6 to 8 hour Black garlic in an instant pot
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- Опубліковано 8 лип 2020
- Typically it takes at least 2-3 weeks to make black garlic at home. A few years back, Chef Jonny Hunter, stated in an article (linked below), that he could make it in 6 hours with an Instant Pot. A lot of people reached out asking for the method and he said that he would share it on his Instagram profile. Finally, 2 years after the article, he finally posted a few pictures on his IG with no instructions.
You're able to piece together the general idea based on this pictures he posted and some q&a that happened in the comments of his post. There are also many reddit posts about this. Results have been mixed.
Here is my attempt!
Original article that started it all:
table.skift.com/2018/04/27/in...
For a little background on this:
/ 6hour_black_garlic - Навчання та стиль
Thank you for doing this ~ appreciate it!
My pleasure!
Thank you for the different methods
I have found if sprinkle with beer and then place in a pressure cooker wrapped in foil with napkin as the base you are good to go , time varies , tried the jar didnt work. in about day or 2 should be good to go , time varies though , but I been pleased so far.
Fun fact. Elephant garlic is actually related to leeks. It's a different type of allium than true garlic.
Ahh that makes sense. I’ve bought it a few times cuz they look beautiful but was always disappointed in the flavor.
Thank you!
@@AGuThingI tried to grow one and it went green and weird and tasted so bitter and aweful.
Fresh, the single bulbs are awesome on liver patè of any sort. Slice them like shallots. Plant in the late fall for zone 6 and early winter for zone 9. It’s not easy to grow garlic in colder or warmer climates without a greenhouse or cooled terra cotta pots.
What an awesome knife!
Thanks! Not expensive at all either. Check it out here ua-cam.com/video/FBripASEqkY/v-deo.html
The mushier ones would spread on toasted bread so much easier 🤤
thank you. very helpful
The biological changes of how temperature long process can not happen in a quick (8 hr) process. Chinese researchers have tried high pressure treatment to break down cells structures and release enzymes. This reduces the processing time by about 7 to 10 days (to approximately 2.5 to 3 weeks) with acceptable results for flavor, texture and color, which is significant.
Oh wow. Thanks for the additional background.
First of all, you have two different kinds of Garlic. The one you call store bought is Tone Garlic, which is Thai for single Garlic! This is the Garlic of my choice and the one I prefer to make Black Garlic with! I bought a Chinese Black Garlic maker and it takes 12 days for the Tone Garlic to ferment and it's delicious. 24 hours after finished and cooled, then it's reasonably firm and easy to pop out of the skin! Very healthy when done correctly!
Yeah. I much prefer the solo garlic too. Unfortunately it’s not available locally here in New York. I’ve searched all the farmer markets and specialty food stores!
@@AGuThing It would seem that the solo (Tone) Garlic is readily available here in Thailand, for the most part, it is grown in Chiang Mai and I can order by post or delivery service and it is sent to me in 10KG batches! I am not sure where else you might find it in the USA? You might try finding Thai people over there who might know where it can be found in the USA?
@@thelittlesignpost Yeah, I remember seeing them readily available when I was in Thailand and Vietnam. I think it’s just hard to find here. I even asked several Thai restaurants and they use the typical garlic we have here because they can’t get the solo garlic either.
@@AGuThing Hey, there might be an angle for you on import to the whole of the USA here, you would need the freshest crop to import. I have connections here if you would like to team up?
Gracias 🙏🏽
Hi from México, thanks a lot for your information, i wanted to know about the electricity bill, but i just read it below thanks
Can you make this in a dehydrator from start to finish? How would you go about that? Josh Weisman made some by wrapping in tin foil and dehydrating for 4 weeks (I think) but it was in a very expensive, "fancy" dehydrator not your typical plastic circles stacked on top of each other. I have a typical cheap dehydrator. Just trying to figure out if there is a way to do this without a rice cooker or instant pot because I have neither. If not and I can only buy one which one/method would you recommend?
You can! The challenge though is maintaining moisture levels instead of just drying them out so you do need to keep it in a sealed container. Here is a good article. www.tyrantfarms.com/how-to-make-black-garlic-in-a-dehydrator/ If you decide to buy something to do this, I would recommend the rice cooker method. It takes much longer but the results were much better then the pressure cooker.
