Black Garlic, Air-Fried: A Step-By-Step Guide

Black garlic is a unique ingredient that has been used for flavour and traditional medicinal purposes in various Asian cuisines for centuries. It is created by ageing regular garlic bulbs over several weeks or months, a process known as the Maillard reaction. This process requires a strictly regulated temperature and humidity to achieve its distinct sticky consistency and flavour profile. While it may seem challenging to create black garlic at home, it can be made using an air fryer with some patience and the right techniques. In this article, we will explore the step-by-step process of making black garlic in an air fryer, offering a unique culinary experience with endless possibilities.

How to prepare garlic for air frying

Preparing garlic for air frying is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare garlic for air frying:

Firstly, select fresh and firm bulbs of garlic for the best results. If there is any soil or debris on the outer papery skin of the bulb, gently remove it using a clean, unused sponge or cloth. Be careful not to wet the bulbs as this can disrupt the ageing process. If necessary, trim any long roots or stalks from the bulb, leaving about ½ inch of the stalk intact.

Next, cut off the top of the head of garlic, leaving the bulb intact but exposing the tops of the cloves. This will allow the heat to penetrate the bulb and cook the cloves evenly. Apply a small amount of oil, such as extra-virgin olive oil, to coat the exposed cloves. You can also season the garlic with salt and pepper, or other spices of your choice, at this stage.

Once the garlic is prepared, wrap the entire bulb in aluminium foil, sealing the top to form a pouch. This will help to trap the heat and moisture, ensuring that the garlic cooks evenly and doesn't dry out. Make sure there are no tears in the foil, as this can cause the garlic to dry out. If there are any tears, use another piece of foil to cover them.

Finally, place the foil-wrapped garlic bulbs into your air fryer, ensuring they do not touch each other or the sides of the fryer to promote even cooking. Preheat the air fryer to the desired temperature, usually between 350 to 380 degrees Fahrenheit, and cook the garlic for around 30 minutes, or until the cloves are soft and browned.

Once the garlic is cooked, open the foil pouch carefully as hot steam will escape. Allow the garlic to cool slightly before handling, then squeeze the bulb to remove the softened cloves. Your air-fried garlic is now ready to be used in a variety of dishes or enjoyed on its own!

Air fryer temperature and duration

The ideal temperature for making black garlic is around 140 °F (60 °C). This temperature setting is crucial to achieving the desired results. It is recommended to use a cooker with a \"warm\" setting or a similar function that provides consistent heat without reaching higher temperatures. The warm setting allows for the perfect balance of temperature and humidity, facilitating the ageing process that transforms fresh garlic into black garlic.

The duration for making black garlic in an air fryer can vary from three to four weeks. This extended period is necessary for the Maillard reaction to occur, which is the chemical process responsible for the browning and development of the unique flavour of black garlic. During this time, the garlic will undergo a transformation, and it is important to be patient and allow the process to unfold.

It is important to note that the duration may vary slightly depending on the specific air fryer model and the number of garlic bulbs being processed. Therefore, it is advisable to monitor the progress of the garlic after approximately three weeks. You can do this by carefully examining a bulb and checking if the cloves have turned dark brown or black. If they have not reached the desired colour, return the bulb to the air fryer and allow it to continue for another week or so.

Additionally, it is worth mentioning that the ageing process of black garlic can be quite odorous. The strong garlic smell may linger for the entire duration of the process. Hence, it is recommended to set up the air fryer in a well-ventilated area, such as a garage, to minimise the impact of the odour.

In summary, making black garlic in an air fryer requires maintaining a consistent temperature of around 140 °F (60 °C) for three to four weeks. This process demands patience, and it is important to monitor the progress of the garlic to ensure optimal results. Remember to consider the odour that may be produced and take appropriate measures to ventilate the area.

How to know when black garlic is done

Knowing when your black garlic is done can be a little tricky as it goes through many transformations during the cooking process. The first sign that your garlic is nearing readiness is when the bottom of the bulbs become charred and the skin turns brown. This usually happens within the first week. After around two weeks, the cloves will be black and rock hard. However, it's important to leave them in the air fryer for longer. Within the next week, the cloves will begin to shrivel and the paper will feel loose. This is when you can start to check for doneness. Press your finger against a clove to test its firmness. When the clove feels almost spongy-soft and chewy, similar to a dried date or fig, it's done. It's worth noting that some of the inner cloves may not be quite ready, so it's a good idea to leave them for a few extra days.

Black garlic is typically aged for up to 60 days but can be ready to use after three weeks. The process requires a strictly regulated temperature and humidity to achieve the desired sticky consistency.

