🧂 HIDDEN INGREDIENT · Black garlic: sweet, soft and nothing like garlic

It looks burnt. It tastes like balsamic, tamarind and molasses. Chefs love it, and most people have never tried it. 🧄

Black garlic is ordinary garlic held warm and humid, about 60-80 °C, for three to four weeks. Slowly, the sugars and amino acids brown: the same Maillard reaction as a steak crust, only extremely slow. The harsh raw bite disappears; the cloves turn jet black, soft like a jelly, sweet and deeply savoury. It is often called "fermented", but no microbes are involved.

👨‍🍳 How I use it
1. Black garlic butter: mash 4 cloves into 100 g soft butter with a pinch of salt. Melt it over a steak or grilled prawns.
2. In a jus: whisk 2 cloves into a reduced meat sauce at the end for depth and shine.
3. Black garlic aioli: blend 3 cloves with 150 g mayonnaise and a little lemon. Amazing with fries and fried chicken.
4. Sliced thin over rice bowls, ramen or a garlic fried rice.

💡 Chef's tip: it pairs with fat and acid. Butter, cream, cheese, a squeeze of lemon or calamansi bring it alive.

🛒 In the UAE you find it in gourmet sections and online, whole or as a paste.

Have you ever tasted black garlic? 👇

🛒 SPECIAL FINDS ON AMAZON
• Black garlic, whole bulbs: sweet, soft cloves ready to use
🇺🇸 US & worldwide: https://www.amazon.com/s?k=black+garl...
🇦🇪 UAE: https://www.amazon.ae/s?k=black+garli...
• Black garlic maker: make your own at home in about 10 days
🇺🇸 US & worldwide: https://www.amazon.com/s?k=black+garl...
🇦🇪 UAE: https://www.amazon.ae/s?k=black+garli...
As an Amazon Associate I earn from qualifying purchases.

#LifeInFullFlavor #ChefLuca #FoodStories

💬 Comment on YouTube ← All diary posts