Joshua Weissman also has a great video that doesn't use plastic. He says go for 8 days I think, another video says for 30. I have tried all 3 and they all work just fine, although my rice cooker forever smells like garlic lol.
I've bought it once in the UK around 5 years ago and never saw it again, that was in LIDL. I'm sure it was labelled Chinese garlic, so try searching for that also if you need to find some.
omg i didnt know it was this easy! 1 head of black garlic can be so expense but now i can make it like this i can finally eat as much as my heart desires! Thank you!!
I thought I was having to use my oven at a very very low setting and wait like a month, but I'll just use my little rice cooker that I have. Thank you so much for the video and I hope your day goes well.
I just had the opportunity to try some of this black garlic. Garlic usually gives me indigestion to the point of being sick. The black garlic is so very mild. It is wonderful. Doesn't bother my tummy. So good for you too...
Try to see if you can also get milder varieties to begin with too. You might need to order them online as grocery stores only carries so many varieties.
What's with all the negativity? It's not fill of carcinogens, it's not burnt, it's not disgusting, it's not trash, and its a variety of garlic called "solo" which is said right at the beginning. Dang, people.
Ive seen something as big as onions but peeled to find one single clove like a huge garlic. I recieved them in vegetable donations from a woman whose father owned a farm in lucedale Mississippi. They were milder than garlic and could be eaten raw. They were not elephant garlic as i know what that is. Not shallots either. One huge clove. Delicious in all types of applications!
So like comparing to onions as a sweet onion verses a onion that you gotta cook. VERY interesting, this is why those of us who can and want to should focus on garlics' biodiversity.
I've never heard of (or seen at the market) solo garlic before this video. I'll keep an eye out. Very interesting. I don't tend to have trouble finding nearly any ingredients where I live so hopefully I'll have luck.
Anh cam on em. I'm an expat living in Vietnam and recently I was introduced to black garlic. After seeing your video I was inspired to try making it myself. I just loaded up my rice cooker with toi, plugged it in and have my fingers crossed that it will come out as nice as yours.
Hi em. Just wanted to give you an update on my attempt at making black garlic. Today marked two weeks in the rice cooker, but when I opened it I noticed a lot of moisture and the paper towel on the top was soaking wet. Also the garlic was brown, but hadn't turned black yet. Before plugging it back in I put a new paper towel on the top drained out some black colored water that had accumulated on the bottom. Has this ever happened to you? I was thinking the moisture problem might be because it's so humid here. Any suggestions on what I should do now?
Thanks Mui. I've been looking for cheaper version of making this. Now i've found you who use standard rice cooker, not expensive one specifically designed for making black garlic
When making something like this don't use a nice rice cooker. Get a super cheapo one and just calculate that into the price of making the garlic. Using it like this is very much not intended and will burn out the heating element VERY quickly. Also, either have a second rice pot insert or else don't use it to cook anything that actually touches the insert (ie rice) after you use it for this. The nonstick coating in the pot is not made to stay at this kind of heat for an extended period and some coatings will break down super fast if used for something like this.
@@benson4u215 No. That person's wrong. Most formulations of PTFE are stable at 500F (continuous). Things start getting weird around 550F but it should still be safe for short periods. A rice cooker on the "keep warm" setting is nowhere near those temperatures.
@@popefacto5945 What about the heating elements? I know people who try messing with Hot Water Heaters' elements DO fails because those elements are not intended for continuous operations even if that just hours/days at a time.
You're comparing apples to watermelons, @@rickytorres9089. I don't know the specifics of every rice cooker on Earth, and certainly wouldn't recommend one for making black garlic, but I can't see how being on the "keep warm" setting for however long would harm the heating element in any way.
Thank you so much for sharing this simple recipe! The ones I've found so far call for 10 hours at 60°F and 80% humidity, 30 hours 70°F 90%, 200 hours 80°F and 95%. I have no problem keeping the right air humidity for my tarantulas, but making black garlic should be slightly more easy than this... So now I'll give it a try. :)
Black garlic is mega expensive and really hard to get hold of here in the UK. I tried making my own but it was a disaster - I think my rice cooker was too warm and I poured beer over it as the instructions stated. After 10 days it was black and like charcoal. I did look at a black garlic maker on Amazon but at over £100 for it, I'll try buying a cheap rice cooker with keep warm function and see if that works first. I'm praying this way will work for me, I've heard its REALLY hard to make black garlic but you make it look so easy. Thank you x
Having to keep them more than 10 days at low heating now I understand why they're so expensive compared to fresh garlic. When you took one out at 3:00 I thought you had made them into charcoal, but they look great nontheless. If I ever get myself a slow cooker I'm definitely trying this.
