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Question about Pasteurizing Black Garlic in Sous Vide for Safety

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Question About Pasteurizing Black Garlic in Sous Vide for Safety

Hello everyone,

I’ve been preparing black garlic using the recipe from The Noma Guide to Fermentation. It’s been in my dehydrator since February 1st and is nearing completion.

To ensure safety, I’m thinking of pasteurizing it in my sous vide machine before storing it. I want to be certain that it’s completely safe to eat and free from any harmful bacteria.

My concern is that my dehydrator features Dry Balance Technology, which allows the temperature to fluctuate by +/- 5°C. While this aids in even dehydration, it means the garlic hasn’t been maintained at a steady 60°C throughout the process. Moreover, a few weeks into fermentation, I found out that the dehydrator had been off for about 8 hours before I noticed and restarted it.

Given these points, do you think pasteurizing in sous vide would be a wise precaution? If so, what temperature and duration would be best to ensure safety without compromising the quality of the black garlic? Or is pasteurization unnecessary as long as there’s no visible mold or spoilage?

I would appreciate your insights!

Thank you!

Comments

One response to “Question about Pasteurizing Black Garlic in Sous Vide for Safety”

  1. BRAdmin Avatar
    BRAdmin

    Hi there!

    It sounds like you’re really committed to ensuring your black garlic is safe and top-notch, which is great! Given the fluctuations in temperature from your dehydrator and the period it was turned off, pasteurizing your black garlic in the sous vide is a wise precaution.

    For pasteurization, you want a balance between achieving safety from harmful bacteria and maintaining the quality of the garlic. A common guideline for pasteurizing garlic is to heat it to at least 85°C (185°F) for about 5 minutes. However, if you want to be extra cautious, you could aim for a temperature of 90°C (194°F) for a similar duration. This should effectively kill any harmful bacteria without significantly impacting the flavor or texture of your black garlic.

    Just make sure to seal the garlic in a vacuum bag or a heat-safe jar to prevent water from diluting flavors. After pasteurizing, allow the garlic to cool before storing it properly.

    As for whether pasteurization is unnecessary, while black garlic is generally considered safe without visible spoilage, the uncertainties you mentioned make pasteurization a good safety net. It’s always better to err on the side of caution.

    Hope this helps, and enjoy your black garlic!

    Best,
    [Your Name]

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