Go black to elevate your experience! I recently bought ground fermented black garlic for to use in a recipe. Now, I can’t get enough! I’ve put it in every entrée I’ve cooked since the jar entered my house.
Black garlic begins as the regular fresh garlic you know. It’s placed in a controlled environment for 15 to 90 days at a temperature of 140 – 190 degrees with high humidity. Over time, enzymes in the garlic break down and it turns black and becomes sticky. The flavor also changes.
As the garlic ferments, it becomes more mellow. Sharp pungency gives way to toasty sweetness that doesn’t leave the same strong aftertaste in your mouth. It has a comforting aroma that reminds me of toast for breakfast.
Aside from yeast bread, I can’t think of many foods that smell as comforting. This characteristic surprised me. And I’ve been impressed at how a little of it can impart the same feel to a whole dish. And that’s just in the ground form I’ve used so far. I’m looking forward to trying whole cloves.
With whole cloves, the sticky inside can be turned into a paste or liquid by adding water. The idea of garlic paste reminds me of the garlic sauce at Zankou Chicken®. When I’m living in LA, we order from Zankou just to get the garlic sauce.
Those who have tried to copy Zankou’s sauce say it contains potato. I’m thinking I need to play with a black garlic and potato paste of some sort. In fact, I can’t wait!
Right now, I envision black garlic sauce with just a touch of pico de gallo as a good combo. Not sure what I’d serve it with, but that will come to me.
I’m also thinking I might use it in or on a breadstick or bagel in place of butter or cheese. It would be delicious with cheese as well, but for those of us who need a substitute, I think it could be an amazing option.
The umami flavor of black garlic also works well with chocolate, cheese, or red wine. Like regular garlic, some cloves will be sweeter than others. The specific flavor of a clove can guide you toward a perfect pairing.
Ground black garlic can be used in soup, meat-based pasta sauce, meatballs, egg dishes, burgers, and risotto. It’s as good with ground turkey as it is with beef. In fact, it deepens the flavor of turkey burgers in a pleasing way.
If you have a significant number of dietary restrictions, finding new ways to season a limited number of ingredients can keep things fresh and appetizing. That can be a key motivator to adhere to healthy choices.
Black garlic is a great way to alter your regular dishes and upgrade everyday meals. Try it! It’s a great to elevate your experience!
Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Sankou Chicken | Rotisserie Chicken, Shawerma, Tarna™, and our legendary Garlic Sauce
