Here we go again. Attempt #2 with making black garlic. This method uses no foil and from our results it seems that the garlic will not dry out during the 14 day process. It takes 2 extra steps but it is well worth it. Black Garlic is a delicious, healthy, umami filled power house. I’ve never had another ingredient quite like it. Making it is relatively easy but there are a few variables that need to remain constant in order
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
Are you ready for another experiment? We’ve been extreme dry aging beef for quite some time and the idea of extreme wet aging has never really crossed my mind. The process of wet aging is totally different than dry aging. Dry aging relies on oxygen to act as a catalyst for bacterial and enzymatic reactions. These reactions combined with the loss of moisture causes a transformation in the meats texture and flavor. This process tenderizes the beef and intensifies the