17
Apr
But just a fermented version of the same. It requires strictly regulated temperature and humidity to achieve its sticky consistency.
Instead there s a chemical process called the maillard reaction at play.
What is black garlic. Black garlic is simply put the product of aging regular garlic bulbs over the course of weeks or months. It requires strictly regulated temperature and humidity to achieve its sticky consistency. With a softer molasses like flavor it is a more delicate option than the raw bulb.
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. Black garlic is made by allowing raw garlic to age in a controlled environment between 140 170 degrees fahrenheit for a period of several weeks giving it a unique sweet flavor and soft texture.
Compared to fresh garlic the black version of garlic contains a higher concentration of antioxidants as well as certain vitamins and minerals. 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 maillard reaction at play. Black garlic is fresh raw garlic allium sativum that has undergone a fermentation process where it s held at 140 to 170 degrees fahrenheit for 30 to 90 days. During the fermentation process the.
What is black garlic. Black garlic is a product a careful fermentation process that lasts for 30 days in a controlled environment in temperatures between 140 to 170 degrees fahrenheit. After 30 days fermented garlic goes to a clean room to oxidize for another 45 days.
Black garlic is simply put aged fresh garlic. This super versatile cum delicious garlic has an unusually sweet flavor and the consistency of jelly. Nevertheless it is not a different species in garlic.
But just a fermented version of the same. Black garlic does not exist naturally.