6 to 8 hour Black garlic in an instant pot

hello everyone so today we're gonna see if you can actually make black garlic in your instant pot in six to eight hours so ever since johnny hunter mentioned um this method a couple years ago there's been a lot of stir about it whether it was true or not um he said he was gonna post it on instagram but didn't do it until recently so it was like two years after the article came out finally posted on instagram not much instructions just a few pictures some people in the comments tried it it did work it didn't work so i'm gonna test it out ourselves here um so from the instagram post from johnny d hunter um this is what it looked like he did so we'll give it a shot and see what the result is so peeled garlic cloves in a mason jar one layer so don't want to overcrowd them put the lid on finger tighten a cup of water this here so we got a couple water in there jar goes in seal it up make sure it's sealed so unlike the other or the typical method of making black garlic in an instant pot where you put it on keep warm for two weeks three weeks whatever we're actually cooking it on high pressure for six hours i'm gonna let the clothes i'm using are pretty big there's a couple clothes of the elephant garlic in there so i'm gonna go for eight hours and see what the result is um so i'm gonna hit meat or stew which is the higher temp one and then we're gonna go to eight hours all right so it's been on pressure for eight hours and it's been cooling down on the keep warm for the last 42 minutes so see if all the pressure is released let's uh open it up and see um not sure let's get it out of the jar and do a side by side with something store-bought black garlic all right so this is the store-bought black garlic it's a solo garlic so it shapes a little different this is what came out um you can really see it from with the lighting um but the color difference is is pretty apparent here this is more of a dark kind of dark milk chocolate and this is just black uh texture is also very different this is like a gummy like paste these feel like garlic cooked for a long time which i guess essentially is what it actually is um smell too this black garlic has a very sweet caramely smell these guys sweeter sweeter than raw for sure i mean they're not raw but it's definitely not a sweet smell but it also smells like stewed or braised garlic so it definitely still has a cooked garlic smell where this doesn't have that at all the this one has very unique kind of just sweet not quite garlicky smell it's hard it's hard to describe if you have never smelled or tasted it before um bruce is quite different right now these are a little blacker the smaller ones a little blacker than the elephant garlic so maybe the elephant garlic made it longer the whole thing needed longer but uh i did see in um johnny hunter's comments in instagram post that he recommended someone dehydrate them so i may try that so i'm gonna pop these eight in the dehydrator for a couple of hours and we'll see if the result is closer to this i do have a batch in the rice cooker right now going for the full three weeks to see what that's like um but it's not ready yet so i can't compare the two but i'll do a comparison um once that's done in a separate video but all right let's uh let's get these in the dehydrator and we'll check back in a few hours all right so these seven here were in the dehydrator for three hours at 150 degrees this is that store-bought solo garlic and this one um was also in the instant pop right and dehydrated i kind of just left it out for the three hours or so uh see what happened there see if it would dry out a little so texture wise it definitely changed between these two this one you can see is still kind of just like mushy cooked garlic the little bit of gumminess um this is definitely drier it's firmer definitely a little more gummy but still way softer than this guy here these i thought would be would have a less noticeable difference in the dehydrator because they're so much bigger than the small ones but these actually change the most after the dehydrator so these big ones are now the closest in texture to the store bought still a little mushier you can see there's a lot more give than this and well they're black so i guess you can say i've successfully successfully made black garlic in the instant pot it's more like 11 hours than six hours but but still much quicker than the usual two to three weeks um but let's cut them open see what it's like on the inside and do a quick taste test so store-bought cut that open here and you can see the inside it's a little bit of liquid in there it's a little bit syrupy but it's basically one kind of homogeneous jelly like or gel like substance this is the instant pot that was left out not dehydrated very soft still it's not as homogenous as that right it's not like all gel like you can still see the fibers in the garlic they still split up like to the different fibers so here's one of the small ones that was dehydrated definitely firmer than the one that wasn't dehydrated fibers are a little more broken down so this is much closer in texture than this one um to this all right you don't see the separate fibers it is kind of one solid mass there and this last one let's grab one of these big elephant ones very different so the inside's not quite black and it does split up a little into the different fibers side so definitely not as black so maybe with the elephant and garlics you go a little longer in the instant pot and a dehydrator and see but let's let's see how they taste so if you've never had black garlic before it's like candy a lot sweeter than you would imagine it doesn't have that pungent pungent garlickiness or fresh garlic but it's not that savory garlickiness of cooked garlic either it's something it's completely transported something completely different so here's the store-bought have you ever had guava paste um that's pretty similar texture very sweet delicious let's try this this is the non-dehydrated instant pot version tastes like cooked caramelized garlic um yeah that's tastes pretty much what you'd imagine garlic cooked for very long that's caramelized that's had a little bit of my yard reaction going on it's definitely sweeter it's definitely mellower than raw garlic of course it is it's nice it's quite nice it's not it's completely different from this but it is quite nice it's very sweet and definitely leaves a much more burnt caramel like creme brulee type of aftertaste on the tongue so i do quite like that but i wouldn't say that was successful um black garlic per se quote unquote black garlic per se i mean it is black it's garlic but i do enjoy that now here we have the dehydrated after the instant pot maybe it's just because it's a different clove but it was from the same head of garlic but this isn't nearly as sweet as that let me try this other half here it actually tastes a little bit burnt not all that pleasant actually doesn't have that sweetness that that this one had not even close to this i'd say that was a fail try the elephant garlic same thing tastes different because this is different variety of garlic but has a little bit of a burnt taste versus these two i wouldn't do these again so even though texture wise color wise these guys after the dehydrator were closer to the true black garlic flavor wise not that great let me try another one of these and see if it was just that clove same thing it's not doesn't have that sweetness um yeah quite like that so final verdict if you want black garlic stick with the store bought or the full two three week process um super easy i have another video that goes through that very very easy process most of the time this passive takes about five ten minutes most to set up and then you just leave it there for three weeks um so i'll put a card up here if you want to check out that video so if you want black garlic don't rush it stick with the traditional ways of getting it however if you're in a jam you need something quick you want that sweet caramelized garlic flavor instant pot six to eight hours you do get a great product i would definitely do that again well i ate the other piece but i would definitely do that again i wouldn't put in the dehydrator but i could certainly see that going very well in a pesto or a chimichurri or something like that so it was quite delicious but not at all close to true black garlic so hope you guys found that helpful and thanks for watching

Channel: A Gu Thing

Views: 60,285

Keywords: jonny hunter, jonnydhunter, 6 hour garlic, 6 hour black garlic, 6 hour, homemade, home made, black garlic, diy, how to, instant pot, rice cooker, how to make, how to make at home, elephant garlic, black elephant garlic, maillard, fermentation

Id: DiLmSAGclBg

Length: 13min 30sec (810 seconds)

Published: Fri Jul 10 2020