How to Make Black Garlic in a Rice Cooker

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By F&W Editors Posted September 30, 2015

Umami-packed black garlic is a terrific staple to have on hand. It adds depth and delicious funkiness to any dish. But it’s not always easy to find. The solution: Make your own.

Umami-packed black garlic is a terrific staple to have on hand. It adds depth and delicious funkiness to any dish. But it’s not always easy to find. The solution: Make your own. In a clip from this year’s Food & Wine Classic in Aspen (below), Top Chef champion Mei Lin reveals how to make black garlic at home in a rice cooker. It does take time (about nine to twelve days), but after that you’ll have your own private supply of what Lin calls “the most tastiest thing.”

Related: 25 Garlicky Recipes
19 Umami-ful Recipes
Pressure Cooker Tips


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