@@zentiga I think the creator is deleting my comments every time I try to tell you. It's the bobs red mill artisanal no knead recipe. I hope you actually see this, 3rd time I'm trying.
In what recipes do you use it? I’m mostly using garlic in recipes where ginger and onion will join, so here I’d have to take some garlic oil, fry the onions, then add the garlic? Haven’t worked with confet yet Would I need more garlic as I read the taste is more mellow? I’m using more garlic than recipes call anyway😅
My little lady in my life makes Garlic Mashed potatoes using garlic confit. Now when we have company over for dinner she literally makes triple the usual amount, 😂 that’s how good it is… she also incorporates Marsclpon Cheese, heavy cream, and some finally grated Asiago and chives………. 6 days and counting until thanksgiving…….😊
Garlic confit is ✨ delicious magic✨ But it's very important that you know how to make and store it safely. Always wash your hands thoroughly, use very clean containers to store it (if you know how to. Kean them for canning, and plan to have it past a couple of days, its worth your while) leave at least half an inch between the top of the oil and the lid, And put them them straight into a cold fridge uncovered to chill. Its safest to store it in the fridge for only a few days to two weeks max. If you want ro be safe, but have a big batch to enjoy, then try this: wheb you first make it, freeze portions of the oil and garlic in an ice cube tray, or crush them into a paste and store in a freezer safe container or ziplock bag. Alway use right away, don't leave it to thaw at room temp. The kind of food poisoning you're trying ro avoid is botulism. The risk isnt very high, but it is real, (there were a couple outbreaks from homemade garlic in oil in the 80s and 90s) and bottulism is very unpleasant and requires prompt medical attention, so its worth the ounce of prevention. Just remember: cool it promptly, half an inch or more between the oil and lid, never leave it sitting out at room temp, and if you want to have it past a week in the fridge, just store it frozen.
Me too! I've normally take a whole garlic, cut the top off then cover with aluminum and bake it. To me it wastes too much garlic trying to get it all out with a knife. This is soooo much easier and no waste!!
@iamgroot8600 : You need Enough Olive Oil To COVER THE GARLIC CLOVES completely so they don't burn. So in reality it's dependent on the amount of garlic + the size of the oven safe dish you use! *Smaller batches require less oil. *A Deeper pan is not always better as it should fit nicely together. The garlic cloves should have a comfy bath 😉
It won’t make as much oil but can be easier way to make this. 1.) Peel the flaky peel off the entire clove without separating. 2.) Then cut the top off and drizzle with oil 3.) wrap in foil and bake at 400°F for 30-40 minutes 4.) cool for 30 min, then the garlic will ooze out when squeezed, very satisfying
@@ChickenLittle956if you strain the oil from garlic, 6 days the most in the fridge, research how to preserve it longer, the oil you can keep longer, oil is good to use in foods, on salads with that yummy garlic taste.
@@denabatt As some RUclipsrs said, it is risky to do such garlic confit in oil. Search on the web the following article : Ail Macéré dans l'Huile d'Olive : Danger et Précautions - Extenso janvier 1, 2024 par Denise It is written in french.
Made twice now (Again tonight) absolutely yummy on sourdough nomm. THANK YOU for these videos never would have known of this or your fabulous Creamy tuscan salmon pasta without!🤤 So I read this sorta hack online as i am alone & worried wouldn't eat quick enough. Anyway i got ice cube tray with lids. Had silicone bottoms. And portioned garlic confit into 12. Then just heat under warm faucet water when need 1 & can smoosh on toast or use whatever recipe needed. I have used defrost in the microwave few secs after removed too. Tasted fine to me.
@@TristianWatson well I think vampire is either a demon or an Evil-Spirit but, I know in The Book of Tobit the archangel Raphael instructed A man to take a Fish of somekind (a Fish Raphael does not reveal what Fish) and burn it's insides. A woman held captive through Demon Possession the Demon exorcist itself from her body because He hated The Smell of the fishes burning insides. Raphael then left and captured the Demon just as it fled to Egypt bound it and basically sent it too Hell where it belonged. It's probably the overwhelming smell of the Garlic cooked that somehow bother's vampire's.
Mmm,..this looks delicious !🤤 Fun fact: Raw Garlic, is the strongest, natural antibiotic known.🥟 It is many times stronger than penicillin. But too much heat, can destroy its' medicinal properties.
Oh my gosh. Yes! You just gave me my Christmas gift idea for my dominoes group! Normally I give them all honey from my hives but I’m hoarding it this year..it’s the best my girls have ever made ❤. Alllllll mine.
