The weekend before Jerra and I took off I'd had yet another sortie into the Black garlic concept.
I had read that it was possible to DiY using a Rice cooker with a "Keep Warm" facility. CLOWN didn't realise, until I read elsewhere, somebody mooting a slow cooker as an option. I have a slow cooker.
Testing, testing; report my signal, over. In goes the Max/Min thermometer for a day or three; result - Peaked at 67˚C (ish)
I put three, suitably wrapped, cloves in and gave them one of the 3-4 weeks required. Tested yesterday, it had never risen above 65˚C - so soon one had lost its strong, pronounced garlic flavour and one was WAY too old/dried and merely desiccated more.
SO! Today I started the real attempt. IF it's going to be running for a month a couple of bulbs will "cook" as readily as six; therefore I put in six, rather than the three I ran the test with.
For the umpty-third time - "We shall see."
N.B. I have not used the two seen in the extra - just boasting with them.
BTW - it's not yet up to working temp.