Miso and Black Garlic clove Mashed Taters


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Black Garlic Swordfish with a Potato Puree by a Master Chef

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Black Garlic Mashed Potatoes

Video taken from the channel: Finlandia


How To Make Black Garlic At Home, Easily

Video taken from the channel: Joshua Weissman

2 pounds (907g) red potatoes, scrubbed 2 tablespoons butter 2 tablespoons white miso paste 2 tablespoons soy milk or whole-fat dairy milk 2 teaspoons black garlic powder (or 2 cloves black garlic, finely chopped) 3 teaspoons minced fresh chives, parsley, cilantro or green onion Salt and pepper, to. Ingredients 1 lb yellow flesh potatoes skin peeled 2-3 cloves garlic grated 1 green onion chopped 1/4 cup milk 1/8 cup butter 1 tsp miso paste Salt and pepper to taste. Ingredients 1 head garlic ½ teaspoon extra-virgin olive oil 2 lbs of russet potatoes, peeled, rinsed and quartered 2 tablespoons white miso paste 2 tablespoons butter 3 tablespoons milk Salt. Miso and Garlic Mashed Potatoes 1bulb garlic, unpeeled 1/2 teaspoonextra-virgin olive oil 2 poundspotatoes, rinsed and quartered 1/8 teaspoonfine sea salt 3/4 cupplain unsweetened soymilk 2 tablespoonsaged barley miso Chives or green onions, finely chopped 1/4 teaspoonground black pepper. Heat oven to 425 F. Slice ½” top off garlic bulb and drizzle with olive oil.

Wrap in aluminum foil. Bake until garlic is In large pot, add potatoes and cover with water and ¾ teaspoon of salt. Bring to a boil then reduce heat and simmer, Drain potatoes and mash until smooth in a large bowl. Place hot potatoes in mixing bowl and mix until smooth, about 1 minute. Slowly add in garlic, miso, butter and milk and gradually turn up speed and mix for 1 minute longer.

Switch to whipping attachment and beat for about 1 minute, or until fluffy. Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 1/2 teaspoons of the kosher salt and stir to combine. Bring to a boil, and then cook until the potatoes are fork-tender and and very soft when poked, about 15-20 minutes. Drain the potatoes.

Vegan Garlic Mashed Potatoes Vegan Garlic Mashed Potatoes | Brand New Vegan. First, we need to select our potatoes. In this recipe, I used about 3 pounds, which came out to about 6 medium-sized potatoes. If you want super light and fluffy potatoes, use Russets. They are the starchiest of the potatoes.

Directions: In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork. Drain the water, leaving the potatoes in the pot.

Mash the potatoes with a potato masher. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths (or into eighths if you have large Russet potatoes). Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them.

Add 1 1/2 teaspoons of the kosher salt.

List of related literature:

Put the potatoes on a baking sheet, add the miso mixture, and toss well to coat.

“The Modern Cook's Year: More than 250 Vibrant Vegetarian Recipes to See You Through the Seasons” by Anna Jones
from The Modern Cook’s Year: More than 250 Vibrant Vegetarian Recipes to See You Through the Seasons
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Smear roasted garlic cloves on toast and top with a fried egg and melted sharp cheddar cheese, or add whole cloves and a few bay leaves to a pot of simmering rice or bulgur.

“Milk Street: The New Rules: Recipes That Will Change the Way You Cook” by Christopher Kimball
from Milk Street: The New Rules: Recipes That Will Change the Way You Cook
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Stir until the miso dissolves and the sweet potato becomes a purée.

“Foods That Heal: A Guide to Understanding and Using the Healing Powers of Natural Foods” by Bernard Jensen
from Foods That Heal: A Guide to Understanding and Using the Healing Powers of Natural Foods
by Bernard Jensen
Avery Publishing Group, 1993

The white miso is milder, often used in dressings, whereas the red variety offers a stronger flavor and is often used in stews.

“Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life” by Yuan Wang, Warren Sheir, Mika Ono
from Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life
by Yuan Wang, Warren Sheir, Mika Ono
Hachette Books, 2010

Combine the miso, tamari, dried mushrooms, garlic, and 8 cups water in a large saucepan and bring to a boil; reduce the heat to maintain a simmer while you prepare the bowls.

“It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook” by Gwyneth Paltrow
from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook
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In a food processor, combine the parsley, ¼ cup of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper.

“Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast” by Christopher Kimball
from Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast
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Add the miso paste, tamari, garlic, and ginger and stir well.

“Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family” by Mairlyn Smith
from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family
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Depending on your palate and your miso, the soup may need a little salt even after you’ve gotten the miso flavor right.

“Momofuku: A Cookbook” by David Chang, Peter Meehan
from Momofuku: A Cookbook
by David Chang, Peter Meehan
Potter/Ten Speed/Harmony/Rodale, 2010

Spoon about 16 tablespoons of the sauce into a liquidizer or food processor and add the fried bread, fried garlic cloves, almonds and parsley leaves and blend to a smooth paste.

“Rick Stein's Spain: 140 new recipes inspired by my journey off the beaten track” by Rick Stein
from Rick Stein’s Spain: 140 new recipes inspired by my journey off the beaten track
by Rick Stein
Ebury Publishing, 2011

Coat the fillets generously with the semolina, fennel and garlic mixture.

“Rick Stein's Taste Of The Sea” by Rick Stein
from Rick Stein’s Taste Of The Sea
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • A friend and I made black garlic for the first time a couple years ago using the rice cooker method. The only frustrating part is that you have to keep babysitting the cooker. Every 12 hours it would turn off as a safety feature, so I would have to manually turn it back on in the morning when I got up and at night before bed. We pulled a few bulbs at 20 days, and the rest at 30 days. The Stuff pulled at 20 days was reddish in color and very fruity, almost took on a cherry tone. The stuff pulled at 30 days was earthy and dark and had the traditional black garlic flavor. Both have their place in cooking, and I would suggest pulling at least one or two at the 20 day mark just to see the differences in the two flavors.

    We got turned onto black garlic from a black garlic aioli recipe from a favorite pub of ours. Great experience. Long time to make, worth the effort. Also, if you can sell the black garlic you make, you can make a good return on your investment. 30 lg bulbs of garlic were about $25, and each blackened bulb fetches between $6 $8. So for the little effort of turning back on a rice cooker, you could make a good profit if you wanted to.

  • I have good news: there is in fact a flakey salt related t-shirt/hoodie/apron on the list of merch items that I plan to release. I also have bad news: I said that the maillard reaction was enzymatic when I meant to say non-enzymatic. So it’s basically the polar opposite of what I said. Whoops. Anyway. Love you guys, I appreciate each and every single one of you. I really hope you enjoy the video. <3

  • black garlic is more acidic than raw garlic. what you experience when eating raw garlic is not dominated by acid sensation; it is pungency from allicin and its more stable breakdown products. black garlic has much less allicin and allicin catabolites because the low temperature cooking keeps vacuoles in tact, sequestering alliinase from converting alliin to allicin, and favoring instead its conversion to less odiferous products.

    enzymatic reactions =/= fermentation. fermentation is the breakdown of products by microbes. many enzymatic reactions are not dependent on microbial fermentation. the transformation of raw garlic to black garlic is largely non-enzymatic (i.e. maillard), partially enzymatic but from enzymes present in garlic itself and not microbes, and to a very small degree breakdown from microbial fermentation, as typically black garlic is not made in a sterile environment, but temperatures used (typically 50-90C) dont favor strong microbial growth.

  • I dont understand why people add salt to things when boiling, seems like such a waste of salt when you can just add 1/10 of the amount after extracting them? is it meant to taste different? I’ve tried both methods and don’t think i could taste any difference

  • Leave a crockpot run for 2 freaking months.. are you people ***** nuts? Am i the only one that is appalled there isnt a more traditional way?

  • I bet it this work in a crock pot on the keep warm function. maybe put the garlic balls in a stainless bowl or something or on a grate inside so it doesn’t touch the stoneware. i’m trying this. I’ve eaten black garlic before, and it IS the bomb.

