Being from a country of Italian origin, this reminded me of "Pollo all’aglio" recipe. A dish that I really miss since I am vegan. Thanks for this video, I think it will give me good ideas👏🏻👏🏻👏🏻 Caramelized garlic is one of the best flavor creations and if rosemary is added in good quantity it is almost like touching the sky with your hands
@@alcyonae I think that in English it was understood differently, what I was referring to was that where i'm from 70% of the inhabitants have Italian ancestry (completely Italian, or mixed with others) The immigrants were of mostly Italian ancestry ((from regions such as Veneto, Piedmont, Campania, Friuli-Venezia, Giulia, Sicily, Lombardy, Calabria, Abruzzo, Marks, Basilicata, Apulia, Molise, Liguria, Tuscany or that of Emilia-Romagna)), secondly the ancestry was Spanish (Galician, Catalan, Basque, Asturian, Andalusian, etc)) French, German, Austro-Hungarian, Polish, Russian, Irish, Welsh, Scottish, English, Swiss, Belgian, Portuguese, Arabic, Palestinian, Turkish, Dutch, Danish, Swedish, but there were also the natives (those who remained alive) and the African slaves from the colonization and Spanish imperialism. Since Italian immigration was so great, Italian food is an intrinsic part of our foods, but obviously the recipes changed a bit, as happens with any dish or dessert that is brought from elsewhere. I hope this serves as an explanation, I'm not very good at English.
@@bernadette_ri5270 Ah understood, so a South American country with a large Italian settlement (Argentina?). No worries, your English is great. I was impressed with your correct spelling of “pollo all’aglio” so I assumed you were an Italian native. Italy’s (northern) borders tend to have small clusters of French/German/Slovenian speakers, and vice versa, so I thought you meant your town - not its people - was originally Italian.
I do something similar, except I use pre-peeled garlic (find a good brand) and then use an oven safe pot, fill it with 3lb of garlic cloves, cover it with olive oil and then "bake" in the oven at 250 for 4 hours. Then you strain off the oil and use a potato masher to help break down the cloves (just a bit) and then you have jars of spreadable garlic and bottles of garlic oil to cook everything in and I am drooling just thinking about it.
I used to make garlic confit every week with roasted vegetables but somehow I stopped making it and now you reminded me of how good and flavorful it was! I'm making it soon 😋 thanks for another great video 😊
I've been trying a lot of new recipes lately but your videos are so easy for me to follow. I've found a lot of videos move too quickly and I like the laid back style of your videos. It makes it less daunting to try new things.
I do a similar-ish thing with garlic almost every weekend. I take a whole head, cut the top off, pour a tiny amount of oil on it, wrap in tin foil, and bake at 350 for 45 minutes. I then add the whole head to 2 onions that I've been sautéing until they're sweet, add 600g tofu, 1.5 Tablespoons of vegan chicken soup broth powder, some black pepper, and zest half a lemon.
I like to do this with both garlic and onion, but mince them into tiny pieces or maybe even blend into a paste, fry in oil until golden, then separate out the bits and oil. I end up with a kind of roasted allium powder and oil which separately last for a while, and are quite concentrated in flavor.
I did this a couple weeks ago. an easy and low mess way to do this is to fill your mason jars with garlic and oil (I used corn oil since I wanted a neutral medium) and place them in the water bath of sous vide. Water should go up to just below where the lid threads of the jar start. Don't put the lids on tight. Air needs to be able to escape as the oil in the jar heats up and expands (on that note, don't fill the jar past the "neck" unless you like oil in your immersion circulator)
I've read a lot about why this is actually a bad idea as you are not getting the oil/garlic hot enough to kill any bacteria that can grow in the low acid environment. I wouldn't recommend this method
I’ll be making this today. I make my own marinara, salad dressings, etc and love garlic, so I think having garlic flavored oil, and garlic confit on hand will be highly beneficial and elevate my dishes flavor-wise. I always want to try honey fermented garlic today, as well, so wish me luck 🤗
I live in the UK and I've literally never seen garlic that big. Thought when you said they'd substituted it for something bigger they'd gotten shallots by mistake. Mind blowing 🤯
There's a hybrid called Elephant garlic that's a large head like a juice orange ..in size That's what it looks like I like the Italian Sicilian purple streaked heads of garlic best flavor good sized cloves Though Elephant garlic is large its milder in flavor or rather lower in sulfer..so milder than more common heads of garlic
@@CM-uq8ro Yes, we grew it one year and it almost had no flavour compared to ordinary garlic. I heard it's actually not even a real garlic, but I don't feel like googling to see if it's true right now. 😊
Elephant garlic is a kind of shallot, but few people know that because it's called elephant garlic for some reason. It tastes quite good, but it's just not garlic.