Storing black garlic

Preparing Black Garlic for Storage:

Before storing black garlic, it is important to prepare the bulbs properly to ensure they retain their quality and last longer. Here are the steps you should follow:

• Separate the bulbs into individual cloves.
• Leave the cloves unpeeled and in their skins. This helps to preserve their freshness and protect them from drying out.
• If desired, you can peel and clean the bulbs before storing them, but this step is optional and may affect the storage life.

You can store black garlic bulbs at room temperature for up to three weeks. Here are some tips for optimal storage:

• Place the unpeeled cloves in an airtight container.
• Store the container in a cool, dry, and well-ventilated area, away from direct sunlight.
• Ensure that the storage area has consistent temperatures to prevent spoilage.
• Regularly check the garlic for any signs of spoilage, such as mould or a strong, unpleasant odour.

For longer-term storage, you can keep black garlic in the refrigerator for up to six months. Here's how:

• Place the unpeeled cloves in an airtight container or wrap them tightly in plastic wrap or an airtight plastic bag.
• Store the container or wrapped cloves in the crisper drawer or a dedicated shelf in your refrigerator.
• Ensure that the refrigerator temperature is set to 40°F (4°C) or below to maintain optimal freshness.
• Regularly check the garlic to ensure it remains firm and free of spoilage.

For even longer storage, you can freeze black garlic for at least one year. Here's the process:

• Separate the cloves and wrap them tightly in plastic wrap or place them in an airtight plastic bag.
• Store the wrapped cloves in a dedicated area of your freezer, such as a freezer bag or container.
• Ensure that your freezer maintains a temperature of 0°F (-18°C) or below.
• Label the container or bag with the date and contents for easy reference.
• When you're ready to use the frozen garlic, simply remove it from the freezer and let it thaw at room temperature or in the refrigerator.

Tips for Optimal Storage:

To ensure the best quality and longevity of your black garlic, consider the following tips:

• Avoid exposing black garlic to direct sunlight or heat sources, as this can affect its texture and flavour.
• Maintain a consistent temperature in the storage area, whether it's at room temperature, in the refrigerator, or in the freezer.
• Regularly inspect your stored garlic for any signs of spoilage, such as mould, discolouration, or an unpleasant odour.
• Use clean containers and wrappings to prevent the transfer of bacteria or contaminants.
• Store black garlic separately from other foods with strong odours to prevent flavour transfer.
• If you choose to peel and clean the garlic before storing it, ensure that it is thoroughly dried before placing it in the refrigerator or freezer to prevent moisture buildup.

By following these guidelines, you can effectively store your homemade black garlic and enjoy its unique flavour and versatility in a variety of dishes for months to come.

What to use black garlic in

Black garlic has a unique flavour and is a versatile ingredient that can be used in a wide variety of dishes. Its sweet and tangy flavour with mild garlic undertones makes it a great addition to many recipes. Here are some ways to use black garlic:

Puree

Black garlic puree can be added to neutrally flavoured foods such as mayonnaise, cream-based sauces, tomato sauces, soups, spreads, butters, and bread. It can also be used in salad dressings, especially when paired with vinegar. For a sweet sauce, puree black garlic and mix it with maple syrup, honey, or agave. This sauce can be served on ice cream, pies, or frosted cakes.

Condiment

Black garlic can be used as a condiment to top various dishes. It can be spread on pizza or bread for sandwiches. It can also be served alongside grilled meats or fish.

Sauces and Marinades

Black garlic can be added to sauces, marinades, and dressings to give them a sweet and tangy flavour. It blends easily into sauces due to its soft texture. It can also be used to make a compound butter that can be served with steak, potatoes, noodles, bread, or sandwiches.

Vinaigrette

Black garlic pairs well with mushrooms and sherry vinegar. It can be used to make a vinaigrette with a neutral oil, Dijon mustard, and a bit of soy sauce. This vinaigrette can be served with a mushroom salad or an heirloom tomato salad.

Aioli

Black garlic aioli can be made by mixing black garlic with mayonnaise or blending it with egg yolks, black peppercorns, salt, lemon juice, and grapeseed oil. This aioli can be used as a spread for sandwiches or as a dip for burgers and chips.

Meat and Poultry

Black garlic can be used as a rub for meats or added to meat dishes such as meatballs, chicken, or lamb. It can also be mixed with cheese and added to pizza or nachos.

Fish and Seafood

Black garlic pairs well with fish and seafood, especially when dairy is also included in the dish. It can be used in sauces for fish, such as a black garlic and chilli pasilla puree for wild striped bass or halibut. It can also be added to risottos or eggs.

Desserts

Black garlic can even be used in dessert dishes. It can be mixed with cream cheese and herbs for a bagel topping or blended with milk and cream to make ice cream.

Frequently asked questions