I'd like to get some feedback on the uses of Black Garlic. Here's a primer Black garlic is ordinary garlic that has gone through a high heat, long duration, fermentation process. After the fermentation, the garlic is aged for a long period, which allows the sweet flavor to become richer. The garlic is fermented as a whole bulb, and when it emerges from the fermentation process it has changed color, texture, taste, and has completely different uses when compared to regular garlic. http://www.blackgarlicna.com/faq/ I'd like to hear how others use it. I've got to believe that Chef Jacob has a few recipes up his sleeve.
