Black Garlic

-

I've wanted to do this for a while and read up on many ways to make it, but I found that a dedicated machine was the easiest. The NEX Machine was inexpensive and easy to use.

I use Black Garlic in many recipes and in one of my UMAMI-Powders and HERE TOO.

 Black Garlic = Mellowness, Sweet compared to raw garlic. Sweet and syrupy with hints of balsamic vinegar that sets them apart from fresh garlic. 

  

I followed instructions that were simple. Place garlic on trays and wait 12 days. Done. If you do it inside your home it will stink of garlic, but I loved it......family no so much.








Choose the most prominent aka Big-Heads you can find...
12-Days Later...




Peeling was super easy too. Refrigerate overnight and let it spend about 20 minutes in the freezer before peeling. 12 heads took me about 20-30 minutes. 




Just an edited fancy photo.......
Going into the dehydrator to grind into a powder. 

Dehydrated! I've done this twice now. Great success using 150f for about 36 hours. Between 24-36 hours you need to cut them in half and created more surface area for them to dry more evenly. At the 2 days or so I reduced tempt to 140f. The entire drying process took about 5 days. Some are slightly spongy. One might ask why not cut them in half at first? They are very soft when they first come out of the garlic fermenter and cannot be cut in half without smearing them. 






Ground-up using a Vitamix. I also used Silicon Dioxide at 2%, which is an Anti-Caking Agent. 
And I used it also in a "Black Garlic Ice-Cream recipe that I came up with too. 

Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and t...
Read more