Black Garlic has got to be one of the coolest new food trends I’ve seen in a while. It’s healthy, delicious, and incredibly easy to make. This is my first attempt at making black garlic and I’ll be doing it in a rice cooker. I have to admit that I’m not entirely sure what to expect but others have blazed this trail before me so I’m fairly certain that the end result will be garlic of the black variety.
The process is fairly simple. Take regular garlic, clean it off, and place it in a 135-145F area for 14 days. In this time the garlic will begin its transformation. This process is know as the Maillard reaction. This reaction is the same process that allows your steaks to have a beautiful sear on them when cooked.
What you end up getting is a new type of garlic. One that is sweeter, richer, deeper in flavor. A garlic with supremely better health benefits. Who doesn’t want that? Here’s what you need:
- Rice cooker that locks. It must lock to hold in the moisture. This helps regulate the humidity in the chamber. If it doesn’t lock it won’t work. The one I use is simple and works great.
- The rice cooker must be able to stay on “Keep Warm” for extended periods of time. This is critical as you are trying to maintain a constant temperature for your garlic to do it’s thang!!
That’s it. These rice cookers tend to keep a constant 135-145F on the keep warm setting and that’s exactly what we are looking for and after 14-21 days if everything goes right we should have ourselves some amazing Black Garlic. On a side note if you don’t feel like making Black Garlic but you want to try it out for yourself there are some really great options on the market like RioRand Black Garlic.
If you want to see all the items we use in our projects like humidifiers, temp controllers, and all that stuff be sure to check out my amazon storefront. I have everything listed under it’s very own category. If you buy something from my storefront I get a very tiny %. This helps me make more posts and share more information. I greatly appreciate it.