El Chef del Jazz

Dientes de ajo negro

Puede que el ajo negro no tenga un aspecto especialmente bonito, pero tiene un sabor umami Ășnico que puede dar un gran realce a sus platos.

1 oz./28g

DescripciĂłn del producto

PROPÓSITO

¿QUÉ ES?

When garlic bulbs are gently heated to about 140°F / 60°c for weeks, in a very humid environment,  the enzymes that lend fresh garlic its sharpness begin to break down. The browning effect is a result of a Maillard reaction, where amino acids, and reducing sugars, chemically react in a way that produces melanoidin during fermentation, an intensification, and fermentation of the sugars in the garlic, without caramelization.

Black garlic is then cooled on racks and allowed to air dry for another week. The resulting obsidian garlic obsidian clove may visually, I understand, resemble something far less appetizing, but, as any good Asian, especially Korean, chef can tell you, the flavor is out of this world!

EXPERIENCIA

Black garlic is significantly sweeter, a more mellow, savory flavor that is umami, and sweet. Imagine the taste of a rich balsamic vinegar with a little umami-sour edge, and perhaps a dash of soy sauce. It has the savory flavor of tamarind dipped in molasses, with a bit more garlic edge.

The texture is thick, and squishy, comparable to a date, or a gummy candy that’s been left in a hot car.

It has a much more muted “garlic” flavor, so, if you’re seeking a more intense garlic experience, it may need to be combined with fresh, but, since that’s like putting a mustache on the Mona Lisa, WHY?

GEOGRAFÍA CULINARIA

Black garlic is a staple of Korean cuisine, but is also found pretty commonly throughout Asia. It is less common in North America, and Europe, but since it became trendy with top pro chefs, around 2008, it increases in popularity in the Northern hemisphere.

USOS TRADICIONALES

IMPROVISATIONAL ‘RIFFS’

LA HISTORIA

There are a lot of stories about Black Garlic. Its history goes back thousands of years, or less than twenty to some guy who claims to have patented the process. We can find both culinary, and medicinal evidence of it, from Korea, and parts of China, and religious and spiritual uses, along with culinary, in Thailand, in the hundreds of years.  We’ll leave it to the British patent courts to sort the fact from fiction out.

