Black Garlic was better than I expected

Black Garlic Bulbs

What is It?

Black Garlic is the result of an aging process of low heat and high humidity exposure. Over time the garlic turns black, making it chewier and sweeter. The aging process usually takes several weeks for it to be completed.

Black Garlic, Butter, and Salt

First Impressions

I was a little skeptical at first when I bought the black garlic in a small 4-ounce bag. When I opened the bag the smell of rich garlic swarmed my face, and it smelled good. The smell wasn’t as pungent as regular garlic, it was subtle. It was almost as if it had sweet notes In the smell itself. The garlic came in small bulbs, they were soft to the touch, and the peel came right off. The problem was getting them off my fingers because they were sticky and squishy.

Processed black garlic butter

Black Garlic Butter

What other way to use black garlic than in butter! The recipe is simple as it calls for butter, black garlic and kosher salt. The process took longer because I was making a double batch of butter so I can save it for later. The food processor was not cooperating with me, but I was able to complete the batch in ten minutes. The recipe called for the butter to be refrigerated so that the flavors can develop. The recipe was right, and the butter resulted in it to be very rich and sweet. I was able to spread black garlic butter sourdough toast which in turn paired well with a white bean Tuscan soup I made. The combination of the two was phenomenal.

Final Thoughts

I recommend trying out black garlic for anybody who feels adventurous. The black garlic butter really helped in visualizing my final thoughts on how it tasted. Overall, I recommend everyone to try black garlic and experiment with it so that you can cater it to your liking.

Black Garlic Butter on Sourdough Toast