Good afternoon, dear Master and SAG
Wow, SAG, your black garlic is almost ready for harvesting. Hope you will be able to eat them to improve your health.
I have not heard of the Tiger rice cooker - I must go see what it is like and go look for it when I go to the mall.
I only managed to buy some garlic today and I have just started aging them about 2 hours ago.
This time round, I have done things a little differently from the first time
1) took out the inner pot and placed a piece of aluminium foil on top of the heating element at the bottom of the rice cooker. Then put back the inner pot. Hopefully this will help lower the temperature in the inner pot. This was taught to me by Master.
2) placed a thick piece (almost 1 cm?) of aluminium foil at the bottom of the inner pot
3) fill up inner pot with garlic
4) cover with another piece of aluminium pot on top of the garlic to catch moisture collecting on the lid, and prevent moisture from dropping onto garlic
I am also thinking of turning off the rice cooker for a few hours at night, since my rice cooker is too hot. This may help to cool things down a bit and allow my garlic to turn black over a longer period, and I can age them longer.
With love and blessings
P.S. Decided not to use newspapers and baking soda this time. Rice cooker is outside my house this time, at the balcony