  • I really love this and will be trying it. In my home country of Trinidad, we normally use black garlic if we are making dhal. Black garlic normally gives it another layer of taste and fragrance. It’s great to know that black garlic oil can made be made as well. Thanks Wil Yeung!

  • If you need to remove the skins off of an entire head of garlic. Take all the cloves and shake them in a Mason jar/any jar and voila! Skins are completely separated.

  • Everything looks so delicious! Such a long process tho, I would love to have some but I probably won’t make it just cuz…but looks amazing!!

  • hey I am trying to start my own fermentation hobby thing, i live in NYC, anyone here have any good recommendations to a good spot that sells containers and bottles? Googling around but sometimes google misses the good spots.. thanks to who ever answers lol..

  • Another reason why you don’t wanna add the potatos to boiling water is that the water is gonna splash and end up in your eyes (even when you’re wearing your literal glasses, funny how that whole Murphy’s law thing works). TRUST ME I LEARNT THIS THE HARD WAY

  • I recommend Riorand brand of black garlic, you can buy on the Amazon, the kind of sour and similar jelly taste, so I can not stop.

  • Wow that’s so cool, lol Wil I find myself pressing the like button at the beginning, because I know that your video is going to nail it. ��‍♀️������������❤️�� I’m so going to make this. Question what does it go with?

  • Just wanna share I saw black garlic in an episode of Bob’s burgers and was somehow recommended this a few days after and now am here and ready to make a burger haha. Thanks for the video!

  • You can’t make black garlic in a rice cooker without a temperature controller. I have done it, and the garlic ends up tasting a little burnt and bitter. Better than no black garlic, but it’s disappointing to spend a month anticipating caramelly truffle goodness to get caramelly truffle + instant coffee powder mediocrity.
    And don’t store it in the fridge! No! Bad! That will actually cause the garlic to spoil sooner due to moisture. I’m watching this video right now because I found a tennis ball canister of home-made black garlic in my parents’ basement that I left there two years ago, opened it (the smell was heaven!), and began peeling and eating the garlic as a delicious treat. It’s exactly the same as I left it, astonishingly, despite that basement having had two floods and moulding incidents! It might be a little dryer than I remember (though I’m not even sure about that), but it tastes exactly the same.
    Also, people really need to stop cooking with black garlic. It’s easily overpowered by just about everything.
    For context, I wrote a large part of the Wikipedia page on black garlic, which reveals my enthusiasm for the ingredient.

  • Hi there. Just commented the same on the Making Perfect video. I think your recipe pleases both hte ones that like their mashed potatoes really creamy and the ones that like them fluffy. I think Molly and Carla should have used your recipe, way better texture wise. Theirs albeit probably extremely tasty is way too runny!

  • Does anyone know if this process makes your kitchen or house smell like garlic? Three plus weeks is a long time to have your house smell like garlic lol.

  • Gaby why you so sweetttttttt!!!!!??? I want more you and brad and everyone!!!! Arrrghhhhh!!!!!!! I want go to there (Tinafey30Rock)

  • My mom made this once in awhile in a rice cooker, and i kinda just chew it.. Hahahaha.. Ps: we’re asian, we have more than 1 rice cooker.

  • I made this on the weekend for this dish ( https://www.youtube.com/watch?v=yVldqsIHQho&t=117s). Do note the following when/if you make this:-

    The vegetable oil will not suspend the garlic. You just need to shake the liquid it is a non issue.
    I cooked my garlic a little under what Mr Yeung did and I am happy with that. The more you push the garlic getting cooked the deeper the smoky flavor I would guess. I was too scared.
    On flavour, I feel, that initially all you taste is the toasted sesame oil and it is a bit meh. Once it sits in the fridge it really develops nicely. Give it a day, but it is just getting better and better. A really lovely garlicky flavour with that smoky flavor and the sesame oil as well.

    I found this to be very easy with a fantastic end product. I will cook again.

