photo #4386770

Black Garlic This particular batch I used a crock pot with an electronic temperature control. I set the temperature to 135 degrees. I put a small hand towel between the oven bag and the crockpot bowl to keep direct heat from going to the garlic. Used an oven bag and put as many unpeeled garlic as would fit in the crockpot with a lid on it. Wired the oven bag shut in 3 places to keep in the moisture. I covered the crock pot with aluminum foil, and several layers of bubble wrap to try to keep the heat in, and to keep the heat evenly disbursed. I wish I would have flipped the oven bag every few days to evenly cook the garlic. I cooked it for a month, and then took out a couple cloves and peeled them to check if they were done. Some were brown and mushy, so I knew they weren't all done, so I put the whole thing back on for another week. Then I took out all the garlic cloves and peeled them. I had help to do that, as it took awhile. There were still a few that were brown and mushy, so I put those back in by themselves into the oven bag, sealed it, and cooked them for another week. They were all done after that. Some were over done, and they were very hard. I keep them in the refrigerator and munch on a few every day. The hard ones, I suppose I could cook them a little more, until they are 100% dry, and then grind them to powder in a blender, and sprinkle them on meat. That's kinda what I did with the first batch. I didn't have a temperature control with my crock pot, so I just cooked them on low the same way as the other ( I think). My crock pot was about 185 degrees. After a month, they were all 100% dry. I blended them in a blender, and sprinkled them on my hamburger patties.