Wondering if anyone's done it. I see on the 'net how to make it, but would like to get some insight from ya'll folks. 40 days at 140 degrees seems tough to maintain. Thoughts?
Making Black Garlic
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Great, so I've heard of a couple of ideas. One being to use the 'warm' setting on a rice cooker to keep a constant temperature. A kid I work with said he did it and it turned out amazing. He didn't use any kind of vessel. Just whole garlic in the cooking pot. Another idea i had was to use our variable heat dehydrator at the restaurant and try that for a month, in a glass jar.
Guess I'll just delete this thread now.....
1. Highly insulated cabinet.
2. Air circulation system.
3. Moisture control.
4. Digital temperature control.
5. Infrared heating elements.