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

↑ "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.

[1] "What is Caramelization?". www.scienceofcooking.com. Dibukak ing 2019-09-30.

[2] 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.

[3] Nichols, Rick (2008-12-11). "Live and in person, the food bloggers munch". The Philadelphia Inquirer. kc. F1.

[4] "North America's Largest Black Garlic Producer". Black Garlic North America™ (ing basa Inggris Amérika Sarékat). Dibukak ing 2019-09-30.

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