{"id":764,"date":"2012-10-25T09:58:01","date_gmt":"2012-10-25T13:58:01","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=764"},"modified":"2012-10-25T09:59:48","modified_gmt":"2012-10-25T13:59:48","slug":"black-garlic","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=764","title":{"rendered":"Black Garlic"},"content":{"rendered":"

\"\"<\/a>One of the best\u00c2\u00a0pizzas at my favorite pizza place<\/a> introduced me to this strange ingredient. \u00c2\u00a0The bartender told me had to order the Smoked Pancetta pizza just to give the black garlic topping a try. \u00c2\u00a0And he was right. \u00c2\u00a0Each blackened clove was\u00c2\u00a0delicious.<\/p>\n

So how does black garlic get its color? \u00c2\u00a0There are false rumors that the darkness is imparted through a balsamic\u00c2\u00a0vinegar\u00c2\u00a0infusion. \u00c2\u00a0Though the\u00c2\u00a0infusion\u00c2\u00a0theory is believable from the flavor, the real secret is fermentation. \u00c2\u00a0South Korea\u00c2\u00a0pioneered\u00c2\u00a0its use and chefs here in the good old US of A have started integrating it into their dishes.<\/p>\n

The black garlic’s flavor is subdued relative to its raw, or even cooked, relations. \u00c2\u00a0The closest approximation is roasted garlic. \u00c2\u00a0But with a similar mellow flavor and hints of sweetness, \u00c2\u00a0the black garlic also offers up some\u00c2\u00a0elusive\u00c2\u00a0savoriness.<\/p>\n

Every time I order the Smoked Panchetta, I dream of a little dish filled with these black\u00c2\u00a0diamonds, some freshly toasted bread, and a knife for spreading. \u00c2\u00a0Thankfully I just thought to look through the great series of tubes that is the internet and have found the stuff is widely available. \u00c2\u00a0Black garlic bread, here I come!<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the best\u00c2\u00a0pizzas at my favorite pizza place introduced me to this strange ingredient. \u00c2\u00a0The bartender told me had to order the Smoked Pancetta pizza just to give the black garlic topping a try. \u00c2\u00a0And he was right. \u00c2\u00a0Each blackened clove was\u00c2\u00a0delicious. So how does black garlic get its color? \u00c2\u00a0There are false rumors […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,1],"tags":[161,92],"class_list":["post-764","post","type-post","status-publish","format-standard","hentry","category-dining-out","category-other","tag-black-garlic","tag-garlic"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=764"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/764\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=764"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}