Makes 10 heads 10 heads very fresh garlic
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 60Â°C. They're not 100% accurate, but they should be adequate for small-batch blackening.
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