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Looks like parchment or wax paper. Did you also vacuum seal?
Most people suggest slow cooker on low. Not heard of using rice cooker. How do you trick the rice cooker to not kick off and what temp did it maintain?
Been wanting to try but can't convince my wife to let me occupy a slow cooker appliance for that long.
It's an Asian thing... Take garlic and hold it at about 140*F for 30-60 days. This changes the chemical make up of the garlic and it is LOADED with savory umami. It is also very healthy for lowering bad cholesterol.