Viewing a single comment thread. View all comments

denzien t1_j0e0o9r wrote

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

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?

1

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.

1

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 😄

1

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.

1