Rethinking Roasted Garlic (and how NOT to die in the process)
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- Опубликовано: 13 июн 2024
- **NOTE** This method puts garlic (a known vector for botulism) into an anaerobic cooking environment…which gives it the potential to produce botulinin toxin, if the bacteria C. botulinin is present on the cloves. Followed correctly, this method largely minimizes the risk, and botulism is EXTREMELY rare. Still, it can be deadly, so for those wanting to maximize food safety, see the “SAFEST METHOD” listed at the bottom of the recipe, for extra steps.
Related Video: Roasted Garlic Sourdough ( • Inclusions for Simple ... )
Printable Recipe: ultimatefoodgeek.com/2024/05/...
RECIPE:
In an oven-safe pot, place:
1-3 cups whole, peeled garlic cloves
Season with a little salt and pepper, and cover with olive oil. Place an oven-safe lid on the pot, and place in a 200F/93C oven for 6 hours. Cool, strain off and reserve the oil, and place both garlic cloves and oil in the fridge if not using immediately.
Consume the garlic within 7 days, and use the oil in an application that sees heat (saute, roast, bake), or pasteurize the oil (detailed below) for room-temp use.
WHY THIS IS BETTER THAN TRADITIONAL ROASTING
Traditional roasted garlic is enclosed in foil or parchment and roasted at 350F/175C or above for about an hour. This heat profile and duration is problematic. Our goal in roasting garlic is a complex, sweet, nuanced end result, which is best achieved through INACTIVATION of the enzyme Alliinase (which begins to denature at 107F/42C), and encouraging enzymatic activity of the enzyme Amylase, which loves temperatures of 90-160F (32-71C), and denatures above 165F/74C.
Alliinase converts an innocuous flavor compound in garlic, called Alliin, and turns it into a harsh, acrid, pungent chemical called Allicin. This is the flavor of crushed or sliced fresh garlic, and it is garlic’s defense mechanism from being dug up and consumed by wild animals. Destroying Alliinase means the Alliin remains palatable and muted, and it cannot turn into pungent Allicin, and we get rid of most of the Alliinase when the garlic’s internal temperature gets above 107F/42C.
Amylase is a common enzyme that takes the starches in the garlic (polysaccharides) and breaks them down into the compontent fructose-based sugars, which are sweet. Giving Amylase a long time in its comfort zone means the garlic is sweeter, those fructo-saccharide sugars can further break down and caramelize into complex, sweet compounds. Amylase loves 90-160F (32-71C), but denatures above 165F, so the traditional heating method of 350F/175C quickly exceeds the temperature at which Amylase dies, and it has precious little time to do its work. At 200F/93C, immersed in oil inside a closed pot, it takes a few hours to exceed 165F/74C, giving Amylase plenty of time to convert the starches to sugars, and then continues on above 176F/80C, which is where we start killing any potential Botulism toxin that may have been produced earlier in the cooking process. (Final baking temps approach 195F after 6 hours.)
UNDERSTANDING THE RISK OF BOTULISM
Fresh garlic is a know vector for Clostridium botulinum, a very common soil bacteria. When spores of C. botulinum are placed in an anaerobic (ie devoid of oxygen) environment and held above refrigeration temperatures, they can produce this toxin. But this toxin can be destroyed, if it has been produced, by heating the food to 176F/80C for 20-30 minutes, or to 185F/85C for 5 minutes…which the method above does achieve. (While the SPORES, themselves, are not killed at that temperature, the spores are harmless if consumed. But if they had previously produced any toxin, heating food to that temperature will destroy that toxin, making the food safe for immediate consumption, or immediate refrigeration.)
See the following NIH document for further information:
www.ncbi.nlm.nih.gov/pmc/arti...
