Omari Gates
Black garlic is a unique ingredient that has been used in Asian cuisines for centuries. It is made by slowly cooking or fermenting garlic bulbs over several weeks or months, during which time the garlic undergoes a Maillard reaction, a chemical process that results in a distinct flavour and colour. The process requires a regulated temperature and humidity to achieve its sticky, soft, and chewy texture. Making black garlic at home in Australia can be done using a rice cooker, slow cooker, or dehydrator, with the process taking anywhere from 8 to 40 days.
| Characteristics | Values |
|---|---|
| Ingredients | Garlic bulbs |
| Equipment | Brød & Taylor Folding Proofer & Slow Cooker, metal pot with a snug lid, aluminium foil, rice cooker, dehydrator, instant pot, mason jar, sponge, scrub |
| Temperature | 102 °F / 39 °C, 140 °F / 60 °C |
| Time | 3 to 4 weeks, 30 days, 8 days, 30 to 40 days, 2 weeks |
| Colour | Dark brown or black |
| Texture | Soft, spongy, chewy, gelatin-like |
| Flavour | Sweet, savoury, sticky, molasses-like, moist licorice, balsamic vinegar, richly umami, tamarind, dark caramel, bitter and sweet |
| Storage | Store in an airtight container, wrapped in plastic bags, in the freezer for up to 1 year or 3 months |
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What You'll Learn
Selecting the right garlic bulbs
When selecting garlic bulbs to make black garlic, it is important to choose fresh and firm bulbs. The bulbs should be whole and unpeeled, with the outer papery skin removed of any soil or debris. You can gently scrub the bulbs with a clean, unused sponge to remove any dirt. Make sure not to wash or wet the bulbs as this will disrupt the ageing process.
It is important to select the right size of garlic bulbs that will fit into your metal pot or rice cooker. The bulbs should not be overcrowded and should have enough space between them so they do not touch. For a rice cooker, you will need 6 or 7 bulbs, which can be wrapped together in two layers of aluminium foil. If you are using a metal pot, you can determine the number of bulbs according to the size of the pot.
It is also important to note that the number of bulbs you age will affect the intensity of the garlic aroma. A greater number of bulbs will result in a more intense aroma. To reduce the garlic smell, you can wrap the pot and lid tightly with heavy aluminium foil before placing it in the proofer or slow cooker.
When selecting garlic bulbs, it is also worth considering the flavour and taste you want to achieve. Black garlic has a unique flavour that has been described as moist licorice, balsamic vinegar, richly umami, sweet and savoury, garlicky prunes, sweet and syrupy, tamarind, dark caramel, bitter and sweet. The blacker the cloves, the sweeter they tend to be, with less of the garlicky flavour. So, depending on your preference, you may choose to age your garlic bulbs for a shorter or longer period to achieve the desired taste.
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Preparing the garlic bulbs
Once the bulbs are cleaned and prepared, wrap each bulb individually in aluminium foil. Ensure that the foil is pressed tightly against the bulb, creating a snug seal with no exposed surfaces. If there are any tears in the foil, use another piece to cover them. This step is crucial to prevent the bulbs from drying out, as the foil helps retain their natural moisture.
The number of bulbs you prepare will depend on the size of your cooking vessel. Place the wrapped bulbs inside a metal pot or rice cooker, ensuring they do not touch each other or the bottom of the vessel. For a rice cooker, you can use a colander with small feet to elevate the bulbs. Cover the pot or cooker with its lid.
If using a rice cooker, seal the top with foil to retain moisture and set it to a temperature between 120°F to 190°F (49°C to 88°C). For a metal pot, you will need a heating device such as a folding proofer to maintain the required temperature. Place the pot directly on the aluminium heating base plate of the proofer, ensuring it makes full contact with the heating plate. Set the proofer to 102°F (39°C) to achieve an internal temperature of 140°F (60°C).
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Choosing the right equipment
Making black garlic at home requires a few pieces of equipment, but the exact items will depend on the method you choose. The most commonly used tools are slow cookers, rice cookers, dehydrators, and instant pots.
If you opt for a slow cooker, you'll need to wrap your garlic bulbs in two layers of aluminium foil, ensuring they're well sealed. Then, place the wrapped bulbs inside a metal pot with a snug lid. The pot should be large enough to fit your desired number of bulbs, and it should be placed directly on the aluminium heating base plate of the cooker.
For those using a rice cooker, the process is similar. First, wrap your garlic bulbs in foil, then sit them in a container so they don't touch the bottom of the bowl (some people use a colander with small feet). Next, plug up any steam holes to prevent moisture escape, put the lid on, and set to 'warm'.
Dehydrators are another option, and they are considered by some to be the best tool for making black garlic. To use this method, follow the same process as the rice cooker, but set the temperature to 60°C.
