Black garlic!!
 

Has anyone here tried it? Cooked with it?

I recently found some at a local store and took a chance. It's fermented whole garlic bulbs and its delicious!! It tastes sweet and caramel like with balsamic notes ~ tastes nothing at all like garlic any longer.

I pinned a bunch of recipes on Pinterest so I can experiment with it more!



http://blackgarlic.com/

I had never heard of it until you sent me the pic..I would have to order it of course:rolleyes: What did you use it in? or did you just eat it by itself:confused::)

I've never heard of it! And I'm surprised you say it's sweet. My first thought was ewwww! I'll have to check out Publix and Whole Foods. I seriously doubt my local Kroger would have it.

I got it at save a lot of all places! The produce guy just put it out. (It was the brand in the link)

I asked him the price and he laughed and said "it's expensive !! $3.99" I snatched up both bags because that is an awesome price for 3 whole cloves in each bag :thumbup::thumbup:

I haven't ever seen it anywhere. This was in produce but almost seemed like it was out of place......

Oh - so far I have eaten it plain (delicious!!) and smeared on toast - also delicious!!!

I'm totally going to try this!!!! In fact, I may start it this weekend :thumbup:

Minus the fermenting box lol. Other instructions don't use this



Fermented Garlic (Black Garlic)


http://chowhound.chow.com/topics/597159

1
Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.

2
Wrap the container with the foil. You should wrap it as tightly as possible to prevent any contaminants from getting in and to prevent too much garlic aroma

3
Place the tightly wrapped container in an oven set to about 140 degrees Fahrenheit. Many ovens can't be set this low, but if it is a gas oven it may be warm enough with just the pilot light on. If you don't want to leave your oven on for an extended period, you can also use a rice cooker set to "warm," a food dehydrator with all but one of the trays taken out, a plate warmer or a slow cooker. Just be sure that the temperature remains at about 130 to 150 degrees and won't shut off automatically.

4
Leave the container to ferment for 40 days. It is edible at 10 days, but to get the full effect you should wait the full 40 days. In that time, the cloves will have become a deep, inky black color, and will be soft and spread-able and slightly sweet, similar to roasted garlic but much richer in texture.



Read more: How to Make Black Garlic | eHow

wow very interersting...it sounds good may have to look and see if my local store carries it...never knew it existed. lol

Ooooooh Lisa....garlic, any garlic.....yum!!! :D

Must admit I've never had it black before, but love smoked :) Really going to have to try that....

We normally get ours from www.thegarlicfarm.co.uk we try to get over there at least once a year - their range of products is amaaaaazing!!! :D xx

I've never had smoked garlic! There is a garlic festival every year somewhere near here..... I need to search it out :thumbup:

:D You certainly do....!!!! :D

Let me know if you want me to send you some smoked garlic (that'll drive the Customs man nuts....:rolleyes:) it's really tasty. I always put some inside the cavity of a chicken when I'm roasting it, it gives a kind of musty, bbq-y flavour...yum! :D x

Thanks!! Let me search it out here first!!! It sounds very unique and I bet it lends an umami quality to the chicken!!

One of the reviewers on that site says Whole Foods carries it!

Oh that's great information to know! Thanks :thumbup::thumbup: