Making BLACK GARLIC is SIMPLE and WORTH IT
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- Опубликовано: 15 окт 2024
- I have been seeing Black Garlic everywhere!! Black Garlic is just regular garlic, but aged. This process turns garlic into a savory, sweet, earthy and incredible ingredient to use on just about anything that requires garlic but could use a punch up on flavor! I've tried black garlic oil and it was unbelievable, lets make our own!
Joshua Weissman Black Garlic video
• How To Make Black Garl...
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Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Hey it's Vsauce, Michael here...
In the kitchen.
This one is V(eg)Sauce
Where are your cooking utensils?
Jalapeños
You read my mind
Vsauce is the audience. not it's Vsauce. Hey VSauce.
Wrap up 20+ bulbs, put it in a Tupperware, put in the attic for a month during the summer. No spending 30$ on electicity.
Brilliant. Perfect for the South!
Sounds like a great way to get botulism.
It would get too hot
@@teekotrain6845 depends on the house, shingle color and region that you live in.
Wrap in what, tin foil still???? Damn be clear.
I would advice people not to wrap your garlic directly into the tin foil. Garlic is slightly acidic and has high sulfur content that might react with the foil which isn't very healthy, considering aluminium is considered somewhat toxic.
I personally put mine in rice cooker wrapped in parchment paper and use tinfoil as the second layer to keep some moisture in.
For people who ask about the *electricity bill* , my (basic) rice cooker in keep warm setting draws about 50 W of power, which in Europe comes out about $3 for 4 week of ageing.
I was thinking the same thing about the use of foil on the garlic. I am thinking about using my food storage machine with the bags to seal out the air, and place them into a suitable temperature range for the allotted time. Any other suggestions would be greatly appreciated.
Hey Mark! It is actually both fermentation and maillard browning that is occurring! Also, if you ever want to make more, you can make it twice as fast by heating it at 70C instead of 60C (140F) and, even better, the sensory qualities are typically improved if the heat is between 70C and 80C - Aubrey
No I stand corrected, its a gimmick, what they did is forget to take it out of the pan, its burnt now, taste burnt, looks burnt, Feels burnt, when you rub it all over your body you might be crazy, don't try that. Just use vegemite, its 100% natural (Well its spent brewers yeast, sounds bad? Yes, but its taste great and +nice+yum+yeah)
What makes it Fermented?
@@polohenry4666Wikipedia says that heat resistant microorganisms within garlic are able to survive the temperature that black garlic is kept at (while most bacteria dies), and they potentially are responsible for some of the black garlic changes.
@@kardainzr161 ive tried black garlic in numerous dishes. it doesn't taste burnt and you are absolutely missing out.
I found a bread warmer that is 20″ X 16″ and 4″ deep at a thrift store for $10 and it maintained a even 140 deg temp perfectly I used turkey bags and put 3 1lb bags in it with a trivet to take them off the floor and put in my greenhouse for 4-6 weeks….. I also infuse 20 cloves in a pint of vodka to make a medicinal tonic for when the winter sets in and cold season hits. This last xmas I made a batch of the cloves with himalayan and black salt that I ground in a mortar and pestle (Not a blender) for gifts. I am so hooked My son is a sushi chef and he uses it for all kinds of dishes and the umami flavor is incredible.
The Stache: "You can't just eat raw garlic."
Me, a Korean: "Like hell-"
Other northeast asians (upper china, korea, etc):
*”nani”*
Raw garlic is pretty good
One clove for the pot once for me, two for the pot one for me, 6 for the pot one for me.
I've eaten it raw. But I prefer it lightly roasted
The Stache: *struggles to physically restrain kittenclaws;knocking over various kitchen utensiles in the process* "STAHP IT!"
"Unlike regular garlic, with black garlic, you can actually take a chunk of it and eat it..."
*gasps in Gilroy*
hahahahah
Lmao
@ILL SUBZ Actually, that is a whole handfull of antioxidants, desinfectants and pain remedy you're taking in. I guess, you rarely ever get sick, right?
ILL SUBZ I sure hope you are a single fella, otherwise I feel so bad for your partner. 😷
*chuckles in Korea*
I made black garlic a few years ago and it smelled a lot. If I were to do it again I would probably pack several garlic bulbs in a mason jar or some other type or airtight glass jar. You can actually use onions instead of garlic and get a fairly similar result. If i remember correctly I tried using small yellow and red onions, and the end results was really good. Both black garlic and black onion will end up with a milder flavour than the raw bulb, and they will develop this very nice fruity, slightly acidic aromas.