My mom made a batch with a second hand rice cooker, she put the cooker at the back balcony of our house, so no my home did not entirely smell like garlic, just the kitchen and back balcony. The smell didn’t bother me very much, but odor sensitive people may not like it. FYI the black garlic is very soft, it taste sweet and sour with a little bit of garlic smell, weird it just don’t feel like a garlic anymore.
Makayla Cooprider I could buy organic garlic or grow my own regular garlic as well. But I didn't knew this technique. Now certainly I'll produce my black garlic. It's too taste and good for the health. Sorry for the delay in answering.
Andres pensa num alho bem suave, com toque adocicado..tipo quando vai em alguma receita no forno e fica lá assando por um bom tempo e vai suavizando, perdendo a acidez. O alho negro é parecido só que melhor. A forma original, diferente dessa do vídeo, é feita em estufa. O alho permanece por lá entre 3 e 5 semanas, o que confere a ele textura e sabores bem diferentes do convencional ele fica adocicado com notas de aceto balsâmico, melado de cana, ameixa preta e a textura é meio pegajosa. Fica bem saboroso. Experimente!
Thank you so much for this video. If it's this easy I'm going to try to make this for my parents. They are so into black garlic for the health benefits.
I actually made them. Today is the 9th day and I checked them. Mine really turned black but they tasted a little bitter. I think I left them in the rice cooker (warm setting) too long for the amount of heads (11 heads). My rice cooker is small, 5.5 cup capacity. Did yours taste bitter? Since mine are a little bitter I'm curious if they are still good to eat for the health benefits or are they harmful. Do you Know?
tulip wong Mine were not bitter - they’re a little sweet, but I left them for three weeks (dehydrator - 15 heads of garlic). I wonder if they’re bitter because they need more time? I am totally no expert, so I don’t actually know the answer. Wish I could be more help.
Super excited to make this. As a street chef vendor I would like to implement this onto my sandwiches. I just have one question. Do we need to have that rice cooker? can we put it into oven and leave it on lowest possible heat for few days? Thanks a lot.
You need a hotbox that can hold 140 steady without going over. (To satisfy food sanitation laws as a vendor you may need to make sure it stays between 130 and 140 cuz if you dip below 130 you hit "danger zone" at this time period.)
i tried it your way and my garlics turned out crazy hard, paper towel just isnt enough to prevent moisture from escaping, if anything it actually speeds up the dehydrating process. Using only garlics with the skin whole also isnt gonna cut it. Good advice on putting the cooker outside though. Would recommend using a tinfoil or plastic wrap before proceeding.
Joshua Midgette yup. I'm making a video about it now. If u have a dehydrater or just pop in the oven at a very low temp for a few hours till it dry out. Then put it in a spice grinder 👍
Roasted Eggplant Recipe Ingredients • 2 medium eggplants • 1 large tomato diced • 1 medium yellow onion finely diced • ½ cup scallions chopped fine • 8 garlic cloves crushed • 2 tablespoons cooking oil • ¼ cup cilantro chopped • 1/2 teaspoon kosher salt Instructions • Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Wash and dry the eggplant, make 2 vertical cross-slits into them without cutting them all the way. Place them on the baking tray and spray a layer of olive oil all over the eggplant. • Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Remove from oven. Scoop out the inner flesh into a bowl and discard the skin. • Heat oil in a medium pan and add garlic. Sauté for a minute; add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro and remove from heat.
Really are! Didn't know varieties that don't split into cloves even existed. That why as a greater society those who are interested we want to reintroduce devsrity in gralics.
Please, when you use rice cooker, I understand you use 'keep warm' function of rice cooker. But do you put a little water inside the rice cooker though, or no water at all? Thanks
At 0:20: "A study has shown that it has twice the antioxidant level than fresh garlic, which means it's super healthy for you." Would you be so kind as to provide a link to this study to which you refer? It would be more convincing than anecdotal evidence, which is rife on the internet.
This is beautiful! just one question: Does it leave the rice cooker permanently smelling of garlic? I only own one and don't want to ruin it when I make this
I'm excited to try making this. But I also wonder what the process was that the Chinese were using long before there were any electrical machines etc.... I think they have had this for hundreds of years, but they certainly didn't have temperature controlled rice cookers & the like.
