I bought a small rice cooker just to make black garlic. Today is day seven, so I turned the cooking bag over and now to wait another seven days! I'm really excited to try it.
@@EasyFreezerMeals So today was 14 days, my garlic cloves are more along the lines of dark, milk chocolate and taste bitter. The skins are not black like yours after 14 days. I put it all back in the rice cooker and will try them again in another 5 days or so.
@@EasyFreezerMeals Well, I opened the bag again today, the garlic is a little darker and less bitter; very wet in the bag. I closed it up and will try again in a week. Maybe my rice cooker has a lower temperature than some. Anyway, less bitter is better!
So, it's been almost 30 days. The cloves were getting squishy and everything was really wet. So I took the heads of garlic out of the cooking bag and left them in for another day. I took them out of the rice cooker yesterday and left them to dry. I peeled half and will use some and dehydrate the rest of the peeled cloves. Should I leave some in the skin or peel them all? It's still not sweet, but not really bitter any longer.
This is the best black garlic video I have seen thus far. I love the method and the shorter length of time to yield the result of black garlic. I will be using this technique in my rice cooker! Thank you!
I use a Ball/Mason jar placed inside of the rice cooker. Works great too. Just place something underneath the jar such as a couple of metal spoons so the the jar is not in direct contact with the bottom of the rice cooker.
FYI for those interested in the food science. The method being used here is called the Maillard reaction. It is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning And the taste is similar to Umami the fifth taste. The meaty taste
No, the taste is like a delicious garlic balsamic vinegar! It's awesome and the texture is meaty in the same way a mushroom would be when cooked, but a softer bite... They're so good
Thank you for this video!! I just put 1.8lbs of garlic in to "age" using your cooking bag method. Luckily I have found rice cookers at yard sales for $5, so I have 2, one is the locking 10 dry cup big one, so it's out on the back deck cooking away. I used an infrared gun and it is sitting on "warm" at 153.5F, hopefully that won't be too high, but there is no adjusting the temp on this model. When you open it MAN, that's garlicky, but when latched you're right, you can barely smell it. Wish me luck!!! Edited to say after 24 hours it reeks of garlic, I'm so glad it's outside!! Well, it's been 11 days and I think it's done! That bit of higher heat did it I guess. It's delicious, soft and mellow and has almost molasses as well as Miso overtones. Looks just like in the video. My only issue now is where the heck am I going to leave it for a few days to dry without stinking up the entire house??
EDIT 6-7-22: Ok, so that FIRST batch I mentioned took 10 weeks to blacken, and then it was all pretty tough (we ate it all anyway! 😂). So, now we are using your method, with the oven roaster bag, and today marks week #4 - still not done; however, getting there (it's still in the brown stage, but the taste is mellower). I'm back here to check out the rice cooker you are using - unfortunately, your link goes to a model that is no longer available; but we'll keep looking. Ours is a cheapo from WalMart, and I'm thinking it may not be warm enough, or have enough of a seal (although we are using foil to seal the top). (End Edit) Oh how I wish we had known your method! We grow 120 (+/-) bulbs each summer - actually, this coming year's crop has been in the ground since about mid-October. But until recently, we had never heard of black garlic! How can that be!? We're hooked on it now! Anyway, we originally saw another video that instructed us to put it in the rice cooker, covered with some paper towels, and just close it up for a couple of weeks. We went out and bought the standard cooker - nothing fancy; just a "cook" and a "warm" function. I didn't notice until I got home that this model doesn't have a locking/sealed lid - just a lid like you have on a crock pot. So we made a tight seal with aluminum foil. I'm sad to say that tonight was the finish of Week # 6!! SIX whole weeks, and it's still in that "caramel-brown" almost-soft stage. But far from black. Getting that dry, flaky texture now on the skins. But, anyway, we watched your video, and I went out and bought the oven roaster bags, and we just dumped the whole thing in. Foregoing the aluminum foil since the bulbs are now in the oven bag. I'm so hopeful that this will kick it to the home stretch. I can't believe we've had that load going for 6 weeks already. *sigh* Keep your fingers crossed! 🤞
