https://www.msn.com/en-us/health/nutrition/black-garlic-vs-white-garlic-a-foodie-s-guide/ar-AA1tWTNU?ocid=BingNewsSerp The Basics: What Are White and Black Garlic? White garlic is also known as raw garlic or ordinary garlic. It’s the most common variety of garlic, scientifically referred to as Allium sativum L. Its pungent cloves are widely used in cooking for their strong smell and pungent flavor. Most white garlic bulbs are available at your local grocery store and are typically harvested as whole bulbs. Black garlic, on the other hand, is white garlic transformed through an aging process involving high temperature and high humidity. During this fermentation process, the garlic undergoes a Maillard reaction (a chemical reaction responsible for browning foods). This darkens the cloves to an inky black and enhances the flavor profile to a sweet flavor with hints of balsamic vinegar and soy sauce. Garlic is a staple in kitchens worldwide, celebrated for its distinct flavors, rich aromas, and numerous health benefits. While white … Garlic is a staple in kitchens worldwide, celebrated for its distinct flavors, rich aromas, and numerous health benefits. While white … The Flavor Profiles Regular white garlic offers a pungent odor and sharp flavor that many love in dishes like pasta, sauces, and roasted vegetables. Raw white garlic also brings a strong allicin concentration, responsible for its intense aroma and medicinal properties. What Does Black Garlic Taste Like? In contrast, black garlic cloves have a milder taste with a sweet flavor that can be likened to balsamic vinegar or even soy sauce. Its umami flavor and unique flavor make it an intriguing addition to recipes like salad dressings, soups, and even desserts like ice cream. The Making of Black Garlic: Fermentation and Storage The production of black garlic involves exposing whole bulbs of white garlic to high heat (about 140°F to 170°F) in a humidity-controlled environment for a long time. Usually several weeks. This process can be done at home using a rice cooker or slow cooker with careful temperature monitoring. After achieving the desired black color, store black garlic in an airtight container at room temperature to maintain freshness. Black garlic powder has also gained popularity for its easy way to add flavor to dishes without handling black garlic bulbs directly. You can often find it in health food stores or specialty sections of grocery stores. Black Garlic is Chewy Black garlic gets its chewy texture from the fermentation and aging process it undergoes. Here’s what happens during this transformation: The key to black garlic’s texture is the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at controlled high temperatures and high humidity. This reaction not only changes the color to an inky black but also transforms the garlic’s structure, making it softer and chewier. Graphic Design Software - Professional Logo Design adobe.com Graphic Design Software - Professional Logo Design Ad As the garlic ages, it loses water content, causing the sugars and amino acids to become more concentrated. This results in a denser, sticky, almost caramel-like texture, similar to dried fruit, which gives black garlic its characteristic chewiness. (Sort of like how a grape turns into a raisin). The long aging process also breaks down the cell walls in the garlic cloves. While raw garlic is firm and crunchy, black garlic’s cellular breakdown makes it softer and easier to chew, while still retaining some structure. The result is a unique texture, soft, chewy, and slightly sticky. That makes black garlic ideal for adding a distinctive mouthfeel and rich flavor to a variety of dishes. The Making of Black Garlic: Fermentation and Storage The production of black garlic involves exposing whole bulbs of white garlic to high heat (about 140°F to 170°F) in a humidity-controlled environment for a long time. Usually several weeks. This process can be done at home using a rice cooker or slow cooker with careful temperature monitoring. After achieving the desired black color, store black garlic in an airtight container at room temperature to maintain freshness. Black garlic powder has also gained popularity for its easy way to add flavor to dishes without handling black garlic bulbs directly. You can often find it in health food stores or specialty sections of grocery stores. Black Garlic is Chewy Black garlic gets its chewy texture from the fermentation and aging process it undergoes. Here’s what happens during this transformation: The key to black garlic’s texture is the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at controlled high temperatures and high humidity. This reaction not only changes the color to an inky black but also transforms the garlic’s structure, making it softer and chewier. As the garlic ages, it loses water content, causing the sugars and amino acids to become more concentrated. This results in a denser, sticky, almost caramel-like texture, similar to dried fruit, which gives black garlic its characteristic chewiness. (Sort of like how a grape turns into a raisin). The long aging process also breaks down the cell walls in the garlic cloves. While raw garlic is firm and crunchy, black garlic’s cellular breakdown makes it softer and easier to chew, while still retaining some structure. The result is a unique texture, soft, chewy, and slightly sticky. That makes black garlic ideal for adding a distinctive mouthfeel and rich flavor to a variety of dishes. ============ 6 Ways to Peel Garlic Shake It in a Jar Shaking garlic in a jar is a time-efficient technique—and it's also Martha's favorite method for peeling garlic. The peels will loosen as the garlic hits the jar, allowing you to remove them with ease.