Easier way. Slice garlic bulb into two pieces. top and bottom. Put a little olive oil on some foil. Put garlic cut side down. Wrap foil around garlic. 20 min at 350 and done
I want to like garlic because recipes like this always look so yummy. I can't stand the flavor though. Not too keen on the smell either. And I'll eat almost anything 😄🤷♂️
So nice of you to discover this!!! I discovered this 25 years ago…. Cut the top part off the entire bull. Wrap it in foil, cut side up, bake for about 30 minutes or until soft. Drizzle olive oil over cooked garlic bulb. Easy. 😊
You can get botulism from garlic confit if you’re not careful. One way to decrease the risk (which is small) is storing the confit in a cold environment under 40 degrees Fahrenheit. I think it’s important to mention why you need to refrigerate after baking for this reason.
A big kitchen hack for “peeling” garlic. Get a quart sized mason jar, add as much as 1/4 of the jar garlic cloves separated. Put the lid on, shake them like they owe you money for a couple minutes. The skins fall off, no garlic fingernails for 3 days.
Just so anyone watching knows, the environment in garlic confit can be a breeding ground for botulism in the right conditions, so after about a week or two it can spoil. If you make a large batch its a good idea to freeze it, just to he safe rather than sorry. I like putting it in an ice cube tray and popping it in the freezer, and then putting the frozen cubes in a bag. Makes it really easy to defrost and portion out the confit later.
@@Lemonnnoomsno its a small enough temperature difference that human error or incorrect oven temperatures can cause an issue. I’m just saying that its better to try to assuage the risk rather than end up in the hospital. Its really not that difficult to freeze so it doesn’t cause much of an issue regardless.
@@Randomd0g no, it's not. That's the lowest temp garlic confit is made since the lowest temp to caramelize sugar in vegetables is 240. You literally can't make garlic confit below 240. No risk
@@Lemonnnoomsno I would still assume that some bacteria/mold are introduced to the confit if its put into an unsanitized storage container. Storage in the fridge helps but limiting the growth of *any* kind of bacteria is preferable, as I do not particularly enjoy spending days on the toilet violently spewing shit out of both ends, and with food safety it’s typically better to err on the side of caution. Regardless, the *initial* point of my comment was that *freezing* can extend the shelf live of the confit, especially when making large batches that you cannot get through within a reasonable amount of time. A couple of weeks is the general consensus, so I typically freeze my confit around that time.
@@julzhunt7790 google is free, americans are not the only country still using the imperial system. Liberia and Myanmar do. so no, nothing was wrong with their wording.
@@babysam3768 both of which are Third World Countries. So I don’t know if there’d be too many YT Subscribers. Hey if you wanna lump yourselves in with a couple of Third World Countries I’m not stopping you. So there’s 190 countries using Metric and 3 who are still in the dark ages. I was wrong.
God is the Lord, He is the God, He is the One, He is the Most Merciful, He is the Most Merciful, He is the King, He is the Holy, He is the Peace, He is the Believer, He is the Dominant, He is the Mighty, He is the Mighty, He is the Arrogant, there is no god but Him alone, with no partner.
ونعم بالله العلي العظيم لا اله الا الله وحده لا شريك له الملك وله الحمد وهو على كل شيء قدير عدد خلقه ورضا نفسه وزنة عرشه ومداد كلماته عليه افضل الصلاة والسلام على رسول الله صلى الله عليه وسلم جزك الله خيرا ويجعلها في ميزان حسناتك 🤲🏼🤲🏼🤲🏼🌹🌹🇩🇿🇩🇿💖💖
Please dont guys. Unless you use pressure canning, garlic and oil is the perfect breeding ground for botulism, which happens to be heat resistant, so roasting it doesnt kill it either! Keep refrigerated and consume within a week
Hey, for the longest time I have been infusing garlic in oil. Could it be that I am poisoned with the botulism? Does it stay in the body? Because lately my right leg has been extremely painful on both hip and knee joints and now am afraid
Botulism is killed at 240f, which this garlic is cooked past. No chance for botulism spores. Tired out fear, educate yourself. Don't listen to this commenter everyone
Clostridium botulinum thrives in environments with minimal oxygen and low acid. The risk is particularly high when fresh garlic is stored in oil. Home-prepared garlic oil creates a low oxygen environment, and garlic is low in acid; the combination creates a high-risk food for botulism for everyone, not just baby.
