Category Archives: garlic

New Foodpairing® ingredient: black garlic

Black garlic, commonly used in Asian cuisine, is not just a garlic variety. Black garlic is produced by fermentation, a technique that has been around for thousands of years. It is rather garlic in an aged state, which has caramelized through fermentation.

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During the fermentation sugars and amino acids in the garlic will start producing ‘melanoidin’, a dark-colored substance. After this process, the black garlic is cooled and dried for another week.

BLACK GARLIC VS. RAW GARLIC

“Black garlic has morphed from an obscure dietary supplement to a trendy top-chef ingredient”  - Washington Post -

Can you imagine garlic without all its bad sides and even more nutritious? Black garlic has no pungent odor, no acrid bite and does not leave you with a bad breath. On top of that, it has nearly twice as many antioxidants as raw garlic.

BLACK GARLIC PUREE

On the Foodpairing® Inspiration Tool you can discover pairings with Bresc® Black Garlic Puree. Its taste is sweet and syrupy, with mainly roasted and fruity aromas, hints of honey & vanilla and warm spicy notes.

FROM FOODPAIRING® TO RECIPE

The Foodpairing® Kitchen created these 2 wonderful recipes with  Black Garlic Puree: a dessert with seasonal fruit and an exotic chicken dish.

Bresc® Black Garlic Puree - Chocolate – Plum – Strawberry

Its warm spicy notes link the black garlic to plum. On another note, the fruity, roasted aromas of the garlic we can also find in the aroma-profile of chocolate and strawberries.

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Bresc® Black Garlic Puree – Chocolate – Plum – Strawberry: Find this recipe on foodpairing.com.

Bresc® Black Garlic Puree - Chicken – Pineapple – Peanut 

The fruity, roasted aromas of the black garlic can also be found in pineapple, chicken & peanut. Its warm spicy notes are also present in pineapple and make these two ingredients pair well.

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Bresc® Black Garlic Puree – Chicken – Pineapple – Peanut: Find this recipe on foodpairing.com 

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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FOODPAIRING SESSION AT OBUMEX WITH DOMINIQUE PERSOONE

We told already about Dominique Persoone on a combination of cauliflower and chocolate. He is one of the best chocolatiers in Belgium, also mentioned in the Michelin guide. He has his chocolate shop in Bruges, named The chocolateline In this video we want to show some new combinations. We did again a foodpairing cooking session in the kitchens of Obumex (a belgian top quality kitchen producer)in their main office in Staden.
2 foodpairings we are going to show; a combination around chocolate and oyster. Really nice presented like a pearl in his shell. Is served as appetizer. A second on garlic and chocolate (which doesn’t combine) to explain that you have to add to link them. In this case chicory, but it can also be coffee,… Video is in Dutch.