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hmmm I did consider it for a moment. I guess I can give it a test run to see how much I yield, I avoided this initially due to the high cost of black garlic. 

  Ahh yeah there is a strong garlic despite it being submerged in water. Restaurants is considered a licensed facility correct? I think I will probably have a better chance finding one that will let me cook garlic for weeks at a time. Also, it is to my understanding all ingredients used/brought...

  The temperature is at 167 degrees F. The alternative method is typically done in a rice cooker at only 140 degrees F. 

Hi!   I have been wanting to create a bottled sauce that is based around black garlic and hope to sell. My method of cooking the garlic is 2 weeks sous vide and 1 week dehydrated. I want to ask now before I get discouraged in the future... will I only be able to do this in a commercial kitchen...

Hi, I am looking into getting into the bottled sauce business and I have much to learn!