I make these when I do roast meals. If you're like me and hate peeling them, if you cut the tips of the garlic 🧄 clove off where it was attached to the bulb. Then leave the skin on that way they don't burn, and you don't have to soak them in oil just light drizzle.. cook for same time now you have them in there own little cassing, squeeze the garlic clove towards the end you cut, and they will pop out... 😊 ❤ LOVE 222 U ALL.
This is the long way of making it… Whatever happened of putting the whole bulb with the tops cut all the way across and drizzled with oil wrapped in Sun foil and putting it in the oven? When it’s done, all you have to do is brush your knife across the top, and it comes right out… Leaving all the skins behind.
I just want to stress as someone who works in food safety, the reason she mentions refrigeration is bc when garlic is cooked in oil it becomes susceptible to bacteria growth which can lead to food born illnesses. This is true for anything that is high protein, high moisture. It’s called a food that needs to be under TCS or Time and Temperature Control for Safety. As a rule you want to refrigerate and keep chilled are raw proteins, all cooked foods (proteins, vegetables, grains), cut melon and tomatoes, dairy products and cut leafy greens (cut lettuce, kales, cabbages, etc).
What I'd like to know is how many days it will last in the fridge because I'd like to make it but if I make a big batch, I'd probably have to give some away because I won't be able to eat it all that fast.
"make sure you double if not triple your amount"
This woman speaks truth.
Gunastaytomyself
Yes!
Why
Yes, delicious I know but, didn't she say it only lasts a few days? Can you freeze cloves ? Oil?
I think in oil can last months
Her house is 100% free of vampires
😂🎉😂❤
She doesn't fear vampires vampires fear her
Edit:40 LIKES-
Edit 2:Ya'll chill
@@Iris_not_hereif someone eats more garlic than anything else yea a vampire would die if they get within 100 miles of her house
Lmao
Vampire Lives Matter
😏
The ammount of olive oil in this video would cost more than my house
I actually found a fairly large bottle for $10 from Walmart. I’m making this this week. I sent this to myself on November 14th.
@@lexihauer9857Then it’s not really olive oil at that price it’s probably cruddy oil but ok.
Then it's fake olive oil not a original one
spanish oil best oil
@@DaviliyoFPS💀
This woman keeps garlic and olive oil factories running all over the world
whoever wants to like this comment, don't like it (because this person is a hooligan)
Garlic and oil farms
I've heard she makes her own olive oil.😅
Garlic farms? Olive groves?
same comment on every fucking video. we get it
Did this, mixed it into a no-knead bread dough with chopped rosemary. Best bread I have ever had in my life.
I'll have to try this
Can you please share the recipe for the dough? Thank you for this I’m going to try tomorrow! 😍 that sounds delicious
Can you share the recipe!
@@explaincauseidontgetit3294 I keep trying, it won't let me!
@@zentiga I think the creator is deleting my comments every time I try to tell you. It's the bobs red mill artisanal no knead recipe. I hope you actually see this, 3rd time I'm trying.
I’ve never seen anyone pour olive oil like water without any regret lol
fr this goes against every instinct
Bro here in UAE, Olive Oil is hella cheap.
I was thinking the exact same thing like but i guess she can still use the oil in the jars
Jus put it in a ramekin in the air fryer for 10 minutes.Small batch and less oil and faster😂.This is for those who don’t have so much olive oil.
@@jectan2117here it is 10$ per 100ml
Your garlic confit changed my entire cooking world❤
It’s just a standard confit, not exactly hers.
@@Feed-My-Mind-Not-My-EgoI’m confused how pointing out facts about confit I’d negative….
@@Feed-My-Mind-Not-My-Egoyou’re negative
@@CheijnuggetI agree with u!
In what recipes do you use it?
I’m mostly using garlic in recipes where ginger and onion will join, so here I’d have to take some garlic oil, fry the onions, then add the garlic?
Haven’t worked with confet yet
Would I need more garlic as I read the taste is more mellow? I’m using more garlic than recipes call anyway😅
Girl really said
"I don't fear vampires"
"They fear me"
as a vampire it’s true i am scared of her
I like these 2 comments
@@bauhausliker0fellow vamp here
*im moving to mars to avoid her*
The vampires been super quite since this dropped😂❤
🤣🤣😂
*quiet .... Not quite
@@problematique9389Awww the grammar police again😂
😂😂😂😂😂
@@problematique9389 no problem we know what @aswathipillai624 meant
My little lady in my life makes Garlic Mashed potatoes using garlic confit. Now when we have company over for dinner she literally makes triple the usual amount, 😂 that’s how good it is… she also incorporates Marsclpon Cheese, heavy cream, and some finally grated Asiago and chives………. 6 days and counting until thanksgiving…….😊
😳😳😳 drooling at this picture in my head of your description. Enjoy Thanksgiving 🎉
that's today, how was it >:3?
