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(Epicurious)   Fry garlic in an appliance that doesn't fry things. Bonus: Not another breathless air fryer article for the Fark gourmands to mewl "Sakree blue" to   (epicurious.com) divider line
    More: Spiffy, Garlic, Frying, smell of garlic, Cooking, noodle stir-fry, crispy bits of garlic, Deep frying, fried egg  
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706 clicks; posted to Food » on 13 Apr 2021 at 6:00 PM (3 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



45 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-04-13 3:05:08 PM  
I've done this. Works perfectly.
 
2021-04-13 3:10:37 PM  

scumm: I've done this. Works perfectly.


Does it impart any lingering smell to the microwave?

Kid burnt a waffle and I need a new smell.
 
2021-04-13 3:57:23 PM  

Slightly Warped: I need a new smell.


Microwave some canned cat food on high for 10 minutes.

You can thank me later.
 
2021-04-13 4:50:50 PM  

Slightly Warped: Does it impart any lingering smell to the microwave?

Kid burnt a waffle and I need a new smell.


nope.  No microwaves harmed in the process.  Also, don't put waffles in the microwave.
 
2021-04-13 5:21:59 PM  

markie_farkie: Slightly Warped: I need a new smell.

Microwave some canned cat food on high for 10 minutes.

You can thank me later.


Comment. Of. The. Month.

/at least.
 
2021-04-13 6:06:52 PM  
Nope I'm being good until I copy Tintar on the Vlad garlic bread. Was just at Krogers, but I panic around a lot of people anymore and just want out.

/also don't own a microwave.
// really don't plan to.
/// it seems using the oil to sautee garlic just leads to better things.
 
2021-04-13 6:27:15 PM  

scumm: I've done this. Works perfectly.


Same here, but weirdly enough because I wanted the oil. The oil's great - use a good oil with a high smoke point, so it'll stay intact longer, and you get a lovely drizzle for toast.
 
2021-04-13 6:33:20 PM  
Cut the top of a garlic head, drizzle some olive oil, sprinkle coarse salt, then place in an oven on 350F convection bake for an hour. You've got a spread that goes with a mild soft cheese for days. You can't be around people for about 72 hours.
 
2021-04-13 6:46:03 PM  

Ragin' Asian: Cut the top of a garlic head, drizzle some olive oil, sprinkle coarse salt, then place in an oven on 350F convection bake for an hour. You've got a spread that goes with a mild soft cheese for days. You can't be around people for about 72 hours.


Good with artichokes, about 1:1. Olive oil and butter. YMMV
 
2021-04-13 6:48:48 PM  

AnudderFreakinFarker: Ragin' Asian: Cut the top of a garlic head, drizzle some olive oil, sprinkle coarse salt, then place in an oven on 350F convection bake for an hour. You've got a spread that goes with a mild soft cheese for days. You can't be around people for about 72 hours.

Good with artichokes, about 1:1. Olive oil and butter. YMMV


Credit & Kudos to a Gilroy Garlic Festival Cookbook! (Edition 1, 2, or 3?)
 
2021-04-13 6:51:45 PM  
Just fried up some thinly sliced garlic, saving the oil to saute up broccoli tonight.  Going top it with the fried garlic.   Mmmm
 
2021-04-13 6:52:16 PM  

AnudderFreakinFarker: AnudderFreakinFarker: Ragin' Asian: Cut the top of a garlic head, drizzle some olive oil, sprinkle coarse salt, then place in an oven on 350F convection bake for an hour. You've got a spread that goes with a mild soft cheese for days. You can't be around people for about 72 hours.

Good with artichokes, about 1:1. Olive oil and butter. YMMV

Credit & Kudos to a Gilroy Garlic Festival Cookbook! (Edition 1, 2, or 3?)


Volume 1, 2, or 3
(goddammitsomuch)
 
2021-04-13 7:11:45 PM  
Sheldon was my absolute favorite on Top Chef. It broke my heart that he didn't win.
 