I made this,but I'm on keto,so I pureed my steamed cauliflower and added the oil and 4 bulbs of roasted garlic ,and I layered it in a pie dish,with red onion,chives, chopped grape tomatoes because they have less water with chopped pepper and I'm allowed 12 tostito chips, so I used it as a dip. I recently tried a recipe for keto mashed potatoes, I believe channel,,it was called( Highfaluting low carb )- lol,but it works. Thank you. ❤🇨🇦.
You can also wrap a whole garlic head in foil and bake it with any "meat" or roasted veggies. It works amazing, the garlic slowly cook in it own fats and the result is a sweet garlic paste that you'll have to "press" outside of the garlic skin. Fun and very very tasty.
@@MJ-ib7iq Well that was not my point at all. Oil can easily be reused (garlic flavored oil, what's best ?), and by all means oil (especially olive oil) is not unealthy, ppl gotta stop thinking fats are unealthy.
I suggest using olive oil for this. You can retain more nutrients in both the garlic and olive oil if you cook it at a lower temperature (200° F). You will need to cook it longer at the lower temp to get the spreadable texture of the garlic for your end product. Just an FYI for anyone interested.
Looks amazing! Can I ask how you would store this and how long it would last for? If I was to seperate the garlic from the oil would the oil last longer? Thanks for sharing. ☺️
Helpful tip: These roasted garlic don't need to be peeled. They can be put in aluminum foil , wrapped and roasted. Then when cooled you can easily take/squeeze out the individual cloves and freeze them on a baking try so they don't all stick together. Voila roasted (confit) garlic cloves whenever you want in whatever quantity you need:) Also blending them with the oil and freezing in an ice cube tray gives really nice portions.
Thanks for this great video! I made this garlic confit years ago, and it's absolutely delicious! I added the garlic infused to so many fishes, and it really does elevate everything you use it in. I added dome yo s pasta salad dressing, and it was to die for I would love more of these simpler recipes! ! FYI, did you know that elephant is not actually garlic? It's a type of shallot.
Glad to see that someone else is getting strange substitutes! I requested 4 yellow summer squash and received 4 spaghetti squash! Wasn’t paying attention! But I do like spaghetti squash! Thank goodness!
I'm not saying I don't like the music, but it's funny, that you chose that one, because in the query electro and hip hop were the least popular 😄 Since it's lofi chillout electronic instrumental hip hop (which I do like actually!)
@@SeeNickView I cook it together, garlic and rosemary with olive oil, actually I did not invent it, there is a typical Italian recipe for chicken with rosemary and garlic. Since I don't eat animals anymore, I do it alone or with vegetables or seitan
Elephant garlic, or _aglione_ in Italian, is _like_ garlic, but it's also like leeks in flavor. It's very good in its own right, though quite unusual if you're expecting ordinary garlic. If you can understand Italian, you can search TH-cam for "ricetta aglione" and find some traditional recipes. Elephant garlic is also really great sliced thin and added to vegetable stock.