Lastly, if you choose to use an instant pot, add peeled garlic cloves to a Mason jar, place the jar in the instant pot with a cup of water, and cook on high for six to eight hours.
No matter which method you choose, remember that making black garlic requires patience and a fairly airtight container that retains moisture.
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Setting the temperature and duration
Setting the right temperature and duration is crucial to making black garlic. The process of making black garlic involves a Maillard reaction, a chemical reaction between an amino acid and a reducing sugar, which usually requires heat. It is a form of non-enzymatic browning.
The ideal temperature for making black garlic is around 60°C. The garlic should be cooked at this temperature for 30 to 40 days. However, some sources suggest that the process can be completed in as little as 8 to 9 days at this temperature. It is important to maintain a constant temperature and humidity level to "age" the garlic. The garlic will go through several transformations during the cooking process, and it can be challenging to determine when it is done.
When using a rice cooker, it is essential to ensure that the cooker can maintain the required temperature range of 120°F to 190°F. The cooker should be wrapped in foil to retain moisture and prevent it from drying out. The garlic bulbs should be wrapped in aluminium foil and placed in a container so they are not touching the bottom of the bowl. The cooker should be set to "warm" or "low" to maintain the desired temperature.
When using a slow cooker, it is recommended to set the temperature to 102°F/39°C. The garlic should be cooked for 3 to 4 weeks at this temperature. After this period, the garlic bulbs should be checked to determine if they have reached the desired colour and texture. If the bulbs are not dark enough, they can be placed back in the cooker for another week.
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Storing the black garlic
Storing black garlic is a straightforward process, but it does require some care and attention. Firstly, it is important to note that black garlic can be stored for varying lengths of time, depending on the storage method used. Here are some detailed instructions on how to store your black garlic effectively:
Storing Whole Bulbs
If you plan to store whole bulbs of black garlic, it is best to keep them in a cool, dry, and dark place, such as a pantry or cupboard. Whole bulbs do not need to be refrigerated and can be stored at room temperature. However, make sure to keep them away from direct sunlight and moisture to prevent sprouting. The bulbs can be left outside of the package, but it is recommended to keep only two bulbs out at a time, rotating them as you use them. This will help maintain their quality and freshness.
Storing Peeled or Prepared Cloves
For peeled or otherwise prepared cloves, it is best to use an airtight container and store them in the refrigerator. The container will help retain moisture and keep the cloves fresh. Peeled cloves are more susceptible to the elements, so refrigeration is necessary to extend their shelf life. Stored this way, they should last for up to one month.
Freezing the Cloves
Another option for storing black garlic is to freeze the cloves. Separate and peel the cloves, then place them in an airtight container or freezer bag. Note the storage date, and you can keep the cloves frozen for up to a year. This method is convenient if you want to use the garlic gradually, as you can easily remove a few cloves at a time without thawing the entire batch.
Dehydrating the Cloves
Dehydrating garlic cloves is another effective storage method. Thinly slice the peeled cloves and place them in a food dehydrator. Once dehydrated, store them in an airtight container in a cool, dry place, such as a cupboard or pantry. Like freezing, dehydrated garlic can last for up to a year when stored properly.
Storage Considerations
When storing black garlic, it is essential to consider the smell, as it can be quite potent. If you store peeled, diced, or pureed garlic in an open container in the refrigerator, the smell will be noticeable. Therefore, it is recommended to use resealable containers or jars to maintain freshness and minimise odour. Additionally, be mindful of the humidity and moisture levels when storing black garlic, as it can affect its quality and shelf life.
By following these instructions, you can effectively store your black garlic, preserving its unique flavour and texture for future culinary creations.
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Frequently asked questions
Black garlic is a unique ingredient that has been used for flavour, traditional medicinal purposes, and in a variety of Asian cuisines for centuries. It is made by slowly cooking standard garlic bulbs until the cloves are black and have a soft, sticky, sweet and savoury flavour.
You can make black garlic at home using a rice cooker, slow cooker, or dehydrator. You will also need aluminium foil to wrap the garlic bulbs and a container to store the final product.
First, select fresh and firm garlic bulbs and remove any dirt or debris from the outer skin. Then, wrap each bulb in a generous sheet of aluminium foil, ensuring that all surfaces are covered. Place the wrapped bulbs inside a pot or container, making sure they do not touch each other or the bottom of the pot/container. Set your cooker to a temperature between 120°F to 190°F (optimal temperature is 140°F/60°C) and leave the garlic to cook for 3-4 weeks.
After 3 weeks, remove one bulb from the pot and gently peel back the aluminium foil. Using a small knife, separate one clove and peel it open – it should be a very dark brown or black colour. If the bulb is not dark enough, place it back in the cooker and leave for another week. Black garlic is done when it is almost spongy-soft and chewy, similar to a dried date or fig.