Black Garlic with foil 14 days: This method was very unpredictable. Some pieces came out dry (overcooked) while other pieces were very moist. I kept having to rotate the garlic to have them cook more evenly. There is a good chance that it is in part to the amount of garlic I had in the cooker as well so these results are exclusive to the test I did.. Less garlic might yield different results. The overall experience was hard to duplicate. I found it very hard to get the right texture using this method. The flavor was also very inconsistent ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DE7oBXb1Zlo.html Black Garlic without foil but with the addition of water 14 days: This method produced more consistent black garlic but with the addition of water through the process the garlic was very wet. I had to let the garlic dry for a few weeks after the cooking so that they could have the right texture. The over all flavor was spot on. Very rich with a deep umami element. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jF64gOoHCv8.html Black Garlic cooked for 90 days: This method produced very undesirable results. The garlic transformed into a bitter, crumbly, very unappetizing, product. I would not recommend this method at all. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gpwJ010_43A.html *******BEST WAY TO MAKE BLACK GARLIC******* Black Garlic cooked in an oven bag for 14 days: This method by far produces the most consistent results with minimal amount of attention. The oven bag locks in the natural moisture of the garlic and allows it to cook evenly without having the garlic dry out. I love the fact that it is all self contained as well. No mess!! The end result was a bouncy, yet firm texture, a rich umami flavor with deep notes of balsamic, soy, molasses, truffle, and chocolate. The garlic was not wet but perfectly hydrated so I didn't have to spend 2 weeks drying after it was done. I actually kept some in the cooker for 2 weeks longer to see what would happen and although at 2 weeks the Black Garlic is done (mostly) I have found that at 4 weeks it's even better. I wouldn't cook longer than 4 weeks. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-COpwxYAFs3Y.html Making Black Garlic Sous Vide: This method was very interesting. This method did not produce favorable results. The garlic wasn't completely black and the taste was very bitter (strong flavor and slightly unpleasant). I think if we would have left it for another 7 -12 days it would have been completed but the texture was very mealy... Not pleasant at all. Overall my experience with sous vide black garlic was not positive. I would not do it again for several reasons. It uses too much energy for too long. It's not very economical to run a sous vide machine for 2-4 weeks straight. Also the results were not good at all either. The texture wasn't appetizing and the flavor was very strong in a bad way. Of all the methods so far I really like the Oven bag method I listed above.... Thanks for reading. Let me know your thoughts...
@@alexandresobreiramartins9461 I just finished the sous vide video. If you want to check it out you can find it here.. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-31MEV2XVtbQ.html
I would be afraid of toxic chemicals leaching out of the plastic during the two week heating period. You know, even water bottled in plastics is coming under suspicion at present.
@signaturerush a little late, but use a mason jar and elevate it with spoons or something else to reduce the surface area that comes into contact with the heating element to avoid breaking. Or you can wrap each bulb with tin foil and have the steaming rack in between your garlic and the bottom of the rice cooker.
Glass jar might be good. I wonder if a glass oven safe bowl would be better or is it ok if the garlic is stacked in a jar. Foil is aluminum and has possible Alzheimer links I think. Geez. So many toxins. Love the black garlic.
Thanks for video! Next time I make garlic in my fermentation machine I will give this a try! I put the machine in my basement and the smell steeped though out my home- never again! ☺️ UPDATE- the oven bag does work!!!! Thank you. I’m making a batch now it’s a bit like I’m cooking something with garlic but not overwhelming like before. I opened my basement windows for a few hours on day 2 and on day 3 hardly smell anything.
Just checked on my first week, and wow! The garlic are all moist and already looking quite moist and caramelized, can't wait for second week! Most said they can be done in 4 weeks at most, but it appears they can be done in 2 weeks instead!
I would warn people to avoid the bleached white Chinese garlic with no roots showing. Amazon usually sells 2 pound bags of California garlic bulbs of great quality.
my garlic is in the rice cooker for almost two weeks now and not quite done, i tried a piece, but when i opened the bag, it smelled really strange, almost like gasoline. i snatched a small clove and it did not taste good at all. is that what u mean? i am a little concearned now.
Also animals can become sick from the chemical in the home locked up for so long. Keep in a garage, shed...anywhere your fur babies DON'T frequent. They can't just get away if house pets❤❤
Just about finished with my first attempt in a rice cooker. I used a crock pot liner only because it's a bit smaller. Think I should switch to turkey bag? Checked at 10 days and they were between a really dark brown and black. I really had to look hard to see they weren't jet black. Lots of moisture in the bag and a bit in the tray. I put 'em back in the cooker for another day in a new bag (thought they were done...threw the bag away). I used 9 heads of garlic, think 10 days is enough? Texture was soft/spreadable. Sweet, sour/bitter and a whole lot more I can't describe but really good. I like what you said, "Garlic incense". LOL
hi Mary Jo, You are very welcome. This trick will solve the humidity issue that most people face when the rice cooker doesn't lock. I can't wait to hear how your black garlic turns out.