1) Excellent, thoughtful video. Thank you! 2) If I put it outside on my balcony, would neighbours in other apartments be able to smell it? Does it smell bad? 3) Would putting dry rice or silica packets inside help dehydrate it faster? Or do you need a certain amount of moisture in order for it to ferment correctly?
For Filipino peeps, I calculated it: if we assume 15 whole days just to make a batch of these bad boys, it'd be P88 pesos/month. And that's assuming the price of kWh would be P10 since the price range from 2017 to current date varies from P9.2 to P9.9 to P8.9 from Meralco. If your rice cooker can fit 20 native garlic (P20 per piece), then you could sell it for P35 each, estimated P10 earnings from each garlic, P200 in that batch alone.
I have no access to freshly dug garlic. Therefore i don't know if it will work with "freshly dug" garlic. The garlic i experimented with are a few weeks old. If you try doing with fresh garlic, please let me know how it turn out.
Hi MamaMui i just make a batch of black garlic and wonder how to preserve them as some of them are dry and some wet. Is it ok for the dry batch to be kept at room temperature while the wetter ones to be kept in the fridge
Lenzebubi I thought you were overexagerating like most people so I tried to watch the video and now I have a headache from hell but thanks for the heads up
My mom shout we have the same rice cooker! This brand is so strong we use it for more than 20+ years And thanks for the guide on how to make black garlic
I heard they are sometimes called "chinese" garlics according to someone in germany here in the comments. If you can't find anything resembling them in the stores, try online/mail ordering them.
Hi thanks: I found out that this particular brand aroma, can not be used for more than 12 hrs, according to the person i talked to (aroma customer service) So I returned it and now got me a tiger rice cooker following the guy's recommendation
without an additional temperature controller with a probe that you can plug the crock pot into, it will probably get too hot and also dry the garlic out. This guy was successful with a crock pot and this control; others could be used, simpler ones. ua-cam.com/video/q3C64pkjY9w/v-deo.html Did you try anything since your post here? Did you make any black garlic?
The question would be: "Is the standard (if there is one) warm setting temperature on a crock pot the same as the standard warm setting temperature of a rice cooker?"
Mmmm, I like that you are NOT using plastic or aluminium, both eventually toxic to us humans, even if it says oversafe....First time I've seen anything about this black garlic, eager to try: Many thanks for the recipe!
@@ravlak122 But if she's saying to keep it at a low temperature, you'd think 'low' is in comparison to what we usually keep garlic at.. he hottest temperature I've experienced in my life is about 42C so I fail to see how this is can be called low.
Hades is not a place its a name of a Greek God, the God of the underworld there version of Hell, and its supposed to be hot place so you where on he right track.
By day 5 the whole house will smell like garlic? Lady, if I leave a rice cooker outside by day 2 I will have no rice cooker.
...BM03 isn't wrong :
I'm Hellla weak!!!!!!!!!!
BM03 😂
@@Known-Cheater yep... he's a lucky chap
BM03 hahahhaha😂😂😂
This is the only video on black garlic that doesn't use toxic plastic. Thanks!
Joshua Weissman also has a great video that doesn't use plastic. He says go for 8 days I think, another video says for 30. I have tried all 3 and they all work just fine, although my rice cooker forever smells like garlic lol.
Rasanya manis asem legit klu sy bilang. Enak bget. Dulu takut mau makan.. Ternyata enak. G ada pahit g ada getir.
Never knew that solo garlic existed!! My mind is blown 😂
RIGHT?? I've been a professional chef for over twenty years and never heard of that in my LIFE!
You get them from growing bulbils
😂😂
I've bought it once in the UK around 5 years ago and never saw it again, that was in LIDL. I'm sure it was labelled Chinese garlic, so try searching for that also if you need to find some.
@@bazhughes5625 come to germany
That is the easiest and best explained way I’ve ever seen for this. Thank you!
omg i didnt know it was this easy! 1 head of black garlic can be so expense but now i can make it like this i can finally eat as much as my heart desires! Thank you!!
What if instead of a rice cooker I use a sharpie?
LIFE HACK!
Costs more and requires greater man-hours. Up to you really.
What if I let my local tattoo artist do the job?
Just drop your garlic in a bucket of paint. Perfectly healthy.
if you want a cheaper option china has 100% edible lead paint.
I thought I was having to use my oven at a very very low setting and wait like a month, but I'll just use my little rice cooker that I have. Thank you so much for the video and I hope your day goes well.