For garlic confit you don't have to be afraid of botulism. Because you are heating the oil up to 250ºF (the "instant" kill temperature of botulism spores is at 255ºF - but I am pretty sure, that it is (like always) a safety figure, which means, at a longer time, a lower temperature will also do). And cutting the garlic helps as well to heat the garlic surfaces at higher than 212ºF. You can be even more save, if you are washing you are soaking your garlic in vinegar, which is the natural enemy of botulinus. The point why botulism is anyway a possible problem is the oil - botulism cells "spore" when the temperature is going higher in a low oxygen - low acidity environment (like the oil). And these spores cannot be destroyed in a watery environment (water doesn't go higher than 100ºC / 212ºC). It is very rare if you are heating up oil so high. It is rather happening, when oil is heated up (with garlic, onion etc) at a lower temperature (sous vide is not a good idea in this case). Another good way to kill botulism is a pressure cooker, which is even able to heat water to a higher temp.
Definitely soft garlic taste. I know Monica said spicy with the sauce, but I think the aroma of garlic just came through more which gave her that impression
I love your channel so much, i should have known you'd have covered the garlic confit trend ❤ we love your wife tasting session so much 😭🥺💪 but i will say very avant garde not peeling the garlic 😂 work smarter not harder right? You're smarter than me for sure
You can always just chuck dehydrated garlic in oil. Much more "food safe" if thats an issue. Not really sure why people started calling this confit. I just call it garlic oil. Been around a while. Scallion oil is pretty awesome itself. or scallion confit if you want to sound trendy i suppose.
I'm not too sure about avocado oil which tastes quite similar to Olive Oil but I do know is olive oil after it's cooked at a certain Heat becomes a bad oil I recommend roasting it in the oven the same will you cut off the regular garlic adding it to Raw olive oil to get the full benefits of both flavours.
Extra virgin olive oil is a very stable oil to cook with and can be heated as high as 400℉. In an Australian study they looked st EVO, virgin olive oil, refined olive oil, canola, grapeseed, coconut, avocado, peanut, rice bran and sunflower oils. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. It produced the lowest quantity of polar compounds compared to the other oils tested. The runner up was coconut oil.
i still eat meat but i do eat fruit vegie bean tofu but i want to eat more of the tofu an stuff vegan stuff so look at your videos get me idea with getting creative with vegan food
Depending on what you are doing additional protien can be healthy no matter what diet you are on. I never said anything about the link of protien/ veganism?
I hate it when chanels put ads in their content....you do realize that premium members pay to get ads taken out and the content creators put ads into the content making what they pay for useless, WHY!!!!
Damn so many naive people think that oil is good for you. Even olive oil is bad for you. Lol. The reason why they say olive oil is good is because the Mediterranean diet is compared to the American sad diet. It's not good for optimization but it is good compared to the American crappy food. Lol
Nothing is good for you. Right now oil has taking a hit, in 10 years science will find that oil helped. The things that were considered healthy when I was younger are now bad and the things that were bad are now good. Eat what you want, and be considerate to others opinions.
How long it lasts probably..the way you mentioned is good u could probably freeze it but I've filled a little baby food jar or Roasted garlic mashed to a paste used it then.make again when wanted using reg garlic This big garlic is milder oddly because people would think bigger is stronger but it's not
Use my link bit.ly/sauceGFFeb22 for $15 off your first month of Gainful's subscription! Your unique code is SAUCE15
Confit is low and slow heat. Roasting is higher heat with browning (Maillard reaction) bringing out deeper, sweeter flavors.
Being from a country of Italian origin, this reminded me of "Pollo all’aglio" recipe. A dish that I really miss since I am vegan. Thanks for this video, I think it will give me good ideas👏🏻👏🏻👏🏻 Caramelized garlic is one of the best flavor creations and if rosemary is added in good quantity it is almost like touching the sky with your hands
That is one of the best descriptions I’ve ever heard. 🥰
@@mickefy 😊
Country of Italian origin? Like a France/Swiss town?
