Recipe from here. Very tasty, rather like a pancake. As you can see I burned it slightly even after 12 minutes, so I think the optimum cooking time is something like 10 minutes.
Jamie Oliver’s lamb curry recipe. Complicated to make, but very tasty indeed.
Pesto, aubergine, goats cheese pizza. This one was very good, the best of the lot:
Black garlic and pancetta. I made a mistake here by cooking the black garlic (which turns it into tasteless charcoal). I should probably have added it after cooking. In any case you couldn’t really taste it:
Similar to day 7; still not very sweet.
Update: But after leaving the black garlic to cool and dry out for about 24 hours, it was a lot better. I think it’s nearly ready!
The second hand rice cooker doesn’t stay on “keep warm” for more than 12 hours, so I have to turn it off and on twice a day. That is annoying.
Anyway, here is a garlic plucked from the bowl after 3 days. It’s beginning to turn brown, but you can see it still has a long way to go. The flavour is still very much like roasted garlic, and hasn’t developed the sweet flavour we expect from kuro ninniku.
One and a half weeks to go …
Start with about 20 giant garlic (the number you can make depends on the size of your rice cooker). For this experiment you will also need an old rice cooker, one that you don’t care about if it catches fire / stinks of garlic forever more.
Open up each clove slightly (but try to keep the cloves intact):
Place them in the bowl of the rice cooker. Note there are no other ingredients, and in particular, no water is added.
Put the rice cooker on its keep warm setting (not cook), which for the typical rice cooker is around 67-68°C.
Now you leave it (almost) alone for 2 weeks.
Don’t open the lid, except on days 3 and 6, when you briefly open the lid to let out the steam.
Check back in a few weeks to see the final result.