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Re: Black Garlic
I'm going to have to give it a try. Sounds interesting.
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:D :D :D |
Re: Black Garlic
I've been talking to a friend who is an executive chef for a highly rated restaurant in Spokane (Clover). He says that black garlic is well known and difficult to pair for westerners as we do not have a refined enough palette. He recommends a bacon and spinach salad with a salty Brie.
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The chef does know what he is talking about. Umami does well balanced with salty and fatty sweet. It would be passable with bacon and fresh baby spinach, which is another great example of umami hiding in plain sight. Bacon fat has an umami texture, as do cheese and spinach. What the chef is looking to do is introduce Asian umami (black garlic) by relating with known Western umami, so even if the taster has no idea, it makes sense subconsciously. |
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Americans that do not think of umami flavor just need a few strong umami dishes to associate the flavor with the name. Most know flavor, but may not have the descriptor or memory point. |
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:rolleyes: |
Re: Black Garlic
Sounds good, but not enough to make my squid ink.
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Re: Black Garlic
Yes, yummy.
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Moses hit the nail on the head, umami had been there all along, it just needs to be pointed out. Prior to the invention of the the word by the man who isolated msg as a way to describe the specific flavor sensation it creates, everything was just lumped in under "savory". Once it's pointed out, it's amazing how fast people look back and go "oh, I've always wondered what that flavor / sensation was" |
Re: Black Garlic
Yes! Exactly. Umami has always been there, but no one termed it. I was agreeing by telling Mark that all people need is to relate and then associate, I don't know why you'd be rolling your eyes at me.
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Re: Black Garlic
:lr :lr :lr
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Re: Black Garlic
Bookmarked
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