Finely grated**
Bro still didn’t say lol
WHATS THE RECIPE IM BEGGING
Garlic confit is ✨ delicious magic✨
But it's very important that you know how to make and store it safely.
Always wash your hands thoroughly, use very clean containers to store it (if you know how to. Kean them for canning, and plan to have it past a couple of days, its worth your while)
leave at least half an inch between the top of the oil and the lid,
And put them them straight into a cold fridge uncovered to chill.
Its safest to store it in the fridge for only a few days to two weeks max.
If you want ro be safe, but have a big batch to enjoy, then try this: wheb you first make it, freeze portions of the oil and garlic in an ice cube tray, or crush them into a paste and store in a freezer safe container or ziplock bag.
Alway use right away, don't leave it to thaw at room temp.
The kind of food poisoning you're trying ro avoid is botulism. The risk isnt very high, but it is real, (there were a couple outbreaks from homemade garlic in oil in the 80s and 90s) and bottulism is very unpleasant and requires prompt medical attention, so its worth the ounce of prevention.
Just remember:
cool it promptly, half an inch or more between the oil and lid,
never leave it sitting out at room temp, and if you want to have it past a week in the fridge, just store it frozen.
Thank you. I was about to post this.
No one likes botulism!!. 😊
Tq for the info. Food safety is important more than ever
If you like garlic
You should be put in a straitjacket 😢
@@tuneboyz5634 **straightjacket
😘
@@LucasOliveira-sm2lw right?
It ain't no salmonella!
I've been abusing the hot water trick and it significantly saves so much time!! One of the most useful tips
“Low and slow”
HES EVERYWHERE!!!!!! WE’L NEVER ESCAPE HIS GRASP!!!!!!!! 😭😭😭😭😭😭😭
I'm so glad someone else thought it. I don't see any applewood though
she expressed her inner MaxTheMeatGuy
@@Beanz-Roblox-Obbiest 💀💀💀
That's a very common instruction in the world of cooking.
Right? low and slow is... used like every day in cooking, lol. @@mjlim6610
We all love the “Low and Slow~”
over apple wood?
@@darkbolt5494
Not this time 😔
*dry aged?
No apple wood? 🥺😭
NOOOOOOOO!!!@@amirulhamizan3440
Why did I see money leaving my bank account when she was pouring the oil 😂
Idk bc you can still use the oil it will just be garlic flavored lol
I buy it at Publix when it’s buy one get one free 👍🏼
lol
america liberating your wallet
Is oil this expensive???
We enjoy our garlic just like that. Really happy to find out the short cut about pilling the garlic 😂
Me too! I've normally take a whole garlic, cut the top off then cover with aluminum and bake it. To me it wastes too much garlic trying to get it all out with a knife. This is soooo much easier and no waste!!
My Mediterranean soul is _singing._
No comment lemme change that
@@GRWonderthis comment sucks
@@GRWonder
No parents lemme change that
@@SetuwoKecik💀💀
No brain lemme change that
Me: How much garlic and oil do you need?
Daenskitchen: Yes!!!!!
Do you really have to ask that dump question ?
thats just how you make garlic confit
submerge the garlic
@@MLagarde0425not necessarily rude!!!
@iamgroot8600 : You need Enough Olive Oil To COVER THE GARLIC CLOVES completely so they don't burn.
So in reality it's dependent on the amount of garlic + the size of the oven safe dish you use!
*Smaller batches require less oil.
*A Deeper pan is not always better as it should fit nicely together. The garlic cloves should have a comfy bath 😉
Omg Ive been shredding my fingers peeling garlic all my life, very excited to try out this hot water technique ❤❤❤
😂
Gordon Ramsey shows how to smash them with the side of the big knife and then the skins just fall off
How about the technique of shaking them up and the skins fall off
Seriously. I’ve been living under a rock … can’t wait to try it.
I can't fuckin believe I've never seen this technique in any show or video ever
Thank you sooo much for the hot water tip! It really does make things a lot easier.
😁👍🏼
I tried it on a chicken and broccoli Alfredo pizza that I made (my friend has a tomato allergy). One of the best things I ever made. Thanks for this!
Damn sounds amazing
White pizza is the best pizza
That sounds good!
