There is a simple, natural ingredient that adds a complex depth of umami and twice the antioxidants than the normal raw ingredient would. Sound too good to be true? Scott Kim would beg to differ. Founder of black garlic to the market in South Korea in 2004, he has created a machine that ferments raw garlic for a total process of four weeks and produces a completely different product in the results. This new “It” ingredient, the Washington Post writes in February 2009, tastes slightly sweet with hints of licorice, roasted garlic flavor, and a chewy texture. The taste is comparable to molasses with an elegant garlic undertone, not a pungent one that raw garlic gives.
Scott Kim’s website, Blackgarlic.com, explains that black garlic contains S-allylcysteine which can reduce overall cholesterol. The most important fact of this new product is how versatile it is. Substitute raw or blanched garlic in an aioli with black garlic to add a new twist to an already popular staple. Make syrup with a favorite poached citrus, black garlic, and sweet liquor. A simple cheese dip for a party or a quick and easy linguine dish with black garlic can introduce an irresistible flavor that customers, guests, and family will love. Simply shaven pieces of black garlic as a garnish can be a fantastic pairing with a protein.
Chefs around the country such as Michael Clauss, Executive Chef of The Daily Planet in Burlington VT, includes black garlic in a simple mussel dish. Jeremy Fox of Ubuntu in Napa purees black garlic to drizzle on his potato salad. James Syhabout, owner of Commis in Oakland CA, paints his plate of poached eggs with a black garlic puree to add complexity to a simple dish.
Black garlic, with its sweet application and custard like consistency, aids in giving old and new dishes a noticeable tang. This new “It” ingredient is quickly becoming a staple in the chef’s pantry.
Can be purchased on Blackgarlic.com