Black Garlic DIY
Black garlic I have been seeing it
everywhere I originally saw it on Bob's
Burgers a few years ago but then it was
on chopped to iron chef top chef
recently Monica and I went to a
restaurant here it's a ramen restaurant
and they offered me a black garlic boil
this stuff was good unbelievably good it
kind of tasted like garlic a little bit
but had more of a distinct more almost
Amami flavor to it
it was very savory kind of like a tomato
ish paste that was made out of garlic it
blew my mind that I asked them exactly
what it was and they said it was
essentially just aged fermented garlic
now the restaurant actually got it wrong
it's not a fermented garlic it is age
but it's aged in a cooking process and
it blackens by using the my yard
reaction the same way that a steak is
cooked or bread is baked anything that
Browns and uses enzymes and the
decreasing of sugars to increase flavor
in browned cooked food happens the same
way with garlic.
so black garlic was originally developed in Korea as a medical product it is used for increased heart health and increased metabolic rates and it's actually used sometimes in energy drinks black garlic has a lot of the same things that are in regular white garlic's except that it has an increase in antioxidants in Thailand black garlic is claimed to improve the consumers longevity that's pretty neat so let's get them making black garlic it's not that hard now I bought two types of garlic I bought a regular white garlic and a purplish colored white garlic supposedly the purple shelled white garlic actually has a higher sugar content which is going to give this version a little caramel II type of flavor where the white skinned garlic is going to be a little bit more umami savory and richer than the purple colored one now to make black garlic you don't need anything really fancy it's you most likely have the tools in your kitchen already to make it it's mostly just waiting it only takes a few minutes to prep it but then it's gonna take about three to four weeks to actually allow the black garlic to cook you're not gonna be using your oven won't be able to get that low and stay at the right heat long without drying it out so you can use a crock-pot with like a warm function if you have an instant pot or a rice cooker as long as the rice cooker has a keep warm function on it that will work for you again the rice cookers and instant pots can be a little bit hotter or colder so you're gonna have to figure out the just depending on what you have so I'm not gonna be using either one of those I'm gonna be using a proofer this is my folding proofer it's a bread proofer or a dough proofer those things work great the cool thing about it is you could set the temperature and let it run for as long as you want so to get the garlic ready for the proofer we just need a pan or a baking dish I'm gonna use this bread pan this is gonna work pretty well you can use anything that has a lid would probably be ideal but I'm also going to wrap these in aluminum foil so we're gonna wrap each head of garlic individually put it in the baking pan and then wrap the baking pan now I'm also gonna mark the purple garlic as being separate just so I know that that is the purple garlic I'm gonna make sure I wrap these pretty tight because one of the things is is you want to cook these but you also want to make sure that none of the moisture gets out because you don't want them to dry out too much they can't be too moist but they also can't be too dry so I'm just gonna put a pea on these and just kind of drop them into my baking dish there now before we started this I actually went ahead and trimmed off any loose bits that was on the garlic if the garlic is sprouting at all you can't use that garlic and then also make sure that there's no like dirt or anything like that on the garlic make sure it's very clean garlic so if you buy your garlic from like a farmers market most simply has some dirt on it make sure you clean that off so I have my garlic in the pan what I'm gonna do next is I'm gonna put a piece of aluminum foil over top of this and wrap it really tight now I wrap that up pretty tight because everything that I've read says that when you make black garlic at home that it gets really smelly I'm hoping wrapped up like that and in the proofer that it won't be super smelly we'll find out there we go so let's set it in the proofer for a hundred and forty degrees okay so that's running I will see you in about four weeks so yesterday I film the black garlic and I was really excited about it it takes four weeks if figured it's gonna take me you know week or two to edit you know and just kind of get it out but then I see today Josh Weissman releases his black garlic video it's a really great video has a lot of the same information Josh makes some really cool stuff so I'm gonna leave a link in the description below for Josh's video I have four weeks left before my black garlic has even done and then a week or two of just finishing up the video but that's what I got and I'm excited for my black garlic to be done for weeks for I got my mic in my hand for weeks for weeks okay so it's been four weeks later this is warm there is a garlic smell in the house not as bad I think covering it up really helped if you could do this outside I would recommend outside but other than that I think that's gonna be pretty good so let's go ahead and unwrap this and see what we got ooh definitely had a hit of a garlic smell this was sealed really nice so let's see we have our that is our purple garlic soft blue it's real soft now you can let this sit for about a day or so they kind of cool down and finish that's our purple garlic definitely got a little dark on the bottom here let's slice this open oh yeah I mean oh oh that is that is amazing that is amazing now taste wise like I said the purple garlic should be a little richer I mean that just looks wow wow wow wow so there's a sweetness to it almost like a caramel II kind of taste if I can just pull out a clove here and then there it is that is the black garlic now unlike regular garlic with black garlic you can actually take a chunk of it and eat it regular garlic would have too much of that acidic bite really sharpness to it there's less acid here and