If garlic's medicinal properties (allicin) are what we're after then chopping or crushing the bulbs and allowing 10 to 15 minutes of aeration so that this compound becomes available is suggested. Can it then be aged in a rice cooker or similar to obtain the sweeter black flavor and increased bioavailibility???
I used my ninja foodie on the Sous Vide setting it will go 24 hours before it shuts off. And will keep a temperature of between 110-180F. It took me two weeks to make absolutely perfect black garlic at a temp setting of 160F. Might sound a little high but it worked for me. I also kept the unit in my furnace room if that makes a difference.
Thanks for the tips you have given on this video. I value them highly. Would you please tell me "what is the actual temperature at WARM setting in the rice cooker?" I know that rice cookers switch to "warm setting" as soon as the temperature goes above 212 Fahrenheit . Thanks in advance.
Did you use supermarket softneck garlic, and are softneck better or worse than hardneck garlic? Can it work with elephant garlic? I have a dozen varieties of hardneck in the ground plus elephant and curious if anybody has favorite varieties to make black garlic. Thanks for any help.
I recently made a batch of black garlic in a small rice cooker I picked up at the thrift store. My first attempt, I didn't use a roasting bag and my garlic turned black, but it also tasted really bitter and burnt tasting (even though it was still pretty moist. My second attempt is happening now and I am one week in. I used the instructions from this video and I wanted to check up on it after 7 days. When I opened the bag, the smell was that of a somewhat bitter garlic smell. I grabbed one of the heads of garlic from near the center of the rice bag and pulled a clove out. The clove was medium-dark brown and when I tasted it, it didn't have a very strong flavor at all. The spiciness of the garlic seemed to have gone away, and I could taste a slight hint of bitterness, but nothing like what the black garlic I've bought in stores has tasted like. Have you tasted your garlic at the 7 day mark? Did it taste good for you then? I don't want to let it go for another week if it's not going to be tasty. Thanks for the great video!
Thanks for the update. A lot of the cooking b. Garlic comes down to personal preference. Also not all rice cookers maintain the same temp. I have found at 10- 14 days it's yummy. Personal choice ... Let me know how it works out for you..
@@EasyFreezerMeals Have you tasted it after 7 days? Was it pleasant? After 7 days mine was not pleasant and I don't know if longer is necessary or if it's already not going to turn out well.
@@nss68 There is an element of sweetness that develops at lower temps the longer it ferments. At higher temps it turns into bitterness. It's a tricky balance.. I let mine go for 21 days at times but normally at 14 days I pull it and let it air dry for a little while..
@@EasyFreezerMeals It's technically not a ferment. Fermentation involves bacteria consuming the natural sugars in the garlic, which would push it away from tasting sweet. It's actually a slow caramelization.
@@EliteRocketBear Hello. Here is an interesting article that might help you understand Black Garlic a little better. These scientist are way smarter than me!! :) www.sciencedirect.com/science/article/pii/S1021949816301727
Oh no! If house fires are a concern then you might want to skip this project. Alternatively you could place your rice cooker outside. Either way I hope that you get to try this amazing ingredient..
Oh shittttt , you better unplug your refrigerator, hot water tank ( if it’s electric) , alarm clocks, phones and such...lol because ur house may burn down lol...
Can i place it in any kind of bix and leave it for more time? Instead of using the rice cooker. I believe he turned the cooker at a low level. Am i right?
Hi, I'm currently making black garlic with this method, and after almost 7 days, I opened it and found that it was a bit too wet and the garlic was mushy. Do you have any idea what should I do? Should I untie the oven bag to let the excess moisture out? And leave it for 7 days more? Or should I let it tied and dry it later on day 14th?
Hi , I would like to ask you , if i turn the rice cooker on example morning but in the evening I have to go somewhere , if I'm unplug the rice cooker for that time will it going to bad or covered in mold ? :D Thank you for your answer.
Where I live it's cold if I put my pressure cooker in my garage, do you think my garlic is going to turn black? I wonder because in my garage is going to be cold, I don't know if I keep the pressure cooker at the right temperature
Hello, I am from Brazil and I really liked your video ... I will experiment to make black garlic with this method ... I measured the temperature of my pan and it marked 158 ºF. Could I use this pan at this temperature? Thanks if you can answer me. thank you very much and all the best to you all! I'm sorry if the translation is not good, I translated through google translator.
