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How can I use up some black garlic
Posted by Janet or Emma
How can I use up some black garlic February 22, 2019 10:04AM |
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Re: How can I use up some black garlic March 14, 2019 11:26PM |
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Re: How can I use up some black garlic March 19, 2019 02:37AM |
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Re: How can I use up some black garlic March 19, 2019 03:17AM |
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Re: How can I use up some black garlic March 20, 2019 09:26AM |
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Re: How can I use up some black garlic March 22, 2019 08:13PM |
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Re: How can I use up some black garlic March 26, 2019 11:11AM |
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Re: How can I use up some black garlic March 26, 2019 11:17AM |
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Mine came in a jar of brine (?) always thought it was normal garlic which had been pickled or something.
Google said:
"Pye says Bredbo’s black garlic is ‘fermented’ in the oven for 60 days. He uses the term ‘ferments’ loosely because, technically, nothing is added to the white garlic to turn it dark. Instead, there’s a chemical process called the Mallaird reaction at play."
Wikipedia:
Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar[1] or tamarind.[2] Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.[citation needed]
Contents
As suspected......
Google said:
"Pye says Bredbo’s black garlic is ‘fermented’ in the oven for 60 days. He uses the term ‘ferments’ loosely because, technically, nothing is added to the white garlic to turn it dark. Instead, there’s a chemical process called the Mallaird reaction at play."
Wikipedia:
Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar[1] or tamarind.[2] Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.[citation needed]
Contents
As suspected......
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