more sweetness more caramel like taste in this now let's open up one of the other ones I have a feeling it's gonna be pretty similar ones just a little bit bigger just gonna kind of pop this one open just to see if I can get one clove yeah lot bigger clove this one was lighter than the other one which makes sense because the purple garlic had a little bit of a darkness to it so a little bit bigger clove very similar a little less sweet a little less caramel e this one has more of a guess you would compare it almost like a sun-dried tomato but like a lot softer now there's quite a few ways you could use this you could use the garlic wherever garlic is needed in a recipe just remember this is gonna have a heck of a lot less garlic taste so it's gonna be easier to mask this flavor than it is garlic so you might have to use a little bit more now another way is just to simply just spread it on some toast and make some black garlic toasts which I'll tell you is really good you've honestly have never had toast like this before it's so good that's the way you're gonna want to do your garlic toast now there's a few simple ways to use it like I said garlic toast but then you can also add it to an oil now an easy way is to just kind of squeeze the garlic out of there cloves and about double the amount of oil that you have use I'm just using a little bit of olive oil and then we're going to whisk this up and kind of just break it down in the oil now this is the way that I was served it I was served just a small bowl of the black garlic oil and I'll tell you that oil has a really nice rich flavor unbelievable flavor honestly now another option which is used quite a bit more in soup is just adding it with some water so I'm gonna break up the garlic now I think if I've done the same thing for the oil and added the garlic to the bowl first probably would have been a little chunky but the oil still came out pretty good now with the water I'm just gonna add enough water to kind of pick this all up and mix it in together which is gonna give us some of that black garlic water almost like a broth and that really did I mean really really did and you can see the way this comes out it's a thick black garlic and it is a water with that garlic mixed in mmm yeah I can see why this is used for sauces too seasoned sauce is very very good very good now since I did the intro a few weeks ago I've kind of read a little bit more information on it and even some of the stuff that Josh said about it being could be fermentation now Joshua said that it wasn't fermentation but I have read some people that say that the enzymes that are breaking down the garlic would be known as fermentation I think it's up in the air I'm not a food scientist I don't really specifically know now once you make your black garlic you can emulsify it in some oil or water or spread it on however you want but if you keep it in the bulbs like this in an airtight container you could store in the refrigerator for up to a month you can freeze it for a little bit longer I don't have the specifics on that sealed up in like a sealed container up to a month you can keep this in oils or everything it'll keep for about the same time refrigerated okay everybody that's scrolling over here on the side these are the members of the sauce squad you could join the sauce squad over at patreon.com slash sauce - it's only like a buck a month you get your name there on the side if you have it yet make sure you click the subscribe button and you can click this video right here that's probably gonna be I'm thinking my MSG video thanks
so black garlic was originally developed in Korea as a medical product it is used for increased heart health and increased metabolic rates and it's actually used sometimes in energy drinks black garlic has a lot of the same things that are in regular white garlic's except that it has an increase in antioxidants in Thailand black garlic is claimed to improve the consumers longevity that's pretty neat so let's get them making black garlic it's not that hard now I bought two types of garlic I bought a regular white garlic and a purplish colored white garlic supposedly the purple shelled white garlic actually has a higher sugar content which is going to give this version a little caramel II type of flavor where the white skinned garlic is going to be a little bit more umami savory and richer than the purple colored one now to make black garlic you don't need anything really fancy it's you most likely have the tools in your kitchen already to make it it's mostly just waiting it only takes a few minutes to prep it but then it's gonna take about three to four weeks to actually allow the black garlic to cook you're not gonna be using your oven won't be able to get that low and stay at the right heat long without drying it out so you can use a crock-pot with like a warm function if you have an instant pot or a rice cooker as long as the rice cooker has a keep warm function on it that will work for you again the rice cookers and instant pots can be a little bit hotter or colder so you're gonna have to figure out the just depending on what you have so I'm not gonna be using either one of those I'm gonna be using a proofer this is my folding proofer it's a bread proofer or a dough proofer those things work great the cool thing about it is you could set the temperature and let it run for as long as you want so to get the garlic ready for the proofer we just need a pan or a baking dish I'm gonna use this bread pan this is gonna work pretty well you can use anything that has a lid would probably be ideal but I'm also going to wrap these in aluminum foil so we're gonna wrap each head of garlic individually put it in the baking pan and then wrap the baking pan now I'm also gonna mark the purple garlic as being separate just so I know that that is the purple garlic I'm gonna make sure I wrap these pretty tight because one of the things is is you want to cook these but you also want to make sure that none of the moisture gets out because you don't want them to dry out too much they can't be too moist but they also can't be too dry so I'm just gonna put a pea on these and just kind of drop them into my baking dish there now before we started this I actually went ahead and