I like the Mason jar idea!
@@jamkpa uuoruytod😅😮😮😮
1:46 “the white one will taste richer”
6:06 “as I said, the purple garlic should be a little richer”
You can also seal the garlic in a vacuum bag and put in in the middle of a proper compost pile. They stay at the right temperature for the right amount of time.
I love black garlic, it has such a sweet flavor, kinda like balsamic vinegar, great tutorial Mark
Man, I love your channel, keep up the great work 👍
Balsamic vinegar is a very good comparison. I never made it myself, just bought it. It's great but I'm not sure if I will actually be able to make it myself.
0:55 This is wrong.
Maillard is specifically known as NONenzymatic browning (i.e. without enzyme)
It is a reaction between PROTEINS and REDUCING sugars (not decreasing, or "decreasing of").
[Reducing sugars means a sugar capable of being reducing agent. Reducing agent or reductant is a specific chemistry term meaning a molecule that loses or donates an electron. A reductant is the opposite to an oxidant/oxidiser (most common acids are oxidisers)]
So when they say a reaction between reducing sugars and proteins, they don't mean "decreasing of sugars"
We need these people
You are a decent dude for plugging someone else’s video. Respect.
Head over to “It’s Alive” with Brad on Bon appetite. He has some great tips on his black garlic episode. Using vacuum sealed bags will keep the smells down.
OHHH I could have totally vacuum sealed it!!! Thanks for the tips!
Who doesnt love garlic smells though? I would were it as Cologne if I could.
Sauce Stache that was brads tip, not mine. But I did tip you off to watch brads tips, so yeah. Circle of life I guess. 🌱🔥❤️
I love Brad
Cesre Lawrence-Towner a collaboration video would be a personality explosion 💥
I recommend drying it then powdering it too. It is be best dry powder seasoning you'll ever own. It lasts MUCH LONGER THAN A YEAR (Doubtful you'll keep that amount that long but thru continually processing there is NO way you can use that much outside a restaurant setting). Happy Garlic times folks!
I have made black garlic a couple of times, & I personally do not mind the (not overwhelming) garlic smell in the house.
Loving your videos, and awesome seeing you mention Joshua Weissman and his videos. Would also love to see a collab between you two. Keep up the awesome videos
Thank YOU!!! Yeah he makes some great stuff! I would love to work with him on something
"You dont need something fancy..." *procedes to use something fancy I have never heard in my life*
What nation are you from. These are all products that are extremely popular in the US. Almost every one has at least one of the appliances he mentioned and they are cheap here as well. You can buy them any where with little money.
@@Kobra7049 Merica!
@@Kobra7049 she said use. He didn't use the crockpot or instapot
@@hornyducks4090 you are correct.
@@Kobra7049 Russia here. Any of those machines will cost a half of all my month money. lol
But my apartment's building have a heating system in the winter that burns pretty hot, to the point were I have to sleep with open windows at -10C°. So I hope it will work.
I admire your dedication and you are on your way to becoming a food scientist! You remind me a lot of Alton Brown in your genuine love of finding out what makes food taste good and experimenting with it. Love your channel!
I love black garlic and have mine individually wrapped in foil also and put mine in my mini crockpot on keep warm. I just started it today so hoping it's ready in 2 weeks instead of 4, but either way, I'm so excited.
I bought a quart-size jar of organic black garlic. It actually tastes like dried figs. It's sweet and delicious.
Lol yes so smelly! I'm no longer allowed to make black garlic at home 😂
Yeah I have a rule of no kombucha and this is my last time making black garlic hahah
@@SauceStache aww no! Too bad bc it's pretty tasty tho
IT really is!!! I didn't think it was that bad haha but my GF said she smelled it pretty much every day! Another reason why I'm looking for studio space hah
My husband said NO to making black garlic too 😱 and the eats garlic almost every day 😅
@b- dubz yeah that idea seems smarter unless i do it outside and have a car garage to do it in
The best way I've witnessed of making black garlic is in a large pickle jar buried in a live compost pile. No energy cost for the cooking process.
