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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- This 🧄 looked so good -- I had to make it to see if it's as good as they say. 🤨
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Some of the videos and recipes I researched:
Bon Appetit: www.bonappetit.com/recipe/gar...
Food and Wine: www.foodandwine.com/recipes/g...
Food52: food52.com/recipes/87029-garl...
Buzzfeed: watch/?ref=s...
TikTok: www.tiktok.com/tag/garlicconf...
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Chapters:
00:00 Intro
00:32 Explaining garlic confit
1:15 Recipe's background
2:09 Starting the recipe
2:29 Peeling garlic the easy way.
4:37 Adding oil.
5:21 Baking the garlic.
7:44 Smashing the garlic on the toast.
8:26 Tasting garlic confit toast.
This video was partnered by GlassesUSA.com.
Disclaimer:
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Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Seen any vampires?" - แนวปฏิบัติและการใช้ชีวิต
The next time I see Wee we'll have to make Mom's noodles because y'all sound like you want some, too. ❤️
Where can I find the t-shirt you are wearing?
Can you put this in a Crock pot ?
I would love to see mom’s noodle recipe!
The noodles your Mom made for you and your brother sounds awesome. Would love to see you do a video making these.
Have a great dsy
😘😘😘
yes please!! sounds so yummy!
⚠️ *BOTULISM WARNING* ⚠️ Garlic confit is delicious, but improper storage can be dangerous. Garlic is a low acid food, and oil is anaerobic (prevents air from getting in), which means it's easy for botulinum spores to grow, and the toxins they create can easily survive these cooking temperatures. If you make garlic confit please refrigerate it immediately after it cools, and don't keep it in the fridge for more than a week or two-- it freezes beautifully if you want to make a bigger batch!
Botulism is quite rare, so many of you have probably made garlic oil/confit and not had any problems! But the consequences of botulism are terrifying and horrible enough that even with something like garlic confit, which isn't super high risk, you want to take all necessary precautions to prevent it.
Yes I’ve also heard it never use fresh garlic in sous vide recipes. Garlic cooked in an anerobic condition in low heat definitely gives a risk of botulism. It’s not an extraordinary risk, but it’s not worth it to me because the consequences are way too high. Just use garlic powder in a sous vide!
Thank you for the warning! I wanted to give it try after watching the video and your comment definitely helped.
Very important warning! Thank you for sharing.
I was looking for this comment. Always feel a little iffy about preserving garlic - but freezing could be a game changer!
Oh shoot, thanks for the warning.
Once you've confit-ed the garlic, you should take some of it, along with the oil, while they're still warm/hot, fresh out of the oven.... then open up a fresh can/jar of anchovies (in olive oil), and add it to the garlic confit+warm garlic oil, and then mash it. Add freshly-ground black pepper to taste, then keep warm on a small tealight burner. It's another way to make the ancient Roman 'bagna cauda', which is great, when spread on crostini, or even as a spread in panini. Careful though.... it's very addicting!
That sounds absolutely incredible!
sounds amazing!
Mmmm...
Drooling....
That sounds incredible.
would love to see a follow up to this where you make the noodle dish with the garlic oil that you talk about here!
I'd go Italian style with a linguine or fettuccine, lightly smash some of this and toss with bacon bits and Parmigiano cheese.
think this would be really interesting mixed in with cream cheese for bagels, or maybe i'm just craving bagels. garlic preservation techniques just reminded me i've always wanted to try making miso pickled garlic. have you ever done that? i hope you do a video on it one day.
Brad has entered the chat
@@tany2191 Allicin
Garlic confit on a cream cheese bagel is genius! You're a genius! Ooh what if it also had smoked salmon??!
My local Costco has a roasted garlic cream cheese I'm in love with.
@@bodyofhope It's like a two part epoxy
this has been a staple in my mother's kitchen for years. she makes a big pot of it on the stove overnight, then puts it in a glass jar in the fridge. we use it up every time. it's the easiest and most delicious way to add garlic to almost anything! i've put it on toast, in mashed potatoes, in a gratin i made today, in rice and noodles dishes, in soups. it's the easiest lowest maintenance way to use garlic, plus you have really delicious garlic oil to use along with it
If you don't mind my asking, how is this compared to just roasted garlic? Does it have a more oily texture and taste?
Stove top? I want to make this but I have no oven. Does it have to be very very low fire?
@@avariceseven9443 well she literally said you can. About 200° f so get a thermometer or just keep the heat real low
How long does the oil last without going rancid and does it need to be stored in the refrigerator?
@@clearyourhead333 imo the flavour deeper and more robust than roasted garlic, and it penetrates into oil really well (you can use the oil in everything too).
