Black Garlic - Question 2

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daveb

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So I got on Amazon and a package of peeled black garlic has arrived. Snacked on a little, added some to a gazpacho and tried it on steak sandwiches. I think I like. A lot.

I'm doing a SV demo in a couple weeks, the entree will be 72 hour short ribs. Would like to incorporate the black garlic into a reduction sauce. Google has not been real helpful but I've managed to plagiarize a little and have a starting point.

Black Garlic-Red Wine Reduction

1 teaspoon extra virgin olive oil
2 shallots
1 bulb black garlic, cleaned
1 bottle Red wine
1 cup strained bag juices.


Puree some shallot. b garlic and oil, lightly coat ribs and bag them.
Make above reduction recipe to point of adding bag juices. Reduce by 1/2(?)
Remove ribs from bags and strain juices add to reduction. Reduce by 1/2
Sear ribs, puddle sauce, plate with grilled cauliflower.

Will be serving 30+. Prob 2X the reduction recipe. Would like to add balsamic/brown sugar to reduction but not sure of qty. Don't want to overwhelm the garlic flavor.

Openly soliciting suggestions, critique, alternatives, and bad jokes. Will do small portion at least once before demo.

(You guys got me into this so pile on)
 
I know nothing, but personally I would up the garlic.
 
caramelize the shallots and garlic before processing. if you want sweet, use more shallots and port wine instead of regular red. sherry vinegar instead of balsamic. add worcestershire, tomato paste, bay leaf and fresh thyme. with the reduction liquid, if you pour into pan at the end of searing the meat and let it reduce more over high heat while constantly spooning over the shorties, you will eventually end up with a nice glazey finished product.
 
I say leave the shallots out of the rub.
Puree the BG up with a neutral oil like canola or soy. Not EVOO as it gets bitter if it's buzzed too much. You may need to up the amount of BG. The BG actually ends up being a little more subtle of a flavor after it's cooked/SV'ed/seared whatever.
Yes to a red wine redux, maybe sweat some shallots first reduce wine with some fresh thyme thrown in and then strain. You're gonna have to experiment with the BG in a sauce/redux to gauge how much/little and how best to process it. It may need to get buzzed up to incorporate it, it could stay chunky if not. Also keep in mind how sweet the BG is, so you probably won't need added sugar. The Balsac vin is a good idea for the acid though.
Add your juices to that and for heaven's sake monter au beurre!
I'm not sure how the juices are going to turn out. I've never SV'ed anything with a BG rub/marinade on it. It should be fine though.
 
EVOO gets bitter if its buzzed too much? Like agitated? Please clarify!
 
caramelize the shallots and garlic before processing. if you want sweet, use more shallots and port wine instead of regular red. sherry vinegar instead of balsamic. add worcestershire, tomato paste, bay leaf and fresh thyme. with the reduction liquid, if you pour into pan at the end of searing the meat and let it reduce more over high heat while constantly spooning over the shorties, you will eventually end up with a nice glazey finished product.

:plus1:

I want to see your ingredients and ratios once completed:hungry:.
 
Thanks Panda and Knerd.

Test run:

To coat the ribs w garlic and oil I ran some grapeseed and several cloves of the black garlic through the VMix. The cloves did not break down and formed almost a gummy bear type glob. It was in long enough to get the oil pretty hot. Then went to a large mortor/pestle and beat the hell out of it. I could thin the garlic but it still wanted to stick together. Finally spread it on ribs as best I could and added the ribs and oil to the bag and sealed it.

72 hours later took them out of the bath. Commenced a reduction of diced shallots, more garlic, some balsamic, bottle of red and the strained bag juices. Turned broiler on. Reduce, reduce, reduce. Then into the VMix for a whiz - that garlic metled - then through a strainer and back into saucier. Mounted with butter. Seared ribs under broiler. Puddled sauce. Sliced meat off ribs. Plated.

Did not suck. Not quite there yet with sauce so I've got to get some more wine. Damn. Will serve with SV Cauli mashed for demo.

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add herbs to bag and to the sauce. and to baste SR.

black garlic should be added at end of sauce for best flavor - puree in butter and mount the sauce with it. no need to put it in the bag as well, won't add anything to the SR that way. shallots should be sweated in butter first for sauce.
 
EVOO gets bitter if its buzzed too much? Like agitated? Please clarify!

Most Italian EVO's are bitter to begin with(too short of a growing season, and the fruit is picked premature. Spanish and Greek EVO has greater complexity and nuance IMO), add the friction from a blender into the mix and insert ****** food pun of your choice, such as: RECIPE FOR DISASTER.


Sorry.
 
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