@@alcyonae I think that in English it was understood differently, what I was referring to was that where i'm from 70% of the inhabitants have Italian ancestry (completely Italian, or mixed with others) The immigrants were of mostly Italian ancestry ((from regions such as Veneto, Piedmont, Campania,
Friuli-Venezia, Giulia, Sicily, Lombardy, Calabria, Abruzzo,
Marks, Basilicata,
Apulia, Molise, Liguria,
Tuscany or that of Emilia-Romagna)), secondly the ancestry was Spanish (Galician, Catalan, Basque, Asturian, Andalusian, etc)) French, German, Austro-Hungarian, Polish, Russian, Irish, Welsh, Scottish, English, Swiss, Belgian, Portuguese, Arabic, Palestinian, Turkish, Dutch, Danish, Swedish, but there were also the natives (those who remained alive) and the African slaves from the colonization and Spanish imperialism. Since Italian immigration was so great, Italian food is an intrinsic part of our foods, but obviously the recipes changed a bit, as happens with any dish or dessert that is brought from elsewhere. I hope this serves as an explanation, I'm not very good at English.
@@bernadette_ri5270 Ah understood, so a South American country with a large Italian settlement (Argentina?). No worries, your English is great. I was impressed with your correct spelling of “pollo all’aglio” so I assumed you were an Italian native. Italy’s (northern) borders tend to have small clusters of French/German/Slovenian speakers, and vice versa, so I thought you meant your town - not its people - was originally Italian.
I do something similar, except I use pre-peeled garlic (find a good brand) and then use an oven safe pot, fill it with 3lb of garlic cloves, cover it with olive oil and then "bake" in the oven at 250 for 4 hours. Then you strain off the oil and use a potato masher to help break down the cloves (just a bit) and then you have jars of spreadable garlic and bottles of garlic oil to cook everything in and I am drooling just thinking about it.
I used to make garlic confit every week with roasted vegetables but somehow I stopped making it and now you reminded me of how good and flavorful it was! I'm making it soon 😋 thanks for another great video 😊
This looks soooo good! I'm definitely going to give this a try. My husband is obsessed with garlic lol so I'm sure he will love it.
Ohhh He will love it for sure!! Cant wait for you to try!
I've been trying a lot of new recipes lately but your videos are so easy for me to follow. I've found a lot of videos move too quickly and I like the laid back style of your videos. It makes it less daunting to try new things.
I do a similar-ish thing with garlic almost every weekend. I take a whole head, cut the top off, pour a tiny amount of oil on it, wrap in tin foil, and bake at 350 for 45 minutes. I then add the whole head to 2 onions that I've been sautéing until they're sweet, add 600g tofu, 1.5 Tablespoons of vegan chicken soup broth powder, some black pepper, and zest half a lemon.
I like to do this with both garlic and onion, but mince them into tiny pieces or maybe even blend into a paste, fry in oil until golden, then separate out the bits and oil. I end up with a kind of roasted allium powder and oil which separately last for a while, and are quite concentrated in flavor.
Can you give me your degrees n time please
I did this a couple weeks ago. an easy and low mess way to do this is to fill your mason jars with garlic and oil (I used corn oil since I wanted a neutral medium) and place them in the water bath of sous vide. Water should go up to just below where the lid threads of the jar start. Don't put the lids on tight. Air needs to be able to escape as the oil in the jar heats up and expands (on that note, don't fill the jar past the "neck" unless you like oil in your immersion circulator)
I've read a lot about why this is actually a bad idea as you are not getting the oil/garlic hot enough to kill any bacteria that can grow in the low acid environment. I wouldn't recommend this method
I have been addicted to garlic confit for many, many years. So good. So healthy for you.
It’s sooo good
Garlic is healthy. Steeped in THAT MUCH oil? No, it's not a health food at that point.