ALIAS

Afrikaans – swart knoffelhuisies

Albanian – thelpinj hudhre tĂ« zezĂ«

Amharic – ጄቁር ነጭ ሜንኩርቔ ቁርጄ

Arabic – ÙŰ”ÙˆŰ” Ű§Ù„Ű«ÙˆÙ… Ű§Ù„ŰŁŰłÙˆŰŻ

Armenian – ŐœÖ‡ ŐœŐ­ŐżŐžÖ€Ő« ŐșŐłŐ„ŐČŐ¶Ő„Ö€

Azerbaijani – qara sarımsaq dißləri

Basque – baratxuri beltz aleak

Belarusian – Đ·ŃƒĐ±Ń‡Ń‹Đșі Ń‡ĐŸŃ€ĐœĐ°ĐłĐ° Ń‡Đ°ŃĐœĐ°Đșу

Bengali – àŠ•àŠŸàŠČো àŠ°àŠžà§àŠš àŠ•à§‹àŠŻàŠŒàŠŸ

Bosnian – čeơnjevi crnog bijelog luka

Bulgarian – сĐșОлОЎĐșĐž Ń‡Đ”Ń€Đ”Đœ Ń‡Đ”ŃŃŠĐœ

Catalan – grans d’all negre

Chinese (Simplified) – é»‘è’œç“Ł

Chinese (Traditional) – é»‘è’œç“Ł

Croatian – reĆŸnjevi crnog čeĆĄnjaka

Czech – strouĆŸky černĂ©ho česneku

Danish – fed af sort hvidlþg

Dutch – teentjes zwarte knoflook

English – black garlic cloves

Estonian – musta kĂŒĂŒslaugu kĂŒĂŒned

Finnish – mustan valkosipulin kynnet

French – gousses d’ail noir

Galician – dentes de allo negro

Georgian – ჹავი ნივრის კბილები

German – schwarze Knoblauchzehen

Greek – σÎșÎ”Î»ÎŻÎŽÎ”Ï‚ ÎŒÎ±ÏÏÎżÏ… σÎșÏŒÏÎŽÎżÏ…

Hebrew – کڙڠڙ Ś©Ś•Ś Ś©Ś—Ś•Śš

Hindi – à€•à€Ÿà€Čà„‡ à€Čà€čà€žà„à€š à€•à„€ à€•à€Čà€żà€Żà€Ÿà€

Hungarian – fekete fokhagyma gerezdek

Icelandic – geirar af svörtum hvĂ­tlauk

Indonesian – siung bawang putih hitam

Irish – clóibh gairleoige dhubh

Italian – spicchi di aglio nero

Japanese – é»’ă«ă‚“ă«ăăźæˆż

Kazakh – Ò›Đ°Ń€Đ° ŃĐ°Ń€Ń‹ĐŒŃĐ°Ò› Ń‚ÒŻĐčірлДрі

Khmer – ខ្ទážčមសខ្មៅក្លុយ

Korean – 흑마늘 ìȘœ

Lao – àșàș°àș—àșœàșĄàș”àșłàșàș”àșš

Latvian – melnā Ä·iploka daiviƆas

Lithuanian – juodojo česnako skiltelės

Macedonian – Ń‡Đ”ŃˆĐœĐžŃšĐ° Ń†Ń€Đœ луĐș (Ń‡Đ”ŃĐœĐŸĐș)

Malay – ulas bawang putih hitam

Maltese – sinniet tewm iswed

Mongolian – хар ŃĐ°Ń€ĐŒĐžŃĐœŃ‹ Ń…ŃƒĐŒŃ

Nepali – à€•à€Ÿà€Čà„‹ à€Čà€žà„à€šà€•à€Ÿ à€•à„‹à€Żà€Ÿ

Norwegian – fedd av svart hvitlþk

Pashto – ŰŻ ŰȘÙˆŰ± هوږې ÙŸŰłŰȘې

Persian – Ű­ŰšÙ‡â€ŒÙ‡Ű§ÛŒ ŰłÛŒŰ± ŰłÛŒŰ§Ù‡

Polish – ząbki czarnego czosnku

Portuguese – dentes de alho negro

Romanian – căței de usturoi negru

Russian – Đ·ŃƒĐ±Ń‡ĐžĐșĐž Ń‡Ń‘Ń€ĐœĐŸĐłĐŸ Ń‡Đ”ŃĐœĐŸĐșа

Serbian – Ń‡Đ”ĐœĐŸĐČĐž Ń†Ń€ĐœĐŸĐł Đ±Đ”Đ»ĐŸĐł луĐșа

Sinhala – කළු à·ƒà·”à¶Żà·”à·…à·–à¶«à·” කොස්

Slovak – strĂșčiky čierneho cesnaku

Slovenian – stroki črnega česna

Spanish – dientes de ajo negro

Swahili – punje za vitunguu saumu vyeusi

Swedish – klyftor av svart vitlök

Tagalog – butil ng itim na bawang

Tamil – àź•àź°àŻàźȘàŻàźȘàŻ àźȘàŻ‚àźŁàŻàźŸàŻ àźȘàź±àŻàź•àźłàŻ

Telugu – à°šà°Č్à°Č ఔెà°Č్à°Čుà°Č్à°Čà°ż à°°à±†à°Źà±à°Źà°Čు

Thai – àžàž„àž”àžšàžàžŁàž°àč€àž—àž”àžąàžĄàž”àžł

Turkish – siyah sarımsak dißleri

Ukrainian – Đ·ŃƒĐ±Ń‡ĐžĐșĐž Ń‡ĐŸŃ€ĐœĐŸĐłĐŸ Ń‡Đ°ŃĐœĐžĐșу

Urdu – Ú©Ű§Ù„Û’ Ù„ÛŰłÙ† کی Ú©Ù„ÛŒŰ§Úș

Uzbek – qora sarimsoq tishlari

Vietnamese – tĂ©p tỏi đen

Welsh – ewin garlleg du

Yiddish – Ś©Ś•Ś•ŚÖ·ŚšŚŠŚą Ś§Ś ŚÖžŚ‘Śœ Ś§ŚœŚÖžŚ•Ś•ŚąŚĄ

 

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