@@FagnarokI AGREE white pizza is 🥲🤤
@@crybaby2040 where i live now, people don't understand the concept of white pizza. 😒 then they try it and lose their minds
You know its gonna be good when she starts with garlic and olive oil 😂
You mean every single video?
the boiling point of olive oil isnt consistent with the boiling... no idea 350° F from my recommendation, having never made it
you know its good when it also ends with garlic and olive oil
@@Diegesisyou also know its good when there's garlic and olive oil in between
hell nahhh bro
Looks so appetizing and your voice is amazing as well❤
Thank you 🥰🥰🥰
does garlic have any side effect?
@@rogue_lele6167Only If You're A Vampire 🧛🏻
@@MFJinzo I might be
@@rogue_lele6167 it is great for heart health
Caution: you must have garlic farm and olive oil factory😅😅😅
This woman must have beef with vampires 🍷🍷🔥🔥🔥
#ROTFL!!!!🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
😂
I had beef with vampires.. not my most comfortable meal
@@aako-dd1ly not what i meant by beef but sure 💀🗿🍷
@@collateral__damagebro just discovered what a joke is
I've made hummus and added this delicious garlic confit. Truly delicious❤
I bet it’s delicious
Marry me 😂
Looks amazing. Bet it's scrumptious. I love the scent of garlic in a house.
It won’t make as much oil but can be easier way to make this.
1.) Peel the flaky peel off the entire clove without separating.
2.) Then cut the top off and drizzle with oil
3.) wrap in foil and bake at 400°F for 30-40 minutes
4.) cool for 30 min, then the garlic will ooze out when squeezed, very satisfying
Tq
Classic French recipe.
Exactly, way more cost efficient too.
This is more realistic than using a gallon of oil.
Thank you very much. Julia Child’s spirit is proud, I’m sure!❤
Garlic confit is honestly one of the most amazing things ever. Soo good! Tomate confit is also amazing.
I like that garlic breath just in case a vampire tries it on me. give him the garlic breath weapon
How do you do the tomato one
@@deborahmcgee7970 u can check it on Google. I think its the same way but with sun tomatoes like the really small ones
@@Animal-Reaction-Clips😂😂😂😂😂😂
@@Animal-Reaction-Clips
No garlic breath when the garlic is cooked.
You have a perfect children's audiobook voice
I found an easy way to peel garlics. Fantastic!
honestly the most shocking thing I learned from this short is that she really does peel all 700 cloves of garlic she eats per day herself
Looks like Dracula won't be visiting you tonight 😅
Nobody will lol. But its good.
Dear America: 120c =250F.
You're welcome. Please continue 👍
I was wondering why it wasn't cooking properly, or why my oven wouldn't set below 150... I need to listen better 😂
You’re*
How’d you know I was looking for this ? 😭 Thanks.
Me secretly confused 😅 thank you!
@@TheLastSamurai813
Thank you 🤪
Love the voiceover! And love the reveal of how the skins come off so easily!! And then showing how you save the extra!
well, cant talk to anyone after that one 💀
Remember to boil some water and fill the jar with it to completely sterilise first
How long will it last then?
@@ChickenLittle956if you strain the oil from garlic, 6 days the most in the fridge, research how to preserve it longer, the oil you can keep longer, oil is good to use in foods, on salads with that yummy garlic taste.
Remember botulism is very much real after a week. Either consume it by then or throw the rest out!
@@denabatt
As some RUclipsrs said, it is risky to do such garlic confit in oil.
Search on the web the following article :
Ail Macéré dans l'Huile d'Olive : Danger et Précautions - Extenso
janvier 1, 2024 par Denise
It is written in french.
I’ve been tasked to bake the bread this year for Thanksgiving… this definitely gonna come in handy 😜
The color on the nails when you were pulling out garlic was so beautiful❤
Made twice now (Again tonight) absolutely yummy on sourdough nomm. THANK YOU for these videos never would have known of this or your fabulous Creamy tuscan salmon pasta without!🤤
So I read this sorta hack online as i am alone & worried wouldn't eat quick enough.
Anyway i got ice cube tray with lids. Had silicone bottoms.
And portioned garlic confit into 12.
Then just heat under warm faucet water when need 1 & can smoosh on toast or use whatever recipe needed.
I have used defrost in the microwave few secs after removed too.
Tasted fine to me.
Dracula would not mess with anyone.
I still find it crazy that that's a weakness to them, I'm now going to go on a rabbit hole on if garlic is holy or sum
@@TristianWatson well I think vampire is either a demon or an Evil-Spirit but, I know in The Book of Tobit the archangel Raphael instructed A man to take a Fish of somekind (a Fish Raphael does not reveal what Fish) and burn it's insides.
