I have good news: there is in fact a flakey salt related t-shirt/hoodie/apron on the list of merch items that I plan to release. I also have bad news: I said that the maillard reaction was enzymatic when I meant to say non-enzymatic. So it's basically the polar opposite of what I said. Whoops. Anyway. Love you guys, I appreciate each and every single one of you. I really hope you enjoy the video.
Joshua Weissman it’s recommend to use the kind of garlic that has the purple streaks on the outside. They also recommended using individual garlics not the gist of garlic..
@@EvilSanta482 I haven't frozen it before but thinking about freezing how water molecules crystallize, well there isn't much moisture that is water based that could seperate in black garlic (like vegetables). I would recommend peeling it all and leaving it all in a sealed tub, reason being the dry flake-ness of the skin could make it hard to separate on thawing. From there it wouldn't be hard to use but I have seen chefs keep BG in the cold dry store unpeeled for ages so I don't know how much longer you want/bulk make. I hope this helps, 🙂 also you can use an oven, it's just not very easy for most people leaving an oven on that long, at my work we use a combi it doesn't take as long but I would definitely recommend the textbook method of low and slow then rushing this process since the chemical process going on is all about that.good luck!
@@lucaslanoue8018 Black garlic keeps for a pretty long time. Ive got half a bulb lying around that I bought months ago that's still perfect. Like Josh said you just use it anywhere you might want to use roasted garlic, except it keeps way longer. There's no need to plan for it, if you ever cook anything that'd benefit from roasted garlic then there's merit to having black garlic ready to go.
There should be a warning here about botulism in this video. This deadly toxin that can appear in garlic that is left with no oxygen for a long time. This will not happen if warmed constantly above 60°C. it is then really important to keep it above 57°C all the time because under that temperature the deadly spores can grow. If you can not monitor the temperature all the time it is better to throw it away, and not to make this at all. I am no expert but there is alot about this on the net. Maybe this can be prevented too if the packs has air holes in the foil.
@@Silver-Freddy Standard garlic isn't something to worry about with Botulism, as the papery skin is breathable and dosen't create an oxygen free environment And it definitely is fantastic for you and your immune system 😁
melisandre normal garlic is fine. And healthy. Just make sure you never store it in a place with no oxygen like in oil, or in plastic wrap over long periods of time. The risks are probably low for botulism anyways, but the risks are there. When it comes to garlic oil and black garlic I personally would rather rely on professionals with the right equipment than my own making.
You can do it in a $20 rice cooker. Just because he gave as many options as possible doesn’t mean it has to be expensive. Also, I’ve done it without all the wrapping. Just a bamboo mat cut to fit a rice cooker, dump in your garlic and leave it on keep warm. Easy. And cheap.
@@redgroupclan I appreciate videos like these still if not just to watch for fun. If you really want to do something but don't have the equipment, sometimes you can improvise or if you're passionate enough, you can just go get the equipment.
when you're asian and every option is too expensive besides the rice cooker. *Then* he says let it wait for 2-4 weeks untouched. *BUT I HAVE TO COOK MY RICE!!*
Why is everyone being rude? It was a joke. Just laugh and move on. Obviously this person knows that there are many ways to cook rice. No need to be the news reporter
My wife was sitting on the couch almost moaning with pleasure as you described the flavors of the black garlic. I think Josh is the guy everyone told me not to worry about.
Just a heads up to anyone interested in this; it only takes about 9-14 days in a rice cooker. Put the bulbs in with the skin peeled (so you can see the individual cloves but not completely skinned) AS IS w/ no plastic wrap or foil. But anyways s/o to Josh for giving us the idea and recipes! Can't wait to make that butter mmm
Be ready to impregnate every wall, object and furniture in the room with extreme garlic smell forever. How Joshua males is pratically odorless. If you go the “faster” way use a very old rice cooker (or buy a 2nd hand one), use it just for the black garlic (smell wonmt ever go away from it) and use it outdoors or a far removed shed
Do you mean Smoked garlic is it for Bak kut teh? It's totally different if you are referring to smoked garlic. If it's not smoked garlic then you gotta share where to get it wei!
@@bobmattos9449 of course I first wrapped each head of garlic in cling wrap then in tin foil. I put a small trivet in the bottom of my crock pot so nothing was sitting directly on the bottom. Then I put the lid on and the temp on low for 3 weeks. I did rotate them every week so the ones on top moved to the bottom and vice versa.
This turned out AH-MAZING! I did it in a crock pot on warm setting. Each head of garlic wrapped tightly in one piece of wax paper, two pieces of aluminum foil. Put in crock pot, spaced and not touching on a rack. Seal vent holes and wrap entire lid with plastic wrap. Place crock in base pot and put on warm. Two weeks later, BEAUTIFUL black garlic. Sooo yummy. This was my second attempt and I thank Joshua Weissman for the tips along with trial and error from others online.
I made some about five years ago in the slow cooker and we just found the last jar at the back of the fridge and it still looks and tastes the same! Anyway I have decided to do more, and your comment is helpful because the way I originally did it, was to have damp newspaper in balls around the heads of garlic so the garlic didn't touch each other, but the garlic was not wrapped. So I had to keep the newspaper damp by spraying it every few days for six weeks. I'm not keen on putting plastic wrap or foil so close to the food for so long, but the idea of baking paper and then the foil is perfect and will make the process easier. Thanks for your comment!
