[quote="bethk"]Why not put the garlic in a glass 'lock-lock' container (air tight) inside the proofer?
Then the temperature would stay constant and the garlic smell, etc. would be contained.
Just a suggestion......better than tryin' with a CrockPot where the temp isn't constant.
I remember dcarch on the old Cooking.com forum made his own black garlic. His was the first I ever saw or heard of.[/quote
I have done that but the heat penetrates the container.
Then the temperature would stay constant and the garlic smell, etc. would be contained.
Just a suggestion......better than tryin' with a CrockPot where the temp isn't constant.
I remember dcarch on the old Cooking.com forum made his own black garlic. His was the first I ever saw or heard of.[/quote
I have done that but the heat penetrates the container.