Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

KristiB50

Cooking with Black Garlic

Recommended Posts

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?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Ideas in Food have used it search their blog for novel applications.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

How is it made? Is it something that could be done at home?

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites
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!

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites
Anybody got a good recipe for goat meat?

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

Cabrito

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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,

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Wonderful stuff. I cook with black garlic all the time.

 

dcarch

Share this post


Link to post
Share on other sites

  • Similar Content

    • By SusieQ
      Hello all, I need help figuring out which part of the sichuan peppercorns I bought to use. From what I've read, I think I'm supposed to use the hulls rather than the black seeds. Toast the hulls and grind them up, correct?  This is for use in my fave dish, mapo tofu. Thanks for your help! 
       
      (Well, that didn't work. I guess I don't know how to upload a photo. Nuts. Maybe I don't need a photo? Maybe just tell me whether to use the hulls or the black seeds, or both?)
    • By liuzhou
      While there have been other Chinese vegetable topics in the past, few of them were illustrated And some which were have lost those images in various "upgrades".
       
      What I plan to do is photograph every vegetable I see and say what it is, if I know. However, this is a formidable task so it'll take time. The problem is that so many vegetables go under many different Chinese names and English names adopted from one or other Chinese language, too. For example, I know four different words for 'potato' and know there are more. And there are multiple regional preference in nomenclature. Most of what you will see will be vegetables from supermarkets, where I can see the Chinese labelling. In "farmer's" or wet markets, there is no labelling and although, If I ask, different traders will have different names for the same vegetable. Many a time I've been supplied a name, but been unable to find any reference to it from Mr Google or his Chinese counterparts. Or if I find the Chinese, can't find an accepted translation so have to translate literally.
       
      Also, there is the problem that most of the names which are used in the English speaking countries have, for historical reasons, been adopted from Cantonese, whereas 90% of Chinese speak Mandarin (普通话 pǔ tōng huà). But I will do my best to supply as many alternative names as I can find. I shall also attempt to give Chinese names in simplified Chinese characters as used throughout mainland China and then in  traditional Chinese characters,  now mainly only used in Hong Kong, Taiwan and among much of the Chinese diaspora. If I only give one version, that means they are the same in Simp and Trad.
       
      I'll try to do at least one a day. Until I collapse under the weight of vegetation.
       
      Please, if you know any other names for any of these, chip in. Also, please point out any errors of mine.
       
      I'll start with bok choy/choy. This is and alternatives such as  pak choi or pok choi are Anglicised attempts at the Cantonese pronunciation of the Mandarin! However in Cantonese it is more often 紹菜; Jyutping: siu6 coi3. In Chinese it is 白菜. Mandarin Pinyin 'bái cài'. This literally means 'white vegetable' but really just means 'cabbage' and of course there are many forms of cabbage. Merely asking for bái cài in many a Chinese store or restaurant will be met with blank stares and requests to clarify. From here on I'm just going to translate 白菜 as 'cabbage'.

      So, here we go.


       
      Brassica rapa subsp. pekinensis
       
      This is what you may be served if you just ask for baicai. Or maybe not. In much of China it is 大白菜 dà bái cài meaning 'big cabbage'. In English, usually known as Napa cabbage, Chinese cabbage, celery cabbage, Chinese leaf, etc.  In Chinese, alternative names include 结球白菜 / 結球白菜 ( jié qiú bái cài ), literally knotted ball cabbage, but there are many more. 
       
      This cabbage is also frequently pickled and becomes  known as 酸菜 (Mand: suān cài; Cant: syun1 coi3) meaning 'sour vegetable', although this term is also used to refer to pickled mustard greens.
       

      Pickled cabbage.
       
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years.
       
      Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency.
      If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By liuzhou
      It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in  places with less restrictive policies, here are some of the best.
       
      This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿  (xuān wēi huǒ tuǐ) from Yunnan province.
      This Ingredient Makes Everything Better
      I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.



      Xuanwei Ham
       

      Xuanwei Ham
       
      more coming soon.
       
       
    • By liuzhou
      I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
       
      The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
       
       
      After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
       

       

       
      It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
       

       

       

       

       

       

       

       

       

       

       

       

       

       

       
      Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
       

       

       
      The rest of my trip can be seen here:
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×