Love the bruschetta idea, but I think I’d use crumbled feta instead of the mozzarella cheese. Maybe some fresh chopped basil too. The salty sharper flavour goes well with the other strong flavours. I’ll definitely make the oil, and the bruschetta. Thank you so much for sharing this with us! Thank you brother!
This channel is honestly so good. I love the way you present information. The last garlic confit I made was bitter because a few cloves caught too much heat. This looks so simple with an impressive end product.
Thank you very much for your prompt reply! Your video is very detailed and learned how to make it. My family all love it! Thanks 🙏 You are a great cook!
Yayyy!!! I saw another video and she had a heat diffuser, I'm like what ._.. I do have a slow-cooker though and I love the ease of this process! Thank you, off to make some confit!
A point missed out : when you leave those 24 hours to infuse, make sure to leave it in the closed oven, or make sure is sealed properly, because if it's not, you have those 4 hours safety rule at hand. Cheers, i love your video.
@@shladysm7003 the temperature range in which microorganism grow and reproduce rapidly. Food that has spent more than fours hours in the zone is considered unsafe (not including dry food such bread )
@@edboyle5477 That works too!!. In every professional kitchen I have ever worked in, I have never seen that however that is sold for the household. I wonder why?
I already had garlic in the oven I hadn't seen your video yet. I'm still going to do the oil like this though and definitely use my slow cooker next time.
Wow Chef thank you for an AMAZING video I love your step by step instructions I am now a fan 😊my question 🙋🏾♂️ is what is the shelf life in and out of the fridge? Thank You again ✌🏾👍🏾🙏🏾
Very well done, Sir. I'll be looking forward to many more elementary style instructionals from you. I would like to see I simple bone broth, or vegetable broth video, if you're a vegetarian. If you are a vegetarian, I would like to see all the various ways to roast, grill, or cook vegetables of all types. Thank you. 💪😎🇺🇲
6:36 you cover the cooked garlic with 'oil'. is that fresh, unflavored oil? or did you use the oil you just filtered? then you say, 'the rest, you can freeze, with the oil in a container'. again, fresh oil? or the infused oil? just a little confusing for me, sorry! btw, i LOVE your video presentation!! lovely speaking voice, i love that it's a voice over of you, and nice, clear, photography. thank you
I was looking for garlic confit recipes and yours was the most clear and detailed, however few steps involved. I have a few clarification questions: 1. For how long can we store the garlic confit in the glass jar? 2. Should it be stored in the refrigerator?
Loved this video is so much! It was wonderful to listen to you explain. Can you please tell me is straining the oil an absolutely necessary step? I'm wondering if doing that is just to make the oil look better, or if there is any reason we can't just eat it as is without straining out the impurities? Thanks for this great video! 😊👍
I am glad you enjoyed the video. The straining is just for a look of clarity and if you don't want any floating small bits. Sometimes the garlic breaks and it can go cloudy.
Delicious and you showed this very nice. But I got 2 questions: Would a dark bottle help increase the fridge or outside shelf life? How long can this be left out of the fridge on the counter ?
Really depends how fast you go through it. I made a rather large batch so I froze the majority of it and kept a jar in the fridge as I want to make it last longer. If you counter top is warm or hot and is with direct sunlight, I would suggest putting it in the fridge. The oil might go slightly cloudy due to the temperature but once you take it out and use it to cook, it will become clear again. I hope this helps.
I got a chance to go to a Meat Slaughter house and Butchery Packing Factory where they also do that. 100 percent would agree Chuck boning is tougher. That is a skill on its own.
@@AveryRaassen awesome! Glad you had the chance to see the process. Most people are not interested in it at all. I didn't work in a slaughterhouse but custom processing.. it was all aged beef. If you want carpal tunnel and tendonitis it's for you🤣
This was in Holland. I saw a Pig go from being alive to broken down in half and cleaned out in a speedy process. Amazed at how fast it was all done. Yeah, job repetition is bad for muscle strain. I worked in a Patrsy production place doing about 2000 Doughnuts, hand dip in chocolate and hand decorated. After a year, I had to wear an elbow brace, so I can relate.
I enjoy stuff going from cloudy to clear. My best example: Is when I do something stupid and my wife has very cloudy eyes and is PO’d at me. Then after some serious a** kissing on my part. Her cloudy eyes eventually go clear. Usually after she remembers that I’m just a stupid boy in a man’s 59 year old body. And I really meant no harm. Another example or two: 1. Using a “good container” to collect engine oil. 2. Sanding a dresser on the living room carpet. We have a vacuum and I still don’t see the problem!?!?!? I didn’t want to miss a movie on TV.
Hello Avery, Your video on Garlic Oil & Confit was fantastic! Was very well explained and easy to follow. The best one ever!! Thank you... I need to ask about the drip holder you used; were you using the Hario V60 Ceramic Coffee Dripper, Size (01) ? or the Hario V60 Ceramic Coffee Dripper, Size (02) ? Also in checking with the Bodium store I couldn't find the large glass container with the "round bottom" and "wide mouth" you was using in your video so can you please tell me its proper name it's known by so I might be able to find it at a different store? (Any info) would be greatly appreciated. Thank you.
Thank you for the support!!! it is called Bodum Pour Over. As for the dripper, I don't really remember as I bought that ages ago. The finer the better. Hole size not really an issue if using coffee filter paper.
@@AveryRaassen Thank you. Lastly, If you look on the side of your orange or red drip holder you'll see the engraved words "Hario 01 or Hario 02." The reason I need this info is so I'll have a perfect fit? Also When you first got your large glass container with "round bottom" and "wide mouth", did it have a "cork" around the center? and does the glass container come with a top?