I will definitely look into this thanks for the tip
There's a ton of useful and interesting information in the video (if you're into agriculture)
Dude farmer here and we did that when I was growing up
@Alexander Ibach I called my mom she told me how I'm gonna do it. Because I'm still farming so why not
How long
I can’t wait through a RUclips ad let alone 4 weeks
Great video...I never heard of a baking proofer before. There are videos showing rice cookers and slow cookers being used for making black garlic, but some of these may have a safety feature that shuts them off after several hours on "warm." After all, they are not designed to be left on for weeks, even if there isn't really a problem with doing so. As far as the time for making black garlic goes, I've seen recommendations of from 12 days to your 4 weeks. Some videos show fine results at 14 days. Some people selling black garlic claim 90 and 120 days of warming!!! Rather confusing. If 14 days produces as dark a product as your 4 weeks, is anything gained with the much longer times? More nutrients? There are a few dedicated black garlic "cookers" but it would seem the deed can be done quite well with other devices. I will have to try this soon.
"I'll see YOU in about 4 weeks"
*Holds up 3 fingers*
Lul
Omg it's so strange it becomes like that! I'm so fascinated Mark!!
Its crazy right!!!! Its so good too! like wildly good
@@SauceStache srarfadaa did ad sad for da
Hey emma I love your channel💖
"to make this you don't need anything special"
*pulls up 2 huge machines*
Daniel Martini well technically he’s right, but his method is anything but simple. All you really need is a compost pile and a jar
Just put the garlic in the jar and burry the jar in your compost heap and wait.
As long as your composting correctly and the temperature is right it’s quite simple
those arent huge or special
Matthew Gallego That wouldn’t give you the same thing. This isn’t fermented garlic. It’s just roasted low and slow. It has to be up around 120-130 degrees. That’s wouldn’t give you that high of temp.
Casey Horton all you need is yard trimmings grass clippings and leaves and you can do this easily with a big enough area. Composting is really easy once you get the hang of it and it’s so worth it.
Casey Horton this is actually a traditional method of making black garlic
Love the channel! I know I’m very late to comment on this, but nevertheless, a small correction: Maillard Reaction is actually a NON-enzymatic browning reaction, but it was correct that reducing sugars are involved, plus an amine (usually amino acids, proteins) - but not active enzymes. Enzymes are involved in enzymatic browning (as the name says), mostly known for avocado or fresh apple browning when cut open in contact with air, or for example the reason black tea is so dark. It is a completely different browning reaction.
Ok, I‘m done :-D, back to praise: love your ideas! Keep up the good work!
Am going to get a bread proofer and try this. Probably just black to start with .liked the presentation so subscribed.
I personally wouldn't waste it trying to make a sauce or whatever. Just peel and eat it. The taste is sweet/sour. It's really good for you. Also try not to eat too much. It does thin your blood, so be careful if your on meds or something.
Thank you for the extra caution.
Is it possible to make it with freezer bags instead of aluminum?
I'd love to see you make some mushroom ketchup. That's one I've been wanting to try and would love to hear your take on its flavor profile. James Townsend and Sons' channel did a video on it some time back and it still has me quite intrigued.
Cook mushrooms, eat it with tomato sauce (Aka Ketchup)
I made the Townsend's recipe and it is amazing! I'm also a total mushroom freak
I really appreciate you taking the time to explain, the taste of black garlic.... I've been trying for a while...
I appreciate your kitchen, nice creativity!
So, to be honest, the 1st vid that popped up, when I looked up “how to make black garlic”, was Joshua Weissman’s. His was a good video, but everyone was kinda joking in the comments that he says “it’s super easy to make IF you have the right tools” & then he pulls out a $500+ dehydrator! I saw yours next and was interested if I could get more info or ideas. I don’t have a dehydrator, but I do have a rice cooker, however I don’t think I feel comfortable leaving it on for a whole day, let alone a few weeks… a crockpot on the other hand makes me feel a little more comfortable!!! That was a great idea!!!!
Literally just watched Joshua Weissman's video before I saw this. Both great. Not sure I could wait the time needed, even though I know it's worth it.
Cant i just lightly vacuum seal the garlic? It would fix the smell problem and i wouldn't need thin foil. Or would that not work?
I've only just come across your videos today... They're awesome!!! Definitely one of my top 3 RUclipsrs! 💚 From UK!
Wow Thank you so much!!
