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Nov 24, 2010 10:37 AM

Cooking with Black Garlic

I picked up some black garlic at the Berkeley Bowl last week and then started looking around for ideas on what to do with it. It has a sweetness and smokiness that is quite intriguing, but a lot of the recipes I found didn't do much for me. I did, however, find this one, which I made last night and found delicious:

Can't say I could specifically taste the black garlic, but there was a depth and earthiness--call it an umami--about the dish that was memorable.

Any other ideas on how to use black garlic?

Berkeley Bowl
2020 Oregon St, Berkeley, CA 94703

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  1. So far just in vinaigrettes and pasta sauces. Black garlic is such a cool concept.

    In his "Avec Eric" Ripert includes a recipe with black garlic in a salad preparation with heirloom tomatoes. This is something I would like to try in summer.

    These recipes look delicious - have not tried any yet.

    16 Replies
    1. re: chefathome

      Wonderful link chefathome, this one: Poached Nectarines in Black Garlic and Amaretto syrup sounds really different.

      1. re: HillJ

        It does, doesn't it? Do you do black garlic?

        1. re: chefathome

          It's incredibly hard to source where I live. Usually found in specialty markets or online. I was turned onto black garlic by a good friend so my experience using it is very ltd. But, I do enjoy it, yes.

          For instance, I made this dip and mopped it all over a beef tenderloin and it was so amazing, I didn't want to share it!

          1. re: HillJ

            It's so shocking that I am able to get it here in rural Alberta. Every once in awhile our stores pleasantly surprise!

            I had that recipe saved under my Black Garlic file but had not yet tried it. As I have some BG on hand I will go with your idea - sort of like a compound butter on tenderloin sounds like?!

            1. re: chefathome

              Exactly and the combo of black garlic & creamed horseradish was a knock out. I'm intrigued by the idea of a sweet/savory use like poached nectarines, wow that's interesting. Could you imagine a black garlic sorbet or ice milk...hmmm.

              1. re: HillJ

                You've inspired me to try it out Monday (tomorrow's menu is in stone) and I cannot wait!

                I'm practically salivating on my keyboard thinking of the possibilities including sorbet or this...

                1. re: chefathome

                  Oh man! Do report back chefathome, sounds so interesting!

                  1. re: HillJ

                    Will do. And keep me posted on any other black garlic recipes you encounter - I am smitten with it.

                    1. re: chefathome

                      My son just reminded me of the black garlic hummus we enjoyed last time. Have you given hummus a whirl with bg?

                      1. re: HillJ

                        No, I haven't! As soon as I read your post I though, "Oh, duh." OK, off to the kitchen to make my bgh!

            2. re: HillJ

              I found this thread because I have never cooked with black garlic and want to know what it tastes like, and how to use it. I bought black garlic at Trader Joe's this week. It comes 2 heads to a packet, $2.99.

              1. re: greygarious

                I also bought it at Trader Joe's. If you like it, you can have mine I'm not really a fan :)

                1. re: fldhkybnva

                  Are you able to describe what it tastes like, and what you find objectionable about it? I haven't opened it yet and would like to have some sort of game plan before I do. I understand it's an umami bomb and do have the TK black truffle-flavored oil, which is back, ( and which I like despite knowing it's artificial and that my admission opens me to heaps of scorn by more discriminating Hounds), and am guessing there might be something good if I use both in a sauce or starchy gratin.

                    1. re: greygarious

                      I think it was too sweet for me, it had an aftertaste that I didn't care for. I am generally not a fan of sweet things so it's not surprising. It's often described as somewhat like balsamic vinegar without the acid bite and its sweetness did remind me of that. I guess I might describe it overall as a flavor mix of roasted garlic and caramelized onions. I've read it's really good in salad dressing so perhaps you can try it that way.

                      I haven't tried the black truffle oil, how do you use it?

                      1. re: fldhkybnva

                        Truffle oil is for finishing - adds umami to savories.

        2. The original comment has been removed
          1. Roast it and use it like butter on breads & crackers. OMG YUMMY!

            1. I just started "cooking" my second, 3 pound batch of black garlic. I get no garlic taste at all. I would describe it as a smokey molasses flavor, with a hint of citrus and a balsamic vinegar aftertaste. So far, I've only used it in a simple cream cheese, chive and black garlic dip, guacamole, and spread on a tortilla, like butter, for a the base of a potato and egg burrito. An interesting thing I've noticed, in experimenting with it, it doesn't really freeze. In subzero temperatures, it just gets more firm, which makes it much easier to slice. After thawing, it's back to it's original easily spreadable sticky gooeyness.

              1 Reply
              1. re: jdprovence

                I made a simple pesto type mixture with black garlic, a little reg garlic, VOO, salt and pepper and used it as the base sauce for a flat bread, then a little park and some caramelized onions...let's just say it was a hit appetizer. Used the remain mixture of brussel sprout and it made them fabulous!