Thanks Alison! Does your rice cooker go off after a while on the keep warm setting? If it does not go off, can you please tell me the brand and model number? Many thanks!
Actually let your garlic go at least 21 days.. you really want them to be much softer than what you see in this vid.. The longer you go the sweeter/milder the flavor. All your commercially sold black garlic is FERMENTED FOR 90 DAYS. Through lots of tests.. this is the most desirable point for garlic using the Maillard Reaction.
@@jeffrichards2011 They tell you 90 days to justify the high price. The commercial Chinese Black Garlic fermenters run for about 15 days and it's a combination of heat and what all of you amateurs never mention is humidity, the nasty volatile compounds are driven out in the first three days. There is no change in the beneficial compounds before 8 days from a medicinal point of view. I have just done my first big batch of 28kg in my own DIY fermenter. Replicating manually the procedure a commercial machine makes. It worked but need a few tweaks, and only draws 300 watts of electricity. When you get it right it will taste like a spoonful of jam after 8 days. The Maillard reaction is only the caramilisation effect it doesn't change it's chemical properties.
I believe Italian hit men rub it on their bullets. My wife made some by leaving in the crisper for 6 months LOL,. at 71 I might need some, thanks for sharing.
I believe Italian hit men rub it on their bullets. My wife made some by leaving in the crisper for 6 months LOL,. at 71 I might need some, thanks for sharing.
Just received my rice cooker and I bought my four pounds of garlic yesterday so today is day 1. Wish me luck Alison!
Nice! keep them coming!
thanks for this video, please keep up the good work
You can grind the dried hard ones into a garlic powder and use it as a spice
Im going to have to give this a try!
Thanks Alison! Does your rice cooker go off after a while on the keep warm setting? If it does not go off, can you please tell me the brand and model number? Many thanks!
របៀបខ្ទឹមខ្មៅដាំក្មុងឆ្នាំងបាយ កម្តៅ warm ចំនួន 15 ថ្ងៃ
Day 15. Some garlic is brown, but none are black. Maybe I put too much in the cooker? I will let them go for another week and check again. Thanks.
Actually let your garlic go at least 21 days.. you really want them to be much softer than what you see in this vid.. The longer you go the sweeter/milder the flavor. All your commercially sold black garlic is FERMENTED FOR 90 DAYS. Through lots of tests.. this is the most desirable point for garlic using the Maillard Reaction.
@@jeffrichards2011 They tell you 90 days to justify the high price. The commercial Chinese Black Garlic fermenters run for about 15 days and it's a combination of heat and what all of you amateurs never mention is humidity, the nasty volatile compounds are driven out in the first three days. There is no change in the beneficial compounds before 8 days from a medicinal point of view. I have just done my first big batch of 28kg in my own DIY fermenter. Replicating manually the procedure a commercial machine makes. It worked but need a few tweaks, and only draws 300 watts of electricity. When you get it right it will taste like a spoonful of jam after 8 days. The Maillard reaction is only the caramilisation effect it doesn't change it's chemical properties.
The Garlic is very hard on 3X24 hours and become hard. Please aware for temperature when deem on Rice Cooker.
I believe Italian hit men rub it on their bullets. My wife made some by leaving in the crisper for 6 months LOL,. at 71 I might need some, thanks for sharing.
telfon！it is the problem!
I believe Italian hit men rub it on their bullets. My wife made some by leaving in the crisper for 6 months LOL,. at 71 I might need some, thanks for sharing.