The Easiest Way to Make Black Garlic (No Mess, No Foil, No Water, and Low Odor)
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- Опубліковано 16 жов 2018
- In this video we are looking at the easiest way to make Black Garlic on the internet.
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Black Garlic amzn.to/2BZ4gfh
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Here's what you need:
Fresh Garlic
Oven Roasting Bag
Rice Cooker
wooden chopsticks to line the bottom of your rice cooker
Optional Steamer Basket with the lip removed (if you want to do a huge batch)
If you plan on doing a huge batch then place your chopsticks in your rice cooker then drop in the steamer basket with the rim shaved off.
If you only plan on doing 1 layer then you can skip that step and simply place your steamer basket in your rice cooker normal (don't shave off the lip) Place your roasting bag in the steamer tray and open the bag up. Wipe your fresh garlic with a clean damp cloth to remove any dirt and as you do this inspect each clove to make sure it isn't rotten. Also you want to make sure that your garlic does not have any roots or new growth coming from it.
Place your garlic in your roasting bag and when you are finished press down to remove any excess air then tie the bag closed.
Close the rice cooker and keep it on the keep warm setting for 14 days. At day 7 if you are doing multiple layers of garlic then flip the bag over and continue cooking.
At day 14 most of your Black Garlic should be finished. If the color is Black like tar then you are good to go. If it is still a little brown leave it in for another week. This product can go for up to a month in the rice cooker and it will develop it's flavor quite nicely. After a month it starts to get weird...
Once it is done. Take your garlic out and allow it to air dry for a week in your kitchen. After it had dried out a bit the garlic will feel spongy like a gummy bear and taste sweet, savory, umami, balsamic, soy, molasses, something along those lines. Store in your fridge in an air tight container and enjoy. Eat a clove daily for great health and stay tuned as we get into some cool ways to use this awesome product in your freezer meal cooking!!
In this video I misspoke and said that the black garlic caramelizes. Although it may seem this way the actual process is called Maillard Reaction.
Some questions that we get is
"How does this affect your electric bill?" Not much. A few bucks a month is what it cost me to run my rice cooker 24 hours a day.
"Is it dangerous to have your rice cooker on that long?" We have been making Black Garlic with a rice cooker for about 18 months now and have never had a problem. If you are concerned you can always have it cooking on your back porch... That is unless you have thieves roaming around.
" I need my rice cooker to make rice. What do I do?" If you eat rice daily then click that link I provided at the top and get a second rice cooker!! Call it an investment.
"Do I need a special rice cooker to make Black Garlic?" Normally I would say yes but this new method using a roasting bag traps in moisture allowing the garlic to maintain a high level of humidity while cooking. If you have a rice cooker that does not lock then I would still cover the top with cling film to be on the safe side but I say give it a go. Also let me know what happens so I can tell the world about your experience!!
Thanks for watching.
Eric
I use a Ball/Mason jar placed inside of the rice cooker. Works great too. Just place something underneath the jar such as a couple of metal spoons so the the jar is not in direct contact with the bottom of the rice cooker.
This is the best black garlic video I have seen thus far. I love the method and the shorter length of time to yield the result of black garlic. I will be using this technique in my rice cooker! Thank you!
I bought a small rice cooker just to make black garlic. Today is day seven, so I turned the cooking bag over and now to wait another seven days! I'm really excited to try it.
That's awesome. I can't wait to hear how it turns out for you. Be sure to let me know :)
@@EasyFreezerMeals So today was 14 days, my garlic cloves are more along the lines of dark, milk chocolate and taste bitter. The skins are not black like yours after 14 days. I put it all back in the rice cooker and will try them again in another 5 days or so.
That's exactly what I would do.
@@EasyFreezerMeals Well, I opened the bag again today, the garlic is a little darker and less bitter; very wet in the bag. I closed it up and will try again in a week. Maybe my rice cooker has a lower temperature than some. Anyway, less bitter is better!