A woman held captive through Demon Possession the Demon exorcist itself from her body because He hated The Smell of the fishes burning insides.
Raphael then left and captured the Demon just as it fled to Egypt bound it and basically sent it too Hell where it belonged.
It's probably the overwhelming smell of the Garlic cooked that somehow bother's vampire's.
@@TristianWatsonI'm just allergic to it 🤣🧛♂️
glad you mentioned keeping in fridge -- garlic infused oil is a great breeding ground for botulism bacteria
Interesting, that garlic is considered a powerful anti-viral?
@@fineartist7710 I'm not familiar with that, but I could see them as being mutually independent in their effect
Great in creamed potatoes, too.
I would just pop a few cloves in my mouth. No bread needed. Yum.
Mmm,..this looks delicious !🤤
Fun fact: Raw Garlic, is the strongest, natural antibiotic known.🥟
It is many times stronger than penicillin. But too much heat, can destroy its' medicinal properties.
Channeled Max the Meat Guy with that “Low and Slow”
fr
Gotta remember the apple wood
Yup, had to see if anyone else caught that lol
I LOVE garlic. I tried this and O.M.G. I'm in love with this and so delish. I never run out. SO EASY.
If you wake up, don't brush your teeth and eat this, everyone will leave you alone at the office for the whole day 😂
Thank you and God bless you 🙏🙏🙏🙏🙏🙏 for sharing a recipe on how to make garlic 🧄🧄🧄🧄🧄🧄🧄 buttery.
Oh my gosh. Yes! You just gave me my Christmas gift idea for my dominoes group! Normally I give them all honey from my hives but I’m hoarding it this year..it’s the best my girls have ever made ❤. Alllllll mine.
It's not safe to keep this more than a few days. It's a significant botulism risk.
Garlic was sent from the gods!! It’s the best
“gods”? There’s only one God Jesus Christ dude
I ate a raw garlic clove once and it felt like i was being stabbed in the throat
@@GeForce97 calm down it’s just a saying 😳
You’re single handedly keeping the garlic AND mouthwash industries in business
More so the olive oil 🫒
Omg i love garlic so much i have to make this that bread looked so good too
Cap
'Is one of my favorite things to cook with'
Understatement of the year right there.
Easier way. Slice garlic bulb into two pieces. top and bottom. Put a little olive oil on some foil. Put garlic cut side down. Wrap foil around garlic. 20 min at 350 and done
Watching you cook is oddly satisfying. And garlic confit is delicious. I don't get why some people don't like garlic.
Ah, it stinks
@@helenbestman5338In your opinion. In ours, it has a delicious aroma. You must be a vampire. Good to know…
@@mjrussell414some prefers garlic, some prefers blood... 😌
I want to like garlic because recipes like this always look so yummy. I can't stand the flavor though. Not too keen on the smell either.
And I'll eat almost anything 😄🤷♂️
I’m actually more impressed with that flawlessly toasted bread, but dear lord this garlic confit looks amazing!!!
😂😂😂😂
TOAST IMPRESSES YOU?
😂😂😂
@@barringtonedwards7008well-toasted is different to just toasted
@@operaghosts
RIGHT 🤣🤣🤣🥱🥱
TOAST IMPRESSES YOU.
MANKIND IS COMPLETELY LOST.
YOU'RE LOST
@@barringtonedwards7008 chill out lil bro 💀 it‘s not that deep
The vampire in my basement just turned to dust hearing this video
So nice of you to discover this!!! I discovered this 25 years ago…. Cut the top part off the entire bull. Wrap it in foil, cut side up, bake for about 30 minutes or until soft. Drizzle olive oil over cooked garlic bulb. Easy. 😊
BON IDÉE TRÈS RAPIDEMENT TRÈS SIMPLEMENT Bravo travail bien Woaou jamais vu ça....
Hein ? Pourquoi écris-tu Français ? Je ne crois pas que ce soit ta langue natale vu les accords.😅
It’s garlic comfort…
Some of the best comfort food
Love to see the hands of 3 different gorgeous beauties with perfect manicure with different nail polish colours 😂😂😂😂😂😂😂
So glad I live alone I just audible whimpered-
Griss
@@MrTonyBarzini it’s the most smooth spread of garlic butter I’ve ever seen lemme be happy
This looks like heaven! I love garlic so much!
Bold of you to assume I can afford that amount of olive oil 🤔
Kinda funny that olive oil wasn't considered expensive 4 years ago.
Thanks for sharing your recipe. God bless you.
