![Chef John Creger on Instagram: “Sous Vide Black Garlic Wagyu Filet Mignon, Sweet Potato & Smoked Gouda mash, Zucchini Chip… | Nytimes recipes, Food, Healthy recipes Chef John Creger on Instagram: “Sous Vide Black Garlic Wagyu Filet Mignon, Sweet Potato & Smoked Gouda mash, Zucchini Chip… | Nytimes recipes, Food, Healthy recipes](https://i.pinimg.com/736x/f6/80/5f/f6805f3903cb9506f99fe5305d98d763--black-garlic-zucchini-chips.jpg)
Chef John Creger on Instagram: “Sous Vide Black Garlic Wagyu Filet Mignon, Sweet Potato & Smoked Gouda mash, Zucchini Chip… | Nytimes recipes, Food, Healthy recipes
![Amazon.com : Black Garlic "Organic American" Whole Bulbs (2 per package) ...Aged and Fermented 120 Days : Grocery & Gourmet Food Amazon.com : Black Garlic "Organic American" Whole Bulbs (2 per package) ...Aged and Fermented 120 Days : Grocery & Gourmet Food](https://m.media-amazon.com/images/I/713Itw6T9BL.jpg)
Amazon.com : Black Garlic "Organic American" Whole Bulbs (2 per package) ...Aged and Fermented 120 Days : Grocery & Gourmet Food
![Hot Sale Black Garlic The Sole Head Of Garlic - Buy Black Garlic Powder,How To Make A Black Garlic Fermenter,Sous Vide Black Garlic Product on Alibaba.com Hot Sale Black Garlic The Sole Head Of Garlic - Buy Black Garlic Powder,How To Make A Black Garlic Fermenter,Sous Vide Black Garlic Product on Alibaba.com](http://sc04.alicdn.com/kf/Hc064b1f960b9439d836dc3d12c1cbfbfB.png)
Hot Sale Black Garlic The Sole Head Of Garlic - Buy Black Garlic Powder,How To Make A Black Garlic Fermenter,Sous Vide Black Garlic Product on Alibaba.com
![Made some BLACK GARLIC!!! Remove the first dry part (leaving the shells on) sous vide at 65 degrees for 6 weeks.. finish it in a warm room for an additional 48 hours. Made some BLACK GARLIC!!! Remove the first dry part (leaving the shells on) sous vide at 65 degrees for 6 weeks.. finish it in a warm room for an additional 48 hours.](https://preview.redd.it/07bz4u4et8x71.jpg?auto=webp&s=bc80c591f5806668a64deaa603f1f2127fabd28a)
Made some BLACK GARLIC!!! Remove the first dry part (leaving the shells on) sous vide at 65 degrees for 6 weeks.. finish it in a warm room for an additional 48 hours.
![Filet Mignon with Black Garlic Glaze, Brown Butter Whipped Potatoes, and Mushrooms - The Farmer-Gourmand Filet Mignon with Black Garlic Glaze, Brown Butter Whipped Potatoes, and Mushrooms - The Farmer-Gourmand](https://www.farmer-gourmand.com/wp-content/uploads/2022/06/IMG_3669banner.png)