2021-04-13 7:42:27 PM  
Someone will have the idea to do this at work
 
2021-04-13 7:52:33 PM  
This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.
 
2021-04-13 8:16:44 PM  

Rev.K: Sheldon was my absolute favorite on Top Chef. It broke my heart that he didn't win.


Yeah, he was one of my favorites too.
 
2021-04-13 8:18:12 PM  

Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.


I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.
 
2021-04-13 8:37:53 PM  
If the intention is to mimic the effects of deep-frying garlic, why not just deep-fry it?
 
2021-04-13 8:50:50 PM  

luckyeddie: If the intention is to mimic the effects of deep-frying garlic, why not just deep-fry it?


well, according to TFA-

requires only a quarter cup of good quality neutral oil
will not splatter your stove (or skin) with messy and dangerous boiling oil
will not stink up your home (especially with scorched garlic fumes if you get distracted)
makes nearly no dishes
AND it finished in 2-4 minutes of cook time!

i can't wait to try it.
 
2021-04-13 9:48:30 PM  

rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.


Also the same thickness as the tip of your finger that you have just cut off.
 
2021-04-13 9:53:52 PM  
I make both garlic and shallot confit in my pressure cooker, so one would think I'd like to try this idea, but I think it would be smarter to just fry up enough as needed in a skillet and let it cook a little longer than if I was using it in a typical dish.
 
2021-04-13 10:37:00 PM  

dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.


LOL yes.

But I do love having crispy garlics and shallots in a bucket.  I usually make a pint of each at a time and use a bunch in chili crisp.
 
2021-04-13 10:52:14 PM  
Fry garlic in an appliance that doesn't fry things

does Subby's mom count?

/sakreel bleu!
 
2021-04-13 10:56:26 PM  
I meant to say quart.  I make a QUART of crispy garlics and a QUART of crispy shallots at a time.

I play on Fark while I slice on the mandoline and I've barely lost any fingerprints.  So far.
 
2021-04-13 11:02:15 PM  

Axeofjudgement: Nope I'm being good until I copy Tintar on the Vlad garlic bread. Was just at Krogers, but I panic around a lot of people anymore and just want out.

/also don't own a microwave.
// really don't plan to.
/// it seems using the oil to sautee garlic just leads to better things.


ohai, brother!

my very last bulbs of garlic were all done up as foil-packets when I was roasting vegetals. huh, I really should buy more garlic.

eh, I'd give it a try, at least once.

/I mean, making the garlic, not not-owning a microwave
//wife likes the thing for reheating covfefe, plus it operates the range-hood on our stovetop for whatever reason
///really forgot where I was going with this, I never use the thing
\\/*cracks open another beer*
\/ahhh, success
 
2021-04-13 11:07:45 PM  

tintar: Axeofjudgement: Nope I'm being good until I copy Tintar on the Vlad garlic bread. Was just at Krogers, but I panic around a lot of people anymore and just want out.

/also don't own a microwave.
// really don't plan to.
/// it seems using the oil to sautee garlic just leads to better things.

ohai, brother!

my very last bulbs of garlic were all done up as foil-packets when I was roasting vegetals. huh, I really should buy more garlic.

eh, I'd give it a try, at least once.

/I mean, making the garlic, not not-owning a microwave
//wife likes the thing for reheating covfefe, plus it operates the range-hood on our stovetop for whatever reason
///really forgot where I was going with this, I never use the thing
\\/*cracks open another beer*
\/ahhh, success


Come over here and talk sauces and flavors with us.

https://www.fark.com/comments/1132831​9
 
2021-04-13 11:10:52 PM  

rosekolodny: I meant to say quart.  I make a QUART of crispy garlics and a QUART of crispy shallots at a time.

I play on Fark while I slice on the mandoline and I've barely lost any fingerprints.  So far.


I... lol, I still do not comprehend how I have fingerprints on my right hand.