Didn’t know you were Aussie-Same here
I am 🥰
You can get botulism from garlic confit if you’re not careful. One way to decrease the risk (which is small) is storing the confit in a cold environment under 40 degrees Fahrenheit. I think it’s important to mention why you need to refrigerate after baking for this reason.
Please never use fahrenheit again, especially on a non-american channel
@@gentlemanjones8469 No thanks I’m going to continue to use it and especially whenever I visit non-American channels, content, and countries 😌😌
lmfao if i dont give a fuck respectfull was a person it would be you. @@Kitkatklaws
she states that it is important. what are you yapping about
@@Kitkatklawsgod we really are the best
Tooo satisfactory - that smashing garlic 🎉
Omg the trick with the hot water to peel em… you have revolutionized my life!🔥
As someone who puts garlic in literally everything, this is an absolute win. 😋
A big kitchen hack for “peeling” garlic. Get a quart sized mason jar, add as much as 1/4 of the jar garlic cloves separated. Put the lid on, shake them like they owe you money for a couple minutes. The skins fall off, no garlic fingernails for 3 days.
What if I like the garlic smell?
Her method is less work.
This sounds easier than peeling 40 cloves.
@@babifacedlilthughow so?
@@babifacedlilthugno it isn't bee. A chef 20 years and there's a reason this method is the only way
Just so anyone watching knows, the environment in garlic confit can be a breeding ground for botulism in the right conditions, so after about a week or two it can spoil. If you make a large batch its a good idea to freeze it, just to he safe rather than sorry.
I like putting it in an ice cube tray and popping it in the freezer, and then putting the frozen cubes in a bag. Makes it really easy to defrost and portion out the confit later.
Botulism is killed at 240, she cooked them at 250. No chance for botulism. Tired out fear for garlic
@@Lemonnnoomsno its a small enough temperature difference that human error or incorrect oven temperatures can cause an issue. I’m just saying that its better to try to assuage the risk rather than end up in the hospital.
Its really not that difficult to freeze so it doesn’t cause much of an issue regardless.
@@Randomd0g no, it's not. That's the lowest temp garlic confit is made since the lowest temp to caramelize sugar in vegetables is 240. You literally can't make garlic confit below 240. No risk
@@Lemonnnoomsno I would still assume that some bacteria/mold are introduced to the confit if its put into an unsanitized storage container. Storage in the fridge helps but limiting the growth of *any* kind of bacteria is preferable, as I do not particularly enjoy spending days on the toilet violently spewing shit out of both ends, and with food safety it’s typically better to err on the side of caution.
Regardless, the *initial* point of my comment was that *freezing* can extend the shelf live of the confit, especially when making large batches that you cannot get through within a reasonable amount of time. A couple of weeks is the general consensus, so I typically freeze my confit around that time.
the pouring of that olive oil is laughing at me in financial stability
how much money do you spend on olive oil and garlic 😭
NOT THAT IM SAYING ITS BAD its just the amount is crazy to me i cant imagine having the spare cash for these recipes 💔....
I have a garlic guy and I produce my own olive oil so not as much as you would think
@@daenskitcheneverything suddenly makes so much sense
@@daenskitchen wonderful 😘
@@daenskitchenthat so cool!
For peeling, put the garlic cloves into a big Tupperware, put the lit on and shake them real good. Fast and easy❤
I have heard that! 🤔
O alho vai a assar em azeite?
👀 Thanks. This looks amazing, simple to make, and addictive!💪🏽
Yummm that looks so good ❤
First!!
Thank you!!
Mix olive oil with avocado oil. the mix imparts a subtle taste and compliments the garlic.
Avocados are bad for the environment though.
@@PkFrBrad97 🤣.🤯🔫
For my fellow non-Metric users, the temp’s around 250 F.
Americans?
@@julzhunt7790so, non metric users. whats your point
@@babysam3768 the only non metric users are Americans. So why not just say Americans.
@@julzhunt7790 google is free, americans are not the only country still using the imperial system. Liberia and Myanmar do. so no, nothing was wrong with their wording.
@@babysam3768 both of which are Third World Countries. So I don’t know if there’d be too many YT Subscribers. Hey if you wanna lump yourselves in with a couple of Third World Countries I’m not stopping you. So there’s 190 countries using Metric and 3 who are still in the dark ages. I was wrong.
The more garlic you put in make me happy
God is the Lord, He is the God, He is the One, He is the Most Merciful, He is the Most Merciful, He is the King, He is the Holy, He is the Peace, He is the Believer, He is the Dominant, He is the Mighty, He is the Mighty, He is the Arrogant, there is no god but Him alone, with no partner.
