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Black garlic in Boston?

FastTalkingHighTrousers Aug 16, 2011 05:45 AM

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

  1. FastTalkingHighTrousers Sep 21, 2011 08:20 PM

    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.

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

    3 Replies
    1. re: FastTalkingHighTrousers
      opinionatedchef Sep 22, 2011 11:36 AM

      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
        FastTalkingHighTrousers Sep 22, 2011 08:24 PM

        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
          opinionatedchef Sep 22, 2011 11:19 PM

          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?

    2. MC Slim JB Sep 21, 2011 07:59 PM

      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/

      -----
      Coppa
      253 Shawmut Ave, Boston, MA 02118

      1. tammyh Sep 21, 2011 07:48 AM

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

        9 Replies
        1. re: tammyh
          f
          Fukui San Sep 21, 2011 07:53 AM

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

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

          1. re: tammyh
            opinionatedchef Sep 21, 2011 10:52 AM

            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
              tammyh Sep 21, 2011 11:04 AM

              you can eat it straight up, eh?

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

              1. re: tammyh
                opinionatedchef Sep 21, 2011 11:23 AM

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

            2. re: tammyh
              b
              Baiye Sep 21, 2011 01:33 PM

              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.

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

              1. re: Baiye
                opinionatedchef Sep 21, 2011 03:44 PM

                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
                  b
                  Baiye Sep 21, 2011 05:30 PM

                  Thank you!

                  1. re: opinionatedchef
                    k
                    katzzz Sep 22, 2011 05:36 AM

                    With vanilla ice cream?

                    1. re: katzzz
                      f
                      Fukui San Sep 22, 2011 08:12 AM

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

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