@@EasyFreezerMeals Hello, I'm from Brazil and a few days ago I sent you a comment remember? I was able to do the process with my rice cooker. I have a doubt that is to leave a week drying after 14 days, that week I put the garlic drying whole or peeled? Thanks if you can help me, thanks.
@@EasyFreezerMeals That's not what I asked. I want to know after it's done (after 14 days) I remove the garlic from the pan and let it dry for another week, right? Or can I already consume? In the comments of the video you say let the room dry and then put it in a container inside the fridge ... My question is if I let it dry after I take off the pan without the shell or shell (whole bulb)
@@JFGPass ei,conterrâneo,qual a marca e o modelda sua panela de arroz?Minha primeira leva saiu perfeita mas demorou 25 dias,a segunda não saiu doce ,acho que deve ser algo em relação a umidade ou temperatura👍
What is the target temperature in ones rice cooker? Seems fairly important since the Chinese temperature controls can be variable in performance [to be kind]
bonjour, j'ai acheté le même appareil mon premier essai m'a donné un ail sec l'appareil affichait 71 degré donc surement trop! peut on régler plus bas l'appareil? Les consignes d'utilisation sont en anglais hélas.
I had to try this but decided to put peeled garlic cloves in glass jars... 6th day now. But now I've been thinking whether you can do the same with chilies? Haven't found a single article nor video about it. Does anyone know?
So how do you store this garlic once done and for long long is it good for? I bought some off Amazon and is great. But storing home made is a question I need answered before I try it. Lol
Yes i am wanting to know the same thing. I carnt make it untill I know how to store it. And can it be done in a crock pot instead of rice cooker? My crock pot has a warm setting. Thanks
It should be stored in a nylon bag All the air should be expelled Anything stored in the freezer will change its taste after more than five months@@SpiritsAndDemons
It should be stored in a nylon bag All the air should be expelled Anything stored in the freezer will change its taste after more than five months@@selinacameron1564
Was wondering if you had any experience with black garlic makers/machines? I have one and it produced black rocks! Ever have that problem with rice cooker? I'm thinking that I will send it back and get the rice cooker you use. Also, does it matter how many heads you use? I put four in so if it didn't work I wouldn't have wasted a bunch of home grown garlic. Thanks.
Hey Robert. I've never used a black garlic maker. Generally black rocks means the temp is too hot and the humidity is too low. Something might be wrong with it. I like the rice cooker method but that's just me... It doesn't matter how many heads you use but if you start to stack them on top of each other about half way through your'll have to rotate the entire stack so that they cook evenly..
I have a garlic fermentation machine and my garlic came out like a gummy bear. My instructions said to fill up container with garlic since it cooks better- I literally had 20 large garlic clove when I made a batch. Maybe try cooking more to see if that helps with the drying. I plan to try the baggie method on my next batch.
Hi! What's the capacity of your rice cooker please? I am about to order one and I am wondering if I should go for 3/4/5 liters. (if you have the hight and width of the inner bowl perhaps?). Thanks much !
The height is 5 inches and the width (circumference) is 9 inches. Not sure about the liters but its a 20 cup rice cooker. Here is one exactly like it on amazon so you can see. amzn.to/2PNHyty
Its been 11 days, I tried one of them, it's already black but not that dark, brownish black. A lil bit wet. And it tastes really sweet! Did I do wrong?
Nope. Sounds like you are on track. Black garlic (when done right) taste like candy. It's ridiculous!! Keep on going. They should be completely black when finished...
@@ruthtramison4210 I wouldn't use much. Black garlic is super strong. Maybe a few cloves 2-4 per 2 cups of oil. If you want it stronger you can always add more black garlic..
I used a slow cooker . After 10 days garlig black but bone dry. The cooker bag wil wotk to keep the moisture. As wel as chopsticks atvthe botom. Injust wonder doesnthis dried out black garlic have any nutrients?
I'm curious. When you checked it at 7 days it appeared there was a lot of moisture in the bag. Was this moisture gone by day 14 or will it take extra time to dry the garlic at the bottom of the bag? I'm intrigued by this method, the first time I tried to make black garlic (my cooker does not lock) I ended up with a bunch of little black rocks as I assume too much humidity escaped causing the garlic to dry out. This sounds like it might work!
