If I’m the last person on the planet to find out about this, please forgive my ignorance. Two nights ago David and I were watching Top Chef DC, and during the Quickfire challenge one of the ingredients was black garlic.
My ears perked up and I sprang to attention on the couch like a curious meerkat. Black garlic? What the what? I don’t know what happened during the challenge because I immediately grabbed Droid to tell me what the hey-diddle-diddle this black garlic was all about.
While I was waiting for Droid to retrieve info from the internets, my brain was enraptured with this fantastic “new” ingredient. Was it ancient? It seemed ancient. Some kind of crazy Chinese alchemy? Or perhaps it was specially cultivated by Romanians to ward off particularly nasty vampires?
Turns out black garlic’s backstory is not so dramatic, or historic. It’s a relatively new creation (2008). It’s created by fermenting regular garlic at high temperatures for a period of three weeks. You can read the real story here (it’s totally worth it), but essentially it’s like putting garlic in a tanning bed for three weeks.
The result is this crazy-looking garlic that is reportedly “a perfect mix of molasses-like richness and tangy garlic undertones, with a melt-in-your-mouth consistency.”
Of course I immediately ordered 12 cloves online. There was no point in resisting. I knew I simply must have this intriguing new ingredient! You can order it here.
Matthew and Ben — don’t order any. I got some for you. We can all play with it when it comes in and see what kind of mischief we can cook up! Fun times!
That’s it for today…have a great Friday and an even greater weekend!