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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-27-2021, 06:29 PM   #1
LYU370
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Default April is National Garlic Month

So an experiment is in progress... If it turns out, it should be a tasty ingredient in some future cooks. Anyone want to take a guess as to what it'll be?







Everything I've read has said that under no circumstances should you do this inside your house, so off to the garage it goes. Most instructions say to set it at 60C(140F), but I did find several that said 70-80C works better. I'm going 74C (165F), which is as high as the dehydrator will go.



We shall see. Stay tuned, this'll take a while...
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Old 03-27-2021, 06:47 PM   #2
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I'm intrigued. The double wrap makes me think you're not making homemade minced garlic, or are you?
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Old 03-27-2021, 09:52 PM   #3
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Black garlic? Can I have some?
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Old 03-27-2021, 10:39 PM   #4
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Quote:
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Black garlic? Can I have some?
Yes sir.
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Old 03-28-2021, 05:58 AM   #5
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I thought NGM was this month! Carry on.
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Old 03-28-2021, 07:48 AM   #6
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Paste?
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Old 03-28-2021, 08:18 AM   #7
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Quote:
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Yes sir.
I live within short enough striking distance to Black Garlic North America that it's a shame I haven't visited yet. They claim to be the largest producer around. Hope to change that soon!
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Old 03-28-2021, 08:46 AM   #8
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Should be interesting
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Old 03-29-2021, 12:46 PM   #9
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garlic month LOL reminds me of this video I recently watched LOL https://youtu.be/d4uEhRTKQik
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Old 04-12-2021, 11:58 AM   #10
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Let's see how it turned out...







I'd say that's pretty black...



Now what to do with them???
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Old 04-19-2021, 07:22 AM   #11
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Andy,

I am intrigued.

Besides turning black, and I assume being a form of roasted. What are the advantages of this process?

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