I only know about this because of Bob’s Burgers.
Random stuff with Michael. Yes thought the same thing 😂
Yes that’s why I even know what this is
Same
Hahahahaha yes. The episode that made me want to murder Gene
Random stuff with Michael lmfao yup
I just had the opportunity to try some of this black garlic. Garlic usually gives me indigestion to the point of being sick. The black garlic is so very mild. It is wonderful. Doesn't bother my tummy. So good for you too...
Try to see if you can also get milder varieties to begin with too. You might need to order them online as grocery stores only carries so many varieties.
What's with all the negativity? It's not fill of carcinogens, it's not burnt, it's not disgusting, it's not trash, and its a variety of garlic called "solo" which is said right at the beginning. Dang, people.
Ah, people don't like changing/trying new things. XD
The same reason that wack job moms are making their boys eunuchs. The simple solution.....
Keep your kids at home and off the phone and tic tock.
Imho
Just a word of warning: This process is irreversible. Once you go black, you CAN'T go back!
lol
*cough cough* albinism
lOL
Lol
Is that true? Asking for a friend.
Solo garlic, I've never even heard of such a thing. Thanks for the instructional video.
seen it as "chinese garlic" in a store around here in germany
@@StreizelBob Me either, gotta look out myself too.
yeah also known by macho garlic in Spanish
I would definitely buy another rice cooker.. for me to be able to cook the black garlic.. thank u so much, the most easy explanation EVER..❤❤❤
@@nanayTV02 Thank u 😊
i won't be able to do this because as an asian i need my rice cooker to cook rice
I'm disappointed you don't have two rice cookers. What if you have guests?
Obito Uchiha they'll have to bring they're own rice cooker, my rice cooker is only for my own use.
Disappointed. Not hospitable. Fake Asian!
lol jk. :) Are you from South Asia?
Obito Uchiha don't worry the rice's on me haha :). I'm from southeast Asia
I knew it! I'm a frickin asian psychic!
Ive seen something as big as onions but peeled to find one single clove like a huge garlic. I recieved them in vegetable donations from a woman whose father owned a farm in lucedale Mississippi. They were milder than garlic and could be eaten raw. They were not elephant garlic as i know what that is. Not shallots either. One huge clove. Delicious in all types of applications!
So like comparing to onions as a sweet onion verses a onion that you gotta cook. VERY interesting, this is why those of us who can and want to should focus on garlics' biodiversity.
3:01 soft and bouncy... *BLACK GARLIC BEAUTY BLENDER*
I've never heard of (or seen at the market) solo garlic before this video. I'll keep an eye out. Very interesting. I don't tend to have trouble finding nearly any ingredients where I live so hopefully I'll have luck.
Me either, like garlic rounds of other varieties but doesn't turn into cloves.
@paullambert7840
This solo garlic came from Indonesia mostly
Electric bill?
Not exactly a generator
You both had the same dumb thought?? Maybe $1.20 (one dollar and twenty cents guys!) worth of electricity used.
Its on keep warm mode. Not cook mode. It’ll maybe cost $1 for 2 weeks
Instead of doing this you could go buy it in the store which is probably a lot more expensive than the electricity used.
why are you everywhere
Anh cam on em. I'm an expat living in Vietnam and recently I was introduced to black garlic. After seeing your video I was inspired to try making it myself. I just loaded up my rice cooker with toi, plugged it in and have my fingers crossed that it will come out as nice as yours.
Khong co chi :) Don't worry just gotta have patience and don't peek. You will have black garlic soon :)
Hay qua! I'll let you know how it turns out.
Hi em. Just wanted to give you an update on my attempt at making black garlic. Today marked two weeks in the rice cooker, but when I opened it I noticed a lot of moisture and the paper towel on the top was soaking wet. Also the garlic was brown, but hadn't turned black yet.
Before plugging it back in I put a new paper towel on the top drained out some black colored water that had accumulated on the bottom.
Has this ever happened to you? I was thinking the moisture problem might be because it's so humid here. Any suggestions on what I should do now?
Thanks Mui. I've been looking for cheaper version of making this. Now i've found you who use standard rice cooker, not expensive one specifically designed for making black garlic
Me and my girlfriend would be perfectly fine with the whole house smelling like garlic. beats scented lamps anyday.
Thank you for showing this. I'm going to make this black dingy wonderful thing.
