Bawang ireng
Bawang ireng minangka salah sawijining jinis bawang sing wis tuwa amarga coklat amarga reaksi Maillard tinimbang karamelisasi, [1] pisanan digunakake minangka bahan panganan ing masakan Asia . Iki digawe kanthi dadi panas saka umpluk bawang putih ( Allium sativum ) suwene pirang-pirang minggu, sawijining proses sing nyebabake cengkeh ireng. Rasane legi lan sirup kanthi diwenehi cuka balsamic [2] utawa asam jawa . [3] Kamisuwuran bawang putih ireng wis nyebar ing jagad iki amarga wis dadi bahan sing digoleki digunakake ing masakan omah lan olahan sing mewah. [4]
Cathetan[besut | besut sumber]
- ↑ "What is Caramelization?". www.scienceofcooking.com. Dibukak ing 2019-09-30.
- ↑ Pollack, Stefani (2008-11-20). "Black Garlic is Garlic, But Better". Slashfood. Diarsip saka sing asli ing 2012-10-03. Dibukak ing 2009-03-01.
- ↑ Nichols, Rick (2008-12-11). "Live and in person, the food bloggers munch". The Philadelphia Inquirer. kc. F1.
- ↑ "North America's Largest Black Garlic Producer". Black Garlic North America™ (ing basa Inggris Amérika Sarékat). Dibukak ing 2019-09-30.