I’m pleased they mentioned botulism because we tried making our own garlic oil once and it fizzed up A LOT when we opened the bottle. (Needless to say, we binned the bottle and scrubbed everything afterwards with cleaner.)
Additionally: Always smell the garlic (or any vegetable for that matter) when buying it. Sometimes it's hard to tell if something is still fresh/without mold by just looking at it. On more than one occasion I bought fresh garlic and when peeling the cloves I found the inner ones no longer usable.
Chef Lish, I love your Pomodoro Sauce video so much that I make it weekly and now with your Garlic 101 video, that dinner will be even better! Thank you!
I’m a PROUD CHEF I Retired now in my 60 so, I make garlic confit put it in a jar with fresh olive oil UPSIDE DOWN so the garlic is easier to get at. Plus im Italian and make Olive and pasta and flavored garlic oil is handy.
I make an exception to the fresh garlic rule - tubes of garlic paste. They're convenient, and it can really liven up store-bought chicken stocks and bouillons, not to mention any kind of griddled sandwich.
@@itsgoingtobeok-justbreathe4808 The kind I've been buying tastes pretty close, nothing like the pre-minced garlic in a glass jar. Considering that I'm talking about adding it to (probably) artificially flavored chicken bouillon (which definitely doesn't taste like real chicken broth) for the sake of convenience, a small difference in freshness isn't going to be noticeable.
@@eldibsthe citric acid they add to both products, minced in the jar and in the squeezable tube, takes away the garlic flavor. Garlic powder is actually better than both of those options. Fresh is the best though. Anything in a jar isn’t fresh. A bulb keeps quite awhile, just keep a bulb on hand and use as needed. It’s not really that much trouble to mince a clove of garlic yourself
I’m pleased they mentioned botulism because we tried making our own garlic oil once and it fizzed up A LOT when we opened the bottle.
(Needless to say, we binned the bottle and scrubbed everything afterwards with cleaner.)
“When in doubt, pull it out”
I nearly spat out my yogurt. It had me rolling. I never expected Lish would say that.
never been better advise for the epi curious
If only Commula's father had taken that advice...
@@Deletirium Who?
your father too 😢 @@Deletirium
Love making garlic butter for garlic bread! Great tips thanks!
Lish is such a wonderful, positive, encouraging instructor!!!
I could listen to Lish talk all day.
Additionally: Always smell the garlic (or any vegetable for that matter) when buying it. Sometimes it's hard to tell if something is still fresh/without mold by just looking at it.
On more than one occasion I bought fresh garlic and when peeling the cloves I found the inner ones no longer usable.
If you're spotted sniffing cloves of garlic in a grocery store you'll probably get punched in the face
Chef Lish, I love your Pomodoro Sauce video so much that I make it weekly and now with your Garlic 101 video, that dinner will be even better! Thank you!
I’m definitely gonna try some of these out, they look amazing! My boricua taste buds can’t get enough of garlic. If you know, you know 😉
Love this! 😊 Thank you!
Thanks so much, lots to think about here!
This lady is an absolute boss.
All techniques are fantastic!😍!
This was a really great video. Thank you.
Excellent tips!
Never have I ever craved so badly to just eat garlic. Straight up 😭
Favorite episode by far! 🧄🧄🧄🧄
I’m a PROUD CHEF
I Retired now in my 60 so, I make garlic confit put it in a jar with fresh olive oil UPSIDE DOWN so the garlic is easier to get at.
Plus im Italian and make Olive and pasta and flavored garlic oil is handy.
Buongiorno
Great video. I am making garlic butter as we speak. But after it's finished. Would anyone know how to store it???? 🤔
Garlic Chips. 😍😍😍 I really love Garlic Chips specially with fried Peanuts.
3:15 That’s what she said.😂
I love this host. Hope she comes back often
Yayyy she’s back!
3:15 been following that advice for a long time 😅
Question: Can I reuse the same confit oil to do another batch of garlic? Thank you
Just an FYI, try the roasted garlic head with lard instead of olive oil, it’s wonderful! A little more umami
Now I just need a dish that incorporates all of these
LISH IS BACK
Frank is too busy growing his own garlic
Welcome back Lish!
always love seeing lish!
I'm always up for Lish's tutelage ❤
I LOVE LISH SO MUCH
I wanna be Lish when I grow up.
Confit garlic is also quite popular to do in the oven, havent done it myself so can’t tell you the temp, but there are loads of recipes/videos online
woah cutting that garlic with bare fingers on the mandoline
Yall are so soft
can you whip the garlic cream into butter or a savory whipped cream, or does heating it up not allow that?
Can you make a video on homemade hash browns?
*VAMPIRES HATE HER*
*Find out why with THESE 5 TRICKS!*
Who could say no to garlic, its one of the main parts for asian dish
China is however the earliest example of a basic pasta… so maybe all noodles are Asian? Leave them out of Italian 😂
@@bochapman1058 yeah, i think, the only difference, is the spice and the process
@@shadowblazer3813 oh yeah, it’ll be always wild to me that the Europeans basically conquered the world for spices and the most afraid of them 2024.
