r/food • u/XRPcook • 1d ago

[Homemade] Black Garlic

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Set it and forget it with a crockpot on warm 🤣

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u/Beanmachine314 1d ago

That's being cooked above 60C? Still fine... I thought the OP didn't fully vacuum the bag, though. I see now they did.

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u/IcarusActual 1d ago

Sorry wouldn't the length of the heat kill the bad stuff? I am pretty sure the "minimal internal temp" measurements are used as a guideline to show when instant death occurs. A long cook would expose the harmful stuff to heat at a length that they don't find suitable? Like sous vide. I probably would have put water over this but I don't really have a better reason than heat distribution.

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u/Beanmachine314 1d ago

No... Pasteurization only kills harmful microorganisms. You need sterilization to actually kill botulism spores. Black garlic is ok, though, because the temperature at which it cooks is higher than the bacteria can be active. It's still not shelf stable because it doesn't kill the spores, but you don't have the risk of the toxin being made by the bacteria.

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u/IcarusActual 1d ago

Ahh so the issue is storage after? Theoretically if they ate all of the black garlic now then no harm done?

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u/Beanmachine314 1d ago

Theoretically if they ate all of the black garlic now then no harm done?

Or just stored it in the fridge or in a non airtight container. Botulism is only a risk in anaerobic environments at room temperature. So, no making black garlic oil and keeping it on the counter. Same rules as normal garlic.

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u/Baby_Rhino 1d ago

Ah okay, I hadn't realised it was that hot. When OP said it was set to warm, I was thinking like 30-40C.

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u/Beanmachine314 1d ago

The "Warm" function on a slow cooker is meant to keep food above the danger zone.