So, it's been almost 30 days. The cloves were getting squishy and everything was really wet. So I took the heads of garlic out of the cooking bag and left them in for another day. I took them out of the rice cooker yesterday and left them to dry. I peeled half and will use some and dehydrate the rest of the peeled cloves. Should I leave some in the skin or peel them all? It's still not sweet, but not really bitter any longer.
FYI for those interested in the food science.
The method being used here is called the Maillard reaction. It is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning
And the taste is similar to Umami the fifth taste. The meaty taste
oh shut the fuck up we have google too
@@txwelder8107 LOL!
Thanks. Appreciate this.
No, the taste is like a delicious garlic balsamic vinegar! It's awesome and the texture is meaty in the same way a mushroom would be when cooked, but a softer bite... They're so good
thanks mate will give this a try
Thank you for this video!! I just put 1.8lbs of garlic in to "age" using your cooking bag method. Luckily I have found rice cookers at yard sales for $5, so I have 2, one is the locking 10 dry cup big one, so it's out on the back deck cooking away. I used an infrared gun and it is sitting on "warm" at 153.5F, hopefully that won't be too high, but there is no adjusting the temp on this model. When you open it MAN, that's garlicky, but when latched you're right, you can barely smell it. Wish me luck!!! Edited to say after 24 hours it reeks of garlic, I'm so glad it's outside!! Well, it's been 11 days and I think it's done! That bit of higher heat did it I guess. It's delicious, soft and mellow and has almost molasses as well as Miso overtones. Looks just like in the video. My only issue now is where the heck am I going to leave it for a few days to dry without stinking up the entire house??
Wow! Thank you so much for this easy Peary recipe 😋
Very informative. Thank you !
Wow... I am gonna try this
EDIT 6-7-22: Ok, so that FIRST batch I mentioned took 10 weeks to blacken, and then it was all pretty tough (we ate it all anyway! 😂). So, now we are using your method, with the oven roaster bag, and today marks week #4 - still not done; however, getting there (it's still in the brown stage, but the taste is mellower). I'm back here to check out the rice cooker you are using - unfortunately, your link goes to a model that is no longer available; but we'll keep looking. Ours is a cheapo from WalMart, and I'm thinking it may not be warm enough, or have enough of a seal (although we are using foil to seal the top). (End Edit)
Oh how I wish we had known your method! We grow 120 (+/-) bulbs each summer - actually, this coming year's crop has been in the ground since about mid-October. But until recently, we had never heard of black garlic! How can that be!? We're hooked on it now!
Anyway, we originally saw another video that instructed us to put it in the rice cooker, covered with some paper towels, and just close it up for a couple of weeks. We went out and bought the standard cooker - nothing fancy; just a "cook" and a "warm" function. I didn't notice until I got home that this model doesn't have a locking/sealed lid - just a lid like you have on a crock pot. So we made a tight seal with aluminum foil.
I'm sad to say that tonight was the finish of Week # 6!! SIX whole weeks, and it's still in that "caramel-brown" almost-soft stage. But far from black. Getting that dry, flaky texture now on the skins.
But, anyway, we watched your video, and I went out and bought the oven roaster bags, and we just dumped the whole thing in. Foregoing the aluminum foil since the bulbs are now in the oven bag.
I'm so hopeful that this will kick it to the home stretch. I can't believe we've had that load going for 6 weeks already. *sigh* Keep your fingers crossed! 🤞
WELL ARTICULATED. I have engaged BG over 5 years. It is Yummy no matter how it’s used. Now, thanks to you, I can make my own🙏🏻❤️👍‼️🌴😎
I would be afraid of toxic chemicals leaching out of the plastic during the two week heating period. You know, even water bottled in plastics is coming under suspicion at present.
Bro that’s what I’m saying. What do you think would be better? I wonder if cheese cloth would work
@signaturerush a little late, but use a mason jar and elevate it with spoons or something else to reduce the surface area that comes into contact with the heating element to avoid breaking. Or you can wrap each bulb with tin foil and have the steaming rack in between your garlic and the bottom of the rice cooker.
