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Fermentation and Food Preservation

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    #31
    Re: FERMENTATION!! Yeah!

    Has anyone tried black garlic? I guess it's not technically fermented, although the packaging I saw at Trader Joe's had stated it was. It just looks scary to me, being all black when garlic usually looks white-ish.

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      #32
      Re: FERMENTATION!! Yeah!

      Originally posted by Arella View Post
      Has anyone tried black garlic? I guess it's not technically fermented, although the packaging I saw at Trader Joe's had stated it was. It just looks scary to me, being all black when garlic usually looks white-ish.
      I've eaten it, but I've never tried making it. The garlic in it is very mild, and it has a sort of caramelised sweetish tinge along with a slightly odd texture. It's too subtle for cooking (but then I love my traditional garlic, so I could be biased) but I put it in salad dressings and the like and it was real nice with olive oil and vino cotto on bread.

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        #33
        Re: Fermentation and Food Preservation

        I edited the title of this thread and I going to be merging a few threads together...

        But in the mean time, YOU CAN CAN BUTTER!
        Wonderful Life: The Burgess Shale and the Nature of HistoryPagan Devotionals, because the wind and the rain is our Bible
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