  • I just want to take a moment to thank you for answering everyone’s questions. All the doubts I had were cleared just by going through the comments section. And the recipe is genius.

  • Hi Wil, is it good to use extra virgin olive oil in this recipe? And also in yr chilli oil recipe, can we use olive oil instead of grapeseed oil? Will cause any diff to the taste?

  • Dear…
    one question. We do get sesame oil but didn’t understand toasted sesame oil…?do we have to heat it too much…or we get toasted oil ready in store?

  • Listen to this hack I made looking at theis video it like the same thing as when ur wrapping the butter oil garlic into a roll with wrap u should actually do the same thing with icecream freeze it till hard get some chocolate chip cookies cut the icecream up into thick circles and then slap some cookies on and enjoy.����������������������������

  • the first person to discover black Garlic probably did so by accident. probably fell on a radiator or behind or on top of a toaster oven and. someone decided that smells good I’m gonna eat that.

  • We just finished our dinner of Miso noodles,it was a delicious, it was a winner!! cook.The burnt garlic oil was awesome.I did not cook the garlic in the oil till black though,as I was worried that it would taste bitter..they were very dark brown and no veg.oil so I used olive oil.The dish was delicious Will,thanks.
    As for tempeh,I guess,it’s a bit of acquired taste.I was first introduced to it in my first Vegan cooking class.It was heaps of beans and legumes,you know, focussing on the nutrients that we Vegans would be missing on.But now,we have Wil…hooray!!My sons said…Incredible!!

  • As a rule I try to stay away from black garlic. It’s too unpredictable, am I going to get a tasty meal or shot in drive-by shooting.

  • Great videos! You get going right away, very simple and straight forward without any fluff. I really appreciate that style. And how the hell is your stove so damn clean?!

  • First of all truffel oil is very very cheap, cause its just a vegie oil with a small amount of 2 4-dithiapentane. Black Garlic is fermented garlic which is fermented garlic that tastes amazing. If you use actual black garlic the result will be even better cause than you have a full caramelisatie without losing all the delicate flavors en antioxidant (which have doubled when garlic is fermented).

  • Wait they look white in the peels, so how can you tell they are done without waiting a day to cut ot open, and can you put it back in once its been cut open?

    Also I’m never going to make these because 8 weeks! But I’m still curious and wsnt to eat it…

  • Hello Your written recipe ingredient is for half cup of sesame oil. Video suggests toasted sesame oil. Perhaps it doesn’t matter too much which sesame oil is used. Made it with plain sesame oil. It was delicious but very salty. Written recipe is 1 teaspoon, video looks like less. Next time I make it I’ll try half a teaspoon.

  • Your so creative Wil! Your black garlic oil sounds amazing and so fancy!! I’ve never had truffle oil cause its expensive but this version sounds delicious! Its on my list of things to make, and my list is a pretty long one haha �� Hope you had a great weekend! ��

  • I’m not a huge commenter on YouTube generally, but I try to comment on lots of your videos to support the channel. I am so impressed by your dedication to your viewers, always answering or acknowledging each comment. Your channel is fantastic. Every recipe I try turns out great!

  • That pot behind you with the rounded bottom shape what is the purpose of that shape? What makes it more useful than a normal flat bottomed pot? Great video btw.

  • Technically you don’t need a ricer if you don’t have one. I cut my potatoes in quarters and then boil them to the point where they are VERY soft and fall apart with a fork innnthem. Then you can add milk oil and butter and stir with a wooden spoon and they should purée. I also add vegeta in my water

  • Lol. He uses a ricer, I was taught to peel the potatoes, chop them up, and add them to boiling water. Then strain, mash me up, add cream and butter, then spices. ����‍♀️

  • Preparing my third batch of compound butter with Black garlic and katsuobushi. Rice cooker method really works! Just wish I could post a picture.

  • I used this recipe last year and my whole family loved it, so much so that they asked me to be in charge of the mashed potatoes again. Great dish

  • What’s with that pretentious bullshit? I just wanna fucking do it at home. Surely there is another way of doing it instead of buying some stupid shit like that.

