Comments on: Aged Black Garlic: a new superfood? http://steamykitchen.com/2927-black-garlic-with-scallops.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 24 May 2012 05:20:02 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Ruth http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-680087 Ruth Sun, 11 Mar 2012 18:42:21 +0000 http://steamykitchen.com/blog/?p=2927#comment-680087 I agree, I searched many sites and this was the best price. Now I am looking for recipes to try it on :) I agree, I searched many sites and this was the best price. Now I am looking for recipes to try it on :)

]]> By: etim http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-647936 etim Fri, 09 Mar 2012 15:17:07 +0000 http://steamykitchen.com/blog/?p=2927#comment-647936 To save $$ and to also keep it at a constant temp, just put the container on top of your hot water heater tank and cover it with insulation. Do a test jar of water first and check it with a meat thermometer. BTW---this comment section needs an "edit" option! To save $$ and to also keep it at a constant temp, just put the container on top of your hot water heater tank and cover it with insulation. Do a test jar of water first and check it with a meat thermometer.

BTW—this comment section needs an “edit” option!

]]> By: etim http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-647911 etim Fri, 09 Mar 2012 15:13:44 +0000 http://steamykitchen.com/blog/?p=2927#comment-647911 This comment appears to be pilfered from eHow! http://www.ehow.com/how_5902625_make-black-garlic.html (Sorry,s-texan---this reply was not meant for you--my bad! [Reply] This comment appears to be pilfered from eHow!
http://www.ehow.com/how_5902625_make-black-garlic.html

(Sorry,s-texan—this reply was not meant for you–my bad!

[Reply]

]]> By: SouthernTexan http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-455125 SouthernTexan Mon, 21 Nov 2011 04:05:04 +0000 http://steamykitchen.com/blog/?p=2927#comment-455125 I am in love with black garlic, currently. I purchased two containers of peeled black garlic and was scared to try it at first. The first container I used mixed with butter stuffed under the skin of a chicken I roasted. It was delicious. Then I got brave and tasted it by itself. Now (long story, won't bore you) I cannot eat any food that is not soft. That means I cook and puree most everything. And that a lot of foods are off limits. But I have been snacking on black garlic like candy. I would love to find more recipes using it, though. And to find it locally. About to have to order more and shipping is almost as much as the garlic. I froze it originally, and then just took the container out and sat it in the fridge overnight. It appears to freeze and thaw just fine for anyone wondering. As for making my own, good luck to you all trying that. I will leave that up to the experts and just concentrate my efforts on eating it. And creating new recipes. I am in love with black garlic, currently. I purchased two containers of peeled black garlic and was scared to try it at first. The first container I used mixed with butter stuffed under the skin of a chicken I roasted. It was delicious.

Then I got brave and tasted it by itself. Now (long story, won’t bore you) I cannot eat any food that is not soft. That means I cook and puree most everything. And that a lot of foods are off limits. But I have been snacking on black garlic like candy.

I would love to find more recipes using it, though. And to find it locally. About to have to order more and shipping is almost as much as the garlic.

I froze it originally, and then just took the container out and sat it in the fridge overnight. It appears to freeze and thaw just fine for anyone wondering.

As for making my own, good luck to you all trying that. I will leave that up to the experts and just concentrate my efforts on eating it. And creating new recipes.

]]> By: Jeff Camp http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-437958 Jeff Camp Sun, 06 Nov 2011 20:03:10 +0000 http://steamykitchen.com/blog/?p=2927#comment-437958 Yes. You can make Black Garlic at home. Black garlic is a traditionally Korean specialty that is also becoming common in North America. While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time, so be prepared to wait a while for your black garlic to be ready. * Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.2 * Wrap the container with the foil. You should wrap it as tightly as possible to prevent any contaminants from getting in and to prevent too much garlic aroma from wafting out. * Place the tightly wrapped container in an oven set to about 140 degrees Fahrenheit. Many ovens can't be set this low, but if it is a gas oven it may be warm enough with just the pilot light on. If you don't want to leave your oven on for an extended period, you can also use a rice cooker set to "warm," a food dehydrator with all but one of the trays taken out, a plate warmer or a slow cooker. Just be sure that the temperature remains at about 130 to 150 degrees and won't shut off automatically. * Leave the container to ferment for 40 days. It is edible at 10 days, but to get the full effect you should wait the full 40 days. In that time, the cloves will have become a deep, inky black color, and will be soft and spread-able and slightly sweet, similar to roasted garlic but much richer in texture. Yes. You can make Black Garlic at home.

Black garlic is a traditionally Korean specialty that is also becoming common in North America. While it may be simple to purchase pre-packaged black garlic, it can be more rewarding to make your own at home. Once your garlic is ready, you can use it in all sorts of dishes such as pasta, hummus, pizza or stir-fries. Fermenting the garlic is a simple process but it does take a long stand-by time, so be prepared to wait a while for your black garlic to be ready.

