Black garlic?

[Mosca]

I know what it is, but I’ve never used it. My sister visited and brought me a TWO POUND jar of it for Christmas!

Of course I can look it up. But I also want to know: who’s used it, how, and how successfully?

[Mosca]

Oh boy; nobody, huh? Looks like I’ll be your huckleberry, then.

It tastes garlicky, but its also sweet, and chewy, and sticky. You can just pop one in your mouth, it’s tasty.

But it is also very assertive. Not like garlic, or onions, but more like a savory berry. And it seems that it doesn’t melt into sauces, etc. It’s not going to meld with other flavors, it’s going to compete with them.

I dunno. We’ll see, I guess. I’m thinking of first making a burger with it? Idk. If anyone got any ideas, I’m listening.

[RonB]

Here's a start:

https://www.bing.com/search?q=recipes+using+black+garlic&qs=AS&pq=recipes+using+black&sk=LS1MT1&sc=10-19&cvid=3D492F101ABC4B198A8F8EAE10E7E57D&FORM=QBLH&sp=3

[Mosca]

Thanks! I want to know who’s used it here, what their experience with it has been, what people have thought about it. It’s not a common item!

[58limited]

Two pounds? Wow! I've only used a little, not much experience with it.

[barelfly]

Here’s a few ideas

https://www.seriouseats.com/what-to-do-with-black-garlic

[Mosca]

Yep. I’m looking to see if any of my friends here have actual experience with it, too! I swear to god, if I see one more aioli….

I’m just going to put it on a burger, or whip it up in an omelet, and see what it tastes like.

[ItsAllGoneToTheDogs]

I know one thing, at DisneyWorld Hollywood Studios at the SciFi Cafe I almost threw up on the table trying their black garlic Caesar salad. TBF to black garlic, even without it, it was one of the worst Caesar presentations I've ever been presented... but the cat puke colored dressing (thanks to the black garlic) did not help.

[gcdmd]

Thanks for the warning.

[barelfly]

Something I would try with the black garlic, adding it in to a beef stroganoff. I bet that would amp up the earthiness of the mushrooms really nice!

also, since you are adding to a hamburger, like the article mentions, breaking it down to a paste and on a steak before the cook, to get a nice finish those are the two other ideas other than the pan sauces.

I guess the hard part will be how much to use in any recipe you work it into. But looking forward to seeing what you come up with.

[Mosca]

I started a new topic for it. Idk about the stroganoff, maybe. But black garlic is pretty sweet. Lots of people mention overtones of balsamic vinegar, but without the acidity. I’m definitely going to try it in sautéed mushrooms, that will give us some insight before I conjure up an entire meal!