Mar 16, 2022 12:59 AM
edasm
2892
27
2
HiMyNameIsDavidAndILikeToParty
Better get started
StevesSegallbladder
I've made black garlic before, it has an interesting range of flavors
WoofBastard
https://www.simplyrecipes.com/what-is-black-garlic-and-how-is-it-used-5186520
HellsHegemony
Honestly just buy some from your local Asian store it’s not that good anyway
whatdidyoureallyexpect
You got that right.
narcoleptiKnickers
Delicious.
Muttons1337
Black garlic is not naturally occurring. To make black garlic, you must dehydrate it. Dehydration takes a day or so.
HandsomePenguin
or 21?
PaulHurley
No, you keep it at 55C for 10-14 days. Until the entire thing has carmealized due to the maillard reaction.
thror
i think 500 hours is a bit more than 'a day or so'
dunkum09
3 weeks
Lol, I read it as 500 minutes.
Cargobiker530
It's fermented garlic. Just your basic odd bacterial culture food transform.
Not fermented. It's carmarelized like crazy. Wrap in foil and kept 55C for 2-3 weeks is how it's made. Gotta love the maillard reaction.
Raeghir
Wiki says it's both fermented and maillard reaction
skarboy
Maillard is not happening at low temps
stupidfaceshiba
Cover in foil, shove in slow cooker on warm. I leave it for a week. Defoil, ziplock and store in veggie drawer. Keeps for a year.
Ding ding ding. Only person who has this correct. Maillard reaction. Not fermented.
If you have such a black color it has to be burned if its maillard reaction. No way you get that from 1 week on warm temp
Google it. Garlic is so packed with sugar that's what it ends up looking like. I've made it before, it's crazy. And more like 2-3 weeks
HiMyNameIsDavidAndILikeToParty
Better get started
StevesSegallbladder
I've made black garlic before, it has an interesting range of flavors
WoofBastard
https://www.simplyrecipes.com/what-is-black-garlic-and-how-is-it-used-5186520
HellsHegemony
Honestly just buy some from your local Asian store it’s not that good anyway
whatdidyoureallyexpect
You got that right.
narcoleptiKnickers
Delicious.
Muttons1337
Black garlic is not naturally occurring. To make black garlic, you must dehydrate it. Dehydration takes a day or so.
HandsomePenguin
or 21?
PaulHurley
No, you keep it at 55C for 10-14 days. Until the entire thing has carmealized due to the maillard reaction.
thror
i think 500 hours is a bit more than 'a day or so'
dunkum09
3 weeks
Muttons1337
Lol, I read it as 500 minutes.
Cargobiker530
It's fermented garlic. Just your basic odd bacterial culture food transform.
PaulHurley
Not fermented. It's carmarelized like crazy. Wrap in foil and kept 55C for 2-3 weeks is how it's made. Gotta love the maillard reaction.
Raeghir
Wiki says it's both fermented and maillard reaction
skarboy
Maillard is not happening at low temps
stupidfaceshiba
Cover in foil, shove in slow cooker on warm. I leave it for a week. Defoil, ziplock and store in veggie drawer. Keeps for a year.
PaulHurley
Ding ding ding. Only person who has this correct. Maillard reaction. Not fermented.
skarboy
If you have such a black color it has to be burned if its maillard reaction. No way you get that from 1 week on warm temp
PaulHurley
Google it. Garlic is so packed with sugar that's what it ends up looking like. I've made it before, it's crazy. And more like 2-3 weeks