Many folks tell me they haven't used the black garlic that they got from me or that they got it elsewhere and it's still in the package or they lost it. (I've never seen black garlic go bad in any way. No mold or rot. It will harden a bit if you don't seal it up good.) My first reply is to say try eating some to break the ice. Then start experimenting! If ya need ideas that there WWW is full of information. The biggest joy of cooking other than the book of the same is to find your very own favorite use. I will share some of mine.
1. My fave is rubbing a few cloves with a fork on a soup spoon into any red pasta sauce you are preparing. It adds a layer of flavor that makes one want to drink it or lick the plate if ya don't do that already. It is not overpowering and makes one wonder what is in it.
2. I get a pack of ground beef, usually 1.5 pounds and make 4 big patties and simmer down for Salisbury steaks. Supermarket beef comes pre-loaded with juicy added water to start ur gravy. Local meat/ family markets you may have to something like beef stock. I'll put onions and mushrooms in with a few black garlic cloves and mash them in the liquid as they dissolve well. Then use your mashed taters, cauliflower, rice or noodles. Season additionally as you desire.
3. Nothing beats mushrooms sautéed with black garlic, olive oil and a touch of soy. Add some butter if you like, butter till you have to hold ur legs together so it doesn't leak out. Butter trick works great on cod too.
4. If ur a bread maker try cutting it into small bits and add it in to whatever bread style you like. My preference is a baguette style with pizza dough and the BG in lieu of a roasted garlic type. Amazing! To get fancy, make a couple thinner longer dough strips and braid together. Coat lightly with egg wash.
There are sooo many more just waiting for the time to post!