“…a minimum heat treatment of twenty minutes at 79°C or 5 min at 85°C for the inactivation of botulinum toxins…”
SAFEST METHOD
After 6 hours of baking at 200F/93C, place the pot of garlic cloves on the stovetop and, using a kitchen thermometer, hold the cloves at 185F/85C for 5 minutes, at which point, any botulinin toxin will have been eliminated. (Spores are not eliminated at this temp, but spores can be consumed safely without consequence.)
Remove the garlic with a strainer and immediately serve, or cool in the fridge. Continue to heat the oil to 250F/121C, where any potential spores will also be killed. Then the oil can be stored at room temperature and used for any purpose.
If these garlic cloves are used in sourdough bread (remember the cloves may still have C. botulinin spores present on them), the internal temperature of the bread will reach around 200F/93C, easily destroying any botulinin toxin that may have been produced by any spores present on the garlic within the bread dough, which can also be an anaerobic environment. 
Хобби
Ben Starr channel is slowly becoming the one-stop-shop to baking like a pro. Your efforts are much appreciated.♥👨🏼🍳
Wow. Thankya!
Right? When I find stuff from someone else, I come right back to Ben’s channel to see how to do it better and easier 😂
I loved your explanations!! I love science and learning WHY we do things... I've always had a hard time being told "just do it because I said so".... tell me WHY it has to be done a certain way so I understand and I'll happily comply!! I really enjoy the way you explain "science".... clear, precise, simple without talking down to us with a touch of humor thrown in ...... wish all my teachers were like you!!!! ❤❤❤
THANK YOU! Im a large family, homeschooling, homesteading busy mom and this just was basically an answer to prayer. Trying to make all our own bread, i kept asking and thinking "it just cant be this hard!' then i 'stumbled' on your lazy sourdough method! Amazing simple and i call it not lazy but sourdough for busy people!
Thanks for all your teaching in the videos too! Greatful!!
As a kid, I had a friend whose grandfather would eat raw garlic cloves. He was one of those types who always wanted kids to be seen and not heard (get off my lawn!)
Looking back, I wonder if he used chewing raw garlic as a natural human repellent.
He was all bark and no bite, and most of us kinda liked him. But, honestly, he did smell. He reeked of raw garlic, especially bad in summer when he was out working in the garden.
All this to say I’m a garlic fanatic. Cooked, thank you!
I learned to cook from Julia Child in the 1960's and she gave me courage to challenge cooking methods. It's just common sense to roast garlic this way which I've been doing for 40 plus years. Passing this on is much appreciated. I disagree about using inferior olive oil. The body deserves the BEST ALL the time!!
Well, I would agree with you. Even the "worst" olive oil I use is extra virgin. But not everyone can afford even decent olive oil.
I'm one of those people who ask where how and WHY...my husband says I should have been a newspaper reporter lol. Thanks Ben. Keep those videos coming...
You have more credibility than the CDC! Thank you for “science” of value!
Credibility and CDC do not belong in the same sentence. You are correct in Ben's credibility however.
Ha ha ha... No politics, fellas! There's already too much of that around. :)
Recipes are always delicious, but the science is my favorite part!
Thanks, Ben! 🙏✌️💝
I swear it’s like you read my mind, every time I’m thinking of trying something you come out with a life saving (literally in this situation) video on the exact topic 👏🏼
I absolutely love cooking. I enjoy the science behind the scenes; then I am confident in my way of cooking. I get bored with RUclips, especially if I know the outcome. You are definitely not boring!
I greatly appreciate this comment. Thank you!
No skipping for sure, happy Saturday sir. Thank you for the great episode. Love garlic.
Always love the science behind the process. Thank you for sharing this! I’ve always been paranoid about garlic and botulism. Not so much now. Especially with the link to the scientific facts. Now, when is that pizza dough recipe coming? 😊
Love roasted Garlic Ben! going to try your method. And I did stay til the end and the science part is very interesting! Thanks Ben!
Thanks for the show Ben. I was curious about your garlic in the sour dough. I learned quite a few things. I did not know garlic came already colved ( I did know about whole and granulated) I'm not a shopper but a buyer at the store " just follow the list". Anatomy and physiology, and microbiology were some of my favorite classes so watching the science is great. I never considered cooking garlic except sautéing. Thanks for the lessons.