Ur welcome :)
Tasted this and its delish, no garlic taste whatsoever! Its like thick molasses sweet like prunes. And good for your health
Very neat indeed!
When making something like this don't use a nice rice cooker. Get a super cheapo one and just calculate that into the price of making the garlic. Using it like this is very much not intended and will burn out the heating element VERY quickly. Also, either have a second rice pot insert or else don't use it to cook anything that actually touches the insert (ie rice) after you use it for this. The nonstick coating in the pot is not made to stay at this kind of heat for an extended period and some coatings will break down super fast if used for something like this.
Even with the temp on warm?? Water boils at 212f so it should have a heat overload circuit.
@@benson4u215 No. That person's wrong. Most formulations of PTFE are stable at 500F (continuous). Things start getting weird around 550F but it should still be safe for short periods. A rice cooker on the "keep warm" setting is nowhere near those temperatures.
Traducir
@@popefacto5945 What about the heating elements? I know people who try messing with Hot Water Heaters' elements DO fails because those elements are not intended for continuous operations even if that just hours/days at a time.
You're comparing apples to watermelons, @@rickytorres9089. I don't know the specifics of every rice cooker on Earth, and certainly wouldn't recommend one for making black garlic, but I can't see how being on the "keep warm" setting for however long would harm the heating element in any way.
I love your results for only 10 days. Wow. I've been seeing this process should take anywhere between 6-8wks. Thx
Those are probably at lower temps/humidity. Or out in the sun, etc.
Thank you so much for sharing this simple recipe! The ones I've found so far call for 10 hours at 60°F and 80% humidity, 30 hours 70°F 90%, 200 hours 80°F and 95%. I have no problem keeping the right air humidity for my tarantulas, but making black garlic should be slightly more easy than this...
So now I'll give it a try. :)
let me know how it turn out
Blackened tarantulas?
@@Bob-Fields Yes. Absolutely delicious.
@@Bob-Fields 🤣🤣🤣🤣🤣
Black garlic is mega expensive and really hard to get hold of here in the UK.
I tried making my own but it was a disaster - I think my rice cooker was too warm and I poured beer over it as the instructions stated. After 10 days it was black and like charcoal.
I did look at a black garlic maker on Amazon but at over £100 for it, I'll try buying a cheap rice cooker with keep warm function and see if that works first.
I'm praying this way will work for me, I've heard its REALLY hard to make black garlic but you make it look so easy. Thank you x
Thank you. Let me know how it turn out :)
Having to keep them more than 10 days at low heating now I understand why they're so expensive compared to fresh garlic.
When you took one out at 3:00 I thought you had made them into charcoal, but they look great nontheless. If I ever get myself a slow cooker I'm definitely trying this.
U dont need a slow cooker. Put it in a pot, wrap in a black cloth, and put in full.sunlight
@@ebenburger111 is the timing about ten days too for this method of yours?
I have bought black garlic and tried it and it is delicious and very sweet 👍🌹
I eat them whole, so good for you! No need to mask the flavor at all
Good explaining and very easy to follow
Really is!
My mom made a batch with a second hand rice cooker, she put the cooker at the back balcony of our house, so no my home did not entirely smell like garlic, just the kitchen and back balcony. The smell didn’t bother me very much, but odor sensitive people may not like it. FYI the black garlic is very soft, it taste sweet and sour with a little bit of garlic smell, weird it just don’t feel like a garlic anymore.
It's best to use when making black pasta
Devi fare le cose con amore, quindi ti invito a vedere
il video: ua-cam.com/video/54uHXF9I1N4/v-deo.html Tritare l'aglio con l'amore ♥♥♥
I laughed at every squeeze you made. For some reason, it was hilarious
I started eating black garlic every morning a lot of health benefits..now I can make my own thanks for posting video on how to
Nice!! Black garlic is too tasty and It's very expensive here in Brazil. Thank you for the tip! Subscribed!
rodrigo cabral aw its super cheap here in the states could you possibly grow your own??
Not black garlic but regular garlic and then make your own black garlic
Qual é o gosto mano?
Makayla Cooprider I could buy organic garlic or grow my own regular garlic as well. But I didn't knew this technique. Now certainly I'll produce my black garlic. It's too taste and good for the health. Sorry for the delay in answering.
