Sweet & Buttery Garlic Confit Upgrades Anything | Big Little Recipes
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- Опубликовано: 22 авг 2024
- In this week’s Big Little Recipes, Emma shares a surefire way to upgrade just about anything from balsamic vinaigrette and carrot soup to avocado toast and steamed broccoli. All you need are two ingredients for garlic confit: garlic and extra-virgin olive oil. Feel free to swap for canola, grapeseed, or vegetable oil for a subtler taste. GET THE RECIPE ►► f52.co/3xZdWzW
PREP TIME: 5 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 6 to 8
INGREDIENTS
3 heads garlic, broken into cloves, ends trimmed, peeled
1 cup extra-virgin olive oil
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How would you use garlic confit? Let us know in the comments!
Had it at a friend’s place where they added it chopped onto a margherita pizza and back in the oven, yumm
How _wouldn’t_ I use garlic confit?? That’s the better question. And I look forward to answering it through process of elimination.
Currently my kids are all about avacado toast with an herb infused olive oil a few pieces of garlic spread on under the avacado and a soft boiled egg on top. It's pretty amazing
When she got handed that chonker of a timer it threw me through a loop
Oh wow I *kind of* do this without really knowing it was an actual thing... Whenever I fry chicken i'd plop a whole head's worth of garlic cloves in so i can have it with rice! It takes maybe 10 mins!
I think I'd like to put it on a spoon.
I'm using it in my Garlic mashed potatoes instead of fresh garlic. It's so delicious that I could switch to eating only Garlic Mashed Potatoes for the next month and never get bored. Thanks, Emma. I also spread some on bread before making my breakfast sandwich of scrambled eggs and bacon. It's delicious too!!!
I always have this in my fridge. I find my stovetop smallest burner on low is still to hot so I raise up the pot using a disposable pie tin turned upside down with hole cut out of the middle. I start many of my dishes with EVOO and garlic so a generous spoonful of the confit is just the ticket. I HATE peeling garlic while I’m cooking and I would much rather peel 3 fresh heads at once while relaxing on the couch with some wine. It lasts for a long time in the fridge. I use it up way before I would be concerned about it going bad.
I do mine in the oven and use grape seed oil. I love it on angel hair pasta. I also, use it in pretty much any dish that calls for cooked garlic. I keep a jar of it in the refrigerator all the time.
Brilliant on any type of pizza or flatbread; sliced or smashed into a paste.
pretty easy to put this into a 250 oven instead of doing stovetop
When I have a lot of garlic to peel, I blanch it briefly in boiling water, the same way I would to peel tomatoes.
So, how does that work? If you blanch them do the skins just slip off like the tomato skins?
@@lisaboban Break up the head into cloves. Just blanch for 30 seconds to 1 minute and cool in cold water. The cloves pretty much just pop out of the skins. You might have to trim off the root end, but it takes very little effort. I learned this method when making chicken with 40 cloves of garlic many years ago.
Snap this was a trick I learned as a chef in hotel kitchens many years ago! Easy peasy!
I mean….I would put this on my cereal for heavens sake! I LOVE GARLIC so thank you for this!!! Can’t wait to try it!
If you are in a hurry go to the 4 minute mark where the recipe starts. If you have fresh Rosemary and thyme they had an amazing depth.
I’m making this right now as a last minute stocking stuffer! I felt the urge after staring down my huge pile of garlic haha. Thank you so much for such a wonderful recipe!
Ok olive oil is great but I’m going to try hog fat- like porky garlic nirvana- I bet that would be super with eggs or right out the jar- love your style- Food 52 keeps finding great chefs who keep expanding my cooking universe!
oh god yes please
Love the hands off cooking, and the major flavor and texture rewards later. I'm thinking this would be great in a double baked potato, as in mixed with some scooped up baked potato and maybe with sharp cheese added and baked again. Topped with sour cream and scallions.
In mac 'n cheese. In omelet. In sauteed broccoli rabe. In chicken salad. In balsamic-macerated strawberries.
(I"m serious about that last one)
Be careful when making garlic confit because there’s a risk of botulism if its not stored properly.
she mentioned the fridge but how long does it last in the fridge? i'm confused bc last time i made a rosemary olive oil situation the olive oil hardened up in the jar in the fridge so it was basically unusable :( i thought oil is naturally not meant for the fridge bc of that reason?? idk
Definitely to keep vampires away....a jar on the nightstand. Seriously, I will make this and use it in pasta. Great tip!
