It can be found on menus everywhere? Isn’t anything new? Then why am I more than 50 years hearing about it?
From a vendor site.
So anyone have any experience or favorite recipes?
The only one time I’ve ever heard of it was when it was featured on an episode of Bob’s Burgers.
I saw a You Tube video about how it’s made, and it looked and sounded disgusting. I’ll stick to regular garlic, TYVM.
The salespeople at my local Savory Spice Shop recommended I buy their black garlic salt blend. It was pricey but they promised me it would be worth it. They were right. It just makes things yummier.
Black garlic is basically garlic that’s been fermented at low temperature to increase its health-positive elements. The longer you ferment the garlic at lower temperatures, the more complex fermentation the garlic undergoes and its nutrient component becomes more concentrated.
They taste and texture is similar to dry fruit and you can eat them like a health supplement and pop one in your mouth once or twice a day. Or, you can add them to dishes like a herb or spice to add a little accent. I’ve made a salad vinaigrette with it by chopping up the garlic and soaking them in olive oil. You don’t want to make a garlic-forward dish with these because first, they won’t impart a garlicky flavour or aroma, and second, they’re too expensive to be used that way.
They’re sold in Japan but you won’t find them in regular supermarkets. You have to go to a health food store or buy them over the internet.
Huh, it’s new to me as well - despite the fact I am a curious cook who lived 17 years in Indonesia and traveled extensively throughout SE Asia. I’m intrigued.
I love black garlic or black garlic oil with ramen, although usually it is the simpler, cooked on the stove version that you get most places. I can’t understand what looks and sounds disgusting about making it, you just heat whole bulbs at a low temperature for days. It is often described as fermented but is really just slow cooked. The ones I buy look like whole raw bulbs until you peel them.
I’ve recently seen it pop up in supermarkets here in Germany. I’ve been intrigued, but so far not enough to try it. Probably it’ll be a fad that’s vanished again by the time I work up the nerve.
I consider myself fairly knowledgeable about various ingredients and food styles and this post is the first I’ve heard about black garlic. Interesting.
The OP’s linked method of making it at home, by putting garlic in a slow cooker on the warm setting and leaving it for 2 or 3 weeks, is something I wouldn’t want to try in normal times. I mean, I know slow cookers are meant to be left alone for hours at a time, but weeks, while I’m away working all day? I’d be afraid my house would burn down. But it just so happens I find myself at home constantly these days. Hmm…
One of the local restaurants used to serve French fries seasoned with black garlic.
They were delicious, but a bit expensive.
It’s showed up at my local grocery about six months or so ago. I think it was around $5/$6 for a head, but, like others, I never got around to trying it out.
I got some from a spice shop after learning about it maybe 12 years ago. It has some qualities of a dried fruit like raisins, dates or prunes like texture (soft and sticky) and flavor (complex, sweet, fruity but very little fresh garlic taste). Sort of interesting to try but I’m not sure how I’d use it as an ingredient or pairing. I haven’t bought any since but I’d try it again.
What evidence backs the claim that any specific component of garlic is significantly increased by aging/fermenting it? And if this is the case, what are the proven health benefits of such an increase?
Obviously, raw garlic (depending on the variety) can pack a fiery punch. Generally, the heat is markedly tamed by even brief cooking.
It’s true that for a number of vegetable products, drying and other methods of preservation can concentrate flavors.
If the flavor is similar to dried fruit, why wouldn’t I just use dried fruit? The reason I use garlic is because I want the flavor of garlic.
Although, the flavor of raw or lightly-cooked garlic is different from the flavor of fully-cooked garlic, and both have their place in dishes. If this somehow concentrated the cooked-garlic flavor, that might be worthwhile. But the descriptions don’t make it sound like that’s what’s happening.
How To Make Black Garlic At Home, Easily. The guy who made that video ferments, pretty much, everything.
I have not tried this.
I first had black garlic at the Laurel Highlands Garlic Festival in Holsopple, PA. That’s where I also first had garlic sugar cookies and garlic ice cream. It’s a great little festival, I highly recommend it.
After running out of the batch batch I bought at the festival, I found out I can keep getting my fix from (where else?) Amazon.
I first had black garlic at the Laurel Highlands Garlic Festival in Holsopple, PA. That’s where I also first had garlic sugar cookies and garlic ice cream. It’s a great little festival, I highly recommend it.
After running out of the batch I bought at the festival, I found out I can keep getting my fix from (where else?) Amazon.
I found this book on Amazon that is free with my Kindle Unlimited subscription so I’ll be looking through it shortly.
Cooking with Black Garlic: 50 Delicious Black Garlic Recipes
I’m a fan of almost everything garlic so I’ll probably buy a small package from Amazon to see how it works out.
I realize that’s like saying I love grapes so I’m going to get raisins, but the descriptions and reviews I’ve read here and elsewhere make me comfortable that I’ll like it a lot.
And thanks to that episode, several food bloggers have attempted to replicate the “Bet it All On Black Garlic Burger”. Most recipes I’ve seen recomend pureeing it and mixing it with mayo to make a black garlic aioli. It sounds pretty good really. Although as I recall in the episode Bob is shown cooking the black garlic in a pan, but since that’s a cartoon and not a cooking show I would go with the aioli.