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Baking Horrors, Part Two: Black Garlic

I didn’t know it existed until a couple of days ago. I’ve been reading about vampires all my life, and been somewhat familiar with garlic from life in general (and as a dude who loves him some Italian food!), but I had never heard of black garlic. Not even once. Not until it was brought out by the host of HALLOWEEN BAKING CHAMPIONSHIP as a coerced ingredient in a recipe for some sweets. The idea is, they give the bakers some unconventional ingredient they have to incorporate and still make their dishes palatable. Adding garlic to anything sweet would seem like an impossible hurdle to overcome, but the cooks said that black garlic does have a sweet flavor, albeit spicy.

Turns out, black garlic doesn’t grow naturally. You have to make it via fermentation. According to Wikipedia: “Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind.” The more you know, right? So black garlic is sweet. That still doesn’t explain, though, why anybody would put garlic of any kind into a recipe based on vampires. More like an anti-vampire dish, methinks.

By TheCheezman

WAYNE MILLER is the owner and creative director of EVIL CHEEZ PRODUCTIONS, specializing in theatrical performances and haunted attractions. He has written, produced, and directed (and occasionally acted in) over two dozen plays, most of them in the Horror and True Crime genres. He obtained a doctorate in Occult Studies from Miskatonic University and is an active paranormal investigator. Is frequently told he resembles Anton Lavey. And Ming the Merciless.

Denn die totden reiten schnell!

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