I really needed a little Emmy today. You are a ray of sunshine. 🌞
The confit would be delicious with some goat cheese and toasted baguette.
☀️☀️☀️☀️☀️☀️
Goat cheese is the key! Garlic needs to be grilled though. Some of the pieces are like gooey candy.
@@PenelopePeriwinkle what do you mean
I was watching a video of grilled cheese sandwich recipes. One of them showed adding a clove of garlic in the pan, and once done spread on the outside of the toast. It sounds like quickie version of this. I love all of your videos so much!
Beryl!
@@stephaniestrong3920 You are so right. The apple slices grilled cheese!
Yay Beryl!
Definitely Beryl! OMG, wouldn't a Beryl/Emmy collab be amazing!
I saw that video too! Beryl's videos are great :)
Will you a video about the dish you make with the garlic oil?? That sounds so yummy 🤤
I've wanted to try this for a while now but never found the time. Glad to know it lives up to hype! I'll have to pester my partner into making some. We both *love* garlic.
Or you know, you could make it yourself.
@@sophiophile we usually cook together
@@VampGoddess97 fair enough. Might be a nice way to surprise him/her/them one night.
@@VampGoddess97 you can still go solo for real
Make it yourself as a surprise for your partner
Hmm...
I've got a coffee table book called "The Best of James Herriot." It has a lot of old Yorkshire recipes (and other stuff) in the margins of each page. Emmy talking about cooking the garlic in oil, and then preserving it in oil, sounds like one of those recipes.
The recipe I'm going to look at is a kind of potted meat (I guess like the duck confit she mentioned). For those who don't know, potted meat is basically a meat paste used for sandwiches.
Back in the 1930s, refrigerators as we know them were pretty rare, especially out in the rural areas. Electricity was equally rare. So housewives at the time had to use a lot of ways to preserve food.
In the case of potted meat, the meat paste was placed in a small ceramic pot. They didn't fill the pot all the way to the top with the paste. They had to top it off with a preservative seal made of melted/rendered fat (lard). After the lard solidified/hardened, they would put the lid on the pot and store it in a root cellar or some kind of cool pantry.
The pots used were small, about the size of a small bowl of margarine. That way, the meat paste hopefully wouldn't spoil when it was used. You'd take out one pot, scrape off the layer of lard, spread some meat on some bread with maybe a relish of some kind, and close the pot. It would last for a couple of days without the fat to protect it so you could use it until it was all gone. The next week, you could get out another pot of meat for your sandwiches.
Today's potted meat doesn't have the layer of fat on top because the can it comes in is hermetically sealed, keeping the paste inside safe and sound. My grandmother loved potted meat, so I made sure to always keep some on hand when I took her in to live with me.
They had to come up with some pretty creative ways to preserve food back then. Sometimes food was allowed to spoil a little on purpose to help preserve it. Do a little research on your own to learn about it. It makes for interesting and often disgusting reading.
Sounds a little like the Amish cooking meat in a jar ( canning method) . Sounds good
Very cool
You sound like someone who’d enjoy Townsend channel. Do you watch it? 1800c cooking. They’ve done food storage episodes.
@@lovemesomeslippers
I watch a lot of cooking channels.
No way! I always loved the descriptions of food in his books, it’s so cool to know there’s a cookbook!
Can you PLEASE post your moms recipe you talked about in the beginning? It sounds DELICIOUS
I haven’t done confit but I’ve dropped an entire head of garlic into my soup pot or into the pan with a roast. You for sure get great spreadable garlic using these methods, with no extra effort.
you can also just cut the top off a bulb, drizzle in oil, and roast in the oven wrapped in foil. doesn't have the bacteria risk of confit, spreads just as well, and squeezes out of the clove like toothpaste after cooking so you don't even have to worry about peeling.
Emmy there’s this Italian dish or dipping sauce that you should try called Bagna Cauda. It’s one of my family’s favorite recipes that’s been handed down and we always make it around the holidays as well as throughout the year when we get together. It’s an anchovy-garlic dipping sauce and depending on where your family comes from in Italy the recipe can vary a bit. My family comes from the northern part of Italy and we make it with a creamy, unsalted butter base as opposed to an oil base but it so good!
Lol another comment said the same ting.
Sounds good, I might try that your way .
Yes!!! Glad someone knows that that is haha. Sounds repulsive, but WOW it is the perfect blend of flavors. Unlike anything else!
@@brendonfuhr3189 I tried it recently and was so sceptical the whole time it was cooking. But once I tired it I was shocked at how delicious it tastes.
