Take a quick black garlic internet tour and it is quickly clear. A lot of people are talking about black garlic and much of the information is conflicting. But one thing everyone agrees on: the flavour is nearly indescribable and the culinary possibilities endless. Descriptions include tastes of dark caramel, chocolate, hints of balsamic vinegar, molasses, fruity aroma, and hints of vanilla. No surprise black garlic is the new wonder ingredient for high-end chefs and cooking shows. Learn how to make black garlic at home. It is easy with a Folding Proofer.
Black garlic is NOT fermented
The black color results from a common chemical reaction involving sugars called the Maillard process. This is what causes browning in many foods such as sauteed onions, seared steak, toast, pretzels, and even roasted coffee beans. The reaction produces hundreds of flavour-making compounds giving black garlic its unique taste. Fermentation is the result of bacterial action and unrelated to black garlic.
Black garlic is easy to make
There is no mystery to the creation of black garlic. Just moderate heat and time will convert a fresh head of garlic into this creamy black concoction. Maintaining garlic at 60 ºC for about 4 weeks (while ensuring that the garlic does not dry out) will produce excellent results. Think of it as a extra long and slow roasting process. The Folding Proofer provides the ideal environment for making black garlic.
Find out what all the buzz is about with our simple directions below:
Black garlic is more (and less) than you think.
Ingredients: Garlic bulbs
Timing: 15 minutes set up & 3 to 4 weeks in the Proofer.
Equipment: Brod and Taylor Folding Proofer, metal pot with snug lid
Determine how many bulbs will fit into your metal pot. The pot should be paired with its original fitted lid or one that is snug. The Proofer will easily hold a 6-quart stock pot. As garlic ages in the Proofer there is a noticeable aroma of garlic emitted. The greater the number of bulbs you age, the more intense the aroma. One solution to reducing the garlic smell is to wrap the entire pot and lid on the outside thoroughly and tightly with heavy aluminum foil before placing it in the Proofer. Just make sure the bottom of the pot fully contacts the aluminum heater plate in the proofer.
1. Prepare garlic bulbs: Garlic purchased in most grocery stores is ready to wrap with foil. If you wish to use fresh and firm bulbs for best results it may be necessary to clip any long roots off the bulb. If the stalk on the bulb is long, trim it to about ½ inch. If the outer papery skin of the bulb has soil or debris, remove just enough to expose clean skin.
2. Wrap in foil: Cover each bulb with a generous sheet of aluminum foil. Press the foil tightly against the bulb to ensure it is completely wrapped with no exposed surfaces. If there is a tear in the foil, use another piece to cover the tear. This will prevent the bulb from drying out by retaining the bulbs’ natural moisture.
3. Transfer to pot: Place all of the foil wrapped bulbs inside the pot and place the lid on the pot.
4. Prepare Proofer: Set the Folding Proofer on a surface which will tolerate about 60 ºC temperatures. Natural wood surfaces such as butcher block can expand and contract with fluctuations in heat. Marble, granite, ceramic tile, concrete, or plastic composite (such as Formica) countertops work well. Remove the water tray and wire rack from the bottom of the Proofer. Place the lidded pot containing the bulbs directly in the center of the Proofer and on the metal surface in the base of the Proofer. Close the lid of the Proofer. Set the Proofer to 39 ºC and allow it to remain on for 3-4 weeks. At a setting of 38 ºC, the aluminum heating plate reaches 60 ºC.
5. Check garlic: After 3 weeks remove one bulb from the pot and gently peel back the aluminum. Using a small knife, separate one clove and peel it open to expose the interior. It should be a very dark brown or black in color. If the bulb is not dark enough, place it back in the Proofer and allow it to remain in the Proofer for approximately 1 more week.
6. Storage: To store black garlic, the bulbs can be separated into individual cloves, left in their skins, wrapped in air tight plastic bags, and stored in the freezer for at least 1 year.
Black garlic has a soft, slightly sticky, intensely sweet and savoury very rich flavour which is quite different from normal fresh garlic. It can be used in lamb, beef, poultry, seafood, pizzas, pastas, risottos, aioli, eggs and even dessert dishes.
Black Garlic & Orange Glazed Salmon
Season salmon with salt and pepper to taste. Heat olive oil in skillet, add remaining ingredients to skillet except ghee and cook until slightly thickened. Remove rosemary and whisk in ghee. Bake salmon for about 10-15 min at 180 ºC and pour glaze over salmon before serving.