Garlic harvest
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Harvested a bit of garlic today.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to beekeeper84 on last edited by
beekeeper84 Very Nice. Do you ever ferment any into black garlic?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Nice, I have some I need to pick.
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Chef I’m making some black garlic now. It’s going on day 10.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to beekeeper84 on last edited by
beekeeper84 Actually what I pick was planted before I got here, so I couldn’t tell you what variety it is.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to scott farm on last edited by
scott farm I love black garlic, found it well received for higher end caterings as a compound butter. Great for several applications.
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I’ve been eating black garlic like it was candy. Fantastic stuff.
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I’ve never had black garlic maybe I should make some.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to beekeeper84 on last edited by
beekeeper84 It’s fairly easy to make. I use a rice cooker that has a ‘keep warm’ selection got it at Goodwill for $5.00. I place a thicker crumpled piece of foil on the bottom to keep the garlic from coming in contact with the pan place a wet paper towel draped over the garlic and leave it alone. Best temperature is 140’F for 4 week. The final product is soft and black, and peels very easy. It actually sells for a lot of money.
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Took out my black garlic today. -
scott farm looks good!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to scott farm on last edited by
scott farm That looks great. I have about 3 weeks for mine to be ready. What do you use yours for?
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It’s an Aroma rice cooker. I line the pot with foil and fill it up. I make a foil lid for on top and then fold the sides over and close it all up. Set on warm with a sticky note to remind me what day to turn off. The smell changes a couple days before its done. They are the texture of a prune in 2 weeks. I seperate all the cloves and out in a container with paper towel on bottom and leave on the counter w/o a lid for a week or so to dry a little more. Just bought multiple pounds of butter from the Amish not far from here to make compound butter for steaks and chops. The rest gets saved for pasta and pizza. Now you need to try cured egg yolks. I make linguine with clam sauce with black garlic and grate cured egg yolk on top. Fantastic stuff right there.
