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Black garlic in Boston?

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Any hounds come across black garlic for retail sale, in their travels? Any info is greatly appreciated. Thanks!

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  1. have you found anything yet? I'm curious to cook with some.

    9 Replies
    1. re: tammyh

      I've bought some at H-Mart in Burlington.

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      H-Mart
      3 Old Concord Rd, Burlington, MA 01803

      1. re: tammyh

        because it is already soft from the fermentation process, most chefs add it into a dish at plating. it tastes like very mild garlic that has been marinated in balsamic. easy to eat as whole cloves.

        1. re: opinionatedchef

          you can eat it straight up, eh?

          i'm sure fermented garlic would do wonders for my breath ...

          1. re: tammyh

            it's not like that. it is sweet. no one would know you had eaten garlic.

        2. re: tammyh

          What exactly does one do with it? And how long does it last?
          I must confess we bought a package of black garlic at H-Mart, probably about a year ago, but never quite got up the nerve to open it.

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          H-Mart
          3 Old Concord Rd, Burlington, MA 01803

          1. re: Baiye

            it lasts a v long time if sealed; it was fermented for ages- to become what it is. put it on salads or composed cold plates; add it to meats or seafood cooked and served with a demi sauce or beurre blanc; serve it on vanilla ice cream; add it to sauteed mushroms, mash it and put it on roast beef or meatloaf, or sandwiches of either;mash up a bunch, add heavy cream, heat and reduce and serve over chicken. imagine a very very mild creamy garlic clove with tang of balsamic or chinese black vinegar.

            1. re: opinionatedchef

              Thank you!

              1. re: opinionatedchef

                With vanilla ice cream?

                1. re: katzzz

                  I haven't tried it but I believe it. It's sweet and mild.

          2. I remember giving black garlic a Stuff Magazine dining award as kind of "It Ingredient" a couple of years ago, as it seemed like it was on every other fine-dining menu in town. The it kinda disappeared. I hadn't thought about it much till I saw it in a Coppa dish very recently, and now coincidentally mentioned here. I like it, but it is not what I would call a fierce flavor.

            http://mcslimjb.blogspot.com/

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            Coppa
            253 Shawmut Ave, Boston, MA 02118

            1. Thanks for the heads-up about H-Mart, folks!
              I was going to use it for a chicken marinade. The flavor is subtle for sure, but enhanced with some char from a grill.

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              H-Mart
              3 Old Concord Rd, Burlington, MA 01803

              3 Replies
              1. re: FastTalkingHighTrousers

                fast, i really can't make sense out of that use. too subtle to make any impact in a marinade. just sayin'.Serve it alongside the chicken; then you'll taste it.

                another use : mash w/ soft sweet butter or EVOO and sea salt; spread on iggy's francese. :-}

                1. re: opinionatedchef

                  You've never tried my black garlic beer can chicken! Not much subtle about the flavor once you get a good amount of char on it from the grill. Just mashed up and eaten, sure, it does have a mild anise-y flavor with a hint of fresh garlic, and is indeed delicious.
                  I like to get get a Maillard reaction on mine.
                  Another fave is a roasted black garlic vinaigrette with smoked soy.

                  1. re: FastTalkingHighTrousers

                    no comprendo/je ne comprend pas/wakarimasen/???:
                    --maillard reaction?
                    --smoked soy?
                    sound possibly wonderful-post in homecooking and link to recipes- for the chick and vngtte?