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Cooking with Black Garlic

KristiB50

By KristiB50
in Cooking

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KristiB50

KristiB50

Posted
Posted

I ordered some of this after hearing it mentioned on Top Chef a few moths ago.

So far I've just peeled off a clove to taste it. It's sweet-almost "balsamic" with garlic undertones. The texture is that of roasted garlic.

Has anyone ever cooked with it?

The Global Kitchen
Peter the eater

Peter the eater

Posted
Posted

I have zero experience with black garlic but I'm pretty sure I'm going to enjoy it when I find some. It seems to be a red-hot commodity these days which I'm sure the Korean cooks out there find amusing and pleasing.

Peter Gamble aka "Peter the eater"

I just made a cornish game hen with chestnut stuffing. . .

Would you believe a pigeon stuffed with spam? . . .

Would you believe a rat filled with cough drops?

Moe Sizlack

KristiB50

KristiB50

Posted
  • Topic Starter
Posted

I actually made THIS and it was phenomenal!

I used a little in sauteed baby bok choy too.

I ordered mine from Sauce N Spice. I was impressed with the service. i ordered on a Thursday morning and chose the cheapest option and had my black garlic on Saturday morning.

The Global Kitchen
Domestic Goddess

Domestic Goddess

Posted
Posted

Mallet, they slow cook it here in Korea and they have a special pot/gadget to do it. There's a lot of black garlic products sold on the home tv shopping here. I'll ask my korean friends how do they make their own black garlic.

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

OliverB

OliverB

Posted
Posted

I've never even heard of this, sounds and looks delicious! I'll have to look for that, wonder if I can find it at the Asian markets?

"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

Mallet

Mallet

Posted
Posted
Mallet, they slow cook it here in Korea and they have a special pot/gadget to do it. There's a lot of black garlic products sold on the home tv shopping here. I'll ask my korean friends how do they make their own black garlic.

Thanks, I'd really appreciate it!

Martin Mallet

<i>Poor but not starving student</i>

www.malletoyster.com

Robert Jueneman

Robert Jueneman

Posted
Posted

Mallet, I saw some at 99 Ranch (a large Asian grocery store in Milpitas, CA) over the weekend. I didn't know what it was (like half of the stuff in the store), but now maybe I'll go back and try some.

franktex

franktex

Posted
Posted

I found this recipe for Fermented Garlic, also known as Black Garlic(I have not tried this yet):

Making Fermented Garlic

Soak the whole garlic in water for two hours until its skin gets soft and is easily peeled.

Soak the garlic overnight.

Peel the skins.

Place the garlic on a perforated sheet until it is dry.

Pack the garlic into the containers.

Pour the pickling solution, consisting of 4 tablespoons salt, 2 cups sugar, 2 cups vinegar,

over the garlic and press it.

Ferment the garlic for two days, then drain the pickling solution

Add ½ cup sugar to the pickling solution, bring it to boil, let it cool down,

pour it back over the garlic and let it stand for 1 month.

Finished product, fermented garlic

I am thinking that either black vinegar from the Asian market of Balsamic should be used instead of the above vinegar, hence the color black.

Frank in Austin

Domestic Goddess

Domestic Goddess

Posted
Posted

Mallet, my friends say that black garlic is hard to make since it takes a long time (like about a month) of constant heat and humidity to make a batch. There's a device that is sold on the home tv shopping but it is all in korean and I don't really understand how to use it and for how long. (I surmise that the gadget cuts the fermenting time short). I'll get back to you with more details after my friends do their own research too.

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Robert Jueneman

Robert Jueneman

Posted
Posted

I checked with 99 Ranch and Lions (two large Asian grocery stores here in Milpitas, CA. 99 Ranch said that they were sold out, and didn't know when they would get any more, but suggested I try a Korean grocery store. Lions had never heard of it, but had some pickled garlic. I thought about it, but decided to pass.

I did find wandering through both stores a cross-cultural educational experience. In addition to all of the fresh fish, clams, mussels, etc., that would be almost unobtainable elsewhere, I have never, ever seen fresh goal meat for sale!

