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smoked garlic

Discussion in 'Cookery' started by A_Teacher_Of_Computing, Aug 16, 2012.

  1. Garlic bread made with smoked garlic is wonderful :)
     
  2. landaise

    landaise Occasional commenter

    It doesn't really taste any different from other garlic, to be honest, so use it as you would any garlic. The smoking is just a means of helping its long-term conservation in damp climates. Garlic grown and harvested in warmer climes is never smoked.
     
  3. It does taste different, I love smoky flavours and I can taste the difference.
     
  4. lilachardy

    lilachardy Star commenter

    Aioli.

    Just do it.
     
  5. I agree with landaise - there is no real difference in taste.
    It is just a way of preserving it.
    It is not the same as say, smoked paprika.
    You can just use it as you would use normal garlic (perhaps YOU will taste a difference!)

     
  6. nick909

    nick909 Star commenter

    I would disagree very slightly with the naysayers and say that it does have a very light smoked taste but it's not particularly strong. It smells a lot stronger than it tastes.
    I don't buy it myself as the smokiness is really not that strong and makes very little difference to a cooked dish.
    I once used some to stuff a roast chicken and found that we couldn't taste any smoke at all. I havenb't bought any since.
    On a similar theme, has anyone ever bought black garlic? It's interesting stuff. It's fermented for 3 weeks and then dried and is a very black colour indeed. It has a mild garlic taste, as roast garlic does, with a hit of molasses sugar and a suggestion of balsamic vinegar.
    I bought a bulb and have tasted a clove on its own and it's certainly interesting. Quite soft and chewy. I suspect the best thing to do with it is just spread on bread and eat it as it is but wondered if anyone has ever done anything with it.

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