Dishes I’ve made with black garlic, as I make them.

[Mosca]

I couldn’t figure out where to put this, and I couldn’t decide if it should go in SUWYC or if it’s okay as a separate topic. But since black garlic doesn’t seem to be really well known in The Pit, and I have two pounds of it, it could serve the general welfare for me to use it and report.

Let it be known that I’m not particularly adventurous. You aren’t going to see anything with a huge list of ingredients. You aren’t going to see any recipes that start with the phrase, “Day one:”. What you will see is if and how black garlic might fit into regular cooking, stuff like soups, sauces, burgers, eggs, stir fries, etc.

Also, I don’t eat seafood. I know, it’s delicious, or so I’ve heard. Trust me, I wish I liked it. It is a source of great sadness that over half the world’s delicious stuff tastes like “not food” to me. But I keep trying. I tried caviar again a couple months ago; the best I can say is that I didn’t spit it out.


First up: Well, it’s a new morning of a new day, so what’s better to start with than an omelet! I decided on black garlic and tomato.

This stuff is a leeeeetle hard to work with. Honestly I think I put something like this in a pipe and smoked it, 40 or so years ago. It doesn’t mince well, that’s for sure.





And it doesn’t really spread. I think I could mix a little water or oil in there and make a paste, but for this cook I didn’t need that. I minced it as best I could, chopped a tomato, and omeletized some eggs.





Okay then! Really. This is… okay. Black garlic is mild enough that you can eat it like gummy candy. And it pretty much vanished here. Not that I couldn’t taste it, but I didn’t think that the omelet was better for it.

I mean, sometimes I make something, even an unusual omelet, and when I’m done I can’t wait to share the results (like the pepper shooter omelet). This one, if I hadn’t decided to share black garlic results here, I would have just moved on. But, in the interest of group knowledge, here it is. And I’m confident you can take this one to the bank. Black garlic won’t ruin your eggs, but it’s also not worth buying to add to them.

[barelfly]

to help paste the garlic, could you use some salt to help break it down? This is how I paste regular garlic when I make guacamole or need it pasted down and it breaks down really well. But I get it’s in a completely different form.

Looking forward to your next go with it. Eggs aren’t really something I would have thought of to add black garlic too, so thanks for trying that out for the group

[Mosca]

I’ll give the salt a try, but this stuff is like tar.

Next I’ll probably add it to some soup, like as a condiment.

[Alan Brice]

Intrigued, I am going to put an ambient temp probe inside my yogurt maker and if the temps are btw 140 n 180, I will give this a go! LYK n three weeks. (Only seeing temps in the low 120's.
Might have to wait til after NYE so I can lock down the InstaPot for three weeks.)

[Henrik]

Black garlic is amazing! Not too expensive to purchase, and complements so many dishes! I highly recommend it to anyone that hasn’t tried it.

[Henrik]

So, I thought I’d follow up with some general recommendations on differ ways to use this flavor bomb:

1. to make a paste to use in soups, casseroles, marinades: mix it with a tbsp or two of water.

2. Chop and add directly in risotto or pasta sauces.

3. mix with butter to make a “herb” butter and serve with meat, or to complement your cheese tray with various tasty dessert cheeses.

Easy peasy!

[JGrana]

I recently moved to Northern California and am now “served” by Pacific Gas and Electric. $0.35 a Kwh. I was paying 1/2 that in Western NY.
Anyway, I had a lot of garlic from my WNY garden and thought - make some Black Garlic. Read a bunch of how-to’s and decided to use my dehydrator.
Put a bunch of bulbs (tightly wrapped in foil) in the dehydrator and let her rip on Hi for a few weeks.
Never really thinking how much a dehydrator burns Watts on Hi. For 3 weeks. In a cool shed….

Good news - the Black Garlic came out great.

Bad news - for the price of elec. I used, I could have purchased some AND had money left over for a nice ribeye steak…. :-(

Live and learn.

[mrichie1229]

This is something I have never heard of. I am glad it was brought to my attention. I will have to look for it.

[fzxdoc]

I like mixing it into egg salad.

Also, it helps to make a good aioli--in a pinch, I mix some in with Kewpie mayo for a sandwich spread.

Here is a good Serious Eats article on tasty uses for black garlic.

Kathryn

[fzxdoc]

I can't find black garlic locally yet. So I source organic black garlic from this place. I like their black garlic purèe and their granulated black garlic.

https://www.blackgarlicna.com/

FWIW, here's their sales blurb:

Why Shop With us?

• Always Free Shipping - No Minimum Order.
• We ONLY use North American sourced Garlic
• Our process takes 120 days for each lot of product, we take it slow for the best possible flavor.
• Each lot is tested for the healthful active component S-allyl-cysteine.
• We guarantee S-allyl-cysteine content no less than 1.5 mg/g of product.
• We have commercial availability of all of our products and service retail customers, distributors, and industrial clients.
• Our business members have more than 50 years of experience in the food industry.
• Kosher Certified.

Kathryn