Thanks for the lesson, Ben!! I always learn something new on your channel. I think sporulate is my new favorite word! 😂
My husband has joked I should have my thumbnail say, "Watch this or die!" You actually said it in this video. 🤣
Glad to see you’re back to making videos. Love your stuff. Thank you.
No skipping, I promise! Watching...
Thank you for such an interesting video. The science part was fascinating and essential!
Love your food science knowledge, as I was a student of home economics. Most people o overlook the fascinating, chemical aspect of it!
You are a food professor! Learn so much from your great videos! Thank you.
I so look forward to new videos from you! They are always so interesting and informative and you are so engaging! Thank you for making me a smarter and better cook!
Excellent video! Throughout the video I naturally had questions and concerns, but all my questions were answered in roughly the order they arrived to me and I feel well armed to make some scientifically better garlic oil and roasted garlic.
I haven’t tried this method. The roasted garlic cloves look fantastic. I poach peeled garlic cloves in olive oil over low heat for 45 minutes. The garlic comes out a much lighter colour and still has a little bit of sharpness. You’re probably wouldn’t eat them whole, but they are perfect for spreading on pizza bases or fresh bread. Or mash some up and stir them through mashed potato.
I gotta try this next time I make homemade humus.
WOW! Now I want me some garlic! 19:42
Thank for educating me on something I love, garlic
The only videos on RUclips I'm genuinely terrified to fast forward thru 😆 Always so fun and interesting!
HAHAHAHA! Mission accomplished!
I love roasted garlic. Thanks for sharing. This is a must try.
I cannot wait to use that oil in my sourdough sandwich loaf recipe
Love th8s, thanks so much! I have a whole bunch of garlic thats hitting my oven first thing tomorrow!
I’m too paranoid I’ll stick to the other method but this was very interesting.
Can't wait to do this! Thanks for the science
Thank you for including the science!!
Again, you have a great video that explains so much!Thank you Ben Starr!!!
I have been subscribed for several years and you deliver on your video recipes.
Thanks, Cole!
Knowledge is Power! Thank you!
Love your videos including the geeky science stuff!
Loved this! Can’t wait to try it!
Thanks for this
I'm totally loving your roasted garlic right now spread on a piece of buttered toast. Thank you Ben...DELICIOUS!
You are fantastic!
Thank you for being amazing!
I happen to like the raw garlic especially when fresh out of the garden! Very interesting though! Thanks, Ben! Blessings!
You and I both love that! But I don't think people enjoy kissing us after. Blessings to you and yours!
Cool video. Enjoyed the science.
Excellent information! Thank you!!
Lovely, thanks for your thorough explanation!👍🏻
I will be trying this.
Sharing on Facebook.. Very informative! Thanks, Ben...
Mouth watering….❤❤❤
My oven doesn't have that kind of timer. But that sounds like a wonderful way to get both roasted garlic and garlic oil.
I like to ferment my garlic cloves and then puree them into garlic paste. It also has that lovely mellow taste to it, though not as sweet as roasted, since they are fermented whole and undamaged.
Delicious! Fermentation is so glorious, isn't it?
@@ultimatefoodgeek it definitely is 😁
@bradleone would be so proud!
Can’t wait to try this! I’m wondering if this could also be done using butter instead of oil. Maybe end up with a garlic brown butter situation. Seems like too much water might cook out of the butter, though, but I don’t know because I am not the ultimate food geek. I’m just kind of a hungry nerd 🤷🏼♀️
No, you can certainly use butter. The water content in the butter will slow the temperature rise of the whole thing, as it evaporates and absorbs heat. So you could get MORE time in the good starch conversion zone. Just be sure you've reached 185F at the end of the cooking process. (I can't imagine you wouldn't.)
love garlic!
