Cooking with black garlic

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Black garlic appeared in our western kitchens about ten years ago. It has been used for a very long time in Asian cuisine mainly in Korea. It is produced with fresh garlic bulbs heated to a very low temperature for 2 to 3 weeks and up to 6 weeks.

Its taste, very different from fresh garlic, is slightly acidic reminiscent of the flavor of balsamic vinegar with aromas of molasses, mushroom, candied fruit and chocolate. Chefs consider it a food with a umami flavor. Its texture is denser than candied garlic and its color is frankly black.

It is a health-promoting ingredient with antioxidant properties and is also good for the immune system.

Conservation and cooking technique

Mr. Jean-François Emond, producer of black garlic from L’Ail de l’Île, has taught me that black garlic can be stored at room temperature for up to 3 years!

In the kitchen, it is minced less  finely than fresh garlic or crushed into a puree before adding to a preparation (it is normal that it sticks to the knife). It can also be mixed with a small amount of water before adding to a salad dressing or mayonnaise.

To preserve its flavor, it is best to add it 1 to 2 minutes before the end of cooking when you sauté at high temperature.

My first experiences with black garlic

Sauce tomate à l'ail noir

My creamy tomato sauce with black garlic is the first recipe I prepared with black garlic. The second time, I added a small amount at the end of cooking to a pan fried mushrooms and onions that I was cooking to garnish an omelette.

As I am going to concoct recipes with black garlic I will update this article. If you do not yet know this fascinating ingredient I invite you to discover it by preparing this delicious sauce that my daughter Pascale and I served on fettuccine accompanied by a grilled veal chop.

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