Great, show!!! Jolly good!!!
I’m excite to give this method a try! Thanks for sharing.
Nice. Let me know how it works out for you...
Hi Borat
Great show!!!
Awesome Technic dear
Subscribed done....thanks to God for making black garlic
Thanks for the detailed information where to get what I need.
I love it
Thanks!
Thank you for the oven bag tip! My rice cooker doesn’t have a locking lid and I have some cooking right now.
hi Mary Jo, You are very welcome. This trick will solve the humidity issue that most people face when the rice cooker doesn't lock. I can't wait to hear how your black garlic turns out.
Mary Jo, how did your garlic turn out?
Mary Jo?
Oh well didn't work out so well. She dead now.
@@BombDrop definitely
🧛Dracula has left the chat.
I think I found the Bob Ross of cooking 😍 his voice is 👍
Looks good enough to eat.
I've tried black garlic from the supermarket now I've seen a few of these videos
I really want to have a go
Good video!
Thanks for the tips you have given on this video. I value them highly. Would you please tell me "what is the actual temperature at WARM setting in the rice cooker?" I know that rice cookers switch to "warm setting" as soon as the temperature goes above 212 Fahrenheit . Thanks in advance.
The temperature for my rice cooker in the keep warm setting is 140F. Thanks for watching
Thanks for the answer. That was kind of you.@@EasyFreezerMeals
BEST FASTEST WAY IN ENGLISH AND SPANISH TO MAKE BLACK GARLIC.....GRACIAS!!!
The rice cooker you featured is no longer in stock. BTW, the bag alone won me as a subscriber. Garlic is a tuber.
Garlic is a bulb, not a tuber
Hello thank you for your video I have a question if you do not have a rice cooker what else can you use🤔
Thank you for this updated video. Great info. And the results may vary depending on the equipment used.
You are so right. I have noticed that some equipment runs a tad bit hotter and some a tad bit cooler. What I like about the bag is that it regulates the humidity so the variable will be time. If you try it out let me know. Thanks for the comment..
Hi Eric, can you use the instapot, with the keep warm setting and using your same process ?
cooö video. Do You think i can do this in my apartment (without balcony) without stinking up the place??
Leave it on the roof in Az. In July for ten days...
In a bag?
Andrew Barlow I haven’t tried it roof top, but yes.
i.e. how to make garlic charcoal
I'm going to try to remember to do it this summer and just leave it on my porch in a foil pan in the oven bag 🤷🏾♀️
Okay, it's been a year. Did anyone do this? I'm in AZ, and I want to try it once this FREEZING winter of 59' ends (LOL)
very cool, I gotta try this, thank you ! New sub here
Hey ALPHA JACK. I think you'll love it. Thanks for the sub!!
Easy Freezer Meals I’ve had black garlic before and I loved it I never knew how to make it though, thanks again
Imagine the aroma from that.. Yes please!
It is so incredibly amazing that words do not exist to accurately describe it.
I imagined you saying this and a garlic tasting dick "Yes please!" 🤣🤣😂
Thank you. Would this method work with the warm setting of a slow cooker?
yes
Has anyone tried this method with a small slow cooker on the keep warm setting? I'd like to give it a try, but don't own a rice cooker. Thanks.
would the oven bag method work with an IP? that would cut the processing time way down
I have a garlic fermenter.. Could I use one of the baking bags in it.. To cut down the odor it creates?? That would be great if I could..
Does the black garlic taste like the black garlic from the ones you buy after 14 days? Sweet!
I wanna make some but leaving anything on for that long scares me. I'm paranoid of house fires lol.
Oh no! If house fires are a concern then you might want to skip this project. Alternatively you could place your rice cooker outside. Either way I hope that you get to try this amazing ingredient..
