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Black Garlic

Candy Jun 27, 2009 06:37 AM

Fermented Black Garlic. Yum. Mellow, chewy and ,molassey. I've used it in Baba Ganouj, in a saute of asparagus, samphire and morels, pimento cheese. Any of you out there using it? I have customers who are looking for more uses. I suggest using it where you don't want the sharp bite of raw garlic.

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  1. s
    sirenanathalie RE: Candy Nov 9, 2009 07:36 AM

    I see California Black Garlic (special patented machine) and also Korean Black Garlic. Are they the same. Has anyone tried both.

    1. q
      Quill RE: Candy Jan 28, 2010 02:01 PM

      I tuck several cloves into the middle of an artichoke before roasting iwth olive oil. It makes a killer vinegrette but don't use balsamic, it overwhelms. It's great in pastas, chop up and work through the sauce. Same for mashed potatoes. Oh, and eat it llike candy. So good for us and no garlic breath. Yum

      1. AndrewK512 RE: Candy Jan 28, 2010 03:33 PM

        I'm kinda wondering how to incorporate it into things, I tried chopping it up and it just gets all gummy and gooey. Heating didn't really help either.

        4 Replies
        1. re: AndrewK512
          jvanderh RE: AndrewK512 Jan 28, 2010 08:01 PM

          Hmmm. Maybe roast it in a low oven to dry it out a bit?

          1. re: jvanderh
            Candy RE: jvanderh Jan 30, 2010 03:47 PM

            No, no, no, no! Heating destroys the mellowness and reduces it to nothing.

            1. re: Candy
              jvanderh RE: Candy Jan 31, 2010 06:06 AM

              "destroys the mellowness and reduces it to nothing"?

              As in, makes it taste stronger? I'm not following you.

              1. re: jvanderh
                Candy RE: jvanderh Feb 13, 2010 03:04 PM

                No, it just loses the mellowness and much flavor. Don't "cook" with it. Use it raw.

        2. h
          howchow RE: Candy Jan 30, 2010 04:22 PM

          I recently added it to a risotto - just at the end with the cheese - and as a pizza topping along with some goat cheese and honey.

          1. Rubee RE: Candy Jan 30, 2010 07:11 PM

            This past week I made a roast chickn with black garlic butter under the skin.

            1 Reply
            1. re: Rubee
              Quill RE: Rubee Feb 12, 2010 10:50 AM

              Hey I like the under the chicken skin idea. Will try. I saw a recipe online using it with roasted plantains but can't find it anymore. anyone tried this.

              Black garlic makes killer vinagrette in the blender with the usual ingredients.

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