@@nzmermaid and @sunshinerising1 thnskd for your comments . was just wondering if a slow cooker would work. I found black garlic once in a health food shop and it was A M A Z I N G. I ate it like sweeties. but it cost a mint. gonna be trying this tomorrow...and over the next month. lucky I've got solar.
isame 00 thats actually what I just thought about hahaha I‘m from the Balkans and we say „bijeli luk“ which is white onion as well 😂 I didn’t expect somebody to comment this
If it’s inside during the winter it is actually offsetting your heating bill. Granted if you have a more efficient form of primary heat than it makes less sense.
Thats what my hubby said but I HAVE to try it. I have put it in my slow cooker on WARM.. I risk a huge electricity bill, the element of my slow cooker burning out, tripping the house, and regretting the whole experience.... holding thumbs.. 4 weeks of worry. I may chicken out tomorrow.
Black garlic (fermented) is a delicacy, super food here in Japan, it tastes kinda like fruit, sweet chewy with a red wine/plum aftertaste, doesn’t have rough garlic smell at all. I will try this in my rice cooker thank you for the recipe!
@Davemike27 Y'know, I was confused by this comment and instantly forgot about it, but when I returned to this video and decided to read the comments, one comment talked about the potential risk of botulism, soooo... I hope they don't succumb to it and are doing alright.
@@AomiChronLooking it up, it sounds like keeping things in foil at 140*F is actually a method listed on the CDC website in ways to store food without botulism. I think this method is fine as long as you maintain the temperature the entire time.
@@jeffreypikul6402 oh dang my dad is a chef too for like 13 years. I never actually asked him about black garlic. But ill take your word for it. Plus the radiation on that thing
Did this in a medium-sized dehydrator from Cabella’s... I think we ended up filling the dehydrator, and used almost 200 bulbs. Gifted them at Christmas time to all our friends and family with a little card on how to use it, and ideas about when to replace regular garlic with black garlic. Everyone loved it, and we made a few meals over the holidays with it, all got very impressed reactions 👍🏻👍🏻👍🏻
I don't know why people are complaining that dehydrators or the electric bill cost too much. They can just buy it ready-made. For people that already own a large dehydrator and use a lot of black garlic this will save a ton of money. Since it takes 8 weeks I'd put 500 tin foil balls in my dehydrator. I have friends that eat black garlic daily for health reasons. They were able to completely eliminate blood pressure meds. Black garlic is expensive. I remember looking up how it's made hoping I could do it at home. The articles I read said it was a complicated, high-tech process. Thank you sharing your knowledge.
@@frocksole2275 ok so this dehydrator takes up to 750W of power, but since this isnt the max temperature lets assume its only 150W, for 4 Weeks, thats 672 hours, thats 100kWh, in germany thats about 40$ of electricity, or 13$ with average US prices. thats not insignificant, and especially if its more than 4 weeks, or the estimate of 150W was too low (which it probably is), you are looking at an even greater cost
Just finished my first batch of black garlic. It's very interesting and difficult to describe the taste other than "I like it." It' s definitely milder than raw garlic, for instance, I just consumed an entire clove on some crackers...I could never have done that with raw garlic. I'm looking forward to trying this stuff in different ways. Great video, thanks.
@@JoshuaWeissman You have great recipes and I love spice so that simple fermented pepper recipe I have to make a gallon at a time. I make two gallon jars of pickles at a time thanks to you. Kimchi will be done fermenting in 2 days. Got some tonkatsu broth going on the stove. Gonna make chili oil on Tuesday just waiting to get the sichuan pepper corn from amazon. Gonna try to make the yuzu kosho saturday to have with some sushi #fatboy
@@greenergrass4479 szechuan peppercorns are amazing. For chilli oil I can recommend experimenting with different kinds of peppers or blends. Habanero, adjuma, aleppo and reapers are great with rice oil in my experience. For a toasty note you can also fry spring onions until they're browned and add a dash of the spring onion oil to the chilli oil. A dash of sesame oil really lifts chilli oil to a higher level too. Ever made chilli oil with smoked chillies? I think im going to try that for my next batch...
@@rubenanjavreesma7235 it will be my first time with chili oil to be honest. I am in the tropics so fresh peppers year round but hardly any dried. So i usually just make fresh and fermented hot sauce. Haven't tried with the fresh ones as I just add them in with my cooking.
Hey I just wanted to say thank you so much for this video. Because of you I’m a 13 year old and I’m making a black garlic business. (It’s going really good) I’m done with the testing and I’m going to start now. I just wanted to say thanks.
Today I taste for first time black garlic and of course I have to do this by myself(bought at amazon). The flavor of this garlic is soooooo amazing. Sweet, mild, soft(amazing texture), tasty and you taste the umami instantly.
I made that compound butter for my family for xmas in 2020, and every report back said it was amazing. I've also used it for finishing steak, and yes, it was amazing there as well.
I wanted to make this but never had a rice cooker... but you just made me realize my instant pot is also a rice cooker 😅. Make some aprons for merch! I'd rock one
Thank you so much for introducing me to black garlic. It has a rich smoky aroma, it’s easy on my stomach too. I make a garlic soup since this pandemic started. Wonderful to work with. Had to run on low in my rice cooker for a while. It reminded me of a Demi glacé process but it’s worth the wait. Thanks again.
