We have been making black garlic balsamic at Rolling Rock Farm for a little over a year now. Because of its popularity we have been working hard with keeping up with local demand at events we attend. We are currently well stocked with all black garlic products.
Black garlic "experiments" have been going on for over 7 years at he farm and there is still much to learn. With that there "www" one can find so many bits of information and hints for making and using it. TOTS, (thinking outside the stomach) is one of my favorite pastimes after actually putting one of my food dreams to use. I've quite often heard: What is black garlic and I've never heard of black garlic. The easiest reply is: It hasn't heard of you either. The other part can be quite lengthy. The short answer is: Black garlic is standard garlic that we all know and love that is treated under time, temperature and humidity controls that change it into a totally different chemical and culinary wonder. There are methods that date thousands of years and more recent technologies that are less than a decade old.
The resurgence began less than 20 years ago and was hailed as the newest chef's best friend that is the epitome of umami. Umami is now a common culinary term and cooking show topic. Umami is now the 5th recognized taste receptor after sweet, salty, bitter and sour. It was first brought forth in 1908 by Professor Kikunae Ikeda in Japan. Google umami for full details. With that said I can truly say that it is a very powerful flavoring agent. It is a constant challenge to harness the power of black garlic and it works with so many ideas and recipes. A fun challenge for sure as all culinary adventures are. When one can calm the mind, stomach and body without drugs or alcohol, it is a great day. There is also the reward of spreading that joy to all others around your table who consume the goods or create it for themselves.