@@EasyFreezerMeals The rice cooker you have doesn't auto shut off right?
@@Nick-gh5biThat is correct.
Oh shittttt , you better unplug your refrigerator, hot water tank ( if it’s electric) , alarm clocks, phones and such...lol because ur house may burn down lol...
Botulism might be a bigger concern.
good morning to you iwould like to do ihave to put the garlic in rice cooker for 7days? and if yes then wat sort of temrature ishould put it to?
Great upload. This method is simple and takes all the hassle out of making delicious and healthy black garlic. Thanks!
Algorithm suddenly started to like this guy.
How do you store it after it is done?
I used my ninja foodie on the Sous Vide setting it will go 24 hours before it shuts off. And will keep a temperature of between 110-180F. It took me two weeks to make absolutely perfect black garlic at a temp setting of 160F. Might sound a little high but it worked for me. I also kept the unit in my furnace room if that makes a difference.
Hi! What's the capacity of your rice cooker please? I am about to order one and I am wondering if I should go for 3/4/5 liters. (if you have the hight and width of the inner bowl perhaps?). Thanks much !
The height is 5 inches and the width (circumference) is 9 inches. Not sure about the liters but its a 20 cup rice cooker. Here is one exactly like it on amazon so you can see. amzn.to/2PNHyty
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
If garlic's medicinal properties (allicin) are what we're after then chopping or crushing the bulbs and allowing 10 to 15 minutes of aeration so that this compound becomes available is suggested. Can it then be aged in a rice cooker or similar to obtain the sweeter black flavor and increased bioavailibility???
What could I use instead of plastic?, would cheese cloth work? Maybe banana leaves?
Hi. Thanks for the recipe! Can I use a bamboo Dim sum steaming basket with the roasting bag? I have a good simple rice cooker but no steam basket.
I think so. All you have to do is keep the temperature at 140F for a few weeks.
@@EasyFreezerMeals Pretty neat ! Thanks again.
@@EasyFreezerMeals I don't have a steam basket, either. Can I just set the bag of garlic on top the chopsticks?
Just checked on my first week, and wow! The garlic are all moist and already looking quite moist and caramelized, can't wait for second week! Most said they can be done in 4 weeks at most, but it appears they can be done in 2 weeks instead!
This is great news! I was about to do that method of 4-6weeks.
@@mstyres00 I think the over bag helps to cook the garlic much faster than plastic wrap and foil method
Hi thank you so much! I have a question, how long do they last? do I have to keep them in the refrigirator?
Hello Silvia. They last quite a while in an air tight container in the fridge. Outside of the fridge they have a much shorter shelf life.
I month fridge. 1 year frozen.
@@EasyFreezerMeals Do you have any info on making black garlic oil once we've completed your genius process?
I would warn people to avoid the bleached white Chinese garlic with no roots showing. Amazon usually sells 2 pound bags of California garlic bulbs of great quality.
my garlic is in the rice cooker for almost two weeks now and not quite done, i tried a piece, but when i opened the bag, it smelled really strange, almost like gasoline. i snatched a small clove and it did not taste good at all. is that what u mean? i am a little concearned now.
Absolutely, wanted to say something. ❤
Also animals can become sick from the chemical in the home locked up for so long. Keep in a garage, shed...anywhere your fur babies DON'T frequent. They can't just get away if house pets❤❤
Thanks for video! Next time I make garlic in my fermentation machine I will give this a try! I put the machine in my basement and the smell steeped though out my home- never again! ☺️
UPDATE- the oven bag does work!!!! Thank you. I’m making a batch now it’s a bit like I’m cooking something with garlic but not overwhelming like before. I opened my basement windows for a few hours on day 2 and on day 3 hardly smell anything.
Can I make 100 black garlic in a 6 quart crock pot? Would the garlic be done in 14-21 days doing this method?
I watched a video of a cook chopped it up and added it to butter as a spread.
Can I do this on a crock pot ?
