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Re: black garlic
Posted by:
Horsea
()
Date: September 26, 2010 03:07AM Never tried it, never even heard of it till you mentioned it. Basically, it's seriously de-natured garlic. So, if all that pungency is gone and it turns sweet, I guess that would mean that it is now healthy + harmless to those who think it's a satanic food in its natural, raw form. Re: black garlic
Posted by:
la_veronique
()
Date: September 26, 2010 03:29PM something doesn't add up
when i read their site they said that they get it to be like that by a process of FERMENTATION but then it gives zero content of that process but gives loads of description on how the heat it i thought heating and fermentation were at odds with each other Re: black garlic
Posted by:
powerlifer
()
Date: September 26, 2010 03:38PM Never heard of black garlic either seems like a very fancy site also.
Going to read more into it not that id probably ever buy it with not being raw anyway. Normal garlic suffices for me anyway Re: black garlic
Posted by:
Tamukha
()
Date: September 26, 2010 05:14PM Black garlic is the new foodie trend; it's vaguely licoricey and sweet tasting, and has limited application. Much like the abstruse Chinese process of fermenting black soybeans to make a condiment, or unshelled eggs, it is "mysterious" and therefore novel to gastronomy. The process requires heat to get fermentation going, and the resulting food is not particularly appetizing, but things like this are invented as a way to preserve foods that are fairly perishable, so eaten they are. Luckily, we don't have to worry about having to eat them  Re: black garlic
Posted by:
la_veronique
()
Date: September 27, 2010 12:13AM i thought that over a certain degree, the heat that would be used would perhaps destroy the bacteria that would aid in the fermentation process
do u know what temps they use for the process? or like McDonalds ( or whatever the franchise is) they have a "secret" sauce that they use for their fermentation Re: black garlic
Posted by:
Tamukha
()
Date: September 27, 2010 12:23AM la_veronique,
[blog.ideasinfood.com] So, processed with high heat in a machine, or just bunged in a crock and set outside in summer? The more you learn, the more revolting it sounds. P.S. What's with the garlic mania afflicting the boards this past week? Is it 'cos of the full moon? Sorry, only registered users may post in this forum.
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