Tuesday
Apr102012
Exploring Black Garlic
Tuesday, April 10, 2012 at 1:00AM 
This week I picked up a head of black garlic. I had never cooked with this type of garlic before, but had tried it in some great dishes (including a dessert panna cotta!) and I couldn’t wait to taste the unique, fermented ingredient on its own.
I knew that the aged head would be softer than raw garlic, but I wasn’t prepared for the plump, gummy clove that emerged from the flaky skin. I took a bite; the texture was smooth and toothsome, like that of a cooked beet and the flavor was much more mellow than raw garlic, with a licorice-like sweetness and just a hint of pungency.
A little pressure under the flat side of a knife and the clove yielded into thick paste that could be stirred into all sorts of things, so that just what I did!
Katie Barreira | Post a Comment | Share Article tagged Black Garlic Aioli, Black Garlic Honey Mustard Dressing, Black garlic, Dijon mustard, Pasta with Broccoli Rabe and Black Garlic Marinara, Special Fork, aioli, broccoli rabe, food blogs, honey, marinara sauce, mobile recipe website in Cooking Newbie