I rarely subscribe but this guy actually has original ideas and I subscribed. These ideas aren't just original but they include garlic so 😁😁delicious!!!!
I’m usually all about making food myself but this is definitely one of those things I just buy from a local producer (also my local Asian grocery store sells it). Typically like $7 for 2-3 bulbs, and it lasts me for months if I turn that into a compound butter!
A lot of people are saying it's expensive to get the equipment. Fair enough. Farmers typically get compost heaps (which have constant heat generated) and place jars with the garlic inside. Hope that helps some people
I was in the process of doing this, but I found by that 2nd layer of foil, I uncontrollably was crafting a hat for my head....Anybody else have that same urge? .. Black Garlic is the bomb!
Have you tried using this with purple basil for a dark pesto? I wonder how taking the sharp edge off of the fresh garlic would look against that cool, dark color.
Thanks for another great video! I would argue that it is a fermentation process resulting in different compounds including reduced content of allicin (strong off-flavor) , which was converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds (some compounds may be healthy or at least flavorful). During the thermal process, some chemical compounds from fresh garlic are converted into Amadori/Heyns compounds, which are key intermediate compounds of Maillard reaction. And we like the Maillard reaction! See--> Black garlic: A critical review of its production, bioactivity, and application by ShunsukeKimura et al, Journal of Food and Drug Analysis, Volume 25, Issue 1, January 2017, Pages 62-70
Lol Insta pot is OK but ninja is much better that being said there is a great rice cooker out there I can’t spell it but it’s Zojirushi I believe and it’s supposed to be the best one of all time I have a really basic rice cooker and it does all right I will upgrade to that one though in the near future because I love me some rice I always have
I just purchased the fermentation Station on the link Amazon is $20.00 more. I'm so happy I clicked the link first I'm definitely trying this when it comes. Plus I can use it for proofing my bread. Thank you!
Couple of questions : - why the aluminium foil? - can you over cook it by leaving it too long ( couple of days more) - mine kind of dry quickly after they are done. Thats ok? - other by products that i could do with that or more recommended recipee? I tried and it worked out well! I aim to make it better. Thanks for that
Josh, can you do some videos about truffles or saffron? Always been curious about these sorts of fancy ingredients, but never had the confidence to potentially waste them by trying them lol
I have good news: there is in fact a flakey salt related t-shirt/hoodie/apron on the list of merch items that I plan to release. I also have bad news: I said that the maillard reaction was enzymatic when I meant to say non-enzymatic. So it's basically the polar opposite of what I said. Whoops. Anyway. Love you guys, I appreciate each and every single one of you. I really hope you enjoy the video.
Joshua Weissman it’s recommend to use the kind of garlic that has the purple streaks on the outside. They also recommended using individual garlics not the gist of garlic..
I know raw garlic freezes well but does black garlic also freeze well? I want to make this stuff in bulk and freeze it to increase shelf life.
Since it goes good in ice-cream i wonder how it would be in some cookies.
@@Torganth Garlic Cookies..? Maybe if they also contained some form of Cannabis..?
@@EvilSanta482 I haven't frozen it before but thinking about freezing how water molecules crystallize, well there isn't much moisture that is water based that could seperate in black garlic (like vegetables). I would recommend peeling it all and leaving it all in a sealed tub, reason being the dry flake-ness of the skin could make it hard to separate on thawing. From there it wouldn't be hard to use but I have seen chefs keep BG in the cold dry store unpeeled for ages so I don't know how much longer you want/bulk make. I hope this helps, 🙂 also you can use an oven, it's just not very easy for most people leaving an oven on that long, at my work we use a combi it doesn't take as long but I would definitely recommend the textbook method of low and slow then rushing this process since the chemical process going on is all about that.good luck!
Prep time: 15 minutes
Cook time: 672-1008 hours
Haha like so easy just plan your meals like two months in advance
@@lucaslanoue8018 Black garlic keeps for a pretty long time. Ive got half a bulb lying around that I bought months ago that's still perfect. Like Josh said you just use it anywhere you might want to use roasted garlic, except it keeps way longer. There's no need to plan for it, if you ever cook anything that'd benefit from roasted garlic then there's merit to having black garlic ready to go.
@@Magmafrost13 nice I was wondering how you are supposed to plan that
*1344 hrs
Also sry for being that type of guy I just have too much free time
genius
There should be a warning here about botulism in this video. This deadly toxin that can appear in garlic that is left with no oxygen for a long time. This will not happen if warmed constantly above 60°C. it is then really important to keep it above 57°C all the time because under that temperature the deadly spores can grow. If you can not monitor the temperature all the time it is better to throw it away, and not to make this at all. I am no expert but there is alot about this on the net. Maybe this can be prevented too if the packs has air holes in the foil.
Excellent point. Everyone like Hafgan’s comment so Joshua sees.
Jeez I’ve heard before that garlic was an antibiotic but deadly toxic spores? I think I’ll pass on old G boy from now on...
Chase Matthews ... what? Normal garlic is fine.
@@Silver-Freddy Standard garlic isn't something to worry about with Botulism, as the papery skin is breathable and dosen't create an oxygen free environment
And it definitely is fantastic for you and your immune system 😁
melisandre normal garlic is fine. And healthy. Just make sure you never store it in a place with no oxygen like in oil, or in plastic wrap over long periods of time. The risks are probably low for botulism anyways, but the risks are there. When it comes to garlic oil and black garlic I personally would rather rely on professionals with the right equipment than my own making.