Andres pensa num alho bem suave, com toque adocicado..tipo quando vai em alguma receita no forno e fica lá assando por um bom tempo e vai suavizando, perdendo a acidez. O alho negro é parecido só que melhor. A forma original, diferente dessa do vídeo, é feita em estufa. O alho permanece por lá entre 3 e 5 semanas, o que confere a ele textura e sabores bem diferentes do convencional ele fica adocicado com notas de aceto balsâmico, melado de cana, ameixa preta e a textura é meio pegajosa. Fica bem saboroso. Experimente!
Do you think a slow cooker would also work in place of the rice cooker?
Probably indeed, on the 140F/lowest setting depending on how your model works.
That was pretty cool thank you. I never heard of black garlic before I ran across this video so I appreciate that
Me either and glad they explained it very well!
so with regular garlic you would keep it as a whole bulb? or take it down to the clove?
I CAN MAKE BET IT ON BLACK GARLIC BURGERS NOW
oh yea...for sure!
Exactly what I was thinking!
Cubs Popply haaaaaa I love it
YES
Lol Bob's burger
I love how garlic is tasty and healthy
Is it helthy? Looks like carbon.
Its not charred at all
Anyone tried this with a 10 in one air fryer dehydrator? I bet you can yield faster results with proper tweaking and adjusting..
Hello! Thank you for the great video! Can I use slow cooker instead of rice cooker? 🖤
Is it 10 days enough? I heard need 60 days for better fermantation
Can we use a slow cooker instead?
Thanks!
On Amazon , eBay or Walmart they have the cooker for black garlic , price about 70 to 80 dollars
Ya
Leave indoors, make your house smell of garlic... YUM!!! 10,000 times better than any artificial air freshener!
Eric Tompkins you cray
What kind of fetish is this?
The kind where your senses are stimulated, and you are surrounded by an aroma of deliciousness for weeks at a time.
Eric Tompkins i love garlic but youre crazy
Garlic's aroma can repel insects
Thank you so much for this video. If it's this easy I'm going to try to make this for my parents. They are so into black garlic for the health benefits.
tulip wong you will be a hero
I actually made them. Today is the 9th day and I checked them. Mine really turned black but they tasted a little bitter. I think I left them in the rice cooker (warm setting) too long for the amount of heads (11 heads). My rice cooker is small, 5.5 cup capacity.
Did yours taste bitter? Since mine are a little bitter I'm curious if they are still good to eat for the health benefits or are they harmful. Do you Know?
tulip wong Mine were not bitter - they’re a little sweet, but I left them for three weeks (dehydrator - 15 heads of garlic). I wonder if they’re bitter because they need more time? I am totally no expert, so I don’t actually know the answer. Wish I could be more help.
Super excited to make this. As a street chef vendor I would like to implement this onto my sandwiches.
I just have one question. Do we need to have that rice cooker? can we put it into oven and leave it on lowest possible heat for few days?
Thanks a lot.
Lowest temperature in the oven will still be too high for this process. It's best to use a rice cooker :)
You need a hotbox that can hold 140 steady without going over. (To satisfy food sanitation laws as a vendor you may need to make sure it stays between 130 and 140 cuz if you dip below 130 you hit "danger zone" at this time period.)
Raven1024 THX a lot for this tip mate
If you want to use it commercially, there are better options for making larger batches regularly. Just web-search "making black garlic".
Am eating black garlic now while watching. It is like an appetizer for my meal.
i tried it your way and my garlics turned out crazy hard, paper towel just isnt enough to prevent moisture from escaping, if anything it actually speeds up the dehydrating process. Using only garlics with the skin whole also isnt gonna cut it. Good advice on putting the cooker outside though. Would recommend using a tinfoil or plastic wrap before proceeding.
Thank you so much for this video. I will buy me a rice cooker and start making my black garlic. But for now I’ll go to Whole Foods.
@@annejames890 Ur're welcome 😊
I wonder if you could take this farther and make black garlic powder ?
Joshua Midgette yup. I'm making a video about it now. If u have a dehydrater or just pop in the oven at a very low temp for a few hours till it dry out. Then put it in a spice grinder 👍
CookingWithMamaMui could a crock-pot on the warm setting be used, if I don't have a rice cooker?
This is some video-game/Harry Potter type of craziness used for a special side-quest/potion! I LOVE IT!
It has been almost 3 years and you still haven't uploaded the roasted eggplant recipe..
