the idea that use aluminium is not healthy ¿there is another alternative?... thanks for your good video...hugs from Mexico
Why don't you just use a roasting bag - it works perfectly, keeping in the smell and the moisture, so it does not need to go outside, and you certainly don't need all that foil!
Lol. You must have seen my other videoruclips.net/video/COpwxYAFs3Y/видео.html😊
Chất lượng tỏi tự làm rất khó kiểm soát, mình đã đi tham quan nhà máy Tỏi Đen - Tỏi Kim Cương Đông Á tại Bắc Ninh, khuyên mn nên sử dụng sản phẩm đó. tiêu chuẩn chất lượng rất rõ ràng
I agree. Mine comes out good but sometimes it's bitter and sometime very sweet!! The commercially mad4e garlic is really really good!!
Why couldnt ya just flip the whole foil package over?
You know, I've never actually thought of that.. Technically you could. That's thinking outside the "Rice Cooker" Very good. Personally I like checking each one. I find it very satisfying...
What about making 3 foil packages? ...rotate’m and flip’m, now and then.
That's my girl! Thanks for that simple idea before I start ;)
can this be done in an oven? #2guysandacooler
if the oven could get to 140f ish. But it would tie up your oven for 2 weeks
@@2guysandacooler Got it - thanks sooo much
The garlic was fantastic and now making another one kilo.
I don't have rice cooker I don't have dehydrator now whatvis do
Well that's a tough one. I would start by suggesting you buy a rice cooker. A dehydrator is too inefficient and the other methods that work require specialized temp and humidity controllers. Alternatively you could always just buy some black garlic from a company that sells it..
Easiest way is to use color paint .
Is that supposed to be funny or are you really ignorant like that?
Why do ou have to use a locking lid?
great question. The locking lids helps retain some of the moisture during the 2 weeks that it cooks. The other lid (no locking) lets too much moisture escape and the garlic gets hard very quickly.. Hope that helps.
2 Guys & A Cooler thank you for your speedy answer-what I'd you plugged all the holes of a regular lid cooker?
That would help some but you would have to check it more frequently. Check out this other video I made and see if this addition of a ramekin might help you out. ruclips.net/video/jF64gOoHCv8/видео.html
This will keep a source of water evaporating through your 2 week cook. If it runs out of water let it remain dry for 1 to 2 days so that the garlic can dry out a bit. Then refill it. You don't want the garlic to be too moist either. There needs to be a balance. If you try it out let me know how it works..
2 Guys & A Cooler you are most gracious to answer my questions patiently and thoroughly -I had already started with a rice steamer I bought at goodwill-trying to save my seven garlic bulbs-but was was rewatching your vid and started wondering if it would be edible-thanks again!
I'm sure it will be just fine. Let me know what happens
Not aiming at this video but I haven't any YT video on the subject talking about the possibility of botulism.
id hate to have your electricity bill!! or are you off the grid? lol
I bet black baby onions taste great too
Maravilha.
Why bother with the foil?
dammmm.... my rice cooker doesn't stay on all the time... I think
Foil is not a good choice
There was no mention of the water. Looked like there was some in there when you started, but none after the 7th day?
Hi Kevin,
Every rice cooker is different. Mine kept the water in quite well and the garlic stayed moist through out. Also elevating your garlic off the bottom of the pot helps from them cooking and drying too fast! If you notice that yours is drying out then at day 7 you might want to add 2-3 tablespoons of water to the pot. Hope it turns out great!!
Don't the cooker cut itself off
mine stays on the entire time.
Don't ruin the non-stick finish of your rice cooker with aluminum foil...
I forget having garlic and this happens...And..I throw it in garbage
What is the purpose of this
so you can know how to make black garlic!!! It's very delicious!
How can I turn them white again?
Once they go black they'll never go back😁
2 Guys & A Cooler There must be a way. Michael Jackaon did it.
don't worry it's not caramelizing but maillard reaction
You are so right. I don't know why I said caramelizing. Thank you for your comment!!
@@2guysandacooler yep, it's because too many people are saying things like caramelizing and fermenting which makes everyone in the internet say the same thing rather than maillard reaction, misleading other people
@@piakpiak5076 that is a very presumptuous response. Are you always this rude?
@@2guysandacooler i don't think he was rude
I'm gonna try my smoker.
That would be very cool!!! Let me know how that turns out..
how d the smoker work?Interesting idea!
Oh yes. Does the smoker now smell of garlic? Forever, I’m guessing.
Nice idea but Black Garlic is the way it is because of the maillard reaction: a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor ;)
Why foil. Aluminum is very bad for us. This is a food that should be good for us. Don't use aluminum.
You can use parchment paper
Hi, That's a good question. Here's one comment he had under another question where he says that an oven bag works well. I hope you don't mind me pasting it here.
****BEST WAY TO MAKE BLACK GARLIC**** Black Garlic cooked in an oven bag for 14 days: This method by far produces the most consistent results with minimal amount of attention. The oven bag locks in the natural moisture of the garlic and allows it to cook evenly without having the garlic dry out. I love the fact that it is all self contained as well. No mess!! The end result was a bouncy, yet firm texture, a rich umami flavor with deep notes of balsamic, soy, molasses, truffle, and chocolate. The garlic was not wet but perfectly hydrated so I didn't have to spend 2 weeks drying after it was done. I actually kept some in the cooker for 2 weeks longer to see what would happen and although at 2 weeks the Black Garlic is done (mostly) I have found that at 4 weeks it's even better. I wouldn't cook longer than 4 weeks. ruclips.net/video/COpwxYAFs3Y/видео.html"
why bother with organic if your using tin foil??
That is a wonderful point!! I agree with you in regards to the potential aluminum issue. We are currently working on 2 new ways to make black garlic that use a rice cooker but do not use aluminum foil. The biggest issue that one faces is the bulbs drying out. We are in day 6 so far and it looks very promising!!! Stay tuned to the channel as we hope to post this new method (never before seen on you tube) in about 2 weeks!! Thank for your comment.
Probably because this actually ferments the garlic and some preventive toxins sprayed on non organic garlic might take away the good withe the bad, however organic preventives might do the same. The aluminum doesn't matter because it doesn't have the chance to transfer to the food due to the skin of the garlic.
Hey 2 guys, seen another method that uses a tied together bamboo skewers to keep the garlic from the bottom heating element, you could also trim a cheap bamboo sushi wrapper, since both are for food, probably are free from harmful chemicals.
seancoyote i love that idea. I saw that video as well. The issue i had was my sushi mat fell all apart as it unraveled due to cutting it. I am trying a new technique that so far seems to be working well. In 5 days I'll have a batch ready and hopefully if all works well I can post a new video on an updated method. I think you will really like the placement of the garlic!!!
Good luck, just got permission from the wife to try this out.
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Put them in a turkey plastic bag
Just buy black garlic.
They are EXTREMELY EXPENSIVE at the store. I seen $8 for 2 black garlics.
Hilary's Variety Still cheaper than wasting so much time and on an unreliable method that will have your house smelling like pits.
Hilary's Variety search online, it’s $6 at freaking Walmart.
foil 😓
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Would a pressure cooker work?
Not sure. I think the pressure would mess it up. IT needs to stay at 140F