http://www.eatingcleveland.com Cleveland Food Blog - Cleveland's Chubbiest Blog Sat, 03 Dec 2011 15:55:56 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes/ http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes/#comments Fri, 25 Sep 2009 22:19:00 +0000 Mark http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes/
As a food blogger I’ve have a lot of odd food products showing up on my doorstep, but this black garlic takes the cake.

Black garlic is actually regular garlic that has been fermented for three weeks to change it into this intense sweet and caramel flavored clove. The consistency of the garlic changes as well. Black garlic is very soft and easily spreadable.

The best I can describe it is roasted garlic times 10.  It has such a deep earthy flavor, there is not much else to compare it to. The pungent garlic flavor is totally gone, but there are some hints of roasted garlic.

How to Use Black Garlic

The package suggested using black garlic any place where you’d use regular garlic or roasted garlic, but I think it’s far too weak to replace fresh garlic. That being said, I tried it in two recipes, one was a chicken meatball and the other was fresh salsa. It was great in the chicken meatballs, adding a pleasant depth and sweetness. However, in the salsa, it just didn’t work. It made it taste like it had molasses in it.

Where to Buy Black Garlic

Black garlic is going to be available in local Giant Eagle stores in the coming months which is why they sent it to Cleveland’s fattest food blogger. You can find it in the produce department.

Some other posts you might enjoy:

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]]> http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes/feed/ 2 http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes-2/ http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes-2/#comments Fri, 25 Sep 2009 22:19:00 +0000 Mark http://www.eatingcleveland.com/2009/09/25/black_garlic_and_black_garlic_recipes-2/
As a food blogger I’ve have a lot of odd food products showing up on my doorstep, but this black garlic takes the cake.

Black garlic is actually regular garlic that has been fermented for three weeks to change it into this intense sweet and caramel flavored clove. The consistency of the garlic changes as well. Black garlic is very soft and easily spreadable.

The best I can describe it is roasted garlic times 10.  It has such a deep earthy flavor, there is not much else to compare it to. The pungent garlic flavor is totally gone, but there are some hints of roasted garlic.

How to Use Black Garlic

The package suggested using black garlic any place where you’d use regular garlic or roasted garlic, but I think it’s far too weak to replace fresh garlic. That being said, I tried it in two recipes, one was a chicken meatball and the other was fresh salsa. It was great in the chicken meatballs, adding a pleasant depth and sweetness. However, in the salsa, it just didn’t work. It made it taste like it had molasses in it.

Where to Buy Black Garlic

Black garlic is going to be available in local Giant Eagle stores in the coming months which is why they sent it to Cleveland’s fattest food blogger. You can find it in the produce department.

Some other posts you might enjoy:

• Garlic Taste Losing Its Punch
• I Love Salsa… Do You?
• Swanson Soups – Good for these Cold, Winter Days
• Grains of Paradise
• How to Make Cavatelli By Hand – Part Dos

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