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Kerry Beal

Kerry Beal

2 hours ago, btbyrd said:

There doesn't appear to be any pH tweaking going on in the Hunter-method, at least as it was described in episode 256 of Cooking Issues. Here's the quick and dirty summary of the method as described at the end of the show:

 

"Take the garlic (unpeeled, either single cloves or full heads) and wrap it in foil, then put a damp towel at the bottom of a crock pot and then another damp towel on top [with the garlic in the middle]. Then put the lid on the crock pot and wrap the whole thing in cellophane to keep everything sealed and put the crock pot on high (around 180F) and go for at least 24hrs, and maybe more.... you can test it periodically." 

Sounds more like caramelized garlic than black garlic

Kerry Beal

Kerry Beal

3 minutes ago, btbyrd said:

There doesn't appear to be any pH tweaking going on in the Hunter-method, at least as it was described in episode 256 of Cooking Issues. Here's the quick and dirty summary of the method as described at the end of the show:

 

"Take the garlic (unpeeled, either single cloves or full heads) and wrap it in foil, then put a damp towel at the bottom of a crock pot and then another damp towel on top [with the garlic in the middle]. Then put the lid on the crock pot and wrap the whole thing in cellophane to keep everything sealed and put the crock pot on high (around 180F) and go for at least 24hrs, and maybe more.... you can test it periodically." 

Sounds more like caramelize garlic than black garlic

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