How To Make Black Garlic in a professional kitchen

54
17
Joined Apr 19, 2015
Hey all, so I recently acquired an abundance of garlic from our company garden and I want to make enough black garlic to sustain a menu item for the rest of the summer/early fall.
I’ve never done this before, just read enough to get the general idea.
Has anyone ever done this in a work setting and not just at home for fun? If so could I pick anyone’s brain on how to do this realistically in a professional kitchen? Thanks!
 
43
6
Joined Apr 15, 2019
Depending on your local health department, I think this may or may not require special certification and tedious record-keeping. I know, here in NYS, low-temp processing and open ferments are (pretty much) prohibitively complicated processes.
 
5,361
826
Joined Oct 10, 2005
Get a cheap rice cooker, put a wad of paper towels on the bottom, add garlic, walk away for 2-3 weeks.

CAVEAT: The health inspectors in my area hate this and will make you destroy it immediately if they see it. D.a.m.h.i.k.t.....
 
54
17
Joined Apr 19, 2015
Depending on your local health department, I think this may or may not require special certification and tedious record-keeping. I know, here in NYS, low-temp processing and open ferments are (pretty much) prohibitively complicated processes.
I didn’t even think about the health department i’ll have to look into that thanks!
 
54
17
Joined Apr 19, 2015
Get a cheap rice cooker, put a wad of paper towels on the bottom, add garlic, walk away for 2-3 weeks.

CAVEAT: The health inspectors in my area hate this and will make you destroy it immediately if they see it. D.a.m.h.i.k.t.....
I’ll give it a shot thanks!
 
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