@@AGuThingyeah I mean the things can't form the proper flavour and texture in that time. You've just got mallard or whatever it's called... you can do that with onions too... browns nicely but the heat will change the flavour of the garlic. Its basically cooked to all hell and the starches gonthrough the mallard reaction..which I cant spell.. lol. But the volatile oils are cooked away. Like a roasted garlic ...most of the flavour just cooks away to very mild. It's kinda weird that time can also create the same black reaction without the loss of flavour.
Thanks for this. I wonder if placing the jar right above the element brought the burnt essence. Elevate the jar with anything to keep it off the center? I'm glad you didn't show your face while tasting. It's distracting to see people chewing and eating. Gonna go with the 2 week on warm insta pot technique today. Thanks again.
Good point. I’ll try it again elevated. Would love to hear how the 2 week process works for you.
Isn't there a cure time after the cook that accounts for the firmness? Did you find that after posting the video?
It did firm up slightly overnight but consistency and flavor still wasn’t close to the store bought ones.
Hola como lo puedo hacer quiero hacerla en mi olla
I used yogurt mode (40C) to sprout brown rice in 8 hours without the need to change water in the Instant Pot. If sprouting brown rice in room temperature, it may take 2 - 4 days. So I believe Instant Pot can do the magic for many recipes like black garlics. However, the original recipe and formula of making black garlics is made by fermentation at Keep Warm mode of an appropriate rice cooker. Now using 8 hours Meat Stew mode in an instant pot at high pressure, I only wonder if the nutrients are the same. Do you have any comments in this? Thank you for sharing this recipe.
Just to note that the original method is *not* fermentation (not primarily at least- there is some indication of opportunistic stuff going on that might contribute to flavor), it's a slow chemical reaction.
8 hours would be for slow cooking not pressure cooking. 8 hours of pressure cooking is insanity.
Thank you for making this video! Did you notice a difference in your electricity bill from making them in your rice cooker?
My pleasure! Didn’t notice any more variation than is normal in my electric bill.
@@AGuThing I started two batches yesterday, one in my Zojirushi rice cooker (that seems a little easier because it just has a cook and keep warm setting, so I feel like I won't have to reset it every 99 hours) and one in my Instant Pot under keep warm.
When you may yours, it you check it and its not ready, can you just add the garlic back to the rice cooker/Instant Pot, and add more time?
cherrys4me8p Good luck! Yup there was a batch where it wasn’t quite ready and I put it back in for another week. Came out great after the extra week.
Thank you for posting this, i have been contemplating how to make it for my first time, i think i will try the longer method. Thanks again
What are the settings on the instapot?
I used the meat preset which is the highest temp on my model instant pot.
Find instantpot Ultra or Evoplus with sous vide setting
Hello can you add more then 2 layers ?
I haven’t tried with this method. With the more typical rice cooker method you need to have separation between layers or the parts that are touching don’t darken the same amount as the rest.
Thank you for doing this test. Do you have to peel them?
Yup. Peeled before placing in the jar. I’ve made it a few more time now, results have been pretty consistent. Not quite “black garlic” but certainly unique and delicious!
@@AGuThing Thank you 💚🍃🌿
Making a batch of the 3week version now
2 weeks to go
Jeffy R. Nice! Would love to hear how it goes.
@@Nightmarcher808 how did it turn out?
Did you put water in the cooker?
Yes you have to. Thats why the garlic is in a jar so they don't get wet from the steam or dry from the dehydrator.
SOooo.. For a sweet garlic, instapot for 6-8hrs no dehydrate after?
Yup!
That’s correct. That yielded the best flavor.
You can further dehydrate it and make a black garlic powder if you like ❤
What knife is that?
Super affordable set from Aliexpress. I made a video review here: ua-cam.com/video/FBripASEqkY/v-deo.html link is in the description of that video.
Why the jar with lid - to keep the garlic from taking on moisture?
Yup as well as keeping the heat more indirect. Without the lid, 8 hours pressure cooked, I’d imagine the garlic would just be cooked to mush.
@@AGuThing i want to make ingredient analysis of this product to see the difference between 30 days black garlic and 6 hour BG.
Fahim altınordu oh wow! Would love to see your results. How will you be performing the analysis?