Blowing that garlic was the realist thing I’ve seen on RUclips in a long time.
I cut the end off as well, but then I give the cloves a twist that loosens the skins so they come off more easily. I make jalapeno confit, and add garlic cloves as well. If you like spicy, it's yummy with lots of things. Also, I think the jalapeno helps preserve the garlic (which can spoil if not used quickly) longer. Sometimes I cover the cloves with really hot water for a bit, and that aids in peeling. I use the garlic when making mayo. The combo is great on burgers and in Mexican dishes.
Usually I play with the heat until the most gentle bubbling occurs from the garlic. About 200-210°F I'd say.
Crock pot in an oven would probably work too
A target temperature for the oil would be helpful. From other sources, it appears the oil should be maintained between 200° and 210° F. A heat diffuser would be helpful to maintain an even temperature, especially, if like Emma's, your burners run a bit hot. Nice suggestions for uses, but of course the possibilities are endless. For the garlic bread, if you want to make it even more garlicky, and pack a bit more punch, rub a piece of raw garlic on it after frying it.
Somebody gave me one of those rubber tubes that you put the garlic in and roll between your hand- works pretty good when I remember to use it…soon I have not good short cut- damn.
Could I swap Ghee (clarified butter) for the olive oil?
Yum. I’ll give it a go. Emma, please share your favorite books with us 💌
Cannot pay attention to this video with the background music. Please stop adding music to videos its super difficult for me to watch them and remember what the person is saying.
What beautiful energy you have
I had these at Pizza on The Rooftop Restaurant in Santa Fe, NM---along with their house bread. I believe they used clay bake ware and were done in a wood fired oven, the best stuff!
Break up the heads of garlic and shake the cloves between two metal bowls. Most all of the skins will come off.
Two bowls or a lidded pot. Any hard container will work (old pickle / mayo etc jars, anyone?)
I was thinking of duck or goose fat 🤔
How long can I store this in a freeze? Thanks. LOVE GARLIC
Drop garlic in boiling water for about 30 seconds to a minute. Peels off quickly if they are still hot.
I use it everyday. I put it on toast, stir it into stir fried greens, put it in any potato dish, top bowls of simple bean dishes with a spoonful of it, and I fry eggs in it. I also mash the cloves with a bit of the oil into a paste and make salad dressing with it. The garlic by itself is delicious. (But I'm not adverse to eating cloves of raw garlic, soooooo.....)
Has to go on a steak, surely? Or tiger prawns/lobster?
Looks so delicious! 😍😍
Thank you. Yours is buttery.
Love Emma. Love her whole approach. Love Big Little Recipes. Just don't need the MUSIC in the background. Producers at Food52: either find music that is soothing & classy & super-gentle like Emma's extremely quiet style...or maybe just don't have any? Just a thought :) Otherwise - love you guys. Thank you for all your hard work to bring us great ideas & help. x.
Hi! Do you let it cool down before chilling in the fridge?
You're the best, Emma!
I like the way you think!
I love the recipe but really want to know where you bought the shirt that you are wearing. Thank you!
Put the cloves in a jar, cover with lid and shake. Paper comes right off.
Nice. The oven takes less work and is ofen easier to keep at a lowert emperature. Also, you can avoid peeling all that garlic by lightly bashing each clove and cooking it in the oil - the skin just falls off - pick the skin off before jarring.
Yum! I had some from a restaurant that looked like the garlic was covered in balsamic. How would I do that? roast the garlic in the oven with the balsamic and then add the oil?
They may have treated the garlic like you would glazed carrots. That's what I'd try.
Boil garlic with vinegar 30 seconds to get the skin off
I might have to do this!
NICE
Add it to a Smoker in an area where drippings etc. Won't get into it. (If you don't want it less Smokey coverage with cling wrap then aluminum foil)
What is that huuuuge timer thing?!
It's a restaurant timer
25 sec in the microwave... Peels just fall off
Just whack the clove with a chef's knife (not too hard) so the skin cracks open and then it's loose and easy to remove.
I thought you were supposed to let it cool down completely first, before transferring it.
I thought u would cool them and puree them and use it as paste
my god, i need to make this, and i almost never make food from videos that i watch
4:14 of just peeling garlic ? 😴 Zzz
So androgynous, n I like it
😻😻😻😻
Cooking videos with a cat in the kitchen…
I loved you in Midnight Mass.
Keep it clean and professional, Food52! Love you Emma and Editor, but F bombs just not necessary.
Too long
Here the cooking time is pretty much inactive.