Them Asians though… used to live in china not a shortage on sight.
@@bochapman1058 they thought spice, is like hot sauce or stuff, no, spice, is the component for a complex flavour
Trader Joe's has a roasted garlic salt. Amazing!
Epicurious I would like your blessing to marry this video.
I make an exception to the fresh garlic rule - tubes of garlic paste. They're convenient, and it can really liven up store-bought chicken stocks and bouillons, not to mention any kind of griddled sandwich.
nope. never. I'd rather leave it out. a tube or jar of industrially crushed/chopped garlic tastes nothing like the real thing
@@itsgoingtobeok-justbreathe4808 The kind I've been buying tastes pretty close, nothing like the pre-minced garlic in a glass jar. Considering that I'm talking about adding it to (probably) artificially flavored chicken bouillon (which definitely doesn't taste like real chicken broth) for the sake of convenience, a small difference in freshness isn't going to be noticeable.
@@eldibsthe citric acid they add to both products, minced in the jar and in the squeezable tube, takes away the garlic flavor. Garlic powder is actually better than both of those options. Fresh is the best though. Anything in a jar isn’t fresh. A bulb keeps quite awhile, just keep a bulb on hand and use as needed. It’s not really that much trouble to mince a clove of garlic yourself
1:42 That's a generous amount of olive oil! Marco Pierre White would tip his cap.
Don't forget about fermented garlic honey 🤯💜
Learned something new: didnt know you can make garlic cream. I'm very curious 👀
My favourite would be the roasting method. I’ve done this and ate the cloves with wheat tortillas spread with peanut butter.
“When in doubt, pull it out“ 😅
Isn't roasting in lot's of oil essentially frying?
❤🔥
The garlic chips can I have them with noodles🤓
3:15 is what my fiance always says that to me. She wants to wait until we're finally married, well travelled and in our early 30s.
Fresh garlic would be great if I could find it. Our grocery stores sell tiny, atrophies that pretend to be garlic.
vampires hate this trick…
Excuse me, did she say fifteen or fifty minutes for the roasted garlic in the oven? I repeatedly listened to it but I'm still not sure ^^
Same here…..I did not hear what she said 😡
I believe she said 50 minutes
You just spent $6 of incredible olive oil on $.30 of garlic.
"You can just re-use the GARLIC INFUSED OIL"
What are these suggestions!
Dont mandolin garlic unless you wear blade resistant gloves
git gud
Or unless you know what you're doing
Yeah, that was insane to watch
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
The roasted garlic is like popping a zit, but way better to eat.
Sanford Fords
Shabbat breat? I think she meant ciabatta
She got a donk clap beat in between segments got me cracking up! 😂
Mandoline and garlic, sounds like a disaster is about to happen. I would risk fingers putting something that tiny on a mandoline.
Karlie Fords
Sponsored by the city of Gilroy, CA.
why didn't you show the trick of two bowls to separate the garlic quicker.
🤌🏼
I don't understand the garlic cream,was that milk cream or what?
Heavy cream. You can get it at the grocery store
Please show cutting gloves when on the mandolin. that's just so nerve wracking to watch. :-)
in Western Europe, we only find GMO garlic. No taste.
a 101 episode shouldn't include a mandolin. No one that needs beginner advice is going to risk the finger slicer.
I agree with you, but in this case, it looks like you could probably thinly slice the garlic with a knife?
She says you could use a knife as well
C‘mon… no risk, no fun… 😂
In that case, don’t even touch a knife.
My mandolin is way safer than my slicing knife. This is a horrible take and kind of just shows your illogic fear.
Cutting garlic on a mandolin is sketchy. 😬
The way she uses that mandolin makes me cringe
No kidding! I've definitely shaved a few layers of skin doing that on a mando.
The squishing of the roasted garlic reminded me of puberty.
Enjoy your meal.
Pimples?
the t is not pronounced in confit...like, at all... it's con-fee
I guess botulism doesn't exist in her world
There's literally a disclaimer on screen. She's a professional chef, of course she knows about it
I thought that was the Vegan Teacher for a minute- already had my hackles up for crazy. Glad it went another way. Lol.
Wow, why does she trigger you so much?
It's a bit ridiculous that vegans rankle people so much. So long as someone doesn't moan at you to align with their views, why should it affect you?
Meat eaters have been cranking on non meat eaters for decades. Seems they can dish it out but can't take it themselves.
It's just garlic, sweetheart. No need to get triggered.
Vegans don't bother me at all. The Vegan Teacher is a psychotic moron. Big difference. @@BvzSA
Con-fee, you don't pronounce the 't'
Yes, she does. It was in the video. Con-feeT
it's "raise" or "lift" your game - why is everyone using up like a verb now?
This is just a sad video. Sorry. Just seems overdone, subjective, and pointless.
not a big fan of garlic, so next!!!
Said no one ever.
🧄😋