This method will be perfect for me because I live in an apartment.
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...
I'm curious about the sous vide method results because, as I don't have a rice cooker, that's precisely the method I though about using.
In 2 days it will be finished and I will upload the video with the results. The results look promising!!
@@alexandresobreiramartins9461 I just finished the sous vide video. If you want to check it out you can find it here.. ua-cam.com/video/31MEV2XVtbQ/v-deo.html
Have you try using the garlic dehydrator I saw it on Amazon or is it the same thing as the rice cooker ?sorry my english is not that good
@@normamaya3145 it's basically the same thing but costs a little more :)
Both work the same way. Thank you for your question
Did you use supermarket softneck garlic, and are softneck better or worse than hardneck garlic? Can it work with elephant garlic? I have a dozen varieties of hardneck in the ground plus elephant and curious if anybody has favorite varieties to make black garlic. Thanks for any help.
What is the target temperature in ones rice cooker? Seems fairly important since the Chinese temperature controls can be variable in performance [to be kind]
135f - 145f
Excellent video, friend, you just put the rice cooker on keep warm and it doesn't turn off until you take it out or disconnect it from the light, right?
That's correct. It stays on for 21 days straight
Mine clicks 'off' after 11 hrs, so I have to reset it twice a day. If this turns out well, it will be more than worth it
Hi , I would like to ask you , if i turn the rice cooker on example morning but in the evening I have to go somewhere , if I'm unplug the rice cooker for that time will it going to bad or covered in mold ? :D Thank you for your answer.
You should try to keep it cooking the entire time. If you turn it on and off it won't cook properly
I will try this method next time thank you!
excellent. When you try it let me know what you think...
Is it possible to use a slow cooker aka a Crock Pot to make using the oven bags?
Just make sure the temp is around 140F. If it can stay there it should be fine
Just about finished with my first attempt in a rice cooker. I used a crock pot liner only because it's a bit smaller. Think I should switch to turkey bag? Checked at 10 days and they were between a really dark brown and black. I really had to look hard to see they weren't jet black. Lots of moisture in the bag and a bit in the tray. I put 'em back in the cooker for another day in a new bag (thought they were done...threw the bag away). I used 9 heads of garlic, think 10 days is enough? Texture was soft/spreadable. Sweet, sour/bitter and a whole lot more I can't describe but really good. I like what you said, "Garlic incense". LOL
That's fantastic. 10-14 days should be enough. Glad it worked out..
@@EasyFreezerMeals Think there is any difference between the oven bag and slow cooker liner? Thanks
@@bobrap123 I'm not sure. I've never used the slow cooker liners before.
@@EasyFreezerMeals Gonna pick up some oven bags today and use them for my next batch and see if there's any difference.
whats the best way to store the black garlic if you made a bunch? freezer? thx!
I place mine in an air tight container in the fridge..
I recently made a batch of black garlic in a small rice cooker I picked up at the thrift store. My first attempt, I didn't use a roasting bag and my garlic turned black, but it also tasted really bitter and burnt tasting (even though it was still pretty moist.
My second attempt is happening now and I am one week in. I used the instructions from this video and I wanted to check up on it after 7 days.
When I opened the bag, the smell was that of a somewhat bitter garlic smell. I grabbed one of the heads of garlic from near the center of the rice bag and pulled a clove out. The clove was medium-dark brown and when I tasted it, it didn't have a very strong flavor at all. The spiciness of the garlic seemed to have gone away, and I could taste a slight hint of bitterness, but nothing like what the black garlic I've bought in stores has tasted like.
Have you tasted your garlic at the 7 day mark? Did it taste good for you then?
I don't want to let it go for another week if it's not going to be tasty.
Thanks for the great video!
Thanks for the update. A lot of the cooking b. Garlic comes down to personal preference. Also not all rice cookers maintain the same temp. I have found at 10- 14 days it's yummy. Personal choice ... Let me know how it works out for you..
@@EasyFreezerMeals Have you tasted it after 7 days? Was it pleasant? After 7 days mine was not pleasant and I don't know if longer is necessary or if it's already not going to turn out well.
@@nss68 There is an element of sweetness that develops at lower temps the longer it ferments. At higher temps it turns into bitterness. It's a tricky balance.. I let mine go for 21 days at times but normally at 14 days I pull it and let it air dry for a little while..
@@EasyFreezerMeals It's technically not a ferment. Fermentation involves bacteria consuming the natural sugars in the garlic, which would push it away from tasting sweet. It's actually a slow caramelization.
@@EliteRocketBear Hello. Here is an interesting article that might help you understand Black Garlic a little better. These scientist are way smarter than me!! :)
www.sciencedirect.com/science/article/pii/S1021949816301727
slappin it in just works better
Does it have to be continuously cooking for 7-14 days? Like I go to work on weekdays and I can't leave the rice cooker on while I am out.
It does have to be cooked continuously.
Can i place it in any kind of bix and leave it for more time? Instead of using the rice cooker. I believe he turned the cooker at a low level. Am i right?
In leaving there settle for days does that include over night?
yes
Great job
Thanks Brian. If you make this let me know... I'd love to hear about it!!
@@EasyFreezerMeals oh I will but I'll go with the turkey bag way on your other video..lol, only problem I see is the cooker you suggest has 3 stars on amazon
@@brian48williams I saw that as well. I wonder why. I guess some folks say it breaks real fast.. That hasn't been my experience.. Technically it doesn't matter the rice cooker as long as it locks. The one I recommended is the one I use and I use it like a maniac. LOL. I have 2 of them and there are periods where for 6 months straight I have both running for 24 hours a day. I run a small family business so we are constantly making something in those cooker. Funny thing though. I've never made rice in it!!
Thanks for the comment. The turkey bag method is awesome!. My favorite method so far.
@@EasyFreezerMeals since you tied it up in the bag I wonder if sous vide would work just as good, some people say no oxygen could lead to boutulism but I think alot of people are stupid and sous vide would work just as good. What do you think?
@Brian Williams that's funny you mention that. I actually tried to make sous vide black garlic. What I found was that the garlic didn't turn black in almost 2 months of cooking @ 140f. I think having it in a vacuum might have messed with the process some how. I just watched bon appetites video on black garlic and did the same thing. He had them vacuum sealed and at 6-8 weeks and they were brown just like mine. Maybe the temp is too low or it needs more time. No don't know but cooking for that long was crazy...
I keep wondering if the lack of oxygen affects the M. Reaction that causes the sugars to go black.. if you try it sous vide i'd love to hear what happens... (this is my other channel)
How does one store the newly made black garlic? Freezer? Refrigerator? Should one peel it before storage? How long can it be stored safely?
In an air tight container in the fridge..
Hi, I'm currently making black garlic with this method, and after almost 7 days, I opened it and found that it was a bit too wet and the garlic was mushy. Do you have any idea what should I do? Should I untie the oven bag to let the excess moisture out? And leave it for 7 days more? Or should I let it tied and dry it later on day 14th?
You can open the bag and let them finish cooking
Its been 11 days, I tried one of them, it's already black but not that dark, brownish black. A lil bit wet. And it tastes really sweet! Did I do wrong?
Nope. Sounds like you are on track. Black garlic (when done right) taste like candy. It's ridiculous!! Keep on going. They should be completely black when finished...
Is slow cooker ok?
hey, what about turning the whole bag upside down after 7 days?
That is a brilliant idea!!
No, just do it like she says...
I had to try this but decided to put peeled garlic cloves in glass jars... 6th day now.
But now I've been thinking whether you can do the same with chilies? Haven't found a single article nor video about it. Does anyone know?
Genial me gustaría la traducción por favor 🙏🙏🙏 a español
So is this better than Aged Garlic which can take a year plus to make?
