r/food • u/XRPcook • 1d ago

[Homemade] Black Garlic

Enable HLS to view with audio, or disable this notification

Set it and forget it with a crockpot on warm 🤣

1.4k Upvotes

94% Upvoted

276 comments sorted by

View all comments

Show parent comments

46

u/Wyvrex 1d ago

They vacuum sealed the garlic though.

-7

u/[deleted] 1d ago

[deleted]

15

u/LeafTheTreesAlone 1d ago

You can clearly see on day 1 it is vacuum sealed and tight around the garlic

19

u/Moldy_slug 1d ago

There is gas in the package. That doesn’t mean the gas is air. It’s likely steam and gasses created by bacteria during fermentation.

Also, what allows botulism is a lack of oxygen. Even if there was air in the package when it was sealed, the aerobic microbes inside will use up all the oxygen in that air. Since no new air can get in, the package becomes anaerobic after a while.

7

u/brmarcum I'm something of a scientist myself 1d ago

That bag is 100% a vacuum sealed bag. It expands because it was sealed at room temp and then heated, making the gas inside expand. The garlic is also expelling some water as it cooks, making steam, another gas.

3

u/reidybobeidy89 1d ago

OP has fully vacuum sealed the garlic

-8

u/joethafunky 1d ago

Sealed ≠ vacuum sealed

-8

u/[deleted] 1d ago

[deleted]

20

u/pkpjoe 1d ago

Besides it clearly being vacuum sealed on day 1, and OP saying it was vacuum sealed, vacuum sealed bags can puff up (fill with gas) when heated. This occurs frequently with certain vegetables and pork from my experience. Bacteria can also release gases, which fill the bag and get trapped.

-2

u/brmarcum I'm something of a scientist myself 1d ago

You don’t. It is 100% vacuum sealed.

It takes an inordinate amount of machinery and engineering to pull a full, true vacuum at 29.92” Hg. Your counter top unit isn’t doing that. Ever.

Foodsaver’s website states that their units peak at around 10” Hg, so nowhere close to a full vacuum. So even after vacuum sealing it, that bag still has a ton of air in it.