"Black Magic"

Garlic, one of the most underrated aromatics within cooking. Everyone goes on about the importance of salt and pepper and how essential it is to make a killer dish, I say they are wrong!

Garlic is an aromatic that lays the foundation of a good dish or meal, it’s that one ingredient that is not seen as ‘high class’, but packs a power full punch. It’s the Mohamed Ali of aromatics. You know when it floated through a dish like a butter fly and you KNOW when it stings like a bee.

Black Garlic is the all new and improved aromatic - the Mike Tyson if you want to call it that. Black Garlic is not a garlic variety; it’s rather original garlic in an aged state. Garlic contains sugars and amino acids. When it is metabolised, the element melanoidin is found. This results in the garlic turning black. The Garlic is placed in a sealed container and kept at 60˚c for six weeks. You can keep the garlic in for longer periods because the process will just further. 

Garlic has plenty of antioxidants which help to fight against diseases and your common flu and cold infections and does not get destroyed in the process; acid cytosine was found to have increased within the black garlic due to the process it goes through.

And No! Garlic does not keep vampires away; it would if there were such things as vampires. There is one true myth about garlic and that’s “garlic breath”, but being a garlic fanatic I have come up with a way to solve it …everyone should just eat garlic!

 

-          Gourmet Garth