Put the garlic bulb in the jar. Screw on the lid. Shake the jar to separate the cloves. Remove the cloves from the jar. Remove the outer peels. Return the cloves to the jar. Shake until the peels separate from the cloves.
The best part? "This method is a time-saver if you need to peel a lot of cloves at one time," says Alex Mazzucca, chef and co-owner at Seed to Sprout, a plant-based restaurant in New Jersey. It's also especially useful if the garlic is on the drier side, notes Olivia Roszkowski, chef-instructor of plant-based culinary arts at the Institute of Culinary Education in New York City. Now, if you only need a few cloves, this method might be more effort than it's worth, says Mazzucca. It also requires some physical effort, which might not be comfortable for some people. "You need to be vigorous and swift with your shaking, or the method can be largely ineffective," says Roszkowski. Press and Peel For this technique, you'll need a chef's knife and a cutting board. Then follow these steps, according to Mazzucca:
Remove a clove from the bulb. Place the clove on the cutting board, then place the flat side of the knife on top. Firmly press down to smash the clove. Once smashed, the peel will come right off. "The pros of the 'press and peel' method are that it's quick, easy, and works well," explains Roszkowski. "On the other hand, you may be left with smashed garlic cloves, which might not be helpful if you [need] whole cloves or sliced garlic." Additionally, the garlic will be slightly sticky, making it more likely to burn over high heat, says Roszkowski. Microwave and Peel Another option is to warm garlic in the microwave. This will help loosen the peels, making it easier to remove them, says Roszkowski. Using a chef's knife, cut off the top of the bulb. Heat in the microwave for 10 to 20 seconds. Remove the bulb from the microwave and peel. "There's no sticky residue with this method, and the process is essentially effortless," shares Roszkowski. "However, because the garlic was slightly heated, it's best to use it right away," she notes. Otherwise, it might start oxidizing (i.e., change color) if it's left at room temperature or sotred in the refrigerator. Peel With Your Hands The simplest way to peel garlic is to do so with your hands. You'll need a cutting board, chef's knife, and paring knife, according to Roszkowski. Separate the garlic cloves. Use your nails or paring knife to slide the peel off the cloves. Though convenient, this method will leave a garlic smell on your hands. You Don't Need a Garden to Grow Garlic—Here's How to Do It Indoors Soak and Peel Briefly soaking garlic in hot water will help loosen the peels. Follow these steps: Place garlic cloves in a heatproof bowl, says Mazzucca. Pour hot water over the garlic. Let the cloves steep for one minute, per Roszkowski. Peel the cloves as needed. With this method, you won't have sticky fingers after handling the garlic, says Mazzucca. But if the water is too hot, it will slightly precook the garlic, potentially affecting the flavor or texture, she says. Use a Garlic Press "A garlic press is a great tool to have on hand to quickly mince a few cloves," shares Mazzucca. Not only is it mess-free, but it's easy to use, she adds. To use this method: Put an unpeeled clove in the press. Place the press over a bowl. Squeeze the handle. The minced garlic will drop into the bowl. Remove the peel from the press and repeat as needed. The drawback to this method is that there's often minced garlic left in the press and it can be difficult to clean. But if you have a great garlic press that swings open for cleaning, it shouldn't be a problem—also, look for one that's dishwasher safe.