“Easy to make” *pulls out $500 dehydrator and sets timer for 2 months*
easy doesn't mean expensive and long
Cody Leon well it’s obviously easy if u have the tools and 2 months of patience😂
You can do it in a $20 rice cooker. Just because he gave as many options as possible doesn’t mean it has to be expensive. Also, I’ve done it without all the wrapping. Just a bamboo mat cut to fit a rice cooker, dump in your garlic and leave it on keep warm. Easy. And cheap.
Easy is practical and accessible through common means.
@@galleb90 I thank you for your comment. How long in a rice cooker would you advise please?
Whenever Joshua calls something "easy", I fall for it. Every. Single. Time.
I wish Josh didn't lean so heavily on expensive, specialized equipment and ingredients that most of us will not have access to.
If you listen carefully, he says "go to town on that ho". That's what he means by easy. Context, people. Learn it.
@@redgroupclan I appreciate videos like these still if not just to watch for fun. If you really want to do something but don't have the equipment, sometimes you can improvise or if you're passionate enough, you can just go get the equipment.
@@redgroupclan rice cookers are like 20 bucks sometimes...
I want safe for my sister
when you're asian and every option is too expensive besides the rice cooker.
*Then* he says let it wait for 2-4 weeks untouched.
*BUT I HAVE TO COOK MY RICE!!*
Turns out you don't actually need a rice cooker to cook rice.
@@tobi888100 I always cook it with a rice cooker. I never learned otherwise ,but it's obviously just a joke lmao
Ever heard of a pot of water?
Why is everyone being rude? It was a joke. Just laugh and move on. Obviously this person knows that there are many ways to cook rice. No need to be the news reporter
"Bul i have to cooke my laice"*
Joshua: This method requires as little effort as possible.
Also Joshua: ...Now, pull out your flux capacitor.
I mean a $20 rice cooker isn't exactly high level shit.
I started singing year 3000 but the Jonas Brothers when I read flux capacitor. Am I the only one?
@@chelsey8737 why did you start singing their shitty cover instead of the original by Busted?
joegt123 I mean it is if you don’t cook rice.
If you don't want to use electricity and have a large active compost pile you can put it in there too. Just be careful when turning the pile.
My wife was sitting on the couch almost moaning with pleasure as you described the flavors of the black garlic. I think Josh is the guy everyone told me not to worry about.
Guys dat cook good can win millions of gals
He had me with the crazy curly hair. The garlic description is just icing on The Sexy Cake
Hahhahaha this guy is great!
...guess she got B L A C K E D
🤣🤣🤣
Just a heads up to anyone interested in this; it only takes about 9-14 days in a rice cooker. Put the bulbs in with the skin peeled (so you can see the individual cloves but not completely skinned) AS IS w/ no plastic wrap or foil. But anyways s/o to Josh for giving us the idea and recipes! Can't wait to make that butter mmm
Only 9 to 14 days instead of three whole weeks?
Be ready to impregnate every wall, object and furniture in the room with extreme garlic smell forever.
How Joshua males is pratically odorless.
If you go the “faster” way use a very old rice cooker (or buy a 2nd hand one), use it just for the black garlic (smell wonmt ever go away from it) and use it outdoors or a far removed shed
@@AwareWolf777I pull the garlic off the hard base so they're all individual bits and it runs two weeks for me too
'only'
If it's cut does it ruin the reaction? ie: couldn't this just be mass produced by wreckless machines?
Him: *has a frickin dehydrator*
Also him: *doesn’t have a can opener*
He doesn't buy cans....
He makes them at home 7u7 ...
@@ggmalie6067 he make can at Home and but them in a can and use his teeth to open them
Who need a can opener when you use Swiss army knife
A $350 dehydrator at that...
Too funny
I live in Malaysia and they sell this black garlic in the normal grocery store for $1. Asians know how to eat!
i agree
@Stonki Boi if its an active market (which is most likely is) it will make its money back easily
Stonki Boi you are not placing one garlic piece at a time btw
Do you mean Smoked garlic is it for Bak kut teh? It's totally different if you are referring to smoked garlic. If it's not smoked garlic then you gotta share where to get it wei!
Stonki Boi Using an insulated cooker at such a low heat may add a a few bucks at most to your bill.
"...all you need is the right equipment..."
*pulls out three kind of nuclear reactors*
An instant pot like that is like $30
Next on the list a toaster is equal to a Hadron Collider...
A rice cooker is too advanced for you?
@@esla1885 Been waiting to meet such a fun person as your self, hi
@@esla1885 I live in Brazil and yeah.. this is quite uncommon here lol so the term "three kind of nuclear reactors" seems correct to me u.u kkkk
I put my garlic in my crock pot on keep warm. Today marks 3 weeks so I pulled one out to check ABSOLUTE PERFECTION! Thank you!
I was just checking the comments to see if you can use a crock pot. Thank yooou 🙏
I would love for you to please elaborate, even though it's probably easy peasy. The crock pot would be my only option to try this. Thank you.
