Black Garlic Powder
A new weapon in modernist cooking, black garlic powder is the secret ingredient to both the molecular gastronomist and the progressive cook. Adding sweetness, umami, and a mellow flavor of garlic without anyone knowing they’re actually eating garlic it is the perfect spice for those who dare to be creative in the kitchen.
Black garlic powder 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 powder is excellent when added to batches of baked beans, stews, or sauces for steak or fish. A little secret? Add some black garlic powder 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 powdered black garlic in a braise. Also a great addition to any risotto, rice, or noodle dishes and cheese dips.|
|Taste & Aroma||Hot, Pungent|
|Cuisine||Asian, Chinese, Indian, Korean, Thai, Vietnamese|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||3 Years|
|Country of Origin||United States|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|