Although I've know about black garlic for a while, I've never used it, and I'm considering getting some. Has anyone used it in a beef stew or chili con carne? What do you think of it?
Its different. Unless you know what it tastes like, its really hard to describe. Its flavor is very much different that regular garlic. Far more mild, a bit nutty and depending on the type, perhaps a bit sweeter.
Its not going to flavor your dish like regular garlic. But, in terms of beef stew and chile, why not? I think it would work well in both.
That's good to know, actually. I'll probably save it for another meal then.
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