My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for two medium cloves and I used the same amount of black garlic.
However, after crushing the black garlic and adding it I was concerned that because of how soft and mellow it is that it may not have the same effect in the slow-cooker. Should I add more black garlic to make up for how long it will be in the slow-cooker (maybe add it toward the end?) or should it be fine with a one-to-one substitution?