Worth noting that black garlic oil served in Ramen shops typically is actually Mayu, a charred garlic oil and different from from "black garlic"
Wait, that means you have to let that ricecooker or slow cooker run for 3-4 weeks straight?
Yes. Which makes it not as simple, because your electricity bill will be really high.
@@shadypalmtree2989 I actually remember a video a year or so ago say that the amount of electricity it takes to run a crock pot for that long isn't much at all.
Since when does electricity matter? My bill is the same no matter how much I use.
@@Chino-Kafu Probably because you generally use the same amount every month. At least where I live, your electricity is dependent on how much you use. Your electric company might have range pricing, but ours is exact. During the summer, our electricity bill almost doubles due to running the AC, fans, etc.
Inncorrect we have 6 Acs running every summer. Dont pay a penny higher or lower. Same price as winter.
I read minds in parchment paper and then foil and then put it in the Crock-Pot put it on warm and leave it on for 2 and 1/2 to 3 weeks sometimes 4 weeks depending on the garlic and everything comes out perfect.
I had black garlic aioli in a restaurant recently, I did however think it was just a natural variety of garlic though. I didn't know it was just regular garlic modified!
This makes my mouth water way more than it should.
That looks fantastic! Has anyone tried this with onions? They are related and have sugars as well!
ive just put a turkey thigh roast in the slow cooker with black garlic, wine and pasta sauce, very excited never tried black garlic before
4:28 says 4 weeks, holds up 3 fingers. Found that pretty funny. Love the videos, just found the channel.
Man a lot of negative comments, and I’m not sure why. It’s clear you put a lot of time and effort in these videos, keep it up!
If the temperature is not consistent, would the outcome be different? Leaving my slow cooker on for 4 weeks would cost me about $30. If I let it bask in the sun during the day, but it gets cooler at night, would it ruin the outcome?
So the temp has to remain consistent for it to be safe to eat! Deadly bacteria can grow under 135º!
Also thank YOU!! I'm used to the negative comments now! There has always been a lot ha
Didn’t know I could do this in a crockpot! Getting it started first thing in the morning! Going to try it with sourdough and honeycomb 🤪
I am going to try this vacuum sealed and sous-vide. Should work out well. Then I can make a bigger batch in several bags to be more efficient, save electriciry and leave them sealed in the fridge for a longer storage time.
How did it come out?
Sam Coulter: Oh, thanks for asking (and remnding me). I’ve been busy with fermenting everything I could find and forgot about the garlic. I’m going to start this weekend. I have a ton of garlic, so enough to try it out. Letting you know afterwards.
I can't thank you enough! I'm starting mine this weekend!! Just in time for my Halloween party! All have the spookiest treats on the table!!!!
Update?
@@flipvdfluitketel867 Chances are her Halloween party is on Halloween. So ask for the update after the party has happened :D
@@LegDayLas chances are the garlic was done a day before. Also, I was here at that time and didn't feel like setting a reminder for myself to place the comment 2 days later.
can you make a sun oven and set it out side in the heat for weeks? i dont have anything that will stay on for months nor would i want to so it be good to know if sun heat could do this also
While I like watching all your videos, this might actually be one I'd give a try! Thanks for the idea!
Definitely try it!! ITS SO GOOD!
Pretty sure you can keep it a log longer than a month. I have black garlic that I've kept in my fridge (not freezer) for maybe 7 or 8 months at this point, and it's still fine.
I don't have a crock pot or a pressure cooker so I'll just keep buying it at the grocery store😂😂😂😂
Love the video but minor correction. The black garlic oil called mayu that you got at the ramen restaurant was not made with black garlic. Rather if was made by cooking minced garlic in oil until it blackens.
I want to make this in my home. I just need to plan a month when both my parents are out of town for that long. I will let them know about the project. I also have a warming oven at home. I was thinking this may be the perfect spot to make this black garlic. I will of course share this deliciousness with them in return for making the house stink. I will make risotto, stuffed shells, ramen, and all sorts of dishes I can make. It will be sweet. Also the capacity of my warming oven is quite a bit so I can afford to make extra. Wish me luck.
I read someones comment that said that it can create botulism if it isnt kept at the EXACT temperature the whole time. I think it must be 140 degrees farenheit also known as 60 degrees Celsius. The recipes saying to use a rice cooker or anything but a dehydrator or another device with very accurate temperature control can be dangerous. A crock pot certainly is not accurate. I am not sure about the warming oven you mentioned. But just do some research first before attempting. Please.
