23
Nov
But i m back those who know me know that i love to eat weird stuff black garlic is a wonderful treat a sweet black paste that tastes a little bit like a fig mixed with port wi. This will take three or four weeks partly dependent on how enduring you are.
Have fun with this easy diy and enjoy all the great health.
Making black garlic at home. The ideal temperature for making black garlic is about 140 degrees fahrenheit. Put your patience to work after setting up the conditions for making the ingredient you now have to exercise patience while the production process runs its full course. This will take three or four weeks partly dependent on how enduring you are.
There is no mystery to the creation of black garlic. Just moderate heat and time will convert a fresh head of garlic into this creamy black concoction. Maintaining garlic at 140 f 60 c for about 4 weeks while ensuring that the garlic does not dry out will produce excellent results.
Think of it as a extra long and slow roasting process. Black garlic probably the easiest way to make it at home. Boys and girls i m back i was really busy for the last few months.
But i m back those who know me know that i love to eat weird stuff black garlic is a wonderful treat a sweet black paste that tastes a little bit like a fig mixed with port wi. Lay a paper towel on the garlic and close the rice cooker. Lay 1 or 2 paper towels over the heads of garlic so they re covered with the paper.
Then close the lid of the rice cooker and press down firmly so it s secure. Making black garlic will cause your house to smell like garlic for almost 2 weeks. Leave the container to ferment for 40 days.
It is edible at 10 days but to get the full effect you should wait the full 40 days. In that time the cloves will have become a deep inky black color and will be soft and spread able and slightly sweet similar to roasted garlic but much richer in texture. Put garlic into it and close the lid of rice cooker.
Push keep warm button and keep the garlic warm with the rice cooker for 10 to 14 days. Black garlic is easy to make there is no mystery to the creation of black garlic. Just moderate heat and time will convert a fresh head of garlic into this creamy black concoction.
Maintaining garlic at 60 ºc for about 4 weeks while ensuring that the garlic does not dry out will produce excellent results. This video is to show you how to make amazing delicious and ultra healthy black garlic at home. Have fun with this easy diy and enjoy all the great health.
Black garlic is prepared by allowing regular garlic to ferment in temperatures ranging anywhere from 135 165 degrees fahrenheit 60 75 degrees in celsius for three to five weeks. During this time period it goes through a chemical process called the m aillard reaction which occurs between amino acids and reducing sugars.