I was just reading about black garlic. Oh, brother... 140 degrees for FOUR WEEKS??? Where do people come up with this stuff?
It's garlic butter made with black [fermented] garlic. The recipe I saw says to brush off any dirt from the garlic bulbs, do not peel them, put them in a Crock Pot, set it to "Warm" (not Low, but Warm) and let it go for 2-3 weeks. This ferments them and they turn black. Some folks say to wrap them in foil first so they do not dry out too quickly as some reported (keep their natural humidity sealed in for the fermentation process to work.) Like all fermented products (I believe this one is an Asian thing), there are other methods, most of which predate CrockPots. I'm going to the grocery store tomorrow for some other stuff, and I'll grab a half dozen bulbs and try it for myself. One tip said to put the Crock Pot in the garage, 'cause the smell is "garlicky."
I think leaving a crockpot turned on for 4 weeks sounds like a disaster waiting to happen, but what do I know.
Because of my broken ankle ,we’ve been making meals together ,yesterday we made a hearty beef stew / casserole between us I chopped meat / veg hubs put the onions / celery salt pepper ,bit of paprika / 1/2 teaspoon garlic I the heavy enamel cast pot browned before adding floured / diced meat which is also browned before adding the chunky veggies/ boiling water . I / we cooked it on very low on stove top for 4 hours the meat melted in our mouths ....that was last night ..,guess what’s in the menu again tonite Will have a little icecream and stewed fruit for desert
It is so good for you, including having mild antibiotic effects. I heat it in olive oil, brush the oil onto a pizza crust, then toss on some Fontina cheese for a really good cheese-only pizza.
I believe so, but most rational people know that the operating time is about 8 hours max. I can only imagine the "kitchen accident" that led to the discovery of black garlic.
Here's the article with the black garlic recipe. The comments indicate some have tried it. I find no articles on the max time you can leave a Crock Pot on (everything says "Follow the recipe.") There are lots of foods that makes one wonder who the first brave soul was. The "found in the back of the hut" fuzzy stuff (kimchi, sauerkraut, black garlic, blue cheese, Asian fermented fish) is on the top of the list. Humans might have observed the "weird in its native state" stuff being safely eaten by other critters, so would at least have that to go by. But there ain't no critter ('cept scavengers) that's gonna eat stuff that's rotted.
I googled yesterday and saw several recipes, including using an Instant Pot and even a proofing setup. Not something I plan to try regardless of method.
You DO have me a little concerned about leaving it unattended in the garage. At least in the house I can see the flames. I'll have to see if I've got a galvanized tub kicking around I can put it in. My research also discovered that someone named "Jack" was killed on some show by a Crock Pot, so my fellow voters are now concerned over having one in their house...'cause a-thing on tv is rill.
I've never worried about my crock pot; back when I worked I left it unattended for 10 hours at a time. But 4 weeks just goes beyond my "what is reasonable" threshold.