So when your parents leave do they tell you, "No people over, no parties and NO making black garlic!"
In trinidad we roast veggies n peppers n crushed dem together eat it with sada roti. A flat bread. I tried roasting garlic but i forget it on d stove it was burned i was disappointed. I still ate it but it raised my immunity
Love you Sauce stache
Awwww Love you!!
I'm trying to make black garlic - I pulled it out after 3 weeks and the bulb clearly has darkened. Is it done or how can I tell it still needs another week or so?
Hey you should take black garlic and try too dry it....or freez dry it and see how that changes the taste.🤷🏾🤔
Dehydrate maybe. Is it safe tho? 🤔
@@vn3138 it's safe. You lose some sweetness, but it really intensifies the earthy flavors.
I'm using parchment for mine and I can't wait. Yummy!
Lad, you make some high quality video's! Hope you can grow your channel more and more! :)
Thank you sooo much!! I appreciate that
Hey so I have a rice cooker, but Im a poor college student so the rice cooker is my main cooking implement.
Do you think it would effect the garlic if I was to take it out for 30 minutes or so and then place it back in after Im done cooking rice? I cook rice maybe 2-3 times a week, so I would take the garlic out 6 times total over the aging period.
I would never let my crocky run for a full month!
It is absolutely part fermentation. Set anything organic on a low grade fever and eventually flavors of any kind morph. Brilliant idea, sad I never saw it. Eye opening to many future experiments.
This is very interesting, but I'm not going to tie up a machine I use often for a solid month, nor am I going to buy a second one just for black garlic. There's got to be a smarter way to accomplish this. Off to the search engine I go...
Bon appetit made a version of this in a dehydrator. So you can probably do it an oven or toaster.
@@Qattube No one's gonna run their oven for a month straight just for $30 worth of black garlic LOL. You "could" do it with a hot plate inside a cooler, I imagine. Either way you're taking up weeks with a set of equipment and burning electricity the whole time. It doesn't make sense except as a novelty. The stuff just isn't that valuable.
Dystopia Gear i digress as there truly is a lot you can do with black garlic, i'm currently making a batch that ill later dehydrate and turn into black garlic powder. regardless those of y'all searching for an alternative way to cook, i would say check your local goodwill if you aren't turned off by some germs, get a rice cooker or crock pot for 5-10 dollars. do a lengthy cleaning process and you're set.
@@brycedangerfield7968 I've come to the conclusion that this over-hyped crock pot black garlic thing is an ego trip for hipsters to show off to their friends, period. You have fun with that.
Look at what someone else posted, "Laughs in Korean." ;) Keep searching instead of just swallowing the first method you see, and you'll figure out how to do it right.
@@dystopiagear6999 You nailed it sir!
yum, i just picked up some already made BLK Garlic here is C.R. added it to my cooking, i'm going to attempt to make it when I return to the States. bon appetite
I love how you said see you in four weeks and held up three fingers!
Is it taken less period than 4 weeks? Are you trying for less period?
What ramen place? We're local and my boyfriend loves ramen.
Domu!!! It’s so good
Oooh we'll have to go there!! Thanks!😃
Would black garlic with a little bit of regular garlic be a good combo to fried rice?
I dont eat fried rice without garlic and or garlic powder involved in the mix lol
Wait? You don't want it to perpetually smell like garlic for 3 weeks? I may try this just for that reason. Lol!
I went to see the other guy's video and I love yours better, a lot more info and I really like your style!
I hope you don't leave the Crock-Pot on for 4 weeks otherwise my biggest fear would be an electrical fire
Why? We leave Crock-Pots on for hours or even all day; they won’t get any hotter than whatever temperature they reach within the first hour or so.
@@sazji, the outlet might get considerably hotter, if someone has older electric wiring.
Herne Webber How long would it take an outlet to get hot in that case?
@@sazji there's a big difference between 10 hours and 4 weeks lol
marmndc Not if you’re talking about an outlet with a crock pot or instant pot on it. Especially an instant pot because it’s not even heating that much.
Did you use the slow cook function at 140 degrees? The proofing setting only goes to 120
Degrees.
Earth: I’m dying please use less energy...
Cooks: lets cook our garlic for 4 weeks straight, so it will taste less acidic....
