Thursday, June 9, 2011

Black garlic

Here is a new ingredient in the kitchen this week and I thought that I would share. Black garlic is simply fermented garlic that has sat in a 140 - 150 degree oven for 40 days and 40 nights. The garlic is placed in a glass container single layer and covered with a glass lid to create the right amount of humidity during the process.  The resulting flavor is sweet, sticky, earthy, and tangy garlic cloves. We've described the flavor as a mixture of mushrooms and tamarind to our guests. I used some yesterday to make a black garlic vinaigrette with golden raisins and duck fat.

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