You know it's a different type of garlic. Aged garlic is probably better for you health wise but black garlic is certainly more flavorful... Imo
Thanks for the question..
Can one use any type of plastic bag?
Was wondering if you had any experience with black garlic makers/machines? I have one and it produced black rocks! Ever have that problem with rice cooker? I'm thinking that I will send it back and get the rice cooker you use. Also, does it matter how many heads you use? I put four in so if it didn't work I wouldn't have wasted a bunch of home grown garlic. Thanks.
Hey Robert. I've never used a black garlic maker. Generally black rocks means the temp is too hot and the humidity is too low. Something might be wrong with it. I like the rice cooker method but that's just me... It doesn't matter how many heads you use but if you start to stack them on top of each other about half way through your'll have to rotate the entire stack so that they cook evenly..
I have a garlic fermentation machine and my garlic came out like a gummy bear. My instructions said to fill up container with garlic since it cooks better- I literally had 20 large garlic clove when I made a batch. Maybe try cooking more to see if that helps with the drying. I plan to try the baggie method on my next batch.
bonjour, j'ai acheté le même appareil mon premier essai m'a donné un ail sec l'appareil affichait 71 degré donc surement trop! peut on régler plus bas l'appareil? Les consignes d'utilisation sont en anglais hélas.
Hello, I am from Brazil and I really liked your video ... I will experiment to make black garlic with this method ... I measured the temperature of my pan and it marked 158 ºF. Could I use this pan at this temperature? Thanks if you can answer me. thank you very much and all the best to you all!
I'm sorry if the translation is not good, I translated through google translator.
Hello. 158F might be a little on the hot end. Staying around 140 would be ideal...
@@EasyFreezerMeals Hello, I'm from Brazil and a few days ago I sent you a comment remember? I was able to do the process with my rice cooker. I have a doubt that is to leave a week drying after 14 days, that week I put the garlic drying whole or peeled? Thanks if you can help me, thanks.
@@JFGPass put the garlic in the cooker whole (with skin on)
@@EasyFreezerMeals That's not what I asked. I want to know after it's done (after 14 days) I remove the garlic from the pan and let it dry for another week, right? Or can I already consume? In the comments of the video you say let the room dry and then put it in a container inside the fridge ... My question is if I let it dry after I take off the pan without the shell or shell (whole bulb)
@@JFGPass ei,conterrâneo,qual a marca e o modelda sua panela de arroz?Minha primeira leva saiu perfeita mas demorou 25 dias,a segunda não saiu doce ,acho que deve ser algo em relação a umidade ou temperatura👍
Would a crock pot work? I haven't got a rice cooker.
Hey Ram. I'm not sure. It all depends on the temp of the crock pot. Mine gets too hot so for me it never worked but if yours can stay between 130-140F and you can manage the humidity it could work..
Greetings Eric. Ive watched all your videos and I decided to try this method as it is deemed the most consistent. However, after multiple attempts I notice that not all of the garlic turned out well (prolly 20% success rate where the black garlic has a wonderful sweet taste to it). Half of them have strong black garlic with bitterness in their taste.
I'm using a black garlic machine to make my black garlic. I notice the temperature setting is preset at 75 degrees celcius for 3 days and then it floats at 70 degrees celcius for the rest of the days (till day 14)
So here I am wondering if its the type of garlic which I am using is the deciding factor of the success. I'm from Malaysia, thus all of our garlic in the market are from China. They are of the softneck variant. I hope to hear from you soon! Thank you in advance for your amazing videos
Hello John. The temp is a little on the high end (hence the bitter taste). If you can lower the temp to 57-60C and keep it there for 3 weeks you will notice a huge improvement.. I've used the softneck variety from china as well and had sucess. I think your temp may be the issue..
@@EasyFreezerMeals Thanks for the reply Eric! Im gonna try my best!
well im gonna try to make it and im from ipoh.
How big is the rice maker in liters you are using in the video
It's a 20 Cup rice cooker. Not sure how many liters.
