A Sweet Surprise! - Black Garlic
Sweet and jammy. A floral aroma. No pungency
If you are already a garlic lover, you need to try Chef Hussain’s Black Garlic recipe! It is pure magic. Chef Hussain loves garlic and simply wanted to experiment with its versatility. Chef’s black garlic is nothing but regular garlic that has aged in a controlled environment, keeping the humidity in check until the garlic’s natural sugar caramelises entirely. All vegetables that can be categorized within the allium family possess the natural sugars that bring about that beautiful caramelization, and garlic is no different. Black garlic has primarily been used in South East Asian cuisine.
When Chef Hussain created his first batch of black garlic, he aimed to use it in a dish that he later realized did not quite gel with its flavours. While this special ingredient has not yet found its way onto the menu, it is constantly prepared and stored in The Bombay Canteen kitchen with hopes that it will one day find its perfect match!
- Wrap big cloves of garlic in foil completely.
- Keep the skins intact for they protect the cloves from extreme heat or damage.
- Toss the cloves into an electric rice cooker. And you’re done!
- Keep the rice cooker on a low heat for 14 days continuously.
- Occasionally, sprinkle water over the cloves and foil to create steam
- You will know the garlic is done when all cloves have turned black and are sticky in consistency with a molasses like flavour.
Note: The only way to get perfectly roasted black garlic is by controlling the heat of the ferment. For this purpose, we use an electric rice cooker.
The Bombay Canteen uses this for
Nothing currently, but shoot us some ideas!
You can use this for
Salad dressings, sauces, or simply substitute your regular garlic with black garlic in your rotis or naans for that sweet flavour!