Amen!!and he is also my savior ☦️☦️🔯🔯
ونعم بالله العلي العظيم لا اله الا الله وحده لا شريك له الملك وله الحمد وهو على كل شيء قدير عدد خلقه ورضا نفسه وزنة عرشه ومداد كلماته عليه افضل الصلاة والسلام على رسول الله صلى الله عليه وسلم جزك الله خيرا ويجعلها في ميزان حسناتك 🤲🏼🤲🏼🤲🏼🌹🌹🇩🇿🇩🇿💖💖
"Low and slow" I have seen this somewhere
Low and Slow - Also roasting Prime Rib. ❤
This looks delicious! I have to try making it some time… I keep seeing your videos and then forgetting
Thank you for sharing a proper recipe!! I've been hunting for this
“It’s one of my favorite things to cook with”
Trust me, we know 😂
Looks delicious though, i really wanna make some and try it one day!
Please dont guys. Unless you use pressure canning, garlic and oil is the perfect breeding ground for botulism, which happens to be heat resistant, so roasting it doesnt kill it either!
Keep refrigerated and consume within a week
@@ellenm1937no! If it bubbles, you have just made garlic soda! Put ice and lemmon in it and drink!
Hey, for the longest time I have been infusing garlic in oil. Could it be that I am poisoned with the botulism? Does it stay in the body? Because lately my right leg has been extremely painful on both hip and knee joints and now am afraid
Thanks for the info. I was just about to look up Dr. Sebi's take on garlic but you just helped me.
@Joan_Abwao if you’re concerned, you should talk to a doctor. They can properly diagnose your symptoms.
Botulism is killed at 240f, which this garlic is cooked past. No chance for botulism spores. Tired out fear, educate yourself. Don't listen to this commenter everyone
Love garlic ❤❤❤
You’ve come to the right place!
🗣️ : Hey whats your fav food
She : GARLIC 😗
DaMN, here just a few minutes after posting? Niiice
Welcome!
„Low and slow“
„Cook at 120 degrees Celsius“
Did you expect her to put the garlic in a nice warm sock for 2 years or what
we bake cakes at 180 degrees Celsius, 120 degrees Celsius for 2 hours is low and slow.
Never mind the fact that you could hotbox a school gymnasium with your breath after eating this.
Oh my god that peel trick is so good
My stomach is bubbling looking at this video.
Lol same, I couldn't eat this
Damn must suck having the digestive system of a child!
@@TepidBlack must suck being a yt troll
Lord have mercy
skill issue
Clostridium botulinum thrives in environments with minimal oxygen and low acid. The risk is particularly high when fresh garlic is stored in oil. Home-prepared garlic oil creates a low oxygen environment, and garlic is low in acid; the combination creates a high-risk food for botulism for everyone, not just baby.
I make these when I do roast meals. If you're like me and hate peeling them, if you cut the tips of the garlic 🧄 clove off where it was attached to the bulb. Then leave the skin on that way they don't burn, and you don't have to soak them in oil just light drizzle.. cook for same time now you have them in there own little cassing, squeeze the garlic clove towards the end you cut, and they will pop out...
😊 ❤ LOVE 222 U ALL.
I didnt know about the hot water trick for an easy peel, thanks!
This is the long way of making it… Whatever happened of putting the whole bulb with the tops cut all the way across and drizzled with oil wrapped in Sun foil and putting it in the oven? When it’s done, all you have to do is brush your knife across the top, and it comes right out… Leaving all the skins behind.
You have to turn on a whole ass oven is what happened
Because this way also makes garlicky oil
I just want to stress as someone who works in food safety, the reason she mentions refrigeration is bc when garlic is cooked in oil it becomes susceptible to bacteria growth which can lead to food born illnesses. This is true for anything that is high protein, high moisture. It’s called a food that needs to be under TCS or Time and Temperature Control for Safety.
As a rule you want to refrigerate and keep chilled are raw proteins, all cooked foods (proteins, vegetables, grains), cut melon and tomatoes, dairy products and cut leafy greens (cut lettuce, kales, cabbages, etc).
What I'd like to know is how many days it will last in the fridge because I'd like to make it but if I make a big batch, I'd probably have to give some away because I won't be able to eat it all that fast.
@@evapunk5222 weeks tops, I wouldn't go more or you risk botulism
They have so much oil that even the USA started knocking on their doors
That’s what a confit is. Cooked low and slow and stored in fat/oil.
I never thought of or knew to put them in hot water to slip the skin off. Thank you!!
People who hate garlic.
👇