Description:
Black garlic, black apples, and other “black” foods are made by holding fresh, produce at roughly 140 °F (60 °C) in a high-humidity, low-oxygen chamber for one to several weeks; first, their is enzymatic activity. This will end toward the beginning of the blackening, as many enzymes in fresh produce will die after long enough exposure at this temperature. These are the same enzymes responsible for the ripening of produce, so you can think of blackening as an accelerated and controlled ripening.Then slow Maillard reactions between the produce’s natural sugars and amino acids (in addition to caramelization) deepen the color to near-black, concentrate sweetness, soften the texture to a jammy chew, and develop rich molasses-like flavors without burning or drying out.
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