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.
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 ua-cam.com/video/DE7oBXb1Zlo/v-deo.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. ua-cam.com/video/jF64gOoHCv8/v-deo.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. ua-cam.com/video/gpwJ010_43A/v-deo.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. ua-cam.com/video/COpwxYAFs3Y/v-deo.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...
may have been overloaded but if you got the best way then this was more an experiment for fun...lol,,thanks for giving it a go saved me some time doing it myself..haha
LOL. You may be right. I did pack that bag full of garlic. Less might have produced better results. Not sure I would try that way again. The texture was really crazy, very mealy. Thanks for the suggestion!!
Can the Oven Bag be replaced by a sealed Sous Vide bag? I have a BLOW setting on my Vacuum Sealer & cooked in the Rice Cooker the same way as the Oven Bag method
Hi John. That's a great question. I'm not sure. I think that the garlic needs some oxygen to aid in the fermenting process. If you try it let me know the results..
I sous vided garlic at about 135 f for 34 days and got a mildly brown product that was mellow. I am going to grab some real black garlic to compare it to, but it just wasn't very successful.
Yeah. I had a similar experience. There are much better ways to make it that take a lot less energy. Store bought black garlic will blow your mind. It's incredible!!
Great question. I almost wished I had not dehydrated the garlic because the sauce was actually very nice. It had a rich umami flavor that favored the soy elements with a hint of coffee. I really liked the sauce and used it with a pasta dish I made earlier. The garlic on the other hand I have not used. I found the texture to be too mealy and the flavor to be too bitter. I will need to get creative to use this bunch bit I don't think I will do it again. Once you've had good Black Garlic there is no comparison.... Thanks for the comment..
I think it needs a couple more steps. Right where you end the video I would drain the liquid and save it. (it should be amazing) I would then dehydrate it again for 12 to 24 hours. Then seal it up and back in the crock pot far a few days and see what happens.
Try making Black Garlic with a ceramic double boiler. OR, make a double boiler chamber with your sous vide setup and the garlic container. Line the base with paper towel, allow the lid to be loose. This maintains the humidity whilst keeping the heads out of direct contact with the juice. You may need to monitor the inner chamber periodically to ensure the garlic is not swimming in its own juice. Another alternative is to try making black garlic with a Steam Oven, if you can afford one or afford to have one tied up for several weeks ;-p Can you make black garlic in a pressure cooker? I've recently seen the Ocoo which kinda looks like a pressure cooker double boiler and whilst I don't understand the Korean or Japanese pitch, they do do something with garlic cloves that kinda resembles black garlic. Cheers!
Excellent suggestions... Thanks for watching. The double boiler chamber might be an interesting idea.. I'm not sure about the pressure cooker. I've seen what you are talking about as well. I'll have to give it a go and see what happens... THX
Thanks for your feedback. I'm new at this so I'm constantly tweaking the settings trying to get it right.. Hope you stick around and catch some of our other vids... Thanks for the comment
Do you know what the word sous vide means? It means to cook under vacuum... I did that in this video :) Many people call the machine a sous vide machine but it's actually called an immersion circulator!! Now you know...
I did see Brad's video And guess what? It's not the worst way to make black garlic. And guess what? While you're talking all the shit, at the end of THIS video (truth be told) yours really wasn't black either.
Lol. You don't pay attention very much do you😂😂😂. This video isn't to show you how to make black garlic it's to show you what happens when you sous vide it. I have 4 other videos (check description) that show how to make it effectively and fast. People like you make me laugh...
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.
Black garlic is made via the Maillard reaction, which requires gas exchange (oxygen & CO2). D'oh! ;)
I’m interested in your plastic packaging method?
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 ua-cam.com/video/DE7oBXb1Zlo/v-deo.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. ua-cam.com/video/jF64gOoHCv8/v-deo.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. ua-cam.com/video/gpwJ010_43A/v-deo.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. ua-cam.com/video/COpwxYAFs3Y/v-deo.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...
In foil and in a rice cooker for two weeks always works for us, no mess no problem....
