Let’s see an answer to the question, “What does black garlic taste like?”
Black garlic tastes sweet, sour, salty, and delicate, to be sure…
While passing inside The Spice House to pick up an order, Bacchus executive chef Nick Wirth came across a display of black garlic.
WHAT DOES BLACK GARLIC TASTE LIKE?
He was interested, so he bought a few bulbs of the trendy, hard-to-describe, but very tasty vegetable that first appeared in restaurants in the United States a few years ago.
It may appear to be garlic that has survived a house fire, but it’s actually a form of caramelized garlic that tastes nothing like what people might think when they see it on a menu.
“It’s one of those things that you can’t put your finger on when you’re eating it, but you know it’s there,” Wirth said. “There’s more to garlic than just raw or cooked.”
Before attempting a few practice recipes, including a black garlic vinaigrette with balsamic vinegar, extra-virgin olive oil, salt, pepper, and sugar, which he drizzled over sea bass, Wirth did some research on how other chefs utilized black garlic.
Black Garlic North America, based in rural La Farge, Wisconsin, is a major black garlic producer.
Black garlic’s flavor has been described as umami, licorice, and date, as well as soy sauce and tamarind. When cloves are eaten like grapes, their firmness is similar to that of a pear or fig.
“Like a lot of fermented items, it has almost an umami flavor to it,” Wirth added. That is what distinguishes it. You won’t be able to get that flavor from any other source. If that’s the flavor you’re after, there’s no way around it. ”
Chef Chase Anderson of Dream Dance Steak learned about black garlic from his predecessors at the Potawatomi Hotel & Casino’s restaurant.
It’s similar to garlic in that it works well in sauces and marinades, but in a different way, according to Anderson. because it doesn’t have a garlic flavor.
“As chefs, we’re always trying to push the edge and make things more complicated,” Anderson explained, “but with black garlic, you can simplify your meal since the flavors are complex.”
Anderson says black garlic pairs nicely with Asian-influenced seafood, and he produces a vinaigrette with black garlic and sesame oil that tastes sweet but savory, similar to Japanese rice wine mirin.
For many years, black garlic has been a culinary and health supplement mainstay in Asia, notably Korea, where it is said to have double the antioxidants of ordinary garlic, while scientific evidence is limited.
When it first came to the US in the early 2000s, it quickly became popular. It was mentioned in important culinary publications, appeared on cooking shows like Iron Chef America and Chopped Champions, and was even on the menus of high-end restaurants.
For a steak sauce, Dream Dance utilizes a black garlic aioli. Working on menus for spring and summer. Because black garlic is popular now, Anderson plans to use it in a lot of new dishes, especially with spring vegetables like English peas and carrots.
“Black garlic is a subtle statement of flavor. “Sweet, sour, salty, and umami flavors are all present, but in a very subtle way,” Anderson said.
It’s similar to the combination of chocolate and vanilla. They’re both well-known flavors, but when you sit down and taste them, you’ll notice that they’re really nuanced. Raw garlic is like playing a single note, but black garlic is like a band or orchestra playing a lot of single notes at once. ”
Wirth has used black garlic with pork belly dishes, as a form of pureé spread on the plate, and in a fake kimchi, a Korean dish of fermented cabbage and vegetables, though it is not on the Bacchus menu.
Several customers inquired as to what it was and how it was manufactured. A lot of folks thought you just roasted it until it was completely burnt. That isn’t the case, I had to explain, “Wirth said. Most people hadn’t heard of it or seen it until a few years ago.
Two years ago, Milwaukee Brewing Co. developed a beer infused with black garlic as a unique one-off for a garlic festival at Braise Restaurant & Culinary School, which was one of the more unconventional uses of black garlic.
Brewer Brian Blazel learned about black garlic from a friend, and because Milwaukee Brewing Co. makes a special beer for Garlic Fest every year, he wanted to give it a try with black garlic.
Blazel crushed two black garlic bulbs and combined them with a tiny amount of beer before adding them to an 11-gallon firkin of Louie’s Demise, along with yeast and sugar.
According to Blazel, Louie’s Demise was chosen because it’s an amber ale with a caramel-roasted flavor.
Because of the sweet and roasty aromas in both the beer and the garlic, they worked surprisingly well together. It had a strong garlic scent, but it was not overpowering. It was a huge success. ” Blazel added that he’ll probably make more black garlic beer in the future, but that he doesn’t have any precise plans.
What is black garlic
Black garlic, according to Science Direct, is just normal garlic that has been fermented to give it a peculiar flavor profile.
There are, nevertheless, certain distinctions between normal garlic and black garlic.
For starters, black garlic contains fewer allicin components than white garlic, so it doesn’t have the same pungent odor. That’s a significant win for individuals who despise the smell of garlic but adore the flavor. According to Allrecipes, black garlic has a lot of antioxidants.
Black garlic can have a variety of appearances. If the skins of some bulbs are allowed to ferment for a long enough time, they will turn black. Some people have skin that is yellow-white in color.