  • When pan searing ribeye, I’ve discovered a quick way of making garlic that is pretty similar to black garlic in about 6 minutes. Heat skillet over med-high heat, add about a tablespoon of Ghee or other high heat oil for about 2 minutes(sear steak too), when oil starts smoking add smashed and peeled garlic leaves, then add 2-3 tablespoons butter, flip steak and sear other side(about 2 minutes) slightly lifting skillet to pool oil and start basting steak with oil, leaving garlic in pool of oil as you baste. Then keep flipping and basting about every 15-30 seconds for about 2 more minutes maybe 3. By this time the garlic is blackened on the outside, squishy/mushy on the inside, the garlic flavor is more muted and tolerable as well as nutty and caramelized. Tastes so good, spreads like it does on your toast in the video, and only takes about 6 minutes to make. Also good with Sage and Thyme basted with the steak/garlic too.

  • I like some lumps in my mashed potatoes so they don’t feel like they came out of a box. I also hate when you get mashed potatoes and they’re so oily and greasy it’s like butter whipped with a touch of potato.

  • Watch out for the type of patatoes!

    And Watch out for the amount of butter, cream, milk you put in this dish.

    Otherwise, you can just eat this with a salad and you’re good for your amount of protein. Lol

  • Everyone always complaining about the smell of garlic i have dehydrated garlic inside my house and i love the smell of garlic plus there was no bugs in the house so i am going to use my dehydrator to do this since thats all i have but i am putting it into a oven baking bag.

  • Pardon my lack of knowledge on this matter, but can anyone tell me why my milk and cream didn’t combine and made something disgusting instead?

  • You can also cup up the potatoes in chunks and use a hand or stand mixer to cream in the butter then milk!! that’s the way we make creamed potatoes in the south:D

  • … and when I say SIMPLE I mean at least a month of dedicated cooking time in a specialized machine that only professional bakers would have around.

  • Great video…I never heard of a baking proofer before. There are videos showing rice cookers and slow cookers being used for making black garlic, but some of these may have a safety feature that shuts them off after several hours on “warm.” After all, they are not designed to be left on for weeks, even if there isn’t really a problem with doing so. As far as the time for making black garlic goes, I’ve seen recommendations of from 12 days to your 4 weeks. Some videos show fine results at 14 days. Some people selling black garlic claim 90 and 120 days of warming!!! Rather confusing. If 14 days produces as dark a product as your 4 weeks, is anything gained with the much longer times? More nutrients? There are a few dedicated black garlic “cookers” but it would seem the deed can be done quite well with other devices. I will have to try this soon.

  • This looks incredibly tasty. What would be the best way to store this (fridge/counter/cupboard, airtight bottle/open air container etc), and what is the shelf life on this?

  • this is great but PLEASE show how to do it in a slow cooker!! You presented these (rice cooker and a slow cooker) but who has a proofer?? They way you’re showing on the video (with the foil) is a lot of extra work

  • “You dont need anything fancy but what you have in your kitchen. So you can use a crock pot, a rice cooker or my bread proofer”. Nothing fancy!

  • maillard reaction, famously non enzymatic, has to be pointed out cause you just said it uses enzymes. EDIT: well, maybe reaction in garlic is enzymatic, and not maillard reaction.
    what you call “decreasing of sugars” is meaningless, you probably read somewhere “reaction of amino acids and reducing sugars”. reducing sugars doesn’t mean that they go down in quantity or as you put it, that they decrease, although in a way they do, as they react, but the phrase means that these sugars cause reduction, as opposed to oxidation, which are two opposing chemical reactions. in simplistic terms, oxidizing is something that will give it’s oxygen to oxidize you, and reducing is something that will steal your oxygen, will reduce you, while oxidizing itself.
    I mean, these things do require higher education but it’s nice that you tried to figure them out before talking about them.

