This is one of the coolest new ingredients around. Black garlic is a type of caramelized garlic first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, with the humidity and temperature at exact specifications, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or even tamarind. The texture is also dramatically affected, think jujube, but without the stickiness.
Black garlic’s popularity has spread to North America, where it has become one of the most sought-after ingredients used in high-end cuisine. Use the cloves as you would roasted garlic: Purée them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting. The possibilities are endless with this wonderful ingredient. You’ll have fun, we promise.
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