Calories

Hello, I am sure many of you know what black garlic is... for those of you who do not, basically it is fermented garlic. The way it is made is that a whole head of garlic is kept at 140 degrees for 40 days, BUT in an airtight container (so it cannot dehydrate), the result is that the garlic becomes completely black, sticky and soft and also has a kind of caramelized taste. My question is that usually when people make regular garlic oil, they must bring the garlic to 250 degrees in order to kill the Clostridium botulinum that my grow in the oil.... can the same be done with black garlic oil?? - I do not intend to make this oil to use within a few days... i intend to commercialize it, as i have done with porcini oil in the passed. This is why i would like to know how to make sure the oil is sterile. I usually pass all oils through a vacuum filter at 25 micron and 45 micron to get rid of all bacteria and viruses... but i do not know what Clostridium botulinum is considered and if it will be filtered out... and i think if its contaminated i cannot be filtered out... anyways, your help would be appreciated! Thank you,

Just got some dried porcini as suggested by Will today and follow the MC instruction.. Ho my god It is amazing Tks again Nath

I have been using local commercial porchini oil for different use including in mash potatoes. The oil is expansive to buy and for some reason it is probably pretty easy to make. Modernist cusine book, #2 at page 329 recommend to used dried porchini with sunflower oil. As i never used or own a dehydrator, can i obtain the same results with fresh mushroon or i need to dehydrate them first to remove the water content.? Also, is their a formula or rough estimate of the water content? What is the weight of fresh mushroom will i need to get 100 gr of dried porchini? Thank in advance, i am very exieted about this project has the mushroon season is just starting in a few weeks here locally. Tks Nath in Montreal

So far i've made a few fun recipes out of the book but i am waiting on some ingredients that i've ordered. one of which has been made is the mushroom puree for the mushroom omelette and it is definitely incredible - in quebec it is impossible to find morelles and other mushrooms listed, so the puree turned out a light brown color... to darken it to black i added some squid in that i have in my freezer at all times.. it does not have a strong taste but does the job to match the color in the book! my next step, which usually is the easiest... is to cook the omelette... but i need a combi oven in the recipe... how can i make a regular home convection oven into a combi oven for that recipe? Or is the were any modifications i can do to my present oven that would allow it to be combi when i want it to be? When we make bread at home we use a spray bottle of water to add the humidity but i highly doubt that i could attain the 100% humidity needed in this recipe. -Nathalie

I recieved my copy 2 weeks ago... Located in Montreal, Quebec (Canada), Live in the suburbs, Finishing culinary school this may (in the industry my whole life so far) - school is downtown montreal.

Thank you very much. i will try this soon and let u know how it goes.

Hello, I bought a new chamber vacuum sealer, a minipak MVS 31. Ive been having this problem with it that no matter what i do, change bags and sealers, air does not go away. When i seal anything under 99.9%, i am always left with air in my bag, regardless if it is a conservation or cooking bag. Every machine ive used before this one always took out all the air and just had less pressure in the chamber so the food would compress less... but it seems that i always need to seal all my foods at 99.9%.... ive never seen this problem before and i am worried it is not normal.