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(Food 52)   (Garlic + olive oil)(heat) = bliss   (food52.com) divider line
    More: Giggity, Vinegar, Cooking, Water, Botulism, Garlic, Refrigerator, Heat, Garlic confit  
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865 clicks; posted to Food » on 07 Dec 2021 at 11:05 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



30 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-12-07 11:34:54 AM  
Garlic oil. The stuff you can buy anywhere these days?


And do tell how this goes well when added to any ice cream, cookie, brownie, cake (any kind) or pastry recipie.
 
2021-12-07 11:41:38 AM  
You can also confit garlic in duck fat...for reasons.
 
2021-12-07 11:42:31 AM  
Sounds like a more laborious way to get roasted garlic
 
2021-12-07 11:42:53 AM  

lifeslammer: Garlic oil. The stuff you can buy anywhere these days?


And do tell how this goes well when added to any ice cream, cookie, brownie, cake (any kind) or pastry recipie.


Fark user imageView Full Size
 
2021-12-07 12:33:27 PM  
I make this in the pressure cooker. I also do shallot confit in combo with the garlic, and by themselves. You use the little jelly sized mason jars, then fill them 2/3 with garlic cloves (plus shallots if desired) and top with olive oil, then very loosely put the tops on the jar. Add water in the bottom to 1/3 the height of the jars. Pressure cook 2 hours. This doesn't 'can' them, so you still have to limit their use to 3 weeks in the fridge to be safe. But I decant them when cool, freeze flat, and then vacuum seal them and stick the packages back in the freezer. When you open the packages you can just pinch off what you want to use from the frozen packets.

I've never done this with duck fat as someone here suggested, but I definitely will try that now!
 
151 [OhFark]
2021-12-07 1:00:36 PM  
This is not confit. Confit is rendering something in its own fat. This is roasting garlic.
 
2021-12-07 1:08:14 PM  

151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.


Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.
 
151 [OhFark]
2021-12-07 1:26:11 PM  

BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.


Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.
 
2021-12-07 1:49:25 PM  
I've been making garlic confit since Bourdain mentioned it in Kitchen Confidential as an essential part of his mise en place.

The process removes all the water from the garlic, preserving it. If you confit it in grape seed oil, it becomes room temperature stable. Add a sprig of thyme. Good stuff.
 
2021-12-07 2:19:42 PM  
Why the butter hate? Almost everything begins with butter and garlic.
 
2021-12-07 3:01:50 PM  
Peeling the garlic is the hardest part of this recipe, and it goes a lot faster if you have a podcast or audiobook playing in the background.

Or you happen to own an empty jar.
 
2021-12-07 3:39:53 PM  

151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.


I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!
 
151 [OhFark]
2021-12-07 3:44:59 PM  

Thunderboy: 151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.

I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!


It would make sense that it's an automated process for the most part.

And I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.
 
2021-12-07 4:03:40 PM  

151: Thunderboy: 151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.

I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!

It would make sense that it's an automated process for the most part.

And I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.


Fark user imageView Full Size
 
2021-12-07 4:20:26 PM  

fasahd: 151: Thunderboy: 151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.

I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!

It would make sense that it's an automated process for the most part.

And I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.

[Fark user image image 850x850]


Who doesn't have one of those?

I peel garlic using the twist method which usually cracks the skin for an easy peel. Some garlic resists the technique, but the main issue is breaking the garlic if you are overzealous.
 
2021-12-07 5:21:04 PM  

McGrits: fasahd: 151: Thunderboy: 151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.

I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!

It would make sense that it's an automated process for the most part.

And I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.

[Fark user image image 850x850]

Who doesn't have one of those?


As fate would have it... .  I'm in the midst of cleaning out the downtown shop of my painting company.  There are only a few large items left, one of which is a floor-model paint shaker.  Before it gets the Big Drop, I'm tempted to give that a shot.
 
2021-12-07 5:27:33 PM  

McGrits: fasahd: 151: Thunderboy: 151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.

I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!

It would make sense that it's an automated process for the most part.

And I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.

[Fark user image image 850x850]

Who doesn't have one of those?

I peel garlic using the twist method which usually cracks the skin for an easy peel. Some garlic resists the technique, but the main issue is breaking the garlic if you are overzealous.


I mean, I usually just whack each clove with the flat of my knife and sort out the wreckage, but I have used the "shaker" method a few times, when I needed a ton of garlic. Variety/freshness/who knows what might be factors as far as how successful it is.
 