I’ll be making this today. I make my own marinara, salad dressings, etc and love garlic, so I think having garlic flavored oil, and garlic confit on hand will be highly beneficial and elevate my dishes flavor-wise. I always want to try honey fermented garlic today, as well, so wish me luck 🤗
I read "I make my own marijuana" at first
I live in the UK and I've literally never seen garlic that big. Thought when you said they'd substituted it for something bigger they'd gotten shallots by mistake. Mind blowing 🤯
It's called elephant garlic. It looks really cool, but the flavor is a bit different than regular garlic. I prefer normal garlic personally
From the US myself and have never seen it either 😅
There's a hybrid called Elephant garlic that's a large head like a juice orange ..in size
That's what it looks like
I like the Italian Sicilian purple streaked heads of garlic best flavor good sized cloves
Though Elephant garlic is large its milder in flavor or rather lower in sulfer..so milder than more common heads of garlic
@@CM-uq8ro Yes, we grew it one year and it almost had no flavour compared to ordinary garlic. I heard it's actually not even a real garlic, but I don't feel like googling to see if it's true right now. 😊
Elephant garlic is a kind of shallot, but few people know that because it's called elephant garlic for some reason. It tastes quite good, but it's just not garlic.
I made this,but I'm on keto,so I pureed my steamed cauliflower and added the oil and 4 bulbs of roasted garlic ,and I layered it in a pie dish,with red onion,chives, chopped grape tomatoes because they have less water with chopped pepper and I'm allowed 12 tostito chips, so I used it as a dip. I recently tried a recipe for keto mashed potatoes, I believe channel,,it was called( Highfaluting low carb )- lol,but it works. Thank you. ❤🇨🇦.
You can also wrap a whole garlic head in foil and bake it with any "meat" or roasted veggies. It works amazing, the garlic slowly cook in it own fats and the result is a sweet garlic paste that you'll have to "press" outside of the garlic skin. Fun and very very tasty.
I know right, this is a waste of oil and so unhealthy.
@@MJ-ib7iq Well that was not my point at all.
Oil can easily be reused (garlic flavored oil, what's best ?), and by all means oil (especially olive oil) is not unealthy, ppl gotta stop thinking fats are unealthy.
Awesome! Garlic for the win!
I make this all the time in smaller batches but never thought of it as confit and never tried canning it. Great idea!
Thank you!!!! It is really good... I like the smaller batches too. Ive only ever done it like this once in the past!
That oil would be HEAVENLY on some fried rice 😍
The Emmy shoutout 😻😻😻😻
I suggest using olive oil for this. You can retain more nutrients in both the garlic and olive oil if you cook it at a lower temperature (200° F). You will need to cook it longer at the lower temp to get the spreadable texture of the garlic for your end product. Just an FYI for anyone interested.
I know exactly what I’m making for my next dinner party! Thanks for sharing this recipe with us!
Looks amazing! Can I ask how you would store this and how long it would last for? If I was to seperate the garlic from the oil would the oil last longer? Thanks for sharing. ☺️
Looks fantastic! Definitely, will be giving this a try soon. Thanks Mark! 🔥🙌🏾👏🏾👌🏾
It’s super good! You’re going to love it
Helpful tip: These roasted garlic don't need to be peeled. They can be put in aluminum foil , wrapped and roasted. Then when cooled you can easily take/squeeze out the individual cloves and freeze them on a baking try so they don't all stick together. Voila roasted (confit) garlic cloves whenever you want in whatever quantity you need:) Also blending them with the oil and freezing in an ice cube tray gives really nice portions.
I actually did something similar in the video! lol that was the second method, just place the garlic in the oil!
Thanks for this great video! I made this garlic confit years ago, and it's absolutely delicious! I added the garlic infused to so many fishes, and it really does elevate everything you use it in. I added dome yo s pasta salad dressing, and it was to die for
I would love more of these simpler recipes! !
FYI, did you know that elephant is not actually garlic? It's a type of shallot.
Its so good!! Its just a HUGE flavor boost to anything!
The garlic oil makes a great vegan bruschetta base, mmmm.
Elephant garlic isn't garlic. It's more related to leek in flavour. It's its own alum.
I had to look it up. It’s part of the onion family. Thanks.