Roasted Eggplant Recipe
Ingredients
• 2 medium eggplants
• 1 large tomato diced
• 1 medium yellow onion finely diced
• ½ cup scallions chopped fine
• 8 garlic cloves crushed
• 2 tablespoons cooking oil
• ¼ cup cilantro chopped
• 1/2 teaspoon kosher salt
Instructions
• Preheat the oven to 425 degree F. Line a baking tray with parchment paper. Wash and dry the eggplant, make 2 vertical cross-slits into them without cutting them all the way. Place them on the baking tray and spray a layer of olive oil all over the eggplant.
• Broil for 25 to 30 minutes, or until the skin starts to char and the eggplant has softened. Remove from oven. Scoop out the inner flesh into a bowl and discard the skin.
• Heat oil in a medium pan and add garlic. Sauté for a minute; add half of the scallions and tomatoes. Mix well and cook for 2 mins on medium heat. Add roasted eggplant and salt. Mix well and cook for 2 minutes. Garnish with remaining scallions and cilantro and remove from heat.
Still a lot cheaper than buying it
These black garlic 🧄 look awesome 😊
Really are! Didn't know varieties that don't split into cloves even existed. That why as a greater society those who are interested we want to reintroduce devsrity in gralics.
It's that easy?!?!? wow gotta do this! thank you!
Please, when you use rice cooker, I understand you use 'keep warm' function of rice cooker. But do you put a little water inside the rice cooker though, or no water at all? Thanks
A wonderfully shot video with good information and a clear cooking guide. You've earned a subscriber and an upvote.
;)
Me: I love you.
Solo Garlic: I know.
That's a great video. How long kept and I would like to ask, please if they want refrigerator?
At 0:20: "A study has shown that it has twice the antioxidant level than fresh garlic, which means it's super healthy for you." Would you be so kind as to provide a link to this study to which you refer? It would be more convincing than anecdotal evidence, which is rife on the internet.
BPCC Math251 (Calculus II, Hitchcock) 2017 go do your research
@@urusama6039 u mad? 😢
@@carocozinha9545 bro xD 4 yrs ago. lmao
Can it be preserved in manuka honey?
This is beautiful! just one question: Does it leave the rice cooker permanently smelling of garlic? I only own one and don't want to ruin it when I make this
ya it does :(
Oh yeah . Ew. My children are Korean so we have rice everyday . I don't want to have the garlic smell forever .
- Anonymous oh wow . Calm your tots breh lol . Someone didn't get enough love as a child. Don't take your anger out on a video about garlic .
Deadpool obviously not Korean or I'd have said were Korean and we eat rice everyday lmao
There are often rice cookers at thrift stores that would work for this and it could be your rice cooker for just black garlic
Amazing. A defense strategy yielding a beautiful color and texture. Wow love plants.
You just need to remember if it's 5.4 kw a day to run 24 hrs, it's going to add up to about $6.5 in electric by the end of 10 days.
Still cheaper than buying i guess
I'm excited to try making this.
But I also wonder what the process was that the Chinese were using long before there were any electrical machines etc....
I think they have had this for hundreds of years, but they certainly didn't have temperature controlled rice cookers & the like.
1) Excellent, thoughtful video. Thank you!
2) If I put it outside on my balcony, would neighbours in other apartments be able to smell it? Does it smell bad?
3) Would putting dry rice or silica packets inside help dehydrate it faster? Or do you need a certain amount of moisture in order for it to ferment correctly?
A K it just smells like garlic. I had my dehydrator filled with 15 bulbs for 3 weeks, and I didn’t mind it at all.
For Filipino peeps, I calculated it: if we assume 15 whole days just to make a batch of these bad boys, it'd be P88 pesos/month. And that's assuming the price of kWh would be P10 since the price range from 2017 to current date varies from P9.2 to P9.9 to P8.9 from Meralco.
If your rice cooker can fit 20 native garlic (P20 per piece), then you could sell it for P35 each, estimated P10 earnings from each garlic, P200 in that batch alone.
Exactly I see this as a non-perishable trading, donating, giving away, selling pretty easily.
How long had the garlic been out of the ground when you made this? Can it be done with "freshly dug" garlic?
I have no access to freshly dug garlic. Therefore i don't know if it will work with "freshly dug" garlic. The garlic i experimented with are a few weeks old. If you try doing with fresh garlic, please let me know how it turn out.
Yes. Even better. Most store bought garlic is a few years old. Bleeuugghhh
I.....I don't think you understand how produce works. Fresh garlic can last a year in the freezer.....Only a single year.
Lol. No most store bought dryed garlic is somewhere between 6 months and 2 years old. It comes from china.
Sources?