I love the science content. I'm appalled anyone would skip it. Along the lines of this topic -- the very first ferment I tried was honey garlic. It's absolutely delicious, and I'm using that honey to glaze some bbq ribs as I type this. Given that is not even heated, am I at a similar level of botulism risk as your 6 hour garlic, or am I taking higher risk?
Fermentation creates acidity, which can destroy botulinin spores. However, both honey AND garlic are significant vectors, and botox can be created during the fermentation process BEFORE acidity builds enough to destroy the spores. Which means that toxin can be present in the resulting product, and it's best to be sure you heat it to 185F for 5 minutes to ensure safety. (No worries about that on the grill, of course, it's going to get above that.)
Hi Ben. Big fan and major geek here. Do you think this recipe would be well-suited for a sous-vide as opposed to an oven? I'm looking forward to trying this recipe but not necessarily in my kitchen in summer.
200F is not bound to create much of a heating effect in your kitchen. However, sous vide will also work. I recommend, however, holding at 155F for 4 hours, and then finishing at 185F for 2 hours. (Sous vide is a MUCH more efficient method of cooking, so if you cook at 200F sous vide, you'll kill your amylase before it has time to do its starch conversion.) You can get away with a lot less oil with sous vide...although the oil is as important to me as the garlic after it's cooked. Also, the vac seal pressure may deform the garlic cloves by the time you release it, which doesn't happen in the oven.
@@ultimatefoodgeek right. I plan to submerge in oil in a jar in a sous vide bath. I will use lower temp but be sure to kill the bacteria with the higher finishing temp. Thanks!
Give us a quick easy way to peel garlic before roasting please!
The little rubber sleeves tend to be the best for easy peeling without bruising the outside of the clove, which releases allicin.
Can roasted cloves be frozen (whole or mashed)? Love your scientific approach to cooking and baking!
They certainly can! After they thaw, though, they don't have as much integrity, though, so mashed/pureed is best.
So I just watched your garlic roasting video, which I thought was really interesting. Thank you for that. I noted you said if you really wanted to make sure you kill off botulism, you needed to reheat your garlic cloves to over 170 for a half an hour and you could pasteurize the garlic oil @250°. My question is whether you could put the cloves and the oil together in a pot and bring it to 250° for a half an hour to do both at once or do you need to heat them up separately for botulism safety?
Cooking your garlic cloves to 250F will result in then becoming extremely dark, crispy, and burnt/acrid. So don't do that. C. botulinin will not sporulate on the cooked garlic cloves after they are drained from the oil and refrigerated. Only if you RE-INTRODUCE them to an anaerobic environment does that become a concern. The cloves are safe to eat if strained and refrigerated after this cooking process.
I am sorry, I didn't word that question very well.
I was wondering when you recommend adding roasted garlic to your sourdough bread. While mixing or shaping your loaf? Thanks again.
Did you watch the video where I show you exactly when to add roasted garlic to the dough? :-D
Absolutely Great information, thanks Ben!
My gas oven uses a ceramic igniter, which, in just 4 years has failed 5 times, I'm reluctant to run it for 6 hours with that igniter running. I have, however, a "sous vide" device which can easily be set to the "Safe" temp and allowed to run for many hours. Putting the cloves/oil into a plastic zip top bag, and submersing it in water would seem to be quite safe. Do you see any fault in my logic?
No fault. However, sous vide is much more efficient at heat transmission, and you'll kill your amylase if you set it at 200F. I recommend 155F for 4 hours, and then 185F for 2 hours to finish off in the safety zone.
@@ultimatefoodgeek Thanks for the quick reply. I'll make that a recipe for my Sous Vide and it will handle the times/temps automatically. Got to try this tomorrow.
Guessing this is why folks say to not include fresh garlic when prepping meats with a vacuum sealer for sous vide. Botulism seems like a small price to pay for such yummy garlic . ( just kidding - I take these warnings seriously!) I’ll probably try this, but will take the extra steps to pasteurize the oil and maybe reheat the garlic. Thanks, Ben. Love that you’re branching out to topics beyond sourdough.