I saw Beryl cooking that in one of her videos!
Please make your mom’s garlic noodles!! I would love more videos of home cooked meals that you had as a child, like the mushy Mimi !
Did she end up doing it? I cant find it
When I was a teacher I once was asked by a student: "Have you been eating garlic?"... I was expecting a reprimand of sorts, but I owned up to it and said "yes". And she said "I love garlic, so tasty". Good times! :-)
Honestly anything that Emmy makes and eats looks so delicious! The ASMR crunch!
Comfort food: garlic
Comfort TH-cam: Emmy
So true!
Great recipe! I love making a big jar of garlic similarly to this. We've been doing it for about 20 years now where you put the garlic in a frypan (single layer) cover with oil and over low heat, barely simmer for around 30 minutes. It looks the same as yours after cooking. Put some in your mash potatoes, salad dressings, and it's great for homemade aioli.
Another good to try is the same process, but with eschalots. OMG, they are awesome on a crusty roll with some leftover roasted vegetables and/or meat, or even in salads served warm or at room temp. :)
I've been eating this with toasted bagels with cream cheese and a small assortment of tomatoes, the garlic, hot peppers and olives as my "treat myself meal" for well over a decade. I discovered it at a specialty store olive bar near my home while I was pregnant with my youngest son. The bar also had pickled, I believe it might have been a agridulce?, cippolini onions which go AMAZING WITH THE GARLIC. I just recently learned how to make it myself and believe me I was SO GLAD because the specialty store closed and this is MY FAVORITE MEAL! MUCH love to you Emmy and thank you for ALL THE WONDERFUL VIDEOS🥰❣
Emmy I so love your energy, your heart, kindness and your gentle spirit!
I’m so glad you did this video, this is a trend that has me genuinely interested. I love garlic!
Emmy, love your channel!! I did this as well but add in sundried tomatoes with the garlic, when it's finished, scoop out garlic and tomatoes blend them up add back to oil and you have a great crusty bread dip!! It's awesome!!
I love slow roasted garlic, so this is right up my alley! There are so many recipes I could use this for. OMGosh! Emmy, you've got my mind just racing with ideas! Thank you!😀
Professional chef here, and this garlic will last much longer than a couple of weeks. Your biggest concern with this method is botulism and while the cooking temperature alone isn’t high enough to kill it, the cooking time is more than long enough to kill it. As long as the garlic is submerged in the oil, it will stay good for months, if not years. If you wanted to do a large amount that would be shelf stable, you could make this in mason jars in a water bath, then you can choose whatever size jar is convenient for your fridge and keep the rest in your pantry. Just load up your jars with garlic and oil, clean your rims and top with clean new lids and rims, then lower into simmering water with a canning rack in the bottom, if you have one, if you don’t you can use a steamer basket, or even a kitchen towel. You just need something to keep the jars from knocking the bottom of the pot. Cook in simmering water for 2.5 to 3 hours adding enough water to keep the jars covered by 1 inch as it evaporates. If you’re using small mason jars, they can be stacked as long as your pot is tall enough. When the garlic is the color you like, turn off the pot and let them rest for ten minutes, then remove with tongs to a kitchen towel to cool. You will hear a very satisfying pop as the jars seal. As soon as they are cool you can remove the bands and store at room temp for 18 months or more (ball jars are guaranteed for 18 months of shelf stability).
I would love to see a video with your Mom's recipe...it sounded so delicious! Maybe demo a couple of the yummy recipe ideas you talked about in this video?
It looks beautiful!! Thank you 😊 so much for sharing us this!! It looks tasty 😋
Having a hard day today and this video and your happy spirit made it a bit better:) thank you for being so lovely
Emmy ~ it is such a joy to watch your channel !! You try new things, giving us your opinions & ideas ... while l love that I also adore your sense of humor - the little anticipatory laugh growl? Roar? before you tasted the toast 🤣l died lol
The blanching of the cloves l learned from my mom as well as the same for tomatoes.
There are two things l'd like to mention that l learned when l started my herbalist journey & that is garlic oil should always be refrigerated & used within a week or so, as it can go rancid very quickly. Also garlic is a first rate, natural antibiotic for things like the flu etc. This confit would likely make it a more palatable if you're sick. 🙂
Thanks for sharing !!
I love watching you enjoy food, Emmy!
Good gosh girl, the crunchy audio on those bites sound *SO* good , you're killing me! lol So simple but perfect. Thank you xo
I was hoping you'd try this one day Emmy! it's nice to see you again!❤
Hi Emmy! Wonderful video and can't wait to try it!
