Occasionally we stumble across black garlic at good prices at our local Asian markets. When we have it in reasonable quantities we like to make these dehydrated crisps. They are earthy and sweet and seem to crunch and then dissolve on your tongue as you eat them. It's a great use for an unusual ingredient that highlights the flavor and color of this fermented garlic product.
Black Garlic Chips
6 heads/ 200 grams black Garlic cloves peeled
2 bunches/ Blackened/ grilled scallion (7 grams charred weight)
4 sheets/ 12 grams Nori
85 grams egg whites
80 grams glucose
1 tablespoon/ 15 grams maple vinegar
5 grams fish sauce
Light the grill and when it is hot lay the scallions on the grate. Close the lid of the grill and cook for 10 minutes until the scallions are carbonized. Remove the scallions from the grill and put them in a blender with the black garlic, nori, egg whites, glucose, maple vinegar and fish sauce. Turn the speed on low and increase the speed to medium high. Occasionally turn the blender off and use a rubber spatula to scrape down the sides. Continue to puree the mixture until it is smooth. Use a small ladle to press the puree through a fine mesh strainer. Discard any solids left in the strainer.
Cut 12 sheets of acetate 12x3-inches long. Spray the acetate with pan release and then use a paper towel to wipe off the excess leaving a fine film on the acetate. Use a large offset spatula to spread the garlic mixture over the acetate in an even layer, 1-mm thick. Use the tip of a pairing knife to lift the acetate off of the counter and lay it on a dehydrator rack. Repeat with the remaining acetate sheets. Put the racks into the dehydrator set on high for 1 hour. Peel the black garlic sheets off of the acetate and lay them back onto the dehydrator racks. Continue to dry the black garlic sheets for another hour or until they are firm and brittle. Remove the black garlic sheets from the dehydrator and let them cool on wire racks. Once they are completely cool, use immediately or store them in zip top bags for up to 3 days, being sure to keep the bags sealed so they stay dry and crisp.
February 21, 2005