2021-12-07 6:10:01 PM  

Thunderboy: McGrits: fasahd: 151: Thunderboy: 151: BigSquibowski: 151: This is not confit. Confit is rendering something in its own fat. This is roasting garlic.

Yup. It so much easier to lop off the ends of the whole heads, drown in olive oil and throw on the smoker while I cook other things. Cool and squeeze into a jar. Sweet, smokey, yummy.
Peeling garlic sucks a bit and I'll avoid that thanks.

Yeah, man making garlic bread or garlic butter by roasting the whole head is awesome, and makes peeling so damn much easier as you mentioned.

Plus, they sell peeled garlic in bags at the store. Although I've heard some less than stellar things about the process, like slave labor type stuff, not sure if it's true though.

I would have to imagine that the process is relatively simple, like the garlic is rolled in a tumbler for a while.

Get a mixing bowl and plate large enough to act as a cover. Place unpeeled garlic in bowl. Cover with plate. Pick up assembly, holding the plate firmly in place, and shake for 30 seconds or so. Peeled garlic!

It would make sense that it's an automated process for the most part.

And I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.

[Fark user image image 850x850]

Who doesn't have one of those?

I peel garlic using the twist method which usually cracks the skin for an easy peel. Some garlic resists the technique, but the main issue is breaking the garlic if you are overzealous.

I mean, I usually just whack each clove with the flat of my knife and sort out the wreckage, but I have used the "shaker" method a few times, when I needed a ton of garlic. Variety/freshness/who knows what might be factors as far as how successful it is.


If I am going to mince the garlic, then the knife smash is best. Sometimes you want whole or halved garlic cloves, and I find peeling by hand using the twist method the easiest. Well, buying garlic prepeeled is the easiest but that has a shorter shelf life than whole heads of garlic.
 
2021-12-07 7:38:24 PM  
Take a clove of garlic, slice the base off and cut down the middle.  It peels off quickly.
 
2021-12-07 7:56:17 PM  
Meh.

I buy one of these

external-content.duckduckgo.comView Full Size


Then I juice it
Then I filter it
Then I cut it 1:1 with filtered water
Then I fill the spray bottle in the fridge
Then I freeze the rest in ice cube trays and bag it
Then I freeze the pulp in ice cube trays and bag it

Then I add garlic to whatever I want, any time I want, in any medium I want.

But do go on about simmering garlic for an hour...
 
2021-12-07 8:13:12 PM  

Percise1: Meh.

I buy one of these

[external-content.duckduckgo.com image 192x289]

Then I juice it
Then I filter it
Then I cut it 1:1 with filtered water
Then I fill the spray bottle in the fridge
Then I freeze the rest in ice cube trays and bag it
Then I freeze the pulp in ice cube trays and bag it

Then I add garlic to whatever I want, any time I want, in any medium I want.

But do go on about simmering garlic for an hour...


Oh that's genius....

But I just usually peel and mash or chop and simmer a bulb in butter for most of my meals. (Whats this clove shiat? I usually cook a meal to last a couple days... it gets a damn bulb... its just gonna get reheated on a skillet and put in a tortilla for the next 3 days. Usually the entire damn process doesn't take an hour let alone the garlic process. If I'm going all out for garlic, I'm roasting multiple bulbs.

The current mash up is sausage, black beans, fire roasted tomatoes, sautted garlic, onion and jalapeños, cilantro, pepper, salt and ground cumin added. Then it all got mixed with several eggs scrambled.

Throw on skillet till good, heat corn tortillas on a separate skillet with a little butter till not soft and floppy but not crispy for structural integrity.

So I spend maybe an hour one night depending on protein, then 2-4 nights reheating and fixing tortillas for 8-10 minutes tops.
 
2021-12-07 9:11:10 PM  

Axeofjudgement: Percise1: Meh.

I buy one of these

[external-content.duckduckgo.com image 192x289]

Then I juice it
Then I filter it
Then I cut it 1:1 with filtered water
Then I fill the spray bottle in the fridge
Then I freeze the rest in ice cube trays and bag it
Then I freeze the pulp in ice cube trays and bag it

Then I add garlic to whatever I want, any time I want, in any medium I want.

But do go on about simmering garlic for an hour...

Oh that's genius....

But I just usually peel and mash or chop and simmer a bulb in butter for most of my meals. (Whats this clove shiat? I usually cook a meal to last a couple days... it gets a damn bulb... its just gonna get reheated on a skillet and put in a tortilla for the next 3 days. Usually the entire damn process doesn't take an hour let alone the garlic process. If I'm going all out for garlic, I'm roasting multiple bulbs.