@@bobmattos9449 of course I first wrapped each head of garlic in cling wrap then in tin foil. I put a small trivet in the bottom of my crock pot so nothing was sitting directly on the bottom. Then I put the lid on and the temp on low for 3 weeks. I did rotate them every week so the ones on top moved to the bottom and vice versa.
I had black garlic in foccacia bread last night and it was delicious. I am going to try making them using your method. Thank you.
This turned out AH-MAZING! I did it in a crock pot on warm setting. Each head of garlic wrapped tightly in one piece of wax paper, two pieces of aluminum foil. Put in crock pot, spaced and not touching on a rack. Seal vent holes and wrap entire lid with plastic wrap. Place crock in base pot and put on warm. Two weeks later, BEAUTIFUL black garlic. Sooo yummy. This was my second attempt and I thank Joshua Weissman for the tips along with trial and error from others online.
I made some about five years ago in the slow cooker and we just found the last jar at the back of the fridge and it still looks and tastes the same! Anyway I have decided to do more, and your comment is helpful because the way I originally did it, was to have damp newspaper in balls around the heads of garlic so the garlic didn't touch each other, but the garlic was not wrapped. So I had to keep the newspaper damp by spraying it every few days for six weeks. I'm not keen on putting plastic wrap or foil so close to the food for so long, but the idea of baking paper and then the foil is perfect and will make the process easier. Thanks for your comment!
@@nzmermaid and @sunshinerising1 thnskd for your comments . was just wondering if a slow cooker would work. I found black garlic once in a health food shop and it was A M A Z I N G. I ate it like sweeties. but it cost a mint. gonna be trying this tomorrow...and over the next month. lucky I've got solar.
Waxed paper. That's why I'm here. Ty
I have a crock pot, I CAN DO THIS!
@@eyesofthecervino3366its a month later, how did it work? I have a crock pot too
Josh: black garlic is easy
Me: ok, let’s try it
Josh: first you’ll need weapons grade uranium and a fission reactor
Me:
Also steal equipment from your workplace.
@@alsocookies I’m sure he has no idea what your talking about👀....
@Pakyo utub I’m pretty sure he responded as a fucking joke.
@@forevetrashhh8909 Yeah you're right
@Pakyo utub u mom
In swedish garlic is called ”vitlök”, literally white onion, and black garlic would then be ”svart vitlök”, literally black white onion
isame 00 thats actually what I just thought about hahaha
I‘m from the Balkans and we say „bijeli luk“ which is white onion as well 😂
I didn’t expect somebody to comment this
Well thats confusing
Then what are white onions called?
Joachim S. probly called Garlic 😂
@@joachims.119 Their called gul lök which translates to yellow/white onion
FYI, I did the math, it’s REALLY expensive to leave a food dehydrator on for more then a month. It’s even cheaper to buy black garlic for the store.
If it’s inside during the winter it is actually offsetting your heating bill. Granted if you have a more efficient form of primary heat than it makes less sense.
Some of us dont live in places where they sell it 😭 welp... 4 weeks it is. Just dont know WHEN.
Thats what my hubby said but I HAVE to try it. I have put it in my slow cooker on WARM.. I risk a huge electricity bill, the element of my slow cooker burning out, tripping the house, and regretting the whole experience.... holding thumbs.. 4 weeks of worry. I may chicken out tomorrow.
oh, and we could get botulism.......
@@rozannastone2690 Good luck.
He did not just tell me to leave my sad little rice cooker on “keep warm” for 3 weeks
Literally my reaction
I can’t help but wonder whether rice cookers and instant pots were even DESIGNED to operate for 3 weeks straight...?
as a people who always eat rice 3 times in a day.... my rice cooker is kn "keep warm" everyday every time 24hours x7 daysx1 month
@@elisabetnugraheni good to know. Thank you
@@leahhart3585 its still worked properly in 4 years or more maybe , cause its still looked good right now
Joshua please let me out of the cabinet.
I'm hungry and want to see my family again.
Void Gaming U ok..?
marcoowee haha, comedy
if you’re hungry, then jump out and steal his black garlic sausage.
bruh everyone's profile pics
I'm under the sink can you hear me?
Black garlic (fermented) is a delicacy, super food here in Japan, it tastes kinda like fruit, sweet chewy with a red wine/plum aftertaste, doesn’t have rough garlic smell at all. I will try this in my rice cooker thank you for the recipe!
it's been 3 months, how is it?
it's been 9 months, how is it?
@Davemike27 Y'know, I was confused by this comment and instantly forgot about it, but when I returned to this video and decided to read the comments, one comment talked about the potential risk of botulism, soooo...
I hope they don't succumb to it and are doing alright.
YES, it is, totally agree with you. we are the black garlic factory,
@@AomiChronLooking it up, it sounds like keeping things in foil at 140*F is actually a method listed on the CDC website in ways to store food without botulism. I think this method is fine as long as you maintain the temperature the entire time.
“Just leave it for 4 to 6 weeks”
Me: say sike right now
I thought he was kidding and was waiting for the actual method of making black garlic.
@@applehoney368 same i thought it was a joke
Took me a while that you were saying “psyche”
I thought he was joking too! I was waiting for the punch line
Him: * uses expensive items and a long time to make. *
Me:* puts on stove and burns it. * BAM BLACK GARLIC
Jazz de turtle *DELICIOUS*
Boom cancer.
@@jeffreypikul6402 oh god no xD
Yeah coming from a lifelong chef char is not good to eat ever.
