Black Garlic Cloves
Are you a little turned on? Does a big, old clove of sweet-n-meaty black garlic get you hot under the collar? Yeah, us too. Savory, pungent, strong. Rowr.
Black garlic is a humble ingredient stemming out of Korean cuisine that’s quickly taken the culinary world by storm. An intermittent storm, admittedly, as its rather unique flavor is still being explored by chefs and home cooks alike. After all, what do you use it for?
Or, first, what is black garlic?
The process for creating black garlic requires fermenting whole bulbs of garlic at high temperatures for extended periods of time. The garlic is then cooled on racks and allowed to air dry for another week or so. The result is a obsidian clove that’s significantly sweeter and with a mellow and meltingly savory garlic flavor. The texture is squishy and soft, often similar to a gummy candy that you left sitting in a hot car. The flavor is tangy and sweet; think balsamic vinegar with a hint of soy sauce, or tamarind dipped in molasses.
Black garlic cloves are excellent added to batches of baked beans, stews, or sauces for steak or fish. A little secret? Add some to your next batch of homemade sausage. Now enter it in a local sausage making competition and be ready to win.
Lastly, we have to recommend this vanilla bean and black garlic marbled brownie!
|Basic Preparation||Ready to use, no preparation needed.|
|Recommended Applications||This Black Garlic is a versatile ingredient that is sure to make any dish applied to unique and delicious. If pureed with olive oil, the Black Garlic looks similar to olive tapenade but with a sweet, dense flavor and complements seafood or fish dishes. To heighten the bold-umami flavor of spare ribs, use in a braise. Also a great addition to any risotto, rice, or noodle dishes and cheese dips.|
|Taste & Aroma||Hot, Pungent|
|Cuisine||Chinese, Indian, Korean, Vietnamese|
|Handling / Storage||Store in a cool, dry place|
|Shelf Life||4 Years|
|Country of Origin||China|
|Allergen Information||None Specified|
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