Black Magic: Why Chefs Love Black Garlic
Imagine a plump, fruity raisin with a pungent, savory finish. Thatâ€™s the gist of black garlic, a fermented allium that has chefs swooning over its fragrant, umami-rich quality. â€śIt has this Guinness, molasses, caramelly thing going on,â€ť says chef Jeffrey Fournier, who enriches mashed potatoes with the garlic at his Newton restaurant Waban Kitchen.
Created by fermenting whole bulbs at a high temperature, black garlic possesses a stickier, squishier texture than its raw sibling, with a funky, balsamic-like sweetness. â€śIt has depth and earthy, unctuous undertones, but it also has zing,â€ť explains chef Rachel Klein, of Asana. The powerful product may look exotic, but itâ€™s easy to incorporate into dishes at home. â€śUse it like you would roasted garlic, but with a little more restraint,â€ť says Coppa and Toroâ€™s Jamie Bissonnette, who suggests folding it into pastas, blending it into vinaigrettes, or rubbing it onto crusty baguettes for a quirky take on garlic bread.
Black garlic can be special-ordered at Russoâ€™s, in Watertown, or purchased through blackgarlic.com.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/07/30/black-garlic-boston/