@@AGuThing first of all i need to make BG like you, on the other hand i will purchase normal BG. After all, with food ingredient analysis lab :)
Instant Pot is mandatory? can i use regular pressure cooker also? how can i PM you
@@AGuThing can we use the whole bulbs instead of peeling them?
By putting them into a sealed jar it's not pressurized other than the outside atmosphere under pressure and higher heat. So I'm guessing that it doesn't taste the same simply because the time is too short. Seems like black garlic is like BBQ needs to be low and slow.
Yup. No shortcuts to be had here.
I picked up a black garlic fermenter machine after eating black garlic. I have put the black garlic machine on for 12 days. I have 6 days to go now.
Good luck! Would love to hear how your results are.
@@AGuThing I will come back and let you know. The first 2 days my house was stinking of garlic. Now it smells nice like black garlic with a sweet smell.
@@AGuThing Hi. The results of the black garlic was Amazing. 12 days for big garlic worked out very well. I will make more now.
@@daz.r1994 That’s great to hear! Which machine did you get?
@@AGuThing It's the. New generation of intelligence 6L black garlic fermenter Model AZK 186-S. Has worked great for the first time of me making black garlic. I have done a video but my video are not that good. So you can see how the black garlic came out after 12 days.
Español me interesa gracias
Cest bien! Car jai vue des methodes de 4 à 8 semaines, si on peu aller plus vit, je suis preneuse
Bonne chance! j'aimerais connaître vos résultats si vous l'essayez
Could you put some water in your pint jar,several drops ?
That could work, probably worth a shot. Needs to be just a couple of drops though, more than that and you risk just cooking the garlic with steam.
@@AGuThing Thank you for getting back to me so quickly!
I have that cutting board.
👍👍
Einen recht großen Kochtopf den auslegen mit Holzstäbchen eine Schicht Knobi und wieder mit Holzstäbchen ab decken und den anderen Knobi drauf . Der Knobi darf keinen Kontakt mit den Boden haben Ein Wisch und Weg Tuch auf den Knobi legen der die Feuchtigkeit aufsaugt den Deckel mit Alufolie abdichten . Auf den Kaminofen mit einem Metall Untersatz das ist wichtig das der Topf kein Kontakt mit dem Ofen hat .Unter den Metalluntersatz habe ich noch eine Pizzaplatte eine Steinplatte geht auch das es nicht zu heiß wird .3 bist 4 Wochen . Täglich das Tuch wechseln und 10 min. Lüften lassen .
Somebody tried granulated garlic? Hope to quicken it up even more..
I wonder if you could keep the garlic in the bulb (with the skin on) instead of removing the skin. Anyone try this yet? Thanks for the video!
I haven’t tried this but it could work. I’ve done the 3 weeks in a rice cooker method with the skin on and it came out great.
@@AGuThing stack 3 unwrapped try 10 hrs same way you did
@@billybritt5334 will give that a shot! Have you done it?
@@AGuThing yes turned out great
@@billybritt5334 awesome! Thanks for sharing
Couldn't you make it in a crockpot on low setting? Seems crockpot would be safer.
You certainly could but it would take at least 3 weeks or so.
@@AGuThing Thank you so much. How do you store it? Refrigerate? If so, how long is it good in the fridge?
I LOVES CHICKEN my pleasure! Yup, store it in the refrigerator. Not sure how long these would last, but I’ve had the store bought ones in the fridge for months with no issues at all.
The crockpot reviews I've seen were less than stellar, perhaps given the wide range of temps for crockpots
Nice hands~✨😊✨
😎
I'm concerned the high heat will destroy the nutritive properties of the garlic.
Definitely. This would just be for the flavor. Any beneficial enzymes or other “live” properties would be destroyed.
@@AGuThing I'd say it would still be nutritious but yes different probiotic would be dead
Daewi Han’s Black cousin yup, agreed!
Not sure what putting it on high pressure is for as you put it in a jar. That would limit the pressure the garlic is exposed to as the glass and metal lid would cause its own pressure system, minus the increasingpressure from the temperature expanding the air and thus increasing the pressure. Is it an environmental heating thing to provide a more consistent heating? If so...why not sous vide? It would be more consistent.
