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IGetNakedAtParties t1_j0dwmku wrote

Reply to comment by denzien in 5 second toaster and kettle by F1NNTORIO

Respectfully as you're obviously big on the physics, you're wrong about the maillard reaction. Similar to pasteurization this can occur at lower temperatures over longer time, sous vide black garlic is a good example of this.

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denzien t1_j0e0o9r wrote

That's true - it can occur at lower temperatures, but there is a practical minimum temperature is there not? Is it lower than the boiling point of water at 1atm or does the explanation still hold true in the abstract?

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IGetNakedAtParties t1_j0fhbqr wrote

The minimum for practical purposes is 60c or 140f, it will take 3 months to "cook" garlic at this temperature, but the result is pure black garlic, not burnt at all, but perfectly sticky sweet.

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denzien t1_j0gsee8 wrote

That definitely sounds like it has a name - but I wouldn't call a 90 day cook time practical for most people 😄

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IGetNakedAtParties t1_j0gt4tf wrote

If you have a sous vide it's set and forget. "Black garlic" is the name, the cooking method is just called ageing, as it is basically accelerated ageing, pasteurization kinda covers this too.

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