I agree. This method was too fussy and I didn't like the end result!!
Does the whole house smell of garlic in this method?
may have been overloaded but if you got the best way then this was more an experiment for fun...lol,,thanks for giving it a go saved me some time doing it myself..haha
LOL. You may be right. I did pack that bag full of garlic. Less might have produced better results. Not sure I would try that way again. The texture was really crazy, very mealy. Thanks for the suggestion!!
Can the Oven Bag be replaced by a sealed Sous Vide bag? I have a BLOW setting on my Vacuum Sealer & cooked in the Rice Cooker the same way as the Oven Bag method
Hi John. That's a great question. I'm not sure. I think that the garlic needs some oxygen to aid in the fermenting process. If you try it let me know the results..
I sous vided garlic at about 135 f for 34 days and got a mildly brown product that was mellow. I am going to grab some real black garlic to compare it to, but it just wasn't very successful.
Yeah. I had a similar experience. There are much better ways to make it that take a lot less energy. Store bought black garlic will blow your mind. It's incredible!!
Did you do anything with the garlic or the sauce? Sure LOOKS good, though you said it was a little bitter.
Great question. I almost wished I had not dehydrated the garlic because the sauce was actually very nice. It had a rich umami flavor that favored the soy elements with a hint of coffee. I really liked the sauce and used it with a pasta dish I made earlier. The garlic on the other hand I have not used. I found the texture to be too mealy and the flavor to be too bitter. I will need to get creative to use this bunch bit I don't think I will do it again. Once you've had good Black Garlic there is no comparison....
Thanks for the comment..
@@2guysandacooler dehydrate it fully?
I think it needs a couple more steps.
Right where you end the video I would drain the liquid and save it. (it should be amazing)
I would then dehydrate it again for 12 to 24 hours.
Then seal it up and back in the crock pot far a few days and see what happens.
My black garlic just got hard and never softened
Try making Black Garlic with a ceramic double boiler. OR, make a double boiler chamber with your sous vide setup and the garlic container. Line the base with paper towel, allow the lid to be loose. This maintains the humidity whilst keeping the heads out of direct contact with the juice. You may need to monitor the inner chamber periodically to ensure the garlic is not swimming in its own juice. Another alternative is to try making black garlic with a Steam Oven, if you can afford one or afford to have one tied up for several weeks ;-p Can you make black garlic in a pressure cooker? I've recently seen the Ocoo which kinda looks like a pressure cooker double boiler and whilst I don't understand the Korean or Japanese pitch, they do do something with garlic cloves that kinda resembles black garlic. Cheers!
Excellent suggestions... Thanks for watching. The double boiler chamber might be an interesting idea.. I'm not sure about the pressure cooker. I've seen what you are talking about as well. I'll have to give it a go and see what happens... THX
@@2guysandacooler Thanks guys, you kicked me in the tail and I thought I'd give the Double Boiler a shot. ua-cam.com/video/B_kwTvQ-5FM/v-deo.html
Put em in the compost heap.
To complicate
good video. needs better audio quality
Thanks for your feedback. I'm new at this so I'm constantly tweaking the settings trying to get it right.. Hope you stick around and catch some of our other vids... Thanks for the comment
So, no...
Sousvide garic video where he decides not to use the sousvide. delete your title misleading misinformative
Do you know what the word sous vide means? It means to cook under vacuum... I did that in this video :)
Many people call the machine a sous vide machine but it's actually called an immersion circulator!! Now you know...
Sous vide means under vaccume... so its still correct. Its vaccume sealed and cooked in water.
I did see Brad's video
And guess what?
It's not the worst way to make black garlic.
And guess what? While you're talking all the shit, at the end of THIS video (truth be told) yours really wasn't black either.
Lol. You don't pay attention very much do you😂😂😂. This video isn't to show you how to make black garlic it's to show you what happens when you sous vide it. I have 4 other videos (check description) that show how to make it effectively and fast. People like you make me laugh...
COOKING WITH THE PLASTIC IS CARCINOGENIC.
Oh honey. You really need to relax 😏