It will take this long to obtain the color, flavor and soft, melting texture of black garlic.
4- Black garlic is placed on special baskets to cool and dry for a week.
Drying is a key step for success.
5- After cooling, all the bulbs are sorted to select only the best.
What does black garlic taste like?
As it transforms, white garlic completely loses its smell and taste to give way to a new, very different flavor.
On the palate, the flavor of black garlic is soft and candied, slightly sweet, reminiscent of balsamic vinegar, prune and licorice.
At the end of the palate, there is a very pleasant slight acidity reminiscent of tamarind.
In fact, the fermentation of garlic reduces its allicin content, the sulfur compound which gives the spiciness and strong taste of fresh garlic, which makes it devoid of the aggressiveness of fresh garlic, so it does not give bad breath! Its flavor is exceptional, so complex that the Japanese call it "umami", "the fifth flavor".
Umami, which translates to “tasty,” is one of the five basic flavors along with sweet, sour, bitter and salty.
How to use black garlic in cooking?
In what form should black garlic be used? Once peeled, the pods reveal their intense and shiny black color.
They are both firm under the blade of the knife, but melting in the mouth and soft under the finger.
It can be used in different forms:
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