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You have to age it at around 50C in an airtight container for a while, then it goes black/dark-brown, sweet and kinda gooey. I'm working out how to build a little oven-type thing to do it in, but I think it's quite likely to end up in some kind of accident. It will be worth it though, black garlic pasta is well nice.
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Great, thanks! Well right now what's in my head is trying to work out how to make black garlic on my boat without burning it down. Maybe that's too specific. That is probably for the best.
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Hi! I've been on MFP for a while but never really engaged with the community - I thought this might be a good time to start though, as I'm starting to take my fitness and nutrition a lot more seriously since living along in a new city.
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Hi everyone, I'm new to here so I don't really know what to say
