Black Garlic From 'Bar Tartine'

1. 1

   If using a dehydrator, wrap the garlic heads in plastic wrap. This traps humidity and prevents the garlic from drying out. Then wrap the heads in several layers of aluminum foil. Hold at 130u00b0F/55u00b0C until the heads are soft and black, about 3 weeks.

2. 2

   If using a rice warmer or slow cooker, set it to the warm setting (not the cook setting), place the whole garlic heads in the unit, and leave on until the cloves are soft and black, about 2 weeks

3. 3

   Store in an airtight container in the refrigerator for up to 6 months. Peel the cloves before using.

No additional tips available.