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Author Topic: BLACK GARLIC  (Read 348 times)

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Canadian John

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BLACK GARLIC
« on: September 08, 2019, 02:42:42 PM »

 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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pmillen

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Re: BLACK GARLIC
« Reply #1 on: September 08, 2019, 02:55:11 PM »
Not familiar.

It makes me wonder how this was discovered.
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Paul

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Kristin Meredith

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Re: BLACK GARLIC
« Reply #2 on: September 08, 2019, 03:09:31 PM »
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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ofelles

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Re: BLACK GARLIC
« Reply #3 on: September 08, 2019, 03:50:08 PM »
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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Darwin

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Re: BLACK GARLIC
« Reply #4 on: September 08, 2019, 05:20:21 PM »
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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Re: BLACK GARLIC
« Reply #5 on: September 08, 2019, 05:32:26 PM »
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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Bentley

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Re: BLACK GARLIC
« Reply #6 on: September 08, 2019, 07:10:46 PM »
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.
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