The Easiest Black Garlic Recipe - No Foil - Less Smell

Lets dive into the mystery that is.. Black Garlic! While some think black garlic is fermented, it actually isn't. It's slow-cooked & aged over 2-6 weeks in a slow cooker, rice cooker, or in my case pressure cooker! Really anything you can seal and keep between 140-170F will work for making black garlic.
#blackgarlic #garlic
I'm not planning a blog post to go with this video because there's really no recipe here to list!

If you'd like to pick up a pressure cooker or rice cooker & also help support the channel, check out these amazon links:

Follow me:

[Passionforfoodrecipes]

Quick UPDATE to this:
In the video the temperature I quoted my unit got to were not accurate, I tested my pressure cooker empty and it would get up to nearly 170F, but FULL it's more like 135 - 145 sitting inside. Outside in the cold air it only got up to 117-125 which is why it took me longer than expected to make the black garlic. So keep that in mind if you make your own batch!

[OneHotBite]

So this blew my mind!! I always thought black garlic was grown black, like it’s own variety. I had no idea you could make your own!! I’ve seen it used and always wanted to try it so this is awesome!

[jep]

The best part about this is we have the same pressure cooker! I am so making this. Thanks!

[gapey]

I did the aluminum foil wrapping and ran into the problem of nearly all the heads getting dried out. I did about 15 heads of garlic and only 1 of them actually turned out the way it should have. The rest I ended up dehydrating all the way and ground it up into a tasty black garlic so it wasn't a total failure. I'll try again using an oven bag! Thanks for the tip.

[SailorSiFi]

Thaaaank you! I did the individual wrap method years ago and my garlic was all dry and crap. This looks like it'll be better.

[potelbat]

Loving it

Mine came out brown

I'll put em bacm

[DadsDishes]

BTW you did a really good job describing and demonstrating the difference in how the texture changes!!

[DadsDishes]

This
Is
Amazing

And even better to know that you're a Bob's burger fan. Fine taste in tv you have! You missed a joke opportunity with 'take off all of our cloves' though (aka 'take off all of our cloth*s')

[StaciesCountryCooking]

Oh wow I’ve never seen this done before. I can’t get over how it takes 3 weeks. This was very interesting Graham. Thank you. Happy Thanksgiving to you and your family

[andrejka]

Hello, great explanation. Thank you. Please could you make a video on how to make a youghurt with this fermenter?

[MargaretsMakeandBake]

This is fascinating. I never knew this. Thanks for teaching me something new today 😊

[jeffreypinder]

I have the same pressure cooker, actually 2 different size units. Thanks for the video. Will be trying this very soon.

[tonyskitchenreal]

i garlic! I have to try this :o Thank You for sharing and have a nice day ☀

[mollyscozykitchen]

I'm eating garlic toast right now and I can only imagine how good it would be with black garlic! Until your undoubtedly amazing videos with black garlic are out, I'll have to let my imagination run RAMP-ant with the possibilities. <3

[Y_Not]

I really like the way this recipe came out. Great share.🔥😎

[FlourEggsYeast]

I literally had no idea how black garlic was created Graham. I honestly thought it grew that way LOL. AND, by the way, holy cow, your French Fry video has over 500k people Holy cow. Huge congratulations. Wishing you a great Thanksgiving! Kindly, Theresa and Cam

[MrsSoniaElaine]

I saw on another channel that someone sent them some but I had no idea you could make it yourself. This takes much longer than I thought it would but I bet it’s worth the wait. Excited to see what you do with these.

[reneescott]

What is shelf life and how do you store

[garrycarter]

KEEPING YOUR RICE COOKER OR SLOW COOKER ON WARM FOR 4 WEEKS WON'T HURT THE COOKERS WILL IT. HOW MUCH DOES IT RUN YOUR ELECTRIC BILL UP.

[tasst]

Sir do you put any water in the rice cooker? I am new so don’t want to break it first use. Thanks!