With Instructables you can share what you make with the world, and tap into an ever-growing community of creative experts.
Tell us about yourself!
They call it fermentation but it is really the Maillard reaction. The trick is heat and time but not hot enough to breakdown the antioxidants and it does seem to improve the quality of all the good chemicals.
Black garlic fermentation machine, The reason to use this machine to make black garlicShorten the fermentation time is only 12 days. You will not have to wait nearly two months to be using black garlic as handmade anymore.Energy saving 5 times compared to using fermented rice cooker black garlic. Every month you have saved a considerable sum of money for his family.Implement automated fermentation with only one button. Extremely easy to use, even elderly people can use right from the first time guidance. Easy to use than the rice cooker.Fermentation success ratio reached almost 100%. Did was certainly successful.Ensure black garlic produced the best quality. If you follow instructions, ensuring good quality like black garlic purchase price of 1 million / 1 kg in supermarkets.Material is ABS plastic manufacturing and ultra heat-resistant alloy, durable. The unit can operate in an extended period of time without fear of damage.Modern design, easy to place anywhere in your kitchen without fear of affecting beauty.You can not buy health products, but you can not ignore this machine is Black garlic fermentation machine. We are sure that it will benefit many times more than the cost you money. This machine is black garlic is a breakthrough product in the field of health care research and experimental years of leading scientists in the world. http://maylamtoiden.asia/may-lam-toi-den-tiross-ts904-gia-re/ - sont27
I make black garlic with this machine, and to easy, i don't care about degrees or time - Ngọc LanA
<a href="http://maylamtoiden.asia/may-lam-toi-den-tiross-ts904-gia-re/">máy làm tỏi đen </a> - sont27
black garlic fermented here: http://maylamtoiden.asia/may-lam-toi-den-tiross-ts904-gia-re/ - sont27
Fermented Garlic (Black Garlic)
at 140 degrees for days, this is a breakdown process, not a fermentationhttp://articles.mercola.com/sites/articles/archive...Although the process is consistently described as “fermentation,” it really isn’t that in the strictest sense, as the transformation does not involve microbial processes—specifically, enzymatic breakdown and the Maillard Reaction are responsible for the caramelization of the sugars, dark color and deep, complex flavor profile.
I'm confused... Are you using microbes to turn the sugars in garlic into alcohol, gases, or acid? OR are you using heat to slowly modify the sugars? Because one is fermentation and the other is a Maillard Reaction and they're completely different.
Many very sensitive food and food ingredient products are packed and processed in Mylar bags. At these temperatures, these bags should be inert (not give off any odors or risky chemicals). This is much better than "Saran Wrap" products which are PVC and always give off nasty vapors when heated.
Join 2 million + to receive instant DIY inspiration in your inbox.
Download our apps!
© 2016 Autodesk, Inc.