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Black Garlic

Simon_Andreas_Petutschnig_34596

I found black garlic in an asian store ,i highly recomend this amazing product!
Anybody tried black garlic before and with what or how???

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Simon_Andreas_Petutschnig_34596

@frank Iam gonna try that!

michaelnatkin

I like the flavor very much, but man is it sticky! I've had a hard time getting it to puree into say dressing or sauces, it seems to like to clump back up with itself. Anyone have any advice on that?

Simon_Andreas_Petutschnig_34596

@michael thanks man,i made a cake in the isi siphone and cooked it in the mike

And deyhidrated it !

I cant upload the photo ??

Simon_Andreas_Petutschnig_34596

@avishar thanx man,

With what do you pure the garlic ?

Chickenstock?

Thx

avisharb

@Simon , We puree with the liquid of the item we combine it with: For the tamarind it was pureed with tamarind water, for the raisin, the alcohol it was plumped in as well as the raisins etc. etc... You can go as simple as water, or as complex a liquid as you like!

Simon_Andreas_Petutschnig_34596

Iam gonna try that today ,and let you know!

Thx

Simon_Andreas_Petutschnig_34596

@avishar

Amazing made it with chicken stock !

Candice__32910

What can I say - an epic find! Apart from trying to stop myself from eating it straight from the bulb, I went down the Spaghetti Aglio e Olio route. Mellow garlic married with a plum jam quality. Lovely balsamic notes too. Really, really sticky, but patience and a VERY sharp knife helped. In addition to 2 cloves of the fermented garlic, I added 1 clove of regular white garlic and a smidge of chilli for a little kick. Was successful enough with us all to make me think I won't be making the dish without it from now on!

FrankM_3301

@candice nice!

Candice__32910

@Frank Thanks!

Simon_Andreas_Petutschnig_34596

@Candice Awesome