But don’t be fooled. The garlic cloves will be charcoal black on the inside as soon as you open them up. Keep in mind that some of the black hue may show through the skins, giving the appearance of a ruined ordinary bulb.
What does black garlic taste like?
Despite its lack of scent, black garlic has an undeniably rich flavor. According to Black Garlic, the cloves contain an uncommon combination of sweet and acidic flavors, as well as some smokey elements.
It’s even been compared to “old balsamic” or “chocolate” in terms of flavor. A reaction happens during the process of making black garlic. This is why everything is the way that it is.
During the fermentation process, black garlic undergoes the Maillard reaction, which results in a more nuanced flavor. It’s an unusual but familiar flavor that many people can’t get enough of once they’ve had it.
The cooking choices are clearly unlimited when using a mild and wonderfully sweet garlic variety.
In fact, black garlic can be used in a variety of sweet and savory meals. Even if you don’t think garlic goes with a dish, this complex and appealing take on garlic may be just what you’re looking for.
How to Prepare Black Garlic
It’s surprisingly easy to make effective use of black garlic. According to Bon Appétit, black garlic can be used in the same way as roasted garlic.
That means you may use it to spread on bread, to make dips, to infuse or blend into oil, to toss into pasta, and so much more.
Dried black garlic can also be ground into a fine powder and sprinkled on top of a variety of recipes.
Here are a few additional methods to use black garlic that are really simple: You can make homemade aioli by mixing it with mayonnaise, pressing it into bread, adding it to soups and salads, and even topping fries or burgers with it.
Simply Recipes recommends using it in ice cream or adding it to brownies because it has a similar umami flavor to miso. Consider all of the options.
Why is the Taste of black garlic so unique?
With so many flavors in black garlic, learning how they all came to be in this one item may be highly instructive.
The Malliard reaction, which breaks down the enzymes that generate white garlic into numerous molecules, is involved in the development of black garlic, as previously stated.
Because the Malliard process does not entail any burning or crushing, the white garlic’s components are not lost; rather, they are strengthened.
Garlic’s sugars and amino acids are broken down into melanoidin, a sugary compound with a greater fructose and glucose concentration. This explains black garlic’s sweet, molasses-like flavor.
On the other hand, allicin is the most important component of garlic. This compound is present in white garlic bulbs and is responsible for the garlic’s flavor, scent, and some health benefits.
Fresh garlic contains a lot of allicin, which is broken down into antioxidants such as alkaloids by the Malliard reaction, which is triggered by the heat of the fermentation process.
The breakdown of allicin results in the strong odor and flavor of white garlic, resulting in the development of black garlic, which has no odor and a great flavor. During the Malliard reaction, allicin levels in garlic are reduced, but it is broken down into more beneficial chemicals and its performance is improved.
It is broken down into S-Allycysteine, a water-soluble molecule that is easily absorbed into the body after eating.
White garlic is high in antioxidant components, making it extremely helpful to the human body. Polyphenols and flavonoids, for example, are examples of antioxidants. Some of these antioxidants have been linked to the treatment or prevention of cancer.
When white garlic is treated with the Malliard reaction, these antioxidants increase in number and concentration, entirely changing the texture, appearance, and flavor of the black garlic in comparison to the original white garlic. This suggests that black garlic is a better version of garlic, not just in terms of flavor, but also in terms of health advantages.
How to Make Your Own Black Garlic?
You’ll want to know where the flavor of black garlic comes from if you want to cultivate garlic and turn it into black garlic as a flavor enhancer. The sort of white garlic used to manufacture black garlic has a significant impact on its flavor.
If the white garlic used to make black garlic had a high sugar content to begin with, the resulting black garlic would have a more caramel-like flavor, whereas white garlic with a low sugar content would result in a black garlic with a high acidity level and a taste similar to tomato paste.
Another consideration while preparing black garlic is the length of time it is allowed to ferment and the temperature at which it ferments. It tastes better when black garlic is fermented at a steady temperature of 140 degrees Fahrenheit for four weeks than when it is fermented at a higher temperature for shorter periods of time.
The flavor, on the other hand, is a bonus to the health advantages of black garlic because you can enjoy eating it while also enhancing your health.
The antioxidants in black garlic serve a variety of purposes in the body, including avoiding cell damage, Alzheimer’s disease, rheumatoid arthritis, and other chronic illnesses. Anti-aging effects have also been discovered in black garlic.
In conclusion, black garlic is clearly superior to white garlic in that it not only tastes sweeter, but also contains more antioxidants and has no odor. So, because it’s easy for the body to take in and has a milder taste, the digestive system likes it too.
White garlic, on the other hand, should not be overlooked because it too has some advantages.
When compared to black garlic, it has a higher concentration of allicin, which possesses antibacterial qualities that are largely lost when it is turned into black garlic.
As a result, they are both critical. If you grow your own garlic, we propose preserving some white garlic cloves and turning the remainder into black garlic.