The current mash up is sausage, black beans, fire roasted tomatoes, sautted garlic, onion and jalapeños, cilantro, pepper, salt and ground cumin added. Then it all got mixed with several eggs scrambled.

Throw on skillet till good, heat corn tortillas on a separate skillet with a little butter till not soft and floppy but not crispy for structural integrity.

So I spend maybe an hour one night depending on protein, then 2-4 nights reheating and fixing tortillas for 8-10 minutes tops.


Tortillas are your jam.

Fark user imageView Full Size
 
2021-12-07 9:29:24 PM  

McGrits: Tortillas are your jam.

[Fark user image image 425x160]


You know... if I'm gonna be greened. That one I not only happly accept but absolutely and passionately agree with.

Flour doesn't get crushed or destroyed by hiking. Corn tortillas are delicious

After a lot of travel, living in Austin for 3 years taught me that tex mex tacos are the best thing in the world. And if you try hard enough anything can become a taco.

Also Migas are love. Migas and fajitas? That's the best thing in the world.

Seriously... oh the corn tortillas are now precooked and stale. Welp chop em into strips. Add salt and pepper and throw em in hot oil... and now they are a delicious crispity crunch on top of smooth eggs and Pico and beans.
 
2021-12-07 9:32:53 PM  

151: nd I've tried the mixing bowl method, the jar method, all the lifehack shiat with very little good results, like half actually peeled at best. I guess i just don't know how to shake stuff.


That method seems to do a great job of peeling garlic that wouldn't have been that hard to peel in the first place. If the skin is the kind that just falls off, shaking it up in a bowl does a great job of knocking that shiat off with no fuss and no muss. But if it's the kind of garlic with the really thin tight skins that you've got to go at with a paring knife and a ton of patience, you'll bash that shiat into a pulp before you peel it with the shake method
 
2021-12-07 9:34:07 PM  

Percise1: Meh.

I buy one of these

[external-content.duckduckgo.com image 192x289]

Then I juice it
Then I filter it
Then I cut it 1:1 with filtered water
Then I fill the spray bottle in the fridge
Then I freeze the rest in ice cube trays and bag it
Then I freeze the pulp in ice cube trays and bag it

Then I add garlic to whatever I want, any time I want, in any medium I want.

But do go on about simmering garlic for an hour...


I read this post. And then I read it again, only with each statement I read it twice as fast with a voice 2x squeakier. I get you.
 
2021-12-07 10:27:31 PM  

lifeslammer: Garlic oil. The stuff you can buy anywhere these days?


And do tell how this goes well when added to any ice cream, cookie, brownie, cake (any kind) or pastry recipie.


I've had olive oil ice cream.  Garlic olive oil ice cream doesn't seem much further...
 
2021-12-08 12:46:11 AM  

Kris_Romm: lifeslammer: Garlic oil. The stuff you can buy anywhere these days?


And do tell how this goes well when added to any ice cream, cookie, brownie, cake (any kind) or pastry recipie.

I've had olive oil ice cream.  Garlic olive oil ice cream doesn't seem much further...


I've had garlic ice cream. It was delicious and surprisingly "normal." It's probably very easy to get wrong, though.
 
2021-12-08 7:04:43 AM  
If the cook is ok with slightly smashed cloves . Whack the entire bulbs stem side down with a twelve ounce can ( of corn ?) So it splays open. Rip it apart and hunt down the cloves with your can whacker. Be forceful yet gentle, farkers are the best whackers. The papery skin will slide away leaving the cook with shiny nude nuggets.
Fresh garlic tastes and whacks the best so the cook can get the job done quickly.
 
2021-12-08 12:53:20 PM  
I will typically use the side of a chef knife to smash the garlic, because I'm usually going to mince it anyway. However, if I want full, intact cloves, I've found that giving the clove a gentle squeeze, then rolling the clove firmly between the palms of your hands, the skin will come right off. Just be careful of the stem end of the clove. It sometimes has pointy parts that will puncture your skin, if not careful.
 
2021-12-08 5:52:20 PM  

August11: Percise1: Meh.

I buy one of these

[external-content.duckduckgo.com image 192x289]

Then I juice it
Then I filter it
Then I cut it 1:1 with filtered water
Then I fill the spray bottle in the fridge
Then I freeze the rest in ice cube trays and bag it
Then I freeze the pulp in ice cube trays and bag it

Then I add garlic to whatever I want, any time I want, in any medium I want.

But do go on about simmering garlic for an hour...

I read this post. And then I read it again, only with each statement I read it twice as fast with a voice 2x squeakier. I get you.


Are you calling me squeaky? O_o
 
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