3yo-me, sitting on a stool next to the stove, mesmerized by a red-glowing electric burner...
- "mom, is it ok if I touch this?"
mother, possibly distracted by holiday preparations
- "sure, kid, knock yourself out"

fark, now I'm surprised I even still have a right hand at all.

/why the hell do you put a child on a stool next to a stovetop
//mandolines, though, wow those things will bite you
///wish I knew where mine was, I been having to break every danged thing down by hand
 
2021-04-14 12:23:09 AM  

Axeofjudgement: Nope I'm being good until I copy Tintar on the Vlad garlic bread. Was just at Krogers, but I panic around a lot of people anymore and just want out.

/also don't own a microwave.
// really don't plan to.
/// it seems using the oil to sautee garlic just leads to better things.


SMH. I looked up Tintar on the Vlad.

Apparently I hit my head falling off the turnip truck yesterday. (O_o)
 
2021-04-14 2:07:13 AM  

dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.


I cut off the end of my thumb.  Now I wear the armored glove when I use the mandoline..
 
2021-04-14 3:07:22 AM  
Hmm. Sure. I'd give garlic a go in the microwave. I've cooked bacon and a severed foot in one, and both came out edible.
 
2021-04-14 3:09:59 AM  

blodyholy: Hmm. Sure. I'd give garlic a go in the microwave. I've cooked bacon and a severed foot in one, and both came out edible.


WHOA! When did 'steak' start autocorrecting to 'severed foot'?!!
 
2021-04-14 9:05:32 AM  

dodecahedron: rosekolodny: Gough: 
Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.


I just label the jar 'Bermuda onions'.
 
2021-04-14 9:50:39 AM  
To all of you mandoline users out there, get a pair or two of these.....


encrypted-tbn0.gstatic.comView Full Size



Never worry about digit loss again.
 
2021-04-14 10:14:22 AM  

Cortez the Killer: To all of you mandoline users out there, get a pair or two of these.....


[encrypted-tbn0.gstatic.com image 215x215]


Never worry about digit loss again.


I must have  put a decimal place in the wrong spot.
I'm always messing up on some mundane detail.
y.yarn.coView Full Size
 
2021-04-14 11:58:27 AM  

knobmaker: dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.

I cut off the end of my thumb.  Now I wear the armored glove when I use the mandoline..


You can find mini mandolins just for garlic.  I have one, it's  about 2 inches wide by 6 or 7 inches long, has a 2 piece pusher fingerboard, sliced right over the pan into butter/olive oil.  Excellent
 
2021-04-14 12:19:10 PM  
"I add garlic to almost everything I make,"

I think I'm in love.
 
2021-04-14 12:47:48 PM  

blodyholy: blodyholy: Hmm. Sure. I'd give garlic a go in the microwave. I've cooked bacon and a severed foot in one, and both came out edible.

WHOA! When did 'steak' start autocorrecting to 'severed foot'?!!


Sure, Dahmer.  Blame autocorrect.
 
2021-04-14 3:56:05 PM  

jackandwater: knobmaker: dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.

I cut off the end of my thumb.  Now I wear the armored glove when I use the mandoline..

You can find mini mandolins just for garlic.  I have one, it's  about 2 inches wide by 6 or 7 inches long, has a 2 piece pusher fingerboard, sliced right over the pan into butter/olive oil.  Excellent


Thanks for this tip. I just found one by OXO for $10. It will be good for ginger too, and hopefully galangal, though that is a tough one to slice.
 
2021-04-14 4:00:19 PM  

rosekolodny: dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.

LOL yes.

But I do love having crispy garlics and shallots in a bucket.  I usually make a pint of each at a time and use a bunch in chili crisp.


What is your process? I'd like to try this.
 
2021-04-14 4:54:36 PM  

dodecahedron: rosekolodny: dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.

LOL yes.

But I do love having crispy garlics and shallots in a bucket.  I usually make a pint of each at a time and use a bunch in chili crisp.

What is your process? I'd like to try this.