WX SRG You can make black garlic with a sous vide machine but it takes 14 days, same as using a rice cooker on the keep warm setting. Check it out here. recipes.anovaculinary.com/recipe/black-garlic-4
The purpose of using high pressure isn’t to expose pressure to the garlic, it’s the higher temps you can achieve. Same concept as pressure canning. Pressurized steam is significantly hotter than regular steam or boiling water which will never exceed 212F. If you pressure cooked the garlic without the jar it would just turn to mush.
@@AGuThing thanks, thats what I was thinking but wasn't sure. I would think that replacing the jar with say a vacuum sealed bag capable of use for cooking might yield better results. Awesome information, thank you.
WX SRG Definitely worth a shot! Just be sure to check the temp rating on the vacuum seal bag.
Maybe label the store bought ones and the homemade ones - they all looked the same!
The home made ones were the typical clove garlic, the store bought black garlic was the bulbous solo garlic.
You don't ferment garlic in 8 hours. You just cooked it. No true black garlic.
Correct. But true black garlic is also not fermented, it’s a slow Maillard reaction.
@@AGuThing Well, there is a polemic around that... Sure there is a lot of mailard reaction, but scientists found native bacteria in garlic that survive the temperature around black garlic manufacture and probably also play some hole in the flavor formation.
@@elietedarce1266 Sure, but it’s still not a fermentation process that gives black garlic it’s distinct flavor. Fermentation by definition breaks down and reduces sugar content, clearly not what is happening when the end result is a much sweeter, caramel like flavor. Regardless, my conclusion in the video was that the result was nowhere near what you’d expect from true black garlic. This was simply an experiment to see if I could confirm or deny Johnnie Hunters claims that he was able to make black garlic using this method. In the end - I’m aligned with your first comment - you cannot. 😂
@@AGuThing Thanks for the friendly responses.
:-)
Here a study where they found 70*C was the best temperature to bring good flavors:
pubmed.ncbi.nlm.nih.gov/26212875/
But I wish they had tested the samples (60*C, 70*C, 80*C, 90*C) also along different stages of maturing, like 1 to 8 weeks (each week).
I believe the most viable and cheap way to create real high standart black garlic, in terms of cost per piece, would be get a old icebox and convert to slow heater. The icebox's thermal insulation would keep heat loss to a minimun and so saving lots of electricity. A thermostatic device and some electric resistance heater, a fan on inside top to blow heat to lower part (as heat tend to keep on top), and that's it.
There are icebox body for free on some technical assistance services.
It looks black and well-cooked but not fermented! The whole idea is that you don't cook it you allow it to naturally culture.
I agree that the end product is not the same or as good as traditionally prepared black garlic, however your statement about fermentation is a common misconception of black garlic. One common myth about black garlic is that it’s fermented; it is not. By definition, fermentation is a chemical breakdown of a substance by bacteria, yeasts, or microorganisms, and it is a process often used in the production of foods like sauerkraut and beer. In contrast, the changes in the color and flavor that occur in white garlic in order to make black garlic are all due to the Maillard reaction.
so hard to hear what you are saying, maybe speak into your microphone
Thanks for the feedback. I’ll keep that in mind in future videos.
Your sound/volume is bad
I wonder if salt in the jar would work skin on too.
What are thinking? How much salt would you use?
@AGuThing maybe a bit on the bottom help draw moisture out more. Even debated a coating of olive oil and salt too. I researched this more and just like anything good comes time and patience. I really wanna make it work with an insta pot. Seems you've come pretty close the fastest this way. What I found was the best results seem to be created with a bread proofer or rice cooker on warm. Like a 145 temp. A guy had some good stuff after two weeks. I'm into unlearning all the BS they taught us in order to control and kill us. I know black garlic is awesome for your immune system. There's super expensive vitamins in certain foods naturally. Like liver worst. Various seeds and pits. I don't even take otc crap if I'm getting sick. I made my own. Garlic Cayenne turmeric and knot weed honey. I barely ever get sick and if I do its a fraction of the time now.Any inflammation, I use foods with cannabinoids or drink pineapple juice, or cayenne kombucha.
What knife is that?
Great little “VG10” knife I got from Aliexpress. Did a review of it if you want to check it out: ua-cam.com/video/FBripASEqkY/v-deo.html
Buen día me interesa hacer mi ajo yooo