  • that name black garlic really weirds me out. here we call onions “black luk” and garlic “white luk” where luk is basically a common name for all alliums. so when you say black garlic, my head goes like “black white luk?” (in case you’re wondering, doubtful, but just in case, what you call white onion, or white black luk, we call “srebrnjak” which means silverback so there’s no weirdness there, but we don’t char our garlic and this is my first time seeing this and it looks terrible, can’t even imagine)

  • I just prepped my first batch ever, I sure hope my rice cooker can take a month of nonstop duty. I’ll be here in a month reporting my results, or perhaps earlier, with a gofundme link for support after the cooker burns my house down:)

  • Yeah simple enough, like when was the last time you made black garlic in a nuclear reactor.and let it sit there for 2 months. Yeah. Simple.

  • In trinidad we roast veggies n peppers n crushed dem together eat it with sada roti. A flat bread. I tried roasting garlic but i forget it on d stove it was burned i was disappointed. I still ate it but it raised my immunity

  • Actually the garlic is fermented, but fermented at a higher temperature than wine yet the same time. The temperature is the same as for fermentation of yoghurt.

  • I would advice people not to wrap your garlic directly into the tin foil. Garlic is slightly acidic and has high sulfur content that might react with the foil which isn’t very healthy, considering aluminium is considered somewhat toxic.
    I personally put mine in rice cooker wrapped in parchment paper and use tinfoil as the second layer to keep some moisture in.

    For people who ask about the electricity bill, my (basic) rice cooker in keep warm setting draws about 50 W of power, which in Europe comes out about $3 for 4 week of ageing.

  • I found a bread warmer that is 20″ X 16″ and 4″ deep at a thrift store for $10 and it maintained a even 140 deg temp perfectly I used turkey bags and put 3 1lb bags in it with a trivet to take them off the floor and put in my greenhouse for 4-6 weeks….. I also infuse 20 cloves in a pint of vodka to make a medicinal tonic for when the winter sets in and cold season hits. This last xmas I made a batch of the cloves with himalayan and black salt that I ground in a mortar and pestle (Not a blender) for gifts. I am so hooked My son is a sushi chef and he uses it for all kinds of dishes and the umami flavor is incredible.

  • Saw this on FB last year and the comments were so aggressive. YT commenters are actually so much friendlier than FB commenters. Wow.

  • Simple yet delicious. Sampled on packaged ramen noodles first and it just brought it to another level. Definitely a recipe to keep and I don’t keep very many. Authentic ramen is currently cooking on the stove so this will compliment very well. Thx for the recipe!!

  • Somebody tell him that you can make black garlic with a pan and a lot of fire. Hell, you don’t even need a pan. Just throw it on the fire.

  • Pretty sure you can keep it a log longer than a month. I have black garlic that I’ve kept in my fridge (not freezer) for maybe 7 or 8 months at this point, and it’s still fine.

  • It’s not fermentation. Vat pasteurizing occurs at 150F, at 140F, no bacteria is going to be active, it’s going to be dying.

    Take your freezing temperature of water, and boiing temperature of water. Halfway between the two, is generally the best temperature for surface-based bacteria thrive at… So 50C or 90F. Go 1/2 way colder, or 1/4 way warmer, and most bacteria goes dormant, or starts dying, so 25C or 55.5F on the cold side, and 62.75C or 112.25F

    That is why Siberian Tundra, and Death Valley, are both short on microbe populations.

    Note: this is not a bifurcated or trifurcated model. These are modal distributions, so there are exceptions, but I doubt garlic-based bacteria is one of them.

  • black garlic toast looks like vegemite toast and vegemite on buttered toast is the best with coffy and a cone rip so i really want to try the black garlic toast

  • 4:30 Do we have to have that talk about what Four is again? Come on, you were doing so well in your one through ten numbers… Lol

  • It’s great to see fermentation popping up here and there on larger platforms. I wish I came across it sooner.

    Garlic is great too, antibacterial properties. Out with bad, in with the good. Keep that gut maintained and happy.