I would like to try to make black garlic infused olive oil. any suggestion?
You might want to try low heat infusion with a immersion circulator.
@@EasyFreezerMeals would you have any idea how much garlic to oil I should use or how long I should sous vide it?
@@ruthtramison4210 I wouldn't use much. Black garlic is super strong. Maybe a few cloves 2-4 per 2 cups of oil. If you want it stronger you can always add more black garlic..
10 cup rice cooker here? I need to upgrade my small one... Do you know there is such a thing as single clove garlic? I am trying to source it where I live. Reduces the amount of work to peel the cloves once matured ;)
The single clove is called solo garlic and it's incredible... I agree. so easy to peel!!
Single clove garlic I heard the taste is more intense, but more ex though. It's also has this purplish shade.
I've grown garlic before that has been 1 big clove, a bit like a small onion.
On the occasions it has happened it has been the Elephant Garlic variety and it was the times when I didn't harvest it the first year and left it in the ground to grow again for a second year. Elephant garlic cloves are way bigger than regular garlic even if you do harvest it the first year but I don't find it as potent as regular garlic. It's ok though.
I live near a garlic farm and it was 1 of their many specialist varieties. 👍
Any good chinese grocery store will have single clove
I used a slow cooker . After 10 days garlig black but bone dry. The cooker bag wil wotk to keep the moisture. As wel as chopsticks atvthe botom.
Injust wonder doesnthis dried out black garlic have any nutrients?
It should. I would run it through my blender and make a spice powder with it//
I'm curious. When you checked it at 7 days it appeared there was a lot of moisture in the bag. Was this moisture gone by day 14 or will it take extra time to dry the garlic at the bottom of the bag? I'm intrigued by this method, the first time I tried to make black garlic (my cooker does not lock) I ended up with a bunch of little black rocks as I assume too much humidity escaped causing the garlic to dry out. This sounds like it might work!
Hi Sandra. I think it might work for you as the bag holds in the moisture. As the garlic dried the moisture that was released kept the humidity high so the garlic pieces were beautiful and bouncy with a very sweet flavor (not bitter). Generally it is recommended to allow the black garlic to air dry for a short period after the cooking. Let me know if this method works for you... Eric
How long did you do your bg in the non-locking rice cooker?
@@healing-vibe-tribe I left my garlic in the rice cooker/croc pot for about two weeks before I realized it had dried too much. I bought the bags to put the garlic in but life got busy and I’ve yet to try this method. I remember having to move my cooker outside as the smell of garlic was overwhelming my garage. I’ll try it again this spring when the temperatures rise a bit.
@@sandramoxley2219 Thanks! I'm guessing that using the roasting bag will mitigate the odor quite a bit.
I'm trying it in the roasting bag now and it def is keeping the garlic odor down to a very mild and pleasant level.
Imma try this but not with the rice cooker but use wood as fire. I think rice cooker is convenient but electricity is expensive where i am from.
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 ?
I leave mine on for 21-30 days with no problem... I guess it depends on the rice cooker.
A cooking bag... genius! I appreciate the shorted time and less smell
Have you ever had to stop a batch early? I am leaving for a trip and my cooker won’t stay on that long. Would it be better to leave it at room temperature and resume cooking when I return or put it in the fridge? I appreciate any tips you may have.
How long will you be on a trip?
Easy Freezer Meals 5 days
Try placing the bag of garlic in your fridge then when you get home start the process back up again. I've never had to do that but it should work..
Easy Freezer Meals Thanks for your help! I shared your video on my Facebook.
@@MJ-fv7lh thank you so much.
Can you buy a black garlic seasoning powder?
Yes. amzn.to/3b9bsFH
As you are saying “get all the air out of the bag” you are leaving a big bubble of it in there while putting it in? So what is best here?
Hello Cheryl. What I meant to say was deflate it a little bit so that it can close easy. Sorry for the confusion..