* Put as many whole, unpeeled garlic bulbs as you would like in your container. The container can be any material that is safe for the oven, and should be big enough to hold the amount of garlic you want to make.2

* Wrap the container with the foil. You should wrap it as tightly as possible to prevent any contaminants from getting in and to prevent too much garlic aroma from wafting out.

* Place the tightly wrapped container in an oven set to about 140 degrees Fahrenheit. Many ovens can’t be set this low, but if it is a gas oven it may be warm enough with just the pilot light on. If you don’t want to leave your oven on for an extended period, you can also use a rice cooker set to “warm,” a food dehydrator with all but one of the trays taken out, a plate warmer or a slow cooker. Just be sure that the temperature remains at about 130 to 150 degrees and won’t shut off automatically.

* Leave the container to ferment for 40 days. It is edible at 10 days, but to get the full effect you should wait the full 40 days. In that time, the cloves will have become a deep, inky black color, and will be soft and spread-able and slightly sweet, similar to roasted garlic but much richer in texture.

]]> By: Assire http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-315637 Assire Tue, 26 Jul 2011 09:22:15 +0000 http://steamykitchen.com/blog/?p=2927#comment-315637 Cool! and now in Malaysia Cool! and now in Malaysia

]]> By: novelyn http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-266242 novelyn Sat, 21 May 2011 00:43:14 +0000 http://steamykitchen.com/blog/?p=2927#comment-266242 i though you're going to show me how to make black garlic at home. so disappointing. I read the whole article only to find out a recipe that uses black garlic! i though you’re going to show me how to make black garlic at home. so disappointing. I read the whole article only to find out a recipe that uses black garlic!

]]> By: John http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-173668 John Sat, 02 Oct 2010 17:56:33 +0000 http://steamykitchen.com/blog/?p=2927#comment-173668 I came a across black garlic when a friend of my Mother's gave her a bunch of buds. She is this incredibly energetic Korean grandmother who is constantly making kimchee, growing way different stuff in her garden, and pickling everything in site. She made black garlic by slow and very low roasting garlic for 9 days in her oven. Sounds like a lot of work but with black garlic selling for up to $100 a pound in Toronto, sounds like a good idea. I borrowed a few buds to try in some dishes. I came a across black garlic when a friend of my Mother’s gave her a bunch of buds. She is this incredibly energetic Korean grandmother who is constantly making kimchee, growing way different stuff in her garden, and pickling everything in site. She made black garlic by slow and very low roasting garlic for 9 days in her oven. Sounds like a lot of work but with black garlic selling for up to $100 a pound in Toronto, sounds like a good idea. I borrowed a few buds to try in some dishes.

]]> By: Lee http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-162002 Lee Sat, 14 Aug 2010 20:46:25 +0000 http://steamykitchen.com/blog/?p=2927#comment-162002 If you think it’s difficult to slice black garlics, maybe you can try some minced black garlic, or powder. But I dont know if they sale it on US market or not, we sold a lot in Europe, u even can find black garlic and tomato sauce and black garlic dipping here. LoL If you think it’s difficult to slice black garlics, maybe you can try some minced black garlic, or powder. But I dont know if they sale it on US market or not, we sold a lot in Europe, u even can find black garlic and tomato sauce and black garlic dipping here. LoL

]]> By: Lee http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-161995 Lee Sat, 14 Aug 2010 20:25:31 +0000 http://steamykitchen.com/blog/?p=2927#comment-161995 Yes, this is fermented black garlic, not 'aged'. As a distributor, I have to say Mr. Kim is not the inventor, the technology was first developed by Japanese. However, if they told you those black garlics are original from Korea or Japan, do not believe them. Both countries import almost 80% garlics from China. And now all black garlics on Japan and Korea market are made in China. One of my supplier is this Chinese factory, they told me they sold 6800 tons black garlics to Japan last year. and they r not the only chinese factory who can produce black garlics, as I know theres abt 30~50 companies doing this. Of course, only those best quality product can get license to export. They sent 5 packs abt 50 or 60 heads black garlics to me last year, but I dont know how to use it, so I threw away all. After reading ur recipes, I think Im gonna ask them send more to me asap. LoL Lee oversea@znbshipping.com Yes, this is fermented black garlic, not ‘aged’. As a distributor, I have to say Mr. Kim is not the inventor, the technology was first developed by Japanese. However, if they told you those black garlics are original from Korea or Japan, do not believe them. Both countries import almost 80% garlics from China. And now all black garlics on Japan and Korea market are made in China.
One of my supplier is this Chinese factory, they told me they sold 6800 tons black garlics to Japan last year. and they r not the only chinese factory who can produce black garlics, as I know theres abt 30~50 companies doing this. Of course, only those best quality product can get license to export.

They sent 5 packs abt 50 or 60 heads black garlics to me last year, but I dont know how to use it, so I threw away all. After reading ur recipes, I think Im gonna ask them send more to me asap. LoL

Lee
oversea@znbshipping.com

]]>