Anybody got a good recipe for goat meat?

KristiB50

KristiB50

Posted
  • Topic Starter
Posted (edited)

I used some in spring rolls yeterday and that was really good.

I love the stuff. It's worth ordering if you can't find it retail.

Goat meat-I made a Jamaican Goat Curry once. There's also birria.

Edited by KristiB50 (log)
The Global Kitchen
  • 3 months later...
Alex

Alex

Posted
Posted (edited)

Black garlic web site, with recipes

An article in The Washington Post of Feb 25, 2009

A quick mention by Florence Fabricant in The New York Times of October 7, 2008

An article in Nation's Restaurant News

Earthy Delights here in Michigan carries black garlic and is sponsoring a recipe contest.

Edited by Alex (log)

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Jaymes

Jaymes

Posted
Posted
Anybody got a good recipe for goat meat?

Cabrito (actually, Spanish for 'little goat') is very popular in Texas. Some recipes:

Cabrito

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

  • 2 years later...
liuzhou

liuzhou

Posted
Posted

I've become addicted to this stuff recently.

It is great with sautéed wild mushrooms and I've used it happily in fried rice. but my favourite is with fried sea bream with a black garlic, caper, lemon and butter sauce. Served with bak choy and rice.

Black garlic on WikiGullet

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

  • 2 weeks later...
Calories

Calories

Posted
Posted

Hello,

I am sure many of you know what black garlic is... for those of you who do not, basically it is fermented garlic. The way it is made is that a whole head of garlic is kept at 140 degrees for 40 days, BUT in an airtight container (so it cannot dehydrate), the result is that the garlic becomes completely black, sticky and soft and also has a kind of caramelized taste.

My question is that usually when people make regular garlic oil, they must bring the garlic to 250 degrees in order to kill the Clostridium botulinum that my grow in the oil.... can the same be done with black garlic oil?? - I do not intend to make this oil to use within a few days... i intend to commercialize it, as i have done with porcini oil in the passed. This is why i would like to know how to make sure the oil is sterile. I usually pass all oils through a vacuum filter at 25 micron and 45 micron to get rid of all bacteria and viruses... but i do not know what Clostridium botulinum is considered and if it will be filtered out... and i think if its contaminated i cannot be filtered out... anyways, your help would be appreciated!

Thank you,

andiesenji

andiesenji

Posted
Posted

My understanding is that you CAN filter out the organism but CANNOT filter out the toxins, which is the part that causes illness and possibly death.

The organism itself can be consumed and persons who consume raw root vegetables, no matter how carefully cleaned, probably consume a fair amount on a regular basis with no harm. It is when the organism is held below the specific temperature for an extended time period, in an anerobic environment that the toxins are produced.

I believe some of the commercial "natural" non-canned garlic containing products steam-sterilize the garlic prior to adding it to the other ingredients that are going to be held in the dairy case and have an expiration date.

The "Greek Guys" who sell at our local farmers market told me that is how they treat fresh garlic that is going into their dips and spreads.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

ermintrude

ermintrude

Posted
Posted

Temperatures above 60C for an extended period will destroy the toxin, 85C for 5 minutes seems to be what most advise. To kill the spores then you need to go to 120C for an extended period to ensure any spores are killed, generally under preasure. While filtration may remove the spores I don't know if filtration is a generally accepted way to make a commercial product safe and there are generally regulations that must be complied with if you intend to sell on a commercial basis. If in USA check the FDA website www.fda.gov otherwise check your local regulations.

Time flies like an arrow, fruit flies like a banana.

  • 3 months later...
liuzhou

liuzhou

Posted
Posted (edited)

Came across these today. Taiwanese Black Garlic Cookies.

Yes, they are cookies with that sweet, balsamic, black garlic taste. Well, they were. They seem to have disappeared!

Blackgarliccookies.jpg

Blackgarliccookies2.jpg

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

  • 1 year later...
Shel_B

Shel_B

Posted
Posted

FWIW, I picked up a package of black garlic at Trader Joe's this afternoon.  I guess it's gone mainstream ...

 ... Shel


 

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