trimmed off any loose bits that was on the garlic if the garlic is sprouting at all you can't use that garlic and then also make sure that there's no like dirt or anything like that on the garlic make sure it's very clean garlic so if you buy your garlic from like a farmers market most simply has some dirt on it make sure you clean that off so I have my garlic in the pan what I'm gonna do next is I'm gonna put a piece of aluminum foil over top of this and wrap it really tight now I wrap that up pretty tight because everything that I've read says that when you make black garlic at home that it gets really smelly I'm hoping wrapped up like that and in the proofer that it won't be super smelly we'll find out there we go so let's set it in the proofer for a hundred and forty degrees okay so that's running I will see you in about four weeks so yesterday I film the black garlic and I was really excited about it it takes four weeks if figured it's gonna take me you know week or two to edit you know and just kind of get it out but then I see today Josh Weissman releases his black garlic video it's a really great video has a lot of the same information Josh makes some really cool stuff so I'm gonna leave a link in the description below for Josh's video I have four weeks left before my black garlic has even done and then a week or two of just finishing up the video but that's what I got and I'm excited for my black garlic to be done for weeks for I got my mic in my hand for weeks for weeks okay so it's been four weeks later this is warm there is a garlic smell in the house not as bad I think covering it up really helped if you could do this outside I would recommend outside but other than that I think that's gonna be pretty good so let's go ahead and unwrap this and see what we got ooh definitely had a hit of a garlic smell this was sealed really nice so let's see we have our that is our purple garlic soft blue it's real soft now you can let this sit for about a day or so they kind of cool down and finish that's our purple garlic definitely got a little dark on the bottom here let's slice this open oh yeah I mean oh oh that is that is amazing that is amazing now taste wise like I said the purple garlic should be a little richer I mean that just looks wow wow wow wow so there's a sweetness to it almost like a caramel II kind of taste if I can just pull out a clove here and then there it is that is the black garlic now unlike regular garlic with black garlic you can actually take a chunk of it and eat it regular garlic would have too much of that acidic bite really sharpness to it there's less acid here and more sweetness more caramel like taste in this now let's open up one of the other ones I have a feeling it's gonna be pretty similar ones just a little bit bigger just gonna kind of pop this one open just to see if I can get one clove yeah lot bigger clove this one was lighter than the other one which makes sense because the purple garlic had a little bit of a darkness to it so a little bit bigger clove very similar a little less sweet a little less caramel e this one has more of a guess you would compare it almost like a sun-dried tomato but like a lot softer now there's quite a few ways you could use this you could use the garlic wherever garlic is needed in a recipe just remember this is gonna have a heck of a lot less garlic taste so it's gonna be easier to mask this flavor than it is garlic so you might have to use a little bit more now another way is just to simply just spread it on some toast and make some black garlic toasts which I'll tell you is really good you've honestly have never had toast like this before it's so good that's the way you're gonna want to do your garlic toast now there's a few simple ways to use it like I said garlic toast but then you can also add it to an oil now an easy way is to just kind of squeeze the garlic out of there cloves and about double the amount of oil that you have use I'm just using a little bit of olive oil and then we're going to whisk this up and kind of just break it down in the oil now this is the way that I was served it I was served just a small bowl of the black garlic oil and I'll tell you that oil has a really nice rich flavor unbelievable flavor honestly now another option which is used quite a bit more in soup is just adding it with some water so I'm gonna break up the garlic now I think if I've done the same thing for the oil and added the garlic to the bowl first probably would have been a little chunky but the oil still came out pretty good now with the water I'm just gonna add enough water to kind of pick this all up and mix it in together which is gonna give us some of that black garlic water almost like a broth and that really did I mean really really did and you can see the way this comes out it's a thick black garlic and it is a water with that garlic mixed in mmm yeah I can see why this is used for sauces too seasoned sauce is very very good very good now since I did the intro a few weeks ago I've kind of read a little bit more information on it and even some of the stuff that Josh said about it being could be fermentation now Joshua said that it wasn't fermentation but I have read some people that say that the enzymes that are breaking down the garlic would be known as fermentation I think it's up in the air I'm not a food scientist I don't really specifically know now once you make your black garlic you can emulsify it in some oil or water or spread it on however you want but if you keep it in the bulbs like this in an airtight container you could store in the refrigerator for up to a month you can freeze it for a little bit longer I don't have the specifics on that sealed up in like a sealed container up to a month you can keep this in oils or everything it'll keep for about the same time refrigerated okay everybody that's scrolling over here on the side these are the members of the sauce squad you could join the sauce squad over at patreon.com slash sauce - it's only like a buck a month you get your name there on the side if you have it yet make sure you click the subscribe button and you can click this video right here that's probably gonna be I'm thinking my MSG video thanks
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