It has been 2 months since I ventured into the realm of "Black Garlic". Overall it has been an eye opening effort, having forever changed the way that I'll cook. Everytime I use this wonderful elixir my taste buds do the happy dance. I have recipes that I've been making for years and by adding the black garlic in some way the dishes are transformed.
Marg is my sous chef, taste tester and she will comment when she notices a change. It has repeatedly been the addition of the black garlic. As simple as adding black garlic infused olive oil into my normal egg salad and wow the flavor profile changes into something totally different. Giving off a richness that is hard to describe...
As I'm now starting my third batch of black garlic I wanted to share my discoveries about the second batch. I used what is called "Elephant Garlic" instead of normal garlic. This garlic (head) is the size of a baseball-softball and the cloves have a more subtle flavor than normal garlic.
After fermenting them for 2 weeks I did a test and stopped the process early. The individual cloves had a rich crude oil color and the consistency was pliable enough to thinly slice with a razor blade. The oils in the cloves ran like molasses when stored and left a residual in the bottom of the container. The heads that I stored (complete), weeped their oil into the skins that will later be used when making my mushroom base/consomme.
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