I had this with my mom at a restaurant when I was little and we both loved it, but I never knew the name of it. Now I can finally make it again yay! 🎉
Emmy I’d love to send you my mom’s recipe for Mole. It’s a very diverse Mexican dish and I think you’d love it. Would you be willing to try it?
Oh that sounds so good! Mama recipes always are the best.
Post it here in the comments, I want to try it!
Yes please!
siiii mole porfis 🥺
Yes Post the recipe please
This just seems so comforting and warm! Would definitely love to see your momma’s pasta dish! Mmm just sounds amazing!! Definitely going to try this I would imagine the garlic oil would be good with some seasoning and herbs to dip bread into as well! Yum! ❤️🧄
I'm making it tomorrow and adding it to grilled burgers!! Thank you! Brings back memories!
Emmy I love your videos you are so down to earth and easy to listen to 🙂
I’m glad I watched this before I planned to make this tomorrow lol I’m so excited now!
You are too adorable for words! I've seen a lot of recipes with the garlic confit lately & now after watching how easy you made it with the boiling water peeling method, I have no excuse not to try this! Thanks for the tip.
Bless your heart for showing me such an easy way to peel garlic. I REALLY appreciate it.
Girl you rock ! Keep up the excellent works and thank you !
I can't wait to try this myself. Watching those cloves spread w/ the touch of the butter knife? SO satisfying!
Oh wow!! This looks amazing!!
Thank you Emmy for this video. I just know you had me in mind with this. 🤗❤️
Those tricks you showed us at the beginning were priceless! I cook with a lot of garlic & you just made my life easier. Thank you so much.
Same here. Totally trying it out next time I use garlic.
Very similar to whole roasted garlic in the oven with a little oil, salt and pepper wrapped in foil. Yum 😋
Looks amazing ! Thank you for testing it out :)
That's awesome! I just made garlic confit this weekend also and it was also my first time making it. I can't wait to use it, I love garlic.
I have been making something similar for many years, I use half olive oil and half ghee. I put those with a pint of garlic cloves in a quart size mason jar and leave a good inch and a half to 2 inches of headroom. I then put the jar in the oven and let it cook for several hours until all of the garlic cloves have turned brown and floated to the top. Then I'll take it out and let it cool before putting a lid on it and putting it in the fridge. I actually use that to sear steaks and hamburgers with. It's fantastic to cook meat and I always referred to it as liquid gold
We love watching your videos Emmy!
Oh my, this sounds soooo good! I could practically smell the garlic when you took it out of the oven. I love garlic, and I can’t wait to try this. Thank you!
Drooling!! That sounds sooo good!!!
I love you Emmy I’m dealing with a heavy loss and your aura comforts me ❤️ like I’m in the kitchen with a family member
When you spread the garlic on the bread I almost fainted that looks amazing lol
I was literally drooling like Homer Simpson.
Made this last week, my 3rd time making it and it's so good! I like to brush the garlic oil onto vread and toast it then spread some of the garlic confit on the toast then melt cheddar cheese on it. Absolutely delicious.
I had this at Christmas time and it was amazing! My brother made it with some rosemary and we just ate it with toast. Super delicious!
That looks amazing!!!
Omgggg I’ve never been this early! I love you Emmy I’ve been your subscriber since the beginning!
You’re one of the only TH-camrs that I trust with food reviews!
Keep up the good work and hope you and your family are doing great
I made this recently!!!! I love the oil you get from it and the garlic is soooo good!
This is soooooo good !
I don't know if anyone below talked about the forty cloves garlic chicken. There are many recipies, some fancier that are very nice, but I found that simply roasting a chicken with a lot of peeled garlic cloves is enough to make a delicious meal. If your chicken produce dripping the better because then, you just squash some of those cloves in the meat juices and you have an incredible sauce. 😋
Looks incredible! Need to try! 💚
I absolutely love garlic confit. I never would have thought of using the oil with soy sauce and sugar over pasta. We use that oil in everything else, but I'm going to need to try that.
This looks amazing! Love your videos 😊
Such a satisfying crunchy sound!
Crunchy toast is the best.🥖
I have some in my fridge all the time. I have always had my garlic this way. It’s wonderful and is the best for cooking pretty much any dish and I usually do at least a pint or a quart of garlic at a time. I was a chef and don’t do things small in the kitchen when they are prep for everything else hahaha.
Ive always wanted to make this but never had the motivation, but now I just put it in the oven and im *SO* excited to try it !!
My Italian in-laws introduced me to the concept of slow cooked garlic, drizzled with olive oil, salt and pepper....then we spread it on Fresh baked bread. AMAZING.
