How much black garlic to substitute for regular garlic in a slow-cooker?

My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same amount of black garlic.

However, after crushing the black garlic and adding it I was concerned that because of how soft and mellow it is that it may not have the same effect in the slow-cooker. Should I add more black garlic to make up for how long it will be in the slow-cooker (maybe add it toward the end?) or should it be fine with a one-to-one substitution?

Best Answer

Black garlic is not a substitute for regular garlic, you add black garlic to get a different result. I would never say use 2 cloves of black garlic for every 1 regular or any other ratio because the changes are so fundamental that they really are totally different ingredients.

The question is how much black garlic flavor you want, and only you can answer that. I'd suggest that you taste it when it's close to being done and if you want more add more then.

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How do you cook black garlic in a slow cooker?

Instructions

Leave the bulbs of garlic whole (don't peel it or separate the cloves!). Place them into your rice cooker or slow cooker, leaving space between them so that they don't touch.

Set on "keep warm" for 2-3 weeks.

Store in an airtight container for up to 3 months.

Can you substitute black garlic for regular garlic?

Still, while black garlic might be worth trying, it's no substitute for the potent taste of ordinary garlic. THE NEW BLACK The one-of-a-kind taste of black garlic ($5.99 for two bulbs) virtually disappears if the cloves are finely minced. Slice or roughly chop instead.

How do you cook with black garlic?

Use the cloves as you would roasted garlic: Pur\xe9e them with oil, then smear the paste on crostini, incorporate it into dressings, or rub it onto chicken or fish before roasting. Powdered, it's like umami fairy dust: Sprinkle it on anything that wants some earthiness and depth.

Can I use black garlic instead of white?

Although it has flavourful garlic undertones, it cannot really be compared to using raw, white garlic \u2013 the effect it has on food is so different. Importantly, it leaves none of the pungent odour of traditional garlic \u2013 the compound that creates this smell is completely absent from aged Black Garlic.

The Easiest Black Garlic Recipe - No Foil - Less Smell

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