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In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Recipe of the week: Black garlic

05 December 2018 by
Recipe of the week: Black garlic

Makes 10 heads 10 heads very fresh garlic

Equipment notes

Slow, consistent heat is the key to blackening garlic. In a restaurant, a warming cabinet is great for this. A homemade fermentation chamber will work well, too.

The simplest solution, however, is an electric rice cooker or a slow cooker. The "keep warm" setting hovers right in the neighbourhood of 60°C. They're not 100% accurate, but they should be adequate for small-batch blackening.

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