Fermented garlic
Black garlic is one of the simplest blackening processes. The most difficult aspects of this process are the temperature and time. Blackening garlic takes about six weeks, and the temperature has to remain stable at 70°C. Although it's sometimes considered to be a fermentation technique, there aren't microbial processes because of the high temperature, so it doesn't qualify. There are several very slow, enzymatic processes going on in blackening, with the Maillard reaction as the most famous one.
Ingredients
| 20 heads | garlic |
Instructions
- Inspect the garlic for any mould. If you discover mould, do not use the head of garlic for this preparation.
- Place the garlic in a vacuum sealer bag and pull vacuum for 50%.
- Set the low-temperature oven to 70°C.
- Blacken the garlic for six to eight weeks. Check after one week to see if the heads of garlic are starting to turn brown and if the skins are becoming moist from the moisture being extracted from the garlic cloves.
- The fermentation process is complete when the garlic cloves have turned black, feel sticky, have shrunk a little, and can be crushed easily between your thumb and index finger.
- Set the garlic aside at room temperature for 24 hours to dry.
- Pull vacuum the blackened garlic and set aside until needed.
Serving suggestions:
- Use to create a flavoured butter, mayonnaise, or egg white crème.
- Use to make a crispy garnish.
- Use as a flavour enhancer when cooking fish or meat sous vide.
- Use as a flavour enhancer in a celery compote with vanilla or risotto croquettes.