The United States is at its lowest emission rates in a decade. If you wanna make a difference, learn to speak Chinese or Indian
greg if you want to make a differance take over china or india
ftfy
Personal choice has a rather limited impact. Tbh that recipe doesn't sound particularly environmentally friendly, but I wouldn't blame individuals for that. Change is most effective on policy level or when challenging widespread traditions.
@@zaycad215 That's because we send our waste to Asia
@@brandonlantier Na, most of Asia mainly China pollutes like hell.
So is this worth it if you really like regular roasted garlic, like 4-5 cloves per piece of toast? Or does this just taste like weak garlic?
"You cant eat regular garlic like this." Challenge accepted
True
Eating raw garlic isnt a difficult Thing.
Well its hot but If You are ok With Hot food its easy.
Well its Pretty Healthy either so...
Black garlic makgeolli is amazing. Interesting video. While in Korea I was told that the black garlic was created by introducing a fungus to the garlic. I can't remember what my source was. Is that wrong?
You know what they say "once you go black..."
I absolutely love watching your videos. I have a degree in culinary arts so these videos are always right up my alley. And! There's always quite a bit that I learn from each of your videos! So thank you for your awesome content!
This is awesome!!! Im going to remember you next time I need some help!! hahah
youre telling me......that someone somewhere, accidentally cooked a garlic clove for 4 weeks and then tried it? is that how this started?
Yup
DOMU definitely made me fall in love with black garlic!
"Then tiny whisk it all together"
is black garlic better for circulation than fresh garlic i was told allicin is what makes peoples circulation better so i was confused when i come across volcanic chewy black garlic lol great post peace...
this guy looks like a knock-off Vsauce
I thought i was watching a V sauce video and my first thought was wow vsauce gained some weight.
HUGE THANKS!!!! I've always wanted to know how to make black garlic!!! I purchased some at Trader Joe's years ago and LOVED the flavor!
I live in Florida, could i just rap it in tin foil and throw it on my porch for a couple weeks? :D
I live in Florida too I can try and report back
@@xxximyxxximerton1671 Well it's approaching winter, so even in our awful heat you still prob wont get much of a result if you try now. If it would ever work I assume it would have to be in the summer.
Could the black garlic be added into a hot sauce were the base of the hot sauce is a Jared white vinegar an jalapenos???
No, it will probably end all life on earth.
I clicked to see what witchcraft this guy does since he claims it’s “simple”, then in the video he says you don’t need anything fancy, you probably have it in your kitchen, and proceeds to show us all the fancy machines he has to accomplish this in 4 weeks.
Put it in a rice cooker and forget it for 3 weeks is neither complicated nor expensive
Can this be made using only cloves?
I wouldn't want sharpie dye in that environment....
Sharpie dye will do no harm. The dye that is used is non-toxic. It would take I believe 39ml to become toxic. Don’t blame sharpie
Would vacume packing them and using a Sous Vide work? Would also manage smell...
Should have just coloured the garlic in with your pen.
Do you think sous vide would do the job as well?
A week from now you will cut some fruit on the garlic spot... 🥴
The way you describe it, the taste sounds like garlic confit. Does it taste like it?
“Everything you already have” Must be assuming that everyone watching is middle class 😂
lol middle class? i am a poor pleb
Or be American or Asian. From seeing the other comments, these things done exist outside of American or Asia. Also a slow cooker can be gotten for $15-25 bucks. They can be found cheap. In America anyways. I can't speak for other areas.
I've got a small rice cooker from about 15 years ago (pulled it out of it's box recently, it's still functioning), and that wasn't expensive at the time (maybe 20-30 bucks NZ), slow cookers are cheap these days (got our one from a homewares chain store, under $30 NZ).
I hadn't heard of a Proofer before, but most modern breadmakers have a proofing mode (I think).
Seems like a lot of waiting & power usage for an aged food item, but if that's what the foodies are into then let em do it
Richard Pearce lol u can afford 20-30 dollars for a slow cooker I don’t need when I have a pan and an oven that does the same lol
It's a cultural thing. The Insta-Pot and slow cooker cooks food differently, making it taste different. Unless you use one for yourself, its hard to understand. Also Americans work alot, so often use a slow cooker( Crock-Pot, they are the same). They put food in the slow cooker in the morning before work , turn it on and leave. They then are able to come home to a meal already cooked.
I might try using my shrink wrapper for smell.