??? Is this different than garlic confit?
??? Does pressure cooking the garlic eliminate the botulism risk? I’ve seen recipes that suggest doing that first, then roasting in oil.
As the gas igniter for my oven has failed 5 times in 4 years, I'm thinking of using the sous vide machine which can easily achieve the "safe temps" instead of running my oven for 6 hours and risk replacing the igniter again. Given the superior heat transfer of water in the sous vide device vs the poor air to food heat transfer in an oven, I can imagine the time to completion would be shorter and the temperatures far more accurate.
This is garlic confit!
Pressure cooking quickly destroys the amylase, which handles the starch conversion. While pressure cooking WILL destroy any botulinin spores, it will also ruin the flavor potential of your garlic.
I'm a culinary chef, not a sourdough or pastry chef! So you'll see a LOT more culinary content coming. It's just that the channel went viral for sourdough, so I had to pursue that for awhile. Video coming this week about the future of the channel!
Good 2 know, thank u! 1 question, please?
If I want 2 use my supply of garlic heads 2 do ur technique, will cutting the root base off the cloves cause the bitter taste & ruin the clove b4 I can bake it?
🤎 ur channel❣
Any cutting of the cloves will result in the production of allicin, which is something we try to avoid with this method. I try to break the cloves off the root base and use my fingers to break the papery shell loose from the clove, without damaging it. BUT...you're still going to have delicious garlic if you have to slice off the base.
Thank u so much!
Very interesting! Now what happens if you pickle garlic?
Pickled garlic is delicious! Natural pickling (fermentation) can be tricky, in terms of food safety. Until the fermentation develops enough lactic acid to protect the garlic from botulism (acid is the enemy of botulinim spores), it's possible for the toxin to develop. However, people have been naturally fermenting garlic for centuries with very little regard for food safety. So it's probably fine.
To add roasted garlic, as you have made it, to sourdough bread. What is your recommended method? Thank You!
The garlic recipe is in the video description and linked in the video itself.
Oh yes must wait for the "science artwork" - worth it(just wish a darker marker)&you🤭waved it a bit less-kidding you R top geek
Why wouldn’t you heat the garlic to 250 degrees after roasting for 6 hours. I would think if you drained the garlic then put it back in the oven for 1/2 hour at 250 degrees you’d be totally safe.
Sounds like a good idea to me!
Or just leave the pot in the oven and continue @ 250 degrees for another 30 minutes. Oil and cloves cleared of toxins?
The garlic will toast and brown deeply at that temp, and becomes more acrid. You're frying it at ANY temp above 212F, the evaporation point of water. Because you've cooked out MOST of the water from it at the end of the 6 hours, it just goes on to burn at that temp.
Toxin is cleared at 185F for 5 minutes, or 176 for 20-30 minutes. 250 clears the SPORES, which only create the toxin if re-introduced to an anaerobic environment. Heating the clove itself to 250F after 6 hours evaporating all its moisture makes it unpleasant to eat.
What about using sous vide to control the temperature (and time) even more precisely? And then, though garlicy olive oil is amazing, what about doing it "dry" in the sous vide bath? Any thoughts or experimentation done here?
Part of the luxuriousness of this garlic is the saturation with delicious olive oil. So doing without ANY oil will result in a different texture on the palate. Also, many of the flavor compounds in garlic are oil-soluble and not water soluble. So you will develop MORE flavor using at least some oil in the pouch.
Don't sous vide at 200F. You'll quickly kill your amylase. Give it 4-6 hours at 150ish (to kill the allinase and put the amylase in its comfort zone), and finish 1-2 hours at 180ish (to kill any potential toxin created in the beginning).
@@ultimatefoodgeek Thank you sir! Saved lots of time experimenting with 5 degree increments and 1 hour time variants per temp to find the literal and figurative sweet spot.