  • four weeks later…… black garlic increases longevity of burn mark on… left… arm. (slow clap)… bravo, my fine fellow. Bravo

  • did you really just leave 5 cloves of garlic for 6 weeks at 60deg? there has got to be a quicker and less wasteful/expensive way? how the heck would people makes this without fancy equip. that just seems so wasteful

  • Delaney was wearing shorts. The test kitchen is in the World Trade Center. Can you imagine, a sea of corporate employees strutting around in suits and Alex Delaney walks in wearing his t-shirt and orange shorts? What a guy.

  • “You can’t just eat raw garlic.”… Well, my former coworker eats raw garlic literally like apples, and I eat raw onions literally like apples… Remember, every human is different….

  • HELP!!! I have been trying to make Black Garlic and it’s been over 2 weeks now and it’s just not turning black. I’m using an Instapot on “Keep Warm” but somethings not going right. What do I do?

  • I thought the Maillard reaction was non-enzymic and that black garlic was made from a fermentation process, as described in a review by Kimura et al.[1]

    1. Kimura, S., Tung, Y.-C., Su, N.-W., Lai, Y.-J. & Cheng, K.-C. Black garlic: A critical review of its production, bioactivity, and application. J. Food Drug Anal. 25, 62–70 (2017). https://www.sciencedirect.com/science/article/pii/S1021949816301727

  • I love your spirit and what you work on in the kitchen, but I can’t stand the background music and often stop watching. Please consider nice and quiet videos. Your content and your personality speak for themselves.

  • Everyone: but I need my rice cooker to make rice with!!!

    Me: but…you can use a stove?

    Stovetop rice can be a little tricky, but with a bit of practice you’ll get perfect rice every time. No appliance needed.

  • “You kinda want the water to… taste like the ocean. I’ll just put it all in there.” �� They love their salt in this kitchen I’ve noticed. ��

  • I am currently trying this using the exact same procedure I have a week to go:), however after a conversation with a friend I have become concerned with the risk of botulism. Do you have any info or resources regarding this risk? Thanks.

  • i have never seen mashed potatoes being made with cream always potatoes and butter nothing else personally i think ratte potatoes are the best for mash.

  • I found that microwaving your potatoes instead of boiling them results in even less moisture, which is perfect for the purpose of the recipe. I didn’t find any downside compared to regular boiling

  • Ive been binge watching brad for all of iso and i feel like if anyone yells “vinnie” or “vince” ill reply… its become my second name..

  • Seeing Brad say “Language.” after knowing that he scolded his wife Peggymarie for dropping the MF word in the The BA Test Kitchen Meets Meme Appétit video LOL!

  • Thanks for this, nice and straight forward. Trying to replicate an amazing miso ramen I had in shinjuku a few weeks ago and it had this black garlic oil on top! The oil turned out great, well see how the ramen goes tomorrow lol

  • Brad is like Bill Murray crossed with someone else that I can’t think of right now. I listen, I don’t watch, but every now and then I picture Dr. Venkman is doing this show.

  • I had a groundhog in my yard for years that never touched my garden. Weird little dude preferred grass to tomatoes and cucumbers I guess.

  • Questions that should be retired in the BA Test Kitchen:
    For Claire: What is tempered chocolate?
    For Brad: Why do we have to crush the garlic?

  • Wanna know how to cure that COVID-19, huh Vin? First you crushidy crush some garlicky garlic, to get that alicin goin ya know, then you breath in dat sweet garlic vapor.. HUUUEEEEEEE! That`s the stuff!

  • I eat regular garlic all the time…You get used to it pretty quickly…
    Somehow i dont really smell like garlic though otherwise this could have negative effects on your social life…

  • Cant i just lightly vacuum seal the garlic? It would fix the smell problem and i wouldn’t need thin foil. Or would that not work?

  • Say you want garlic miso soup. Put the miso and the garlic in the pot and cook it.

    Why does (at least) that kitchen sink not have an instant/on demand hot water tank under the cupboard/sink?

    Rookie Move,, ba. They’re only a few hundred dollar$… ��

  • Hey, what if you chop the garlic and add it to the miso in layers, just like with the whole cloves? Would it make a big difference?