@@jeffreypikul6402 oh dang my dad is a chef too for like 13 years. I never actually asked him about black garlic. But ill take your word for it. Plus the radiation on that thing
Did this in a medium-sized dehydrator from Cabella’s... I think we ended up filling the dehydrator, and used almost 200 bulbs. Gifted them at Christmas time to all our friends and family with a little card on how to use it, and ideas about when to replace regular garlic with black garlic. Everyone loved it, and we made a few meals over the holidays with it, all got very impressed reactions 👍🏻👍🏻👍🏻
Did the process smell while you were doing it?
that sounds insane, like in a positive way
AnArmyLessThisOne someone is asking the right question
@@cameronhowe1110 another commenter said for the first week you could smell it
How do you store them after?
I don't know why people are complaining that dehydrators or the electric bill cost too much. They can just buy it ready-made. For people that already own a large dehydrator and use a lot of black garlic this will save a ton of money. Since it takes 8 weeks I'd put 500 tin foil balls in my dehydrator. I have friends that eat black garlic daily for health reasons. They were able to completely eliminate blood pressure meds. Black garlic is expensive. I remember looking up how it's made hoping I could do it at home. The articles I read said it was a complicated, high-tech process. Thank you sharing your knowledge.
"It's so easy. First get equipment worth 10k dollars and put the garlic inside n give it 20-40 years give or take"
*laughs in third world country with $20 rice cooker*
😂😂😂😂😂
Rice cooker cost $20 bud.
@@luckycatdad8369 I'm assuming that electricity is free in your country
😂😂😂
When you're goth and cant find the perfect garlic
Finally a garlic for emo people to eat.
😂😂😂😂😂
😐
@@colmercer3315 Vampires dont like garlic.
@@VlogCandyMinus fake vampire*
What's better than Roasted Garlic?
G O T H G A R L I C
I called a dude with black nails who said it was Kool goth he said no one uses that word ever anywhere so I said your emo so you mean emo garlic?
@@gangshit5523 no
*goth garlic*
@@gangshit5523 emo and goth are very very different things, jesus even on a video about garlic someone has to mix up the two.
@@gangshit5523 goth is still a common used word bruh
This was the 1st thing that came up when I looked up how to make black garlic! Was not disappointed!!
"Garlic is the GOAT of seasoning."
Salt: "Am I a joke to you?"
Im kinda a man of culture myself so Can you give me the sauce of your pfp?
Don't disrespect MSG like that
@@Lisa-dv1xn MSG is sodium based.
I rest my case.
@@TotalFacePlam I OBJECT. The taste is greater than the sum of it's parts!
Salt is a spice
"Just close those doors and let it go for 4 to 8 weeks"
Me: EXCUSE ME?!!
zuxx00 I said the same thing!!!!
Did you think this was supposed to be something you can whip up in a few minutes when you're hungry?
I heard it ad 48 weeks
I busted out laughing when I heard that lmao
Corpse Senpai I thought it would be a couple hours, heck “overnight” lool but WEEKS, lol my poor electric bill
THANK YOU!!! This method was my FIFTH attempt at making this. It came out PERFECT. 4 weeks to the day and it's PERFECT.
Oh I pickled red onions. What a treat. I got to get more red onions. Thank you so much 🎉
wait.. how much does it cost to run a dehydrator for 8 weeks ??
That's exactly what i was i thinking
Given that time, you better be making it to sell it on the market.
And how much cost 🤣
I was wondering this too lol
@@anthonysmendes no one is going to snag this? The BLACK garlic market
"wow that was so cheap to make"
*sees $1000 electric bill :o
Except that 2 weeks of a dehydrator or rice cooker on keep warm will cost you like $1-2
Yea luckily I had an old rice cooker so I’m using that to make it so I can use my instant pot
@@frocksole2275 ok so this dehydrator takes up to 750W of power, but since this isnt the max temperature lets assume its only 150W, for 4 Weeks, thats 672 hours, thats 100kWh, in germany thats about 40$ of electricity, or 13$ with average US prices. thats not insignificant, and especially if its more than 4 weeks, or the estimate of 150W was too low (which it probably is), you are looking at an even greater cost
@@KarlssonF the keep warm setting for a rice cookeronly uses about 30-45 Watts of power... It's not going to be as expensive as you think.
@@SKAOG21 With 37W it would be 25kWh which is about $10... For $4 I can buy Black Garlic at the store.
Resturants: We have black garlic nobody can make
Joshua: *OPENS THE COUNTER DOOR*
Resturants: Dammit man 😑😑😑
NiNoLiberté Fioz brad Leone at bon appetit made it a while ago
"Restaurants hate him!"
Will Mandanas braaaaad
@@WillM555 Josh made it now
Finally tried it. Leave it to Josh to show us another side to ingredients we never asked for but needed. Absolutely umami!
This whole vid is a hard flex. Especially with that wagyu short-ribs shot?! Hahah phenomenal!
Me eating black garlic 🤗
My electric bill: 😭
@Kyu Tee Lee which is?
@Kyu T Lee how do you do that?
@@syeolrr easy: you heat your garlic up with a magnifying glass under the sun
@@Mr_Glenn Sit on it.
@@syeolrr if you have a boiler at home or your appartment, just put them on top
I need to sell one of my sons to pay for the electricity bill ....
