my own garlic next time better
https://ileauxepices.com/blog/2017/05/28/comment-faire-de-lail-noir-maison/wpid13543/
you can buy it here >> https://ileauxepices.com/epices/387-1463-ail-noir.html
I realized over time that the success of the recipe depends on many criteria, the main one is the model of the cooker : is it well hermetic, at what temperature is the function " keep warm ", etc.I had the chance to make the recipe described in this article and to succeed my black garlic at first, so I thought it was the miracle and infallible recipe, but in fact, it does not exist.
If the garlic is too hard, and this is often the reason for a homemade black garlic failure, it is that the environment in which you dived it was not wet enough. This happens either because your cooker heats up too much, or your cooker is not hermetic enough, or has a vapour hole that allows moisture to escape too much, maybe the pods were already dry before putting them to heat, etc.
So, depending on what I tell you, try to adjust your method by hermetically closing the cooker by putting some weight on the lid, insulating with a cloth, plugging the drain hole, etc.customers have already put a small glass of water in the cooker to increase the moisture content inside the cooker and returns are good. Cooking is not an exact science !
List of ingredients :
garlic heads (the whole bulb that contains the cloves) : choose a normal garlic and not new garlic as you can sometimes read
a rice cooker with hot holding function »
NB: the plural of the word " ail " is "aulx", do not be surprised if you see this word which is rarely used ! This way to buy black garlic from Japan.
Preparing the recipe :
To summarize, put the garlic heads in a rice cooker and leave the apparatus on the "Keep Warm" function for 15 days, then, dry the cloves in the open air.
To be more precise :
Nothing simpler than to prepare the black garlic yourself, put the bulbs (which contain the pods) unpeeled, directly into the rice cooker and put the rice cooker on the " Keep Warm "function.
Leave to heat for 10 to 20 days non-stop. The cooking time will vary depending on the amount of garlic you are going to cook, but usually it is good from 12 days, check by opening a clove, if it is black charcoal, it is good.
Once the garlic has turned black, stop cooking and put the cloves to dry in the open air (very important step !) at room temperature between 10 and 20 days.
When they have become quite firm, your black garlic is ready ! Store in a refrigerator or freezer.
Important tips :
Do not fill the cooker to more than 80% of its capacity.
Turn the cloves 2 or 3 times during the fermentation period, as the cooker heats more from below, which could "grill" the garlic.
In terms of flavor, black garlic is ready from the 10th day, but depending on the quantity, check their color from the 12th day : cut a clove with a knife and observe the color in the heart of the clove, it must be black charcoal and not just brown.
Open the cooker as few times as possible and as little time as possible. Close it as soon as the check is completed. I know that at first you want to look at what's going on in there, especially the first time, but you have to resist the temptation for the recipe to succeed.
Attention, if you open the cooker, especially at the beginning of cooking, steam and gas will have the same effect as a tear gas, if you do not take care, you can cough, cry, and have an irritation of the mucous membranes. Take it easy.
The first week, the smell of garlic coming out of the cooker is really strong ! If you have the possibility, put the cooker outside, it will avoid a stinging smell in the whole house ! The smell fades as time passes.
If you prefer large, regular clove bulbs, black garlic will be easier to use, especially if you want to cut it into slices.
Preparation details :
For black garlic to caramelize, it takes an environment between 55 and 80°C, with a humidity between 70 and 95%. All the methods to reproduce this environment are good, but the simplest is to use a rice cooker.
Once the recipe is finished, the garlic is very tender, it will harden a little while drying, it is also at that time that it will finish taking all its flavors : the acidity comes little by little, as well as its sweet side reminiscent of balsamic vinegar.
On the Spice Island, we have selected for you the best quality of fermented black garlic, at the best price :
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