The most important part is that everything is sliced consistently, so it will cook consistently.  Since I do a whole bunch at a time, I'll throw something on the youtubes and just sit there with the mandoline and make a million cuts.  Since the whole point is to remove water and make crunchies, you can lay them out on a sheet tray or dab with a paper towel to dry a bit.

I use a high-walled pot - I like the enameled dutch oven because even heat, and the white interior makes it easier to see what I'm doing.  About 3 or 4 inches of oil, but that's for a big batch.  If you start your shallots or whatever in cold oil, it's easier to control the temperature.  Just needs to be hot enough to boil off all the water in the veggies.

They will float and bubble, and you will stir for a long time.  Be patient or things will burn before the water is gone.  You want them golden - you can tell the water is gone because the bubbles have stopped.  Then fish them out, drain on paper towels, sprinkle salt if you want.  It's easy to overcook garlic, be careful.

I'll do garlic and then shallots, and use the oil to make chili crisp and chili oil afterward.  If you're putting your crispies into oil, make sure they're all the way dry.  It's an anaerobic environment, and the presence of water could allow botulism to grow.
 
2021-04-14 5:01:02 PM  
Thank you. I want to try making chili crisp. I make chili oil but I'm still buying chili crisp and I'd like to try making my own.
 
2021-04-14 5:42:53 PM  
This stuff. Made of garlic, oil, and nothing more. Cheap. Yummy.
Fark user imageView Full Size
 
2021-04-14 5:53:51 PM  

dodecahedron: Thank you. I want to try making chili crisp. I make chili oil but I'm still buying chili crisp and I'd like to try making my own.


I've been through a bunch of iterations, but this recipe is where I started.

https://www.seriouseats.com/recipes/2​0​18/04/homemade-spicy-chili-crisp.html
 
2021-04-14 6:36:36 PM  

baxterdog: Axeofjudgement: Nope I'm being good until I copy Tintar on the Vlad garlic bread. Was just at Krogers, but I panic around a lot of people anymore and just want out.

/also don't own a microwave.
// really don't plan to.
/// it seems using the oil to sautee garlic just leads to better things.

SMH. I looked up Tintar on the Vlad.

Apparently I hit my head falling off the turnip truck yesterday. (O_o)


I... oh lawd. I did not click any of the results there, it seems ill-advised at best?

I simply made the recipe Axeofjudgement had suggested, and schmeared it with the usual oven roasted foil packets.

https://www.innatthecrossroads.com/pa​n​-fried-garlic-bread-vlad-taltos-series​/

theirs is prettier than mine

Fark user imageView Full Size


but y'know what? I'll take it.

Fark user imageView Full Size



/hunh... now I kinda-sorta want turnips?
 
2021-04-14 11:32:48 PM  

dodecahedron: jackandwater: knobmaker: dodecahedron: rosekolodny: Gough: This may be the best tip to date in the Food tab.  I had been buying big jars of both fried garlic and fried shallots  at our local Asian grocery, but I had a little trouble getting through the whole jar before they started to get funky.  It doesn't help that, by the time they got to the store, they were often very close to their "Best By" date.

I may also give this a shot with shallots.

I.. uh...

Just fry some damn shallots.  And garlics.  I cannot see the point in paying someone else to do it for me and then put them in a jar.

Get a mandoline.  It will make your life much easier because everyone will fry evenly if they're the same thickness.

Also the same thickness as the tip of your finger that you have just cut off.

I cut off the end of my thumb.  Now I wear the armored glove when I use the mandoline..

You can find mini mandolins just for garlic.  I have one, it's  about 2 inches wide by 6 or 7 inches long, has a 2 piece pusher fingerboard, sliced right over the pan into butter/olive oil.  Excellent

Thanks for this tip. I just found one by OXO for $10. It will be good for ginger too, and hopefully galangal, though that is a tough one to slice.


You are most welcome.  But I do use a knife on occasion just to keep my skills up.
 
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