Aluminium
Thank you!
ohhh I did the recipe from Amy yesterday !!! Amazing and so simple, I will do it all the time :PPPPP
So good right???!
Did this a week ago. Can confirm it's banging
Love garlic! Great choice.
Omg I want elephant garlic! Amazing.
Also, I love all the little plantos in your window ^_^
Glad to see that someone else is getting strange substitutes! I requested 4 yellow summer squash and received 4 spaghetti squash! Wasn’t paying attention! But I do like spaghetti squash! Thank goodness!
I'm not saying I don't like the music, but it's funny, that you chose that one, because in the query electro and hip hop were the least popular 😄
Since it's lofi chillout electronic instrumental hip hop (which I do like actually!)
Looks great. Gainful!!
I hopped on the trend a tiny while back. Add fresh herbs and you end up with an AMAZING infused oil.
Certain! With rosemary is the best delight!!
Would you add the rosemary/other herbs once the garlic confit oil has cooled?
@@SeeNickView no, cook it along with the garlic. Just makes sure it's fully submerged!
@@jessel4life Perfect!!
@@SeeNickView I cook it together, garlic and rosemary with olive oil, actually I did not invent it, there is a typical Italian recipe for chicken with rosemary and garlic. Since I don't eat animals anymore, I do it alone or with vegetables or seitan
Elephant garlic, or _aglione_ in Italian, is _like_ garlic, but it's also like leeks in flavor. It's very good in its own right, though quite unusual if you're expecting ordinary garlic. If you can understand Italian, you can search TH-cam for "ricetta aglione" and find some traditional recipes. Elephant garlic is also really great sliced thin and added to vegetable stock.
For garlic confit you don't have to be afraid of botulism. Because you are heating the oil up to 250ºF (the "instant" kill temperature of botulism spores is at 255ºF - but I am pretty sure, that it is (like always) a safety figure, which means, at a longer time, a lower temperature will also do). And cutting the garlic helps as well to heat the garlic surfaces at higher than 212ºF.
You can be even more save, if you are washing you are soaking your garlic in vinegar, which is the natural enemy of botulinus.
The point why botulism is anyway a possible problem is the oil - botulism cells "spore" when the temperature is going higher in a low oxygen - low acidity environment (like the oil). And these spores cannot be destroyed in a watery environment (water doesn't go higher than 100ºC / 212ºC). It is very rare if you are heating up oil so high. It is rather happening, when oil is heated up (with garlic, onion etc) at a lower temperature (sous vide is not a good idea in this case).
Another good way to kill botulism is a pressure cooker, which is even able to heat water to a higher temp.
Interesting stuff dude, I love garlic
So good
Yum!
Can you do that with black garlic too?
Yummy
Is the taste more like the sharp garlic taste or soft garlic taste? But anyway looks very good. 🙂
Definitely soft garlic taste. I know Monica said spicy with the sauce, but I think the aroma of garlic just came through more which gave her that impression
@@SauceStache okay. That makes sense because it looked like you cooked it long time and usually garlic has soft taste if you cook it long. 🙂
How long can it be stored without the risk of botulism ?
Will the garlic infused olive oil need to be refrigerated?
I use grape seed because olive oil leaves a little weird taste I also put rosemary in there
damn! no vampires coming after you two! haha that looks amaaaaazing!
My blood type is garlic confit.
A good defense against vampires
A butter knife can make quick work of removing a slow release thing in an olive oil bottle.
I love your channel so much, i should have known you'd have covered the garlic confit trend ❤ we love your wife tasting session so much 😭🥺💪
but i will say very avant garde not peeling the garlic 😂 work smarter not harder right? You're smarter than me for sure
I want to be friends with you guys and get a jar of garlic confit too 😭
I used to buy elephant garlic but stopped as it is closer to the leek family than the garlic family
So tasty and so simple...
Its really good!
@@SauceStache 👍
You can always just chuck dehydrated garlic in oil. Much more "food safe" if thats an issue. Not really sure why people started calling this confit. I just call it garlic oil. Been around a while. Scallion oil is pretty awesome itself. or scallion confit if you want to sound trendy i suppose.
