my black garlic cooking in a rice cooker went brown and hard before black any ideas?
I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of putting it on a steaming tray? there is a vent hole in the lid of my cooker should I cover it up with plastic wrap not allowing steam to escape? Any ideas? I'm starting a new batch and I will cover that vent hole to see what happens.
Best Answer
To make black garlic, you're trying to break down the sugars in the garlic. It sounds like you're dehydrating it, rather than giving it time for the enzymes in there to do their work. You need to somehow prevent the moisture from escaping. Covering the vent hole may be sufficient, but I'd suggest putting the garlic is in an airtight container to be sure - perhaps wrap it tightly in plastic wrap to keep the moisture in there. Once the sugars have converted, you could then unwrap it for a little while to dry out the skin further if you liked.
There's an interesting article that talks a bit about what's going on inside black garlic here
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Quick Answer about "my black garlic cooking in a rice cooker went brown and hard before black any ideas?"
To make black garlic, you're trying to break down the sugars in the garlic. It sounds like you're dehydrating it, rather than giving it time for the enzymes in there to do their work. You need to somehow prevent the moisture from escaping.How do you soften hard black garlic?
Boil the black garlic in its husk for five minutes so that the meat is completely broken down and tender. Take the meat out of its pods and blend it with some lemon juice, olive oil, and a little bit of honey to smooth out the bitterness.Is black garlic supposed to be hard?
Black garlic is done when it's almost spongy-soft and chewy\u2014similar to a dried date or fig. Some of the inner cloves may not quite be ready, so leaving it for a few extra days is a good idea. Recipe Tags: garlic.How long does black garlic take in a rice cooker?
BLACK GARLIC IN RICE COOKER Peel the outer skin of garlic so that you can see the separation of garlic cloves. Put whole garlic bulbs in one layer in a rice cooker. Close the lid on the rice cooker and press the button 'Keep Warm. ' Leave it as is for 9 days.How long does it take to blacken garlic?
There is no mystery to the creation of black garlic. Just moderate heat and time will convert a fresh head of garlic into this creamy black concoction. Maintaining garlic at 140 \xb0F / 60 \xb0C for about 4 weeks (while ensuring that the garlic does not dry out) will produce excellent results.The Easiest Way to Make Black Garlic (No Mess, No Foil, No Water, and Low Odor)
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Answer 2
I've been making black garlic in the rice cooker successfully by wrapping a bundle of cloves twice with tin foil, I also close the vent of the cooker and put some glad wrap around the lid, mine take around 14 days to get black but still very moist so I just unwrap and leave in the cooker unsealed until they dry out a bit
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