I'm interested for one of the sons
Or make enough and sell them, buying black garlic you’ll have to sell two of your sons.
Have you tried onlyfans?
Lolllll
this is the funniest comment posted under this video. we stan.
I made black garlic butter I finally know what I was missing. INSANE Thank you
Your site is addictive. Now I step in my market with propose.
"this is easy to make"
*pulls* *out* *chernobyl* *reactor* *4* *and* *sets* *the* *timer* *for* *8* *weeks*
EJESJSSKSKSJEJEJEWKEK💚💚💚
Him: Its really easy just wait 6 weeks
Me: Do you know a level 3 chef called Frank? Sounds like you could be friends
Looks like you watch Epicurious' Level 1 vs Level 2 vs Level 3 food series lol
Oh Joshua definitely needs to be a level 3 chef guest on that channel.
Just finished my first batch of black garlic. It's very interesting and difficult to describe the taste other than "I like it." It' s definitely milder than raw garlic, for instance, I just consumed an entire clove on some crackers...I could never have done that with raw garlic. I'm looking forward to trying this stuff in different ways. Great video, thanks.
How did it go after your comment?
I watched this last night & promptly ran to the grocery store & got started on a batch. Thanks man!
I’m a cook in the navy and I’m learning a lot from you. Seriously
Every single video you post has answered questions I've had for years.
Thank you!
Wagyu short ribs, ribeye, new instantpot. I see your foodie flex!
Lots of hard work my guy!
@@JoshuaWeissman Well deserved
@@JoshuaWeissman You have great recipes and I love spice so that simple fermented pepper recipe I have to make a gallon at a time. I make two gallon jars of pickles at a time thanks to you. Kimchi will be done fermenting in 2 days. Got some tonkatsu broth going on the stove. Gonna make chili oil on Tuesday just waiting to get the sichuan pepper corn from amazon. Gonna try to make the yuzu kosho saturday to have with some sushi #fatboy
@@greenergrass4479 szechuan peppercorns are amazing. For chilli oil I can recommend experimenting with different kinds of peppers or blends. Habanero, adjuma, aleppo and reapers are great with rice oil in my experience. For a toasty note you can also fry spring onions until they're browned and add a dash of the spring onion oil to the chilli oil. A dash of sesame oil really lifts chilli oil to a higher level too.
Ever made chilli oil with smoked chillies? I think im going to try that for my next batch...
@@rubenanjavreesma7235 it will be my first time with chili oil to be honest. I am in the tropics so fresh peppers year round but hardly any dried. So i usually just make fresh and fermented hot sauce. Haven't tried with the fresh ones as I just add them in with my cooking.
I have tasted black garlic and I love it!!! It was when I was a dishwasher in Harlem
Joshua: "Garlic is the Goat of all seasoning"
Salt: "F you man"
Black Pepper: "yeah, I thought we were cool?"
@@Sin526 Black pepper needs to check it self. Shits not even the best pepper. It's salt or garlic for sure.
I guess you can say he was salty
And moisture who's the badass twin of water came and nearly did SHIT on y'all mofos!!!!!
What about garlic salt or truffle salt
A long sleeved t-shirt with "FLAKY SALT" would be amazing!
The sleeves should have flaky salt written and the middle a picture
THISSSSS
Hey I just wanted to say thank you so much for this video. Because of you I’m a 13 year old and I’m making a black garlic business. (It’s going really good) I’m done with the testing and I’m going to start now. I just wanted to say thanks.
Get it all done while your not the one paying the electricity bill!
So this comment was made one year ago and I'm hoping for your success. Please let us know how it's going for you.
So....... Are you rich?
Great going
You're the man who taught me that I could cook. god bless.
I'm just here to acknowlegde, that "Black Garlic" would be a fantastic name for a metal band.
Kay, and now I'm kind of hooked.
😂😂😂😂
I always love adding at least twice as much garlic as the recipe calls for; there’s no such thing as too much garlic
This stuff is legit tasty, first time I tried it, I thought of cream of balsamic. Finger licking goodness. Thank you for this! 👌
Today I taste for first time black garlic and of course I have to do this by myself(bought at amazon). The flavor of this garlic is soooooo amazing. Sweet, mild, soft(amazing texture), tasty and you taste the umami instantly.
I made that compound butter for my family for xmas in 2020, and every report back said it was amazing. I've also used it for finishing steak, and yes, it was amazing there as well.
I feel like we're missing the perfect opportunity to use the "One eternity later" card! lol!
I understood fourtyeight weeks so realizing it's only 4-8 actually is quite nice
just got 8ozs of black garlic today. you inspired me to get some since i cant make it myself
I wanted to make this but never had a rice cooker... but you just made me realize my instant pot is also a rice cooker 😅.
Make some aprons for merch! I'd rock one
I third the aprons.
I made this and I've been putting it on EVERYTHING OMG
What equipment did you use? if instant pot or rice cooker, did it cause garlicy smell all over your house?
Ultimate bruh moment *yeah just throwing a little something together* pulls out the wagyu short ribs☠️
Thank you so much for introducing me to black garlic. It has a rich smoky aroma, it’s easy on my stomach too. I make a garlic soup since this pandemic started.
Wonderful to work with. Had to run on low in my rice cooker for a while. It reminded me of a Demi glacé process but it’s worth the wait. Thanks again.
