F&W Classic in Aspen 2015: Black Garlic Puree

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[SOUND] Do you guys know what black garlic is? Yeah. So, black garlic is a fermented garlic. You can make some at home and your mind will be blown. If you have a rice cooker, Put some garlic in the rice cooker on warm for nine to twelve days and you'll have [Laughter] black garlic. I mean this is if you don't use your rice cooker often then you can totally make it, but Any liquid in there? No liquid. Dry Dry just on warm don't hit the button for cook cuz then you'll ruin it. But just on warm for nine to 12 days. Kind of go around, or every few days and just kind of move everything. And you'll have absolutely black garlic. And it's the most tastiest thing you'll ever have. And then what can they do from that? They can probably pop it out, puree it? Pop it. Keep it in canisters in the fridge or freezer. And it will hold for a month? Or? It will hold for maybe about three months. You can hold it in your fridge. You can make a paste and have it and use it a little bit at a time as you need it. So it's a good thing to have and hold. Give it away for Christmas presents. [LAUGH] When's the last time someone gave you black olives for Christmas, right? This is actually what it looks like. So it's completely black. Want to cut it? Cut it. I'll show you guys in a sec. [BLANK_AUDIO] I added soy sauce. Yes, to puree it. It has a lot of umami. As you see, it's completely black. A black clove. Just put it down there. Did you add soy to the [UNKNOWN]? To a puree? Yeah. Yes. Just leave it in the fridge. In a squeeze bottle and you'll be fine. [BLANK_AUDIO]
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F&W Classic in Aspen 2015: Black Garlic Puree
F&W Classic in Aspen 2015: Black Garlic Puree


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