Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Canadian John on September 08, 2019, 02:42:42 PM
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Just got back from a nearby garlic festival.. There have been no vampires in the area for several days, or so I was told...
I learned something new at the festival: Black Garlic. It's fresh garlic that has been kept @ ~140º for 14 days. It turns black and takes on an extremely different flavour profile... There is lots of
information found searching for "black garlic". A good you tube video on making it as well..
Are any of you familiar with black garlic??
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Not familiar.
It makes me wonder how this was discovered.
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I have also never heard of it. A lot of foods make me wonder how they were discovered -- coffee, chocolate, olives. The list is endless.
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Not used it but have heard of it. There are quite a few recipes out there and it is on my list of to do's
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It's very popular with some in the Asian communities, that's how I learned about it. The one time I tasted it I liked it. It was mild, kinda sweet with a hint of dark cane sugar. I think the process is a mix of heat and fermentation. Not sure, but I think it was a couple dollar per ounce.
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I tried it, and it seemed way too toned down. Probably good for some non garlic folks. I'll stick with "straight up"!
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I did not know there were sulfuric compounds in garlic. I knew cooking "mellowed" it, but I just assumed that the sugars were brought out. I guess with the amount of time used to cook Black Garlic it almost goes to a brown sugar state of caramelization.