Garlic harvest
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Chef I’m making some black garlic now. It’s going on day 10.
scott farm I love black garlic, found it well received for higher end caterings as a compound butter. Great for several applications.
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I’ve been eating black garlic like it was candy. Fantastic stuff.
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I’ve never had black garlic maybe I should make some.
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I’ve never had black garlic maybe I should make some.
beekeeper84 It’s fairly easy to make. I use a rice cooker that has a ‘keep warm’ selection got it at Goodwill for $5.00. I place a thicker crumpled piece of foil on the bottom to keep the garlic from coming in contact with the pan place a wet paper towel draped over the garlic and leave it alone. Best temperature is 140’F for 4 week. The final product is soft and black, and peels very easy. It actually sells for a lot of money.
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beekeeper84 It’s fairly easy to make. I use a rice cooker that has a ‘keep warm’ selection got it at Goodwill for $5.00. I place a thicker crumpled piece of foil on the bottom to keep the garlic from coming in contact with the pan place a wet paper towel draped over the garlic and leave it alone. Best temperature is 140’F for 4 week. The final product is soft and black, and peels very easy. It actually sells for a lot of money.
Chef alright thanks for the tips I may try that.
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Andrew it is a mix of hardneck and softneck the large one pictured by itself is a softneck variety called Russian purple.
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Took out my black garlic today. -
Took out my black garlic today.scott farm looks good!
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Took out my black garlic today.scott farm That looks great. I have about 3 weeks for mine to be ready. What do you use yours for?
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It’s an Aroma rice cooker. I line the pot with foil and fill it up. I make a foil lid for on top and then fold the sides over and close it all up. Set on warm with a sticky note to remind me what day to turn off. The smell changes a couple days before its done. They are the texture of a prune in 2 weeks. I seperate all the cloves and out in a container with paper towel on bottom and leave on the counter w/o a lid for a week or so to dry a little more. Just bought multiple pounds of butter from the Amish not far from here to make compound butter for steaks and chops. The rest gets saved for pasta and pizza. Now you need to try cured egg yolks. I make linguine with clam sauce with black garlic and grate cured egg yolk on top. Fantastic stuff right there.
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