Not the same dish at all, sorry mate.
@@All7777Fever no such thing as garlic confit, sorry mate.
Confit is a French word folks.
Imagine being Saucestache’s instacart shopper and realizing you accidentally inspired a new video 😅
I'm not too sure about avocado oil which tastes quite similar to Olive Oil but I do know is olive oil after it's cooked at a certain Heat becomes a bad oil I recommend roasting it in the oven the same will you cut off the regular garlic adding it to Raw olive oil to get the full benefits of both flavours.
Extra virgin olive oil is a very stable oil to cook with and can be heated as high as 400℉. In an Australian study they looked st EVO, virgin olive oil, refined olive oil, canola, grapeseed, coconut, avocado, peanut, rice bran and sunflower oils. Results showed that extra-virgin olive oil was the safest and most stable when heated to temperatures even higher than those commonly used for sautéing, deep-frying and baking. It produced the lowest quantity of polar compounds compared to the other oils tested. The runner up was coconut oil.
Don’t taint my garlic, Peter Pan!
Also can you tell your wife we love her ❤️
I saw an ad for this garlic confit on TikTok today lol
Wild!!! Its everywhere!
Can't find elephant garlic anywhere and if I can find it, it's small and $5!!!!!
👍👍👍👍
Jokes on you, can't lose my mind, never had it.
Would you still get that garlic breath from this?
i still eat meat but i do eat fruit vegie bean tofu but i want to eat more of the tofu an stuff vegan stuff so look at your videos get me idea with getting creative with vegan food
Watch out for botulism!
Sanitize your jars and source good quality ingredients.
You don't need additional protein on a vegan diet that's an old wise tale
Depending on what you are doing additional protien can be healthy no matter what diet you are on. I never said anything about the link of protien/ veganism?
Botero's garlic cloves.
yo what did i miss why is everybody making garlic confit all a sudden ive seen like 12 people put out videos the past month ?
I thought you were gonna cook it in the mason jar
I hate it when chanels put ads in their content....you do realize that premium members pay to get ads taken out and the content creators put ads into the content making what they pay for useless, WHY!!!!
You have to learn what is it healthy and safety cooking.
Ohhh, Monica... You have serious envy going on.
That huge garlic isnt bitter ? No ? In Montreal that elefant garlic is reallly bitter. So, for me unusable.
but how do you kiss after that?
Bro that garlic is definitely on roids
Right! lol
bruh that IS big garlic tho
MASSIVE
Why is your "regular" garlic so TINY tho?? 😅
I know right... it is really really small... like can I find a happy medium haha
I mean, that garlic is large 😅
Elephant garlic is bitter and I never liked it.
WTF. Mutant sized garlic 😛
Wild right?
I didn't understand the Peter Pan reference to botulism.
Because I said if you believe.
@@SauceStache I got it!
Damn so many naive people think that oil is good for you. Even olive oil is bad for you. Lol. The reason why they say olive oil is good is because the Mediterranean diet is compared to the American sad diet. It's not good for optimization but it is good compared to the American crappy food. Lol
Nothing is good for you. Right now oil has taking a hit, in 10 years science will find that oil helped. The things that were considered healthy when I was younger are now bad and the things that were bad are now good. Eat what you want, and be considerate to others opinions.
El pan untado con ajo queda muchísimo mejor si el pan está pasado antes por la tostadora !!
How different is it when it's immersed in oil vs just plain roasted garlic with a tiny bit oil on it and wrapped up in an aluminum foil?
How long it lasts probably..the way you mentioned is good u could probably freeze it but I've filled a little baby food jar or Roasted garlic mashed to a paste used it then.make again when wanted using reg garlic This big garlic is milder oddly because people would think bigger is stronger but it's not
The only difference is whether you want a lot of flavoured oil as a byproduct or not!
Toast the bread grill.it or run under broiler first b4 garlic