Can you make something about truffles ? 😀
You should season your garlic, NOT your butter
Is this an Adam Ragusea reference?
Why I season my dehydrator, NOT my garlic
Why I season my table, not my dehydrator
Why I season my room not my table
Why I season the ground, not my room
Your electricity bill: OVER 9000!
Use a rice cooker and covertly connect an extension cord to your neighbor.
Thats what i thought !! 3-4 weeks
I rarely subscribe but this guy actually has original ideas and I subscribed. These ideas aren't just original but they include garlic so 😁😁delicious!!!!
"You wanna know what else has an umami explosion?..."
Squarespace, the sponsor of this video. Squarespace is the perfect solu
Tetrahedral so basically Adam Ragusea?
You are legendary man. The content is awesome. Keep it up!!!
I’m usually all about making food myself but this is definitely one of those things I just buy from a local producer (also my local Asian grocery store sells it). Typically like $7 for 2-3 bulbs, and it lasts me for months if I turn that into a compound butter!
I understand the black garlic butter. It’s a wonderful experience.
Everybody gangster until garlic gets the n word pass.
HINJAKU HINJAKU! 😂😂💀
IM WHEEZING-
NO YOU DID NOT-
black garlic that he did, just loose the flavor on the chopping board
Can't wait for news headline "Floridaman tries to put himself in a rice cooker for 2 months to get the N-word pass"
"gene bring me the black garlic!!"
*bob's burgers flashbacks*
How to make black garlic:
Get garlic
Spray paint
Spray paint*?
DickOswald Spray paint*?*?
Emile Nicholls spray paint*?*?*?*?
Delicious *chefs kiss *
ONE MORE LIKE UNTIL FUNNY SEX NUMBER COME ON BROOO
A lot of people are saying it's expensive to get the equipment. Fair enough. Farmers typically get compost heaps (which have constant heat generated) and place jars with the garlic inside. Hope that helps some people
The way you timed the photos with the music on b roll is just... 👏👏👏 bravo!
I was in the process of doing this, but I found by that 2nd layer of foil, I uncontrollably was crafting a hat for my head....Anybody else have that same urge? .. Black Garlic is the bomb!
Have you tried using this with purple basil for a dark pesto? I wonder how taking the sharp edge off of the fresh garlic would look against that cool, dark color.
Looks delicious and I love garlic so will definitely try this in the Philippines.
That black garlic coin on the steak is literally SEXUAL.
figuratively*
Literally ?
Yes literally 😈
Thanks for another great video! I would argue that it is a fermentation process resulting in different compounds including reduced content of allicin (strong off-flavor) , which was converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds (some compounds may be healthy or at least flavorful). During the thermal process, some chemical compounds from fresh garlic are converted into Amadori/Heyns compounds, which are key intermediate compounds of Maillard reaction. And we like the Maillard reaction!
See-->
Black garlic: A critical review of its production, bioactivity, and application by ShunsukeKimura et al, Journal of Food and Drug Analysis, Volume 25, Issue 1, January 2017, Pages 62-70
When you mentioned Maillard reaction, the first thing that came into my mind is Brad from Bon appetite
Its all about the *Allicin* Vincenzo
I am going to try this in a home-made solar oven. I live in Florida so thought I would use one of our wonderful resources.
Could you do something with mushrooms, they are an interesting bunch and I wanna see what you can do with truffles.
Love your stuff man, keep it up✌
“Or a rice cooker”
Josh: brings out a insta pot
Lol Insta pot is OK but ninja is much better that being said there is a great rice cooker out there I can’t spell it but it’s Zojirushi I believe and it’s supposed to be the best one of all time I have a really basic rice cooker and it does all right I will upgrade to that one though in the near future because I love me some rice I always have
Him: You can't use your oven for this
Me: Aight imma head out
Love black garlic. It originated from korea and very delicious
Me: has tryphobia
The interior of black garlic: wanna see sumthin?
Elmo is on fire? i was looking for this comment
Ha true
Arnaldo Wilson-Ramos and he didn't disappoint
:)
@Eleanor Clark *trypophobia
Finally, a use for that 3 quart Instant Pot that someone gave me.
Could you make kvass for the next fermentation Friday?
I love the comments as much as your video ! Thanks Josh.
I just wanted to watch this because kuro ramen, which is made with black garlic, is hands down the best ramen EVER.
Me: makes black garlic
Con Ed: you are now our favorite customer.
as an argentine, i heard 'black garlic chimichurri' and had the moral obligation to subscribe
I was looking for this kind of comment 😅
I just purchased the fermentation Station on the link Amazon is $20.00 more. I'm so happy I clicked the link first I'm definitely trying this when it comes. Plus I can use it for proofing my bread. Thank you!
"Just let it sit there for a while" the offspring of your offspring can enjoy it centuries later.
'Just let it go for four to eight weeks.'
bish wat
Couple of questions :
- why the aluminium foil?
- can you over cook it by leaving it too long ( couple of days more)
- mine kind of dry quickly after they are done. Thats ok?
- other by products that i could do with that or more recommended recipee?
I tried and it worked out well! I aim to make it better. Thanks for that
Josh, can you do some videos about truffles or saffron? Always been curious about these sorts of fancy ingredients, but never had the confidence to potentially waste them by trying them lol