Lifestyle Whatcha cooking?
- Thread starter mysticmac
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I do that as well
I make entire meals with just flame and grill
I just wanna fuck around and be a cool kid with a new toy
You dudes ever eat Black Garlic?
We are liking it, tastes kinda like basalmic vinegar
The color is because it produces Melanin during the aging process
We are gonna make our own starting tomorrow
"Black garlic is made when heads of garlic, or separated cloves, are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85% humidity at 70 °C for 40 days). No additives or preservatives are used and there is no burning of any kind. The enzymes that give fresh garlic its sharpness break down. These conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture."
"In black garlic, the distinct pungency of fresh garlic is softened such that it almost or entirely disappears, and the garlic develops notes of licorice, tamarind and caramel. Its flavor is dependent on that of the fresh garlic that was used to make it. Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor. Burnt flavors may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in color well before the full extent of its sweetness is able to develop. Black garlic's softness increases with water content."
en.wikipedia.org
We are liking it, tastes kinda like basalmic vinegar
The color is because it produces Melanin during the aging process
We are gonna make our own starting tomorrow
"Black garlic is made when heads of garlic, or separated cloves, are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85% humidity at 70 °C for 40 days). No additives or preservatives are used and there is no burning of any kind. The enzymes that give fresh garlic its sharpness break down. These conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture."
"In black garlic, the distinct pungency of fresh garlic is softened such that it almost or entirely disappears, and the garlic develops notes of licorice, tamarind and caramel. Its flavor is dependent on that of the fresh garlic that was used to make it. Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor. Burnt flavors may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in color well before the full extent of its sweetness is able to develop. Black garlic's softness increases with water content."
Black garlic - Wikipedia
en.wikipedia.org
Do you even George Foreman Grill bruh?
Nah, cast iron and a broiler when it is raining. Otherwise, I'll use a real grill.
Never heard of it to be quite honest.You dudes ever eat Black Garlic?
We are liking it, tastes kinda like basalmic vinegar
The color is because it produces Melanin during the aging process
We are gonna make our own starting tomorrow
"Black garlic is made when heads of garlic, or separated cloves, are aged in an environment of controlled humidity (80 to 90%) at temperatures ranging from 60 to 90 °C (140 to 190 °F) for 15 to 90 days (typically 85% humidity at 70 °C for 40 days). No additives or preservatives are used and there is no burning of any kind. The enzymes that give fresh garlic its sharpness break down. These conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavor compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture."
"In black garlic, the distinct pungency of fresh garlic is softened such that it almost or entirely disappears, and the garlic develops notes of licorice, tamarind and caramel. Its flavor is dependent on that of the fresh garlic that was used to make it. Garlic with a higher sugar content produces a milder, more caramel-like flavor, whereas garlic with a low sugar content produces a sharper, somewhat more acidic flavor. Burnt flavors may also be present if the garlic was heated for too long at too high a temperature or not long enough: during heating, the garlic turns black in color well before the full extent of its sweetness is able to develop. Black garlic's softness increases with water content."
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Black garlic - Wikipedia
Related since it's an allium, but not really related to this, I found out a little while ago that Worshester Sauce is actually made from aging and fermenting onions for a couple of years. Crazy.
It is made with regular garlic...Not sure if the plant called "black garlic" has anything to do with it, does look familiar to me.
Found it in stores and at farmer's market, I like both. Give it a try if you see some(stored at room temp FYI)
Found the concept bizarre at first and wanted no part of it, but once I tried it and read how it was made I got into it.
Interesting
It is that Maillard reaction doing work on the onions and garlic that makes the good flavors
Maillard reaction - Wikipedia
en.wikipedia.org
Not sure that maillard reaction has anything to do with their process. I think the onions are raw to begin with and they don't cook them. My understanding of the maillard reaction, which could certainly be wrong, is the searing/browning at the beginning, like what you would do do a steak in a pan.It is made with regular garlic...Not sure if the plant called "black garlic" has anything to do with it, does look familiar to me.
Found it in stores and at farmer's market, I like both. Give it a try if you see some(stored at room temp FYI)
Found the concept bizarre at first and wanted no part of it, but once I tried it and read how it was made I got into it.
Interesting
It is that Maillard reaction doing work on the onions and garlic that makes the good flavors
Maillard reaction - Wikipedia
I know it is part of making the black garlic
No idea about the onions/worcesthire sauce
That reaction can take place at lower temps I read, maybe it is different for different ingredients
For black garlic my lady read you put it in a rice cooker or insta pot for 10-14 days at like 150ish degrees
Just learning about it all myself, hadn't read about Maillard reaction until 5 days ago so I don't know jack shit obviously
I haven't read about maillard reaction, just see it mentioned on cooking shows I watch on youtube, like Chef Jean Pierre (who is absolutely hilarious even though I hate the French).
In a few hours I'm going to cook some shit. If I'm not too tired at the time and remember, I might just take some pics. Got some steaks defrosting as we speak.
Earlier, steamed garden Broccoli, crisped seasoned brussel sprouts n'hog bites, fresh puget sound coho drizzled in amish titty butter.
n'hog bites, coho? please explain.
Yes
I wanna learn about amish tity butter as well
Coho is a type of salmon.
I've never heard of that, but then again I don't eat salmon. I've heard of a few types of salmon, but never coho. Stealhead, king, shit like that
Steelhead is trout.
King male is numero uno if it's purely wild, but I prefer a nice coho over a female king which is usually way more pinkish with a bit softer texture.
Not a single injected dye straight from the puget sound, although Alaskan would've been the shizzle, far less submarine poo.
Like I said, I'm an expert when it comes to salmon and I've never heard of coho.
1. King/Chinook
2. Sockeye/Red
3. Coho/Silver
The 3 kinds that come to market up here
2 more types of pacific salmon but they don't end up in fish markets
I used to eat a little bit of salmon in lox and sushi, but after a while I no longer liked the oiliness of it, so I stopped eating it when I was about 20. Mom loves the shit.