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. Wed, 22 Jul 2015 18:52:26 +0000 hourly 1 http://wordpress.org/?v=4.2.3 By: Jaden http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-1237386 Tue, 02 Jun 2015 10:35:13 +0000 http://steamykitchen.com/blog/?p=2927#comment-1237386 It’s the same thing!

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By: Kein Lew http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-1237374 Mon, 01 Jun 2015 05:35:45 +0000 http://steamykitchen.com/blog/?p=2927#comment-1237374 Is there any difference between “aged” and fermented garlic?

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By: Kein Lew http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-1237372 Mon, 01 Jun 2015 05:18:08 +0000 http://steamykitchen.com/blog/?p=2927#comment-1237372 Thank you for your info. Feel bad that the video has been removed. I really like to know how is the black garlic being processed…fermentation? How was it put to “aged”?

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By: Gayle Farmer http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-1090892 Mon, 25 Mar 2013 21:14:55 +0000 http://steamykitchen.com/blog/?p=2927#comment-1090892 I just got my first black garlic as a giveaway for a MySpice.com order and I just love it. So far, I’ve only eaten one clove for a snack, but I’d imagine this would be great on baked potatoes, any kind of crusty bread, pasta with a light oil base – I prefer walnut oil over olive oil, since I love the bouquet.

Going to try it tonight on chunks of sauteed lobster tail, sprinkled on top of my pasta and in dipping bread sauce. I can’t wait!

Gayle

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By: Richard taft http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-1088613 Thu, 17 Jan 2013 19:22:45 +0000 http://steamykitchen.com/blog/?p=2927#comment-1088613 Place a few heads garlic tightly wrapped in tin foil in your rice cooker and set it to “keep warm” for 10 days. I just finished a batch, wonderful, came out perfect.

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By: owen http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-1087487 Fri, 28 Dec 2012 12:32:36 +0000 http://steamykitchen.com/blog/?p=2927#comment-1087487 here have the black garlic machine, http://www.blackgarlic.net.cn and also http://www.black-garlic.net,

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By: Ruth http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-680087 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 :)

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By: etim http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-647936 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!

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By: etim http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-647911 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]

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By: SouthernTexan http://steamykitchen.com/2927-black-garlic-with-scallops.html/comment-page-2#comment-455125 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.

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