But wait....although I'm sure that's quite delicious, isn't that going to taste like confit garlic? Roasting gives a particular flavor.
This IS confit garlic. Which is better than roasted garlic, by several orders of magnitude. For the reasons specified in this video.
@@ultimatefoodgeek Perhaps it's the time factor, but I've done deep fried garlic on the stove and I didn't think it was better than roasting. It WAS good, but just not nearly the same. Maybe what I did is not confit. I always thought it was. I'll try it your way and see.
That will be some expensive garlic. Would a small crock pot work?
No, because we can't ensure your cooking temperature, and it's VERY important that we not kill our amylase off quickly (which dies at 165F), and it's CRITICALLY important that we get about 176 for 20 minutes, or above 185F for 5 minutes. None of us knows what temp your crock pot cooks at. (You could experiment to find out, of course.)
Yes...depending on your pricing for olive oil (or whatever oil you choose to use), this can be a little pricey. But the oil can be reused, and it's 1000x more delicious than it was before it was used.
Have you tried sous vide the garlic in the exact temperature?
For sous vide, do 4-6 hours at 150 and 1-2 hours at 180, or something similar. You'll quickly kill your amylase if you sous vide at 200, it denatures above 165.
If I don't mind if the garlic is in small pieces, can I use the finely chopped garlic pucks I made from last year's garlic?
Well...sort of. It's going to result in more of a mush that will need to drain in a strainer. And you've converted most of the alliin in your garlic to allicin via chopping. So the flavor will be very different.
@@ultimatefoodgeek Thank you. I don't think I'll try it.
Is it possible to freeze the cloves after roasting and if so how long will the last in the freezer?
Yes! A year is the generally-accepted max for any frozen veggie product, but I'd imagine it would get used up much more quickly than that.
@ultimatefoodgeek Thank you. You have transformed an old retired, disabled Navy vet into a baking guru. My family is very happy when the see me covered with flour, All Purpose Flour , of course.
Would this procedure work well with a cast iron pot?
Yes
So you're basically doing Garlic Confit.
This IS garlic confit. But that term is foreign to the majority of my viewers, and I didn't wanna scare anyone away with a French cooking term. Ha ha ha...
Could this be done in a crockpot set to low?
I wouldn't, because you have no idea how "efficient" your slow cooker is. Can you tell your slow cooker what exact temp to cook on? What happens if you quickly exceed 165F and kill all your amylase before it converts the starch to sugars?
Can i do this with a fresh bulbs from my garden or does the garlic need to have been cured first? I have a row of garlic just about ready for harvest.
It does not need to be cured first! Get after it. Although, fresh home-grown garlic (and probably an heirloom variety, at that) might be wasted on this method. This method is great for transforming cheap, storebought peeled garlic into something magical. Fresh, home grown, heirloom garlic may better be destined for the saute pan, or raw applications, so you can truly appreciate its flavor profile.
@@ultimatefoodgeek It's roasting! The house smells FANTASTIC!
@@ultimatefoodgeek A good follow-up video might be taking that garlic oil and making a dressing and or stir-fry with it that will taste incredible! Hint, hint...😉 I've never really done stir-fry before, so that might be nice to learn.
If we can't use them up in a week, will they handle being frozen very well?
Yes!
I was just wondering if the roasted garlic cloves could be stored in the freezer?
Certainly
Is that not confit garlic rather than roasted garlic?
This is NOT roasted garlic. It's better than roasted garlic. And it IS garlic confit. (Most of my audience isn't familiar with that term, and I'm honestly not sure the French ever intended for this technique to be used on veggies...it's for meat preservation.) But, yes...this is an introduction of the garlic confit technique to my viewers.
Could we use a slow cooker
Perhaps? You'd need to keep a thermometer inside the pot to ensure you reach that 185F mark by the end of cooking. And you'll need to ensure the mix doesn't heat up too quickly...once you hit 165F, you kill your amylase. Every slow cooker different, so it's probably easier to do this in your oven.
