black food

[fire]

black garlic, made some recently, tastes like a secret ingredient, sweet and umami, makes awesome bbq sauce, reportedly twice the medicinal compounds





black sesame, much better depth of flavor than the white seeds, also contains moar good stuff





black soybean, once again, better flavor and better for you

[xdugef]

[fire]

i eat with militant discrimination, im a diet supremacist

[xdugef]

[fire]

[xdugef]

[fire]

vegemite, bloomin awful

[xdugef]

vegemite, bloomin awful

True.. downunder.. more like fromunda

[fire]

black lentils, making some today, maybe use some black garlic for flavor

[Dyecap]

Hey
Whats your method for making black garlic then?
Have seen videos where rice cookers have been used...
Any tips?
Apple smoking some bulbs of elephant garlic (was given them. Dont really rate them, but hey...free!) this weekend.

[fire]

Hey
Whats your method for making black garlic then?
Have seen videos where rice cookers have been used...
Any tips?
Apple smoking some bulbs of elephant garlic (was given them. Dont really rate them, but hey...free!) this weekend.

yep, rice cooker

went to the local used goods store and got one for $10, a simple one, all you need is the warmer, not the cooking cycle

i got another cooker, real fancy with a digital readout that cooks like a slow cooker, but it has a safety shutoff after 12 hours, i will have to take it apart and just hardwire the relay, so not ideal, the cheap ones will stay on forever until it bursts into flames, this is what you want

so the process is the maillard reaction, to achieve that you need heat and humidity, so make sure it closes proper

i line the bottom of the cooker with some bamboo sticks to keep the bulbs from touching, as it warms the garlic it will sweat and the fluid will collect at the bottom and mess up the bulbs if they sit in it, alternatively you can line the bottom with crumpled foil or any nonporous item, some people wrap the whole batch of bulbs in foil to keep it from touching the sides and burning, i dont do that and it works fine

my big cooker takes about 2 pounds or a kilo of bulbs, make sure it is full as air space helps produce micro temperature differentials and the ones on top may not cook proper

then close up and start, just plugging in my cooker sets it on warm, that is what you want, DO NOT COOK THE GARLIC

i do mine for two weeks, i did three weeks once but couldnt tell the difference, basically when it smells done it is, the cloves will be solid black, no brown at all, you can open up and check periodically if you want it doesnt affect the process, your immediate area will reek of garlic so keep that in mind

i just throw the finished bulbs in a paper bag for storage, they dont last long for me, i go through two pounds in two weeks, if you need to they can be stored in a fridge or really any dark place where temps dont fluctuate much

[Dyecap]

Ah thanks for that.
Will get on it.
Cheers!

[melkobukva]

Everything I cook is at least partially black.

[fire]

lol, reminds me of a project name i used, ' burnt to perfection'