Hi MamaMui i just make a batch of black garlic and wonder how to preserve them as some of them are dry and some wet. Is it ok for the dry batch to be kept at room temperature while the wetter ones to be kept in the fridge
That what I would do personally yes. Just follow normal guildances when it comes to keeping food. When in doubt, THROW IT AWAY!!
Please turn off your autofocus or choose a lower aperture. It makes me dizzy watching the focus change every 0.5 seconds...
Lenzebubi I thought you were overexagerating like most people so I tried to watch the video and now I have a headache from hell but thanks for the heads up
My eyes are completely fine
I didnt even realize the video was like that until I read this comment
So what if u do not own a rice cooker.Isnt there another way of making it?
My mom shout we have the same rice cooker! This brand is so strong we use it for more than 20+ years
And thanks for the guide on how to make black garlic
What type of rice cooker?
I love black garlic. It’s my new favorite flavor.
Me too. So delicious :)
I like garlic. I usually eat Garlic in the morning.
I read that you can also make black shallots using the same method as making black garlic.
Interesting, how do they turn out in terms of flavors and such?
Can I use my crock pot? It has a keep warm option. Or is that still too hot?
crock pot won't work. temperature will still be too high
Im following your recipe... im from florida,, thanks
I didn't know you could make your own . I thought it grew that way . 😯
That's what I thought
Is there a specific type garlic you get ? The ones you use dont look like the ones i normally get from store
I heard they are sometimes called "chinese" garlics according to someone in germany here in the comments. If you can't find anything resembling them in the stores, try online/mail ordering them.
Hi thanks: I found out that this particular brand aroma, can not be used for more than 12 hrs, according to the person i talked to (aroma customer service) So I returned it and now got me a tiger rice cooker following the guy's recommendation
Bought a NEX cooker - 12.5 days - keep on deck outside - works great!!
Very good video!
You may use also a slow cooker that could keep the same temperature?
slow cooker temperature will be too high for the aging process.
Dimitris Kazantzides there is a warm setting for instapots I'm sure if you experimented you might figure it out 🤙
without an additional temperature controller with a probe that you can plug the crock pot into, it will probably get too hot and also dry the garlic out. This guy was successful with a crock pot and this control; others could be used, simpler ones. ua-cam.com/video/q3C64pkjY9w/v-deo.html
Did you try anything since your post here? Did you make any black garlic?
@@CuriousEarthMan Yes I ahve with a slow cooker. Worked excellent!
i'm definitely going to give this a try! Thanks for sharing!
I have never seen solo garlic before! Lol
Stig Cruise Come to Thailand :)
I live in TH and have never seen single garlic till this video. :o
solo garlic or single garlic is more expensive.
I eat black garlic on buttered toast all the time. Yummiest thing ever!
Or you can leave the rice cooker inside your house and be protected from vampires
Can you use a crock put instead?
The question would be: "Is the standard (if there is one) warm setting temperature on a crock pot the same as the standard warm setting temperature of a rice cooker?"
Very interesting. Never heard of it.
Anyone know where I can buy solo garlic in the United States? (looking for a legit reputable nursery)
Yeah I can't find it in stores only online
Thanks . I heard of this from bobs burger...hehe
Iwatcher--me too I hadn't heard of it before that ep.
Iwatcher lol same. I googled it after watching that episode 😀
A stupid burger with a stupid name. ( ˘ᵔ˘)
I heard it from Binging with Babish which is mentioning Bob's Burgers. hehe
Mmmm, I like that you are NOT using plastic or aluminium, both eventually toxic to us humans, even if it says oversafe....First time I've seen anything about this black garlic, eager to try: Many thanks for the recipe!
They look like chestnuts 🌰
Chocolate salty balls
nigga garlic
I use black garlic all the time 🧄 thank you for video and I will makes a bunch 🤩
Who is after arvind arora motivation
Vivek
It’s also extremely good in using it to dry age steaks
140 fahrenheit? 60 celcius? For TWO WEEKS? And that's a 'low temperature'? Dear god, where do you live woman, Hades?!?
When comparing to other COOKING TEMPERATURES, its quite low.
@@ravlak122 But if she's saying to keep it at a low temperature, you'd think 'low' is in comparison to what we usually keep garlic at.. he hottest temperature I've experienced in my life is about 42C so I fail to see how this is can be called low.
bashpr0mpt lol
Hades is not a place its a name of a Greek God, the God of the underworld there version of Hell, and its supposed to be hot place so you where on he right track.