Can this be done in a glass dish, with a lid, in the oven?
Yes
I’m probably going to can both the garlic and the oil
Canning garlic is not recommend unless you add citric acid. And the quality of oil degrades over time after being canned. This method is easy, there's no reason to making up a bunch and can it! You can make it overnight any time you need it.
@@ultimatefoodgeek except that I have a greenhouse full of it. Want some? 😂🤣
Can you do this with frozen garlic cloves?
Yes. But the freezing process does destroy the integrity of the cloves, so don't expect proper, whole cloves after cooking. They will be mushy and falling apart. Still delicious, just not presentable as perfect, whole cloves.
Could I just leave the garlic in the oil, say in a mason jar in the fridge?
That's not recommended, as it remains in an anaerobic environment that way
Have a thought; what if say you forgot and just left it in for 3 weeks.? Is that the black garlic that would break the bank otherwise?
Well, black garlic is fermented in an aerobic environment at around 140F. So this anaerobic environment and a higher temperature would result in something ELSE after 4 weeks. Who knows what it would be?
What about honey infused garlic? No heat used there. Now worried about using that.
Yes, honey garlic fermentation is problematic. Fermentation, of course, creates acidity, which can destroy botulinin spores...or at least prevent sporulation. But this doesn't mean toxin was not produced BEFORE the acidity began to hinder sporulation. So honey garlic should technically be heated above 185F before consuming, for safety's sake. (However, people have been fermenting honey and garlic for hundreds of years, so the risk factor is probably pretty low.)
Thank you
Ummm… where do they sell peeled garlic that isn’t in a jar??? I live in the Midwest, I have never seen peeled whole garlic for sale any other way than jarred (in liquid), and it’s stupid expensive. I’d totes take the easy way, but I don’t seem to have this option.
I get ours at BJs and Costco
Sam's club carries it, too
@@PinePondCTDevilsHopyard-fy3hj I will look for it next I'm at Costco then. I'm reasonably fast at peeling garlic, but nothing's faster than not peeling 😂
I’m in the Midwest and our Walmart has it for $3.18 for six ounces. I don’t know what the volume of 6 ounces is so I can’t tell you if that is a good price.
@@shariisaac1093 this may explain it. I do not shop at Sam's (previous commenter) or Walmart. Probably why I've never seen it.
This video is not consistent. At 11:40 you claim the internal temp of the pot is ~150°F. At 16:45 you claim it is ~180°F. The temp actually ramps up over time, but your description of this is not very clear and is probably confusing to some people.
Sorry if that confused you. The temp hovers around 150 for the majority of the early cooking time, allowing for the conversion of starch by amylase. The temp remains that low because water is evaporating from the garlic, absorbing heat as it does, and keeping the internal temp at bay. By the end of the cooking time, it's closer to 185-190, as the majority of the water has cooked off and the internal temp of the pot gets closer to the oven temp.
@@ultimatefoodgeek It didn't confuse me as I said. I understand the concept of evaporative cooling. But most of your listeners do not.
@@ultimatefoodgeek That had been my question. Thank you for clarifying.
Adding pepper at the beginning of a cooking process is like adding any other ingredient - you are cooking and modifying the flavour of the pepper. But pepper is a seasoning best enjoyed fresh, and burned pepper is not a good flavour. Salt doesn't degrade with cooking so there's no problem adding it at the start, but I now avoid adding pepper until the cooking is done.
You're not going to "burn" pepper in a 200°F oven, when the radiating internal temp in the oven is less than that.
Cee cee is correct. But Graeme is ALSO correct that the flavor of cooked pepper is different. Also, pepper has oil-soluble flavor compounds that do NOT appear with sprinkling fresh on a dish. I pepper before AND after, when I'm talking about seasoning a dish. Both methods are necessary to expand the full flavor profile of black pepper. (Also...burnt pepper is DELICIOUS.)