That looks so freaking good!!!
I made this as I watched Emmy. My whole family loves Garlic, so when I finished this and I tried it on a toasted Onion bagel the smell brought them running. 30 minutes later, 3 heads worth of Garlic Confit and 8 Onion Bagels are GONE. This will be our go to with any Italian dinner. Thank you, Emmy, you are wonderful as always!!
I wish I had that bread?? Yum. Loving the crunch and with garlic. Yummmm!
Mad respect to Emmy for being extremely consistent with content, intro, and hair for all these years
My husband and I love garlic. Can’t wait to try this recipe.!!!! Thank you Emmy I love you
I watch literally every video you put up. How did I miss this one?!
Reminds me of when I make chili oil. I always add a couple garlic cloves and one of my favorite part of the whole process is taking them out a few hours later to eat them with bread. So good!! 🥖
Thank you for this, Emmy! Looks so good.
My pleasure. 🧄🧄🧄🧄🧄
Just about to finish our first Bokkus box and looking forward to second. Thanks for recommending...and the discount!
I love that you suggest things to use it with. I wanna try it as a pasta sauce now
Great video. Thank you.
Since it’s summer in Australia, I have plenty of tomatoes in the garden. Yesterday, I made confit tomato and garlic. I used a mix of grape and cherry tomatoes (2kg) and 6 bulbs of garlic. Mixed through, oregano, basil and plenty of salt and pepper. Then I covered it in olive oil and cooked it at 140C for 1 1/2 hours.
It tastes like summer. I’m now the proud owner of 3 jars of incredible flavours. So far we’ve added it to a salad with a little lemon juice, and spread it over a slice of fresh bread. Tomorrow, I’ll stir it through pasta and when one of the jars is half empty, I’ll add some fetta.
I LOVE LOVE LOVE roasted garlic, so I am certain I would love this, too! YUM!! I was literally DROOLING when you spread that garlic on your toast!!!! UGH!
This was a staple in my house growing up. Delicious!! I'm definitely making this again. Yum yum!!
Ugh you’re gonna make me make this right now!!!!
Thanks for the recipe. I make caramelized onions and roasted garlic jam so I'll try your technique for this dish. Luv your channel. Please keep the recipes coming. Thank you.
Definitely want to try this ☺️
Can I just say that your voice sounds so soothing? 😭😭😭 And thanks for the demonstration and tips. I'm kinda obsessed with it atm. Looking forward to your mom' garlic noodles too!
I had this at a restaurant once and it was SOOOOO good. I'm glad to know its simple to make! I'll have to try it sometime~
That looks delicious!
I have to try this now, that looks so good
I love making these every month for just not spreading, but for many other throw-ins. Though too, you'll get the very same results and much, much less work, and much, much less oil, by simply slicing off the top of the bulb, just enough to show the exposed tips of cloves sliced off, (no peeling at all), set in a very small baking dish, and then drench it with olive oil and bake a couple hours, spooning the olive oil back on the bulb several times, or submerged. And when it's cooling to the touch, just squeeze them out of their pouch. But yes, she made that much more olive oil a garlic lover's dream!
I just made this last week! I love garlic confit!
This looks so delicious! Something about caramelized/roasted garlic gives me off the charts heartburn. It’s the only food that does it and I burp the taste for about 3 days! Any other form of garlic is fine, so weird.
Might be the amount of oil it is roasted in possibly
I have trouble with garlic only if it's burnt at all. But then - OMG, it's miserable.
Garlic is high in FODMAPs. The more you cook it, the more of the starches are broken into the types of sugars that are highly fermentable. The excessive bacterial fermentation in your gut then creates pressure on the valve between your stomach and esophagus and you get reflux. The same people who are sensitive to garlic are usually also sensitive to onions because they have similar types of FODMAPs.
Suffer
Try Prevacid before 20 minutes
You should be heartburn free no payback pain
Love garlic confit! I eat mine spread on toast points as well but I make a little mixture of crème fresh and ricotta that has a tangy creaminess that pairs so well with the warm sweet garlic.
I’ve done this in a big batch with a crockpot. Works great!
that looks so delightful and delicious
Sounds great! I'm gonna try it with bowl of pasta and add cheese on bread! Thanks so much! Luv ur videos!!! Always great!
Very interesting! I would like to try this!
Love these videos! So cool
Will be making this today.......looks amazing.
I love her voice, so soothing.
Oh my goodness, yum, just...YUM
I'm off to the supermarket to get some heads of garlic. I have seen a few videos just in the past two days for confit garlic so I am taking that as a sign that I am supposed to make it.