Hi Sandra. I think it might work for you as the bag holds in the moisture. As the garlic dried the moisture that was released kept the humidity high so the garlic pieces were beautiful and bouncy with a very sweet flavor (not bitter). Generally it is recommended to allow the black garlic to air dry for a short period after the cooking. Let me know if this method works for you... Eric
@@healing-vibe-tribe I left my garlic in the rice cooker/croc pot for about two weeks before I realized it had dried too much. I bought the bags to put the garlic in but life got busy and I’ve yet to try this method. I remember having to move my cooker outside as the smell of garlic was overwhelming my garage. I’ll try it again this spring when the temperatures rise a bit.
Greetings Eric. Ive watched all your videos and I decided to try this method as it is deemed the most consistent. However, after multiple attempts I notice that not all of the garlic turned out well (prolly 20% success rate where the black garlic has a wonderful sweet taste to it). Half of them have strong black garlic with bitterness in their taste. I'm using a black garlic machine to make my black garlic. I notice the temperature setting is preset at 75 degrees celcius for 3 days and then it floats at 70 degrees celcius for the rest of the days (till day 14) So here I am wondering if its the type of garlic which I am using is the deciding factor of the success. I'm from Malaysia, thus all of our garlic in the market are from China. They are of the softneck variant. I hope to hear from you soon! Thank you in advance for your amazing videos
Hello John. The temp is a little on the high end (hence the bitter taste). If you can lower the temp to 57-60C and keep it there for 3 weeks you will notice a huge improvement.. I've used the softneck variety from china as well and had sucess. I think your temp may be the issue..
When garlic is finished do you let it rest for how many days and is it rested in room air or in the freg or just put in air tight container. Mines finished tomorrow I think I asked and you answered to store in refrigerator in air tight container Thank you
Hey Peter. I'm not sure. I've never tried it with vac bags. The material is very different than oven bags so I'm not sure how that would effect the end result.. If you try it I'd love to hear about your experience
I would suggest against vacuum bags unless you can guarantee that your rice cooker can maintain a temperature above 140°F. The low-oxygen environment is otherwise ripe for C. botulinum growth.
Garlic has a lot of moisture, and to make black garlic, the moisture needs to go. Sealing the bag means the moisture cannot escape. Your garlic will become very soggy. I haven't tried this oven bag method, but I was wondering how the moisture escapes. Knotting the bag means moisture is hard to escape, but odour will still escape I supposed.
You know it's a different type of garlic. Aged garlic is probably better for you health wise but black garlic is certainly more flavorful... Imo Thanks for the question..
Hi🌹 I should keep rice cooker turing On ??? for 40 day?? all the 40 days it must be ture on??? won't the rice cooker hurts ???during this40 days for being ON ?
10 cup rice cooker here? I need to upgrade my small one... Do you know there is such a thing as single clove garlic? I am trying to source it where I live. Reduces the amount of work to peel the cloves once matured ;)
I've grown garlic before that has been 1 big clove, a bit like a small onion. On the occasions it has happened it has been the Elephant Garlic variety and it was the times when I didn't harvest it the first year and left it in the ground to grow again for a second year. Elephant garlic cloves are way bigger than regular garlic even if you do harvest it the first year but I don't find it as potent as regular garlic. It's ok though. I live near a garlic farm and it was 1 of their many specialist varieties. 👍
Could you clear me a question please .. after removing the garlic from the pan after 14 days should I let it dry in the right environment? and only after a week drying do I put it in a container and put it in the fridge, is that it? my biggest question is if this week it is drying I peel the garlic or let it dry the whole head with the peel, and when put in the fridge would be peeled or peeled ... you can answer me please ... and right now appreciate. Thanks.
hey there, my black garlic is sitting in the rice cooker for almost 2 weeks now, i can see moisture inside the bag, but the cloves dont seem to have changed in color. so i put a thermometer inside to check the temperature. it only reads 45C (thats 113F). is this too low? or will it just take longer? should i get a new rice cooker? cheers!
@@EasyFreezerMeals thanks for answering. according to this cooking.stackexchange.com/questions/29926/what-temperature-does-the-maillard-reaction-occur the maillard reaction also happens below 135 degrees, i think i'll just wait another couple weeks and hope for the best :) cheers
Do let me know what happens. Commercially these are fermented at 90F for a period of 90 days. You will want to allow fresh air to enter the bag periodically because technically you are operating in the "food danger zone" so you don't want an anaerobic environment 😁
@@EasyFreezerMeals hey there again, i kinda forgot about the garlic, its been cooking for 2 and a half months now and i just tried a piece. it worked! it has lost the slightly artificial aroma that it had when i tried a clove after two weeks and is now completely black. great flavor, i am really curious to get creative with it! i can see now why everybody seems to love that stuff 😄thanks for bringing the idea! cheers from berlin
