About: It takes excruciating patience to make caramelized onions, but even more for caramelized garlic which roasts at 140ºF – 170ºF for 3 – 4 weeks! This process reduces that pungent raw garlic oder and strong flavor—buh bye bad breath, and HELLO magical sweet treat. And this is no new food trend. Black garlic has been used for thousands of years.
Origin: Korea • Thailand
Legend: In Thailand, black garlic is believed to give immortality.
Nutrition: allicin • antioxidants
Benefits: decreases risk of cancer • helps lower cholesterol • no additives, preservatives, or burning
Substitutes: roasted garlic • dried fruit
Store: Health food stores or near white garlic in some local grocery stores (I found some at Wegman’s)
Make Your Own (via Serious Eats)
Storage: Place black garlic heads, cloves, or purée into an airtight storage container or ziplock bag, and store in the refrigerator for 3 – 4 months.
Taste & Texture: deep, dark sweetness • similar to molasses, prunes, & figs • subtle garlic aftertaste • tender, almost jelly-like • melt-in-your-mouth • earthy • sticky to the touch
Suggested Uses: eat alone • spread on bread • use in soups or sauces • mix into mayo • toss with roasted vegetables • mix with sweet syrups • add it to granola • mix with chocolate baked goods • top on pizza
Black Garlic Brownies (via The Telegraph)
Black Garlic Vinaigrette (via Feasting at Home)
Black Garlic Risotto (via Black Garlic)
Black garlic is very soft and squishy. The easiest way to prepare it for cooking is puréeing. Mash or blend the cloves with a little water until spreadable.
What do you know about Black Garlic?