Making BLACK GARLIC is SIMPLE and WORTH IT

I have been seeing Black Garlic everywhere!! Black Garlic is just regular garlic, but aged. This process turns garlic into a savory, sweet, earthy and incredible ingredient to use on just about anything that requires garlic but could use a punch up on flavor! I've tried black garlic oil and it was unbelievable, lets make our own!

Joshua Weissman Black Garlic video

The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[davidavila]

Hey it's Vsauce, Michael here...

In the kitchen.

[kittenclaws]

The Stache: "You can't just eat raw garlic."
Me, a Korean: "Like hell-"

[carlcollectiveacct]

I found a bread warmer that is 20″ X 16″ and 4″ deep at a thrift store for $10 and it maintained a even 140 deg temp perfectly I used turkey bags and put 3 1lb bags in it with a trivet to take them off the floor and put in my greenhouse for 4-6 weeks….. I also infuse 20 cloves in a pint of vodka to make a medicinal tonic for when the winter sets in and cold season hits. This last xmas I made a batch of the cloves with himalayan and black salt that I ground in a mortar and pestle (Not a blender) for gifts. I am so hooked My son is a sushi chef and he uses it for all kinds of dishes and the umami flavor is incredible.

[breydunt]

Hey Mark! It is actually both fermentation and maillard browning that is occurring! Also, if you ever want to make more, you can make it twice as fast by heating it at 70C instead of 60C (140F) and, even better, the sensory qualities are typically improved if the heat is between 70C and 80C - Aubrey

[Baldeagle]

Wrap up 20+ bulbs, put it in a Tupperware, put in the attic for a month during the summer. No spending 30$ on electicity.

[urbanprojectz]

1:46 “the white one will taste richer”

6:06 “as I said, the purple garlic should be a little richer”

[firqorescu]

I made black garlic a few years ago and it smelled a lot. If I were to do it again I would probably pack several garlic bulbs in a mason jar or some other type or airtight glass jar. You can actually use onions instead of garlic and get a fairly similar result. If i remember correctly I tried using small yellow and red onions, and the end results was really good. Both black garlic and black onion will end up with a milder flavour than the raw bulb, and they will develop this very nice fruity, slightly acidic aromas.

[niq.v]

"Unlike regular garlic, with black garlic, you can actually take a chunk of it and eat it..."

*gasps in Gilroy*

[animamundii]

I would advice people not to wrap your garlic directly into the tin foil. Garlic is slightly acidic and has high sulfur content that might react with the foil which isn't very healthy, considering aluminium is considered somewhat toxic.
I personally put mine in rice cooker wrapped in parchment paper and use tinfoil as the second layer to keep some moisture in.

For people who ask about the *electricity bill*, my (basic) rice cooker in keep warm setting draws about 50 W of power, which in Europe comes out about $3 for 4 week of ageing.

[PBMS]

0:55 This is wrong.

Maillard is specifically known as NONenzymatic browning (i.e. without enzyme)

It is a reaction between PROTEINS and REDUCING sugars (not decreasing, or "decreasing of").
[Reducing sugars means a sugar capable of being reducing agent. Reducing agent or reductant is a specific chemistry term meaning a molecule that loses or donates an electron. A reductant is the opposite to an oxidant/oxidiser (most common acids are oxidisers)]

So when they say a reaction between reducing sugars and proteins, they don't mean "decreasing of sugars"

[christophersmith]

You can also seal the garlic in a vacuum bag and put in in the middle of a proper compost pile. They stay at the right temperature for the right amount of time.

[samiralupiac]

"You dont need something fancy..." *procedes to use something fancy I have never heard in my life*

[danielmartini]

"to make this you don't need anything special"

*pulls up 2 huge machines*

[laurasisson]

You are a decent dude for plugging someone else’s video. Respect.

[SpainonaFork]

I love black garlic, it has such a sweet flavor, kinda like balsamic vinegar, great tutorial Mark

[bonnied]

I have made black garlic a couple of times, & I personally do not mind the (not overwhelming) garlic smell in the house.

[juantrevino]

I bought a quart-size jar of organic black garlic. It actually tastes like dried figs. It's sweet and delicious.

[DisposedAsh]

Loving your videos, and awesome seeing you mention Joshua Weissman and his videos. Would also love to see a collab between you two. Keep up the awesome videos

[darklanser]

I admire your dedication and you are on your way to becoming a food scientist! You remind me a lot of Alton Brown in your genuine love of finding out what makes food taste good and experimenting with it. Love your channel!

[RoseJackson]

I love black garlic and have mine individually wrapped in foil also and put mine in my mini crockpot on keep warm. I just started it today so hoping it's ready in 2 weeks instead of 4, but either way, I'm so excited.