Black Garlic? (mushroom, bread, meal, chef)

[Jkgourmet]

Has anybody used black garlic? How did you use it? What did it taste like? How/where did you get it? Has anybody ever 'made it themselves (I think it's fermented)?

[CEN2RION]

I bought it once at a farmers market and found it tasteless, it was pre-COVID BTW.

Nevertheless, I would never yuck someone's yum and encourage you to try it, you might like it.

[DubbleT]

I had some that came with one of those meal boxes, like Home Chef. You know how an onion gets sweeter when it's caramelized? Sorta like that, but with garlic instead. I liked it and would eat it regularly if it were easier to find AND not quite so expensive when I have seen it.

[astrohip]

I also saw some at a farmer's market, and since I love garlic, I bought some. It really didn't do anything for me. Not as strong or pungent as fresh (normal) garlic. Honestly, I didn't see the point of it.

Perhaps someone with a more sensitive palate would appreciate it more.

[Medtran49]

I've used it in a couple of dishes. Got it originally for a congee recipe we like and have used it in a couple of dishes. The one I really remember though is the mushroom bread pudding recipe we make. DD's new boyfriend is allergic to mushrooms but she wanted the bread pudding so I was trying to figure something out to use in place of mushrooms since otherwise it would just be a plain savory bread pudding. Had an AHA moment when I thought of black garlic. Used that and the bread pudding came out pretty good, not as great as when I use brown mushrooms, but still very good. We serve the bread pudding with prime rib or some other kind of beef roast generally, though would probably be good with roast chicken as well.