Garlic has got to be one of the most widely used ingredients in the world. In cuisines across the globe, garlic lends itself as a go-to flavor enhancer for various dishes. Its pungent and spicy profile seems to make just about everything taste better.
Ok, you garlic lover, you. Want to try a different version of garlic? One that’s sweet and savory at the same time? Try black garlic. This stuff is wonderfully different—soft, sweet (like molasses), chewy, sticky, savory and fruity. This is a specialty that’s commonly found in Asian cuisine, created by taking bulbs of garlic and cooking them at a temperature of 140 to 170 degrees Fahrenheit in a humid environment from anywhere from two weeks to a month or so. The final product comes out to look like garlic but with a dark brown to black color.
So, how do you eat it? This Huffington Post article’s got some great recipes to get you started: How To Cook With Black Garlic, Which Isn’t What You Think It Is
Check out the video below for the recipe:Blog, Culinary Education, food trends