Great video, I have been working on making garlic-fried potatoes, so these techniques are great. I have a question about the garlic-infused oil. For taste and cooking purposes, is it important to strain liquid so that is clear? Will using cloudy garlic oil impact the flavor?
Cloudy garlic oil won't impact the flavour. I did it to get a better look to it incase you want to Drizzle some over something delicate and want it clear. I hope that helps.
Your temperature probe shouldn’t be in contact with the bottom of the slow cooker. It needs to be “suspended” in the oil, and NOT IN CONTACT WITH THE METAL of the pan. More accurate temperature of your oil that way.
one more question, is that glass vial you filtered in a drip coffee maker? i have seen some like that, with the filter cones etc online. could you provide a link? thank you!
Yes, it is a coffee filter flask and holder. I got them as a gift. The brand is Bodum even though I don't drink coffee. You can use any kind of coffee filter paper holder.
Liked the video deff gonna try this one tip for ya get yourself some cheese cloth it will make your life 150% easier straining that oil it would take maybe a minute to strain all that and get the same if not better end result !
Within 2 days you will taste Rosemary but makesure submerge the rosemary in the oil otherwise it can go brown or mouldy. So, use a fair amount of the oil and top it up. Leave it in the fridge. Once you are happy with the flavour, you can then take the rosemary out.
High to start with to bring it up to temperature and then once it has reached the desired temperature, put it on medium or low, depending on your model.
That is a very wide question because depending on the oil, where you store the, the temperature of the area. If the oil + garlic is in a vacuum pac bag..... I would say about 2-3 months easy but just label and date them and check. It shouldn't get rancid too so if kept properly but then again, it comes to a question of how much do you want to keep over time? I finished that batch rather fast.
Which ingredients can be cold infused without refrigeration? Currently, the ingredients I want to infuse are, red chili, raw onions, and caramelized onions.
Please can one add some preservative to the garlic oil to stay for month, also for applying on body can i put some essential lavender oil to low the smell for some people who never like the smells
the slow cook, with precise temp, is great additional info to the other videos i've studied
Thank you for the support!
Love the bruschetta idea, but I think I’d use crumbled feta instead of the mozzarella cheese. Maybe some fresh chopped basil too. The salty sharper flavour goes well with the other strong flavours. I’ll definitely make the oil, and the bruschetta. Thank you so much for sharing this with us! Thank you brother!
This channel is honestly so good. I love the way you present information. The last garlic confit I made was bitter because a few cloves caught too much heat. This looks so simple with an impressive end product.
Give it a try and let me know how it turns out : )
Thank you very much for your prompt reply! Your video is very detailed and learned how to make it. My family all love it! Thanks 🙏 You are a great cook!
Thank you very much for the support!
Brilliant! Thank you for a wonderful demonstration of how to make garlic oil.
Yayyy!!! I saw another video and she had a heat diffuser, I'm like what ._.. I do have a slow-cooker though and I love the ease of this process! Thank you, off to make some confit!
A point missed out : when you leave those 24 hours to infuse, make sure to leave it in the closed oven, or make sure is sealed properly, because if it's not, you have those 4 hours safety rule at hand. Cheers, i love your video.
Absolutely. Glad you enjoyed the video.
Can you elaborate on the 4 hour safety rule?
What 4 hours safety rule, please elaborate?
@@shladysm7003 the temperature range in which microorganism grow and reproduce rapidly. Food that has spent more than fours hours in the zone is considered unsafe (not including dry food such bread )
@@AveryRaassen so how long does the oil last? And do I have to store it in the frig? Or just leave it setting out in a bottle
I'll be glad when someone comes up with a way to Peel garlic easier.
I have the same feeling and a way for your fingers to not smell like garlic for hours afterwards.
I have a garlic peeler, it's a rubber tube, you just put the clove inside and rub it between your hands.
@@edboyle5477 That works too!!. In every professional kitchen I have ever worked in, I have never seen that however that is sold for the household. I wonder why?
Wow. What a gem! Definitely saving this video. Thank you.
saved it on my end too!
Great video
Try basil leaves also on top of your toast
Thanks for the recommendation.
Thank you your video was so informative and so easy to follow. I will be watching for more ❤
@@rebeccaneal7505 Thank you for the support!!
I’ve never seen anything like that. Thank you I’m going to do this tomorrow. Subscribed and by the way I’m blown away!
the garlic oil alone was what I was looking for... however.... garlic butter... very interesting for the bruschetta! this kinda works
Super addictive!!
I already had garlic in the oven I hadn't seen your video yet. I'm still going to do the oil like this though and definitely use my slow cooker next time.
Oh yeah this is nice! If it was my greedy self I would have smashed at least 5 cloves per slice 😆
Keep it going bud! Rosemary infusion is interesting. Good job editing
Perfectly narrated. Thanks ❤️
Looks great! Thanks for all of the ideas!!
Marvellously presented! I’m going out to buy a couple of pounds of garlic and i love rosemary!
Sounds great!
Wow I’m going to give this a go
That is fantastic thank you for these delicious recipes.🇨🇦
I am glad you enjoyed the video.
Wow Chef thank you for an AMAZING video I love your step by step instructions I am now a fan 😊my question 🙋🏾♂️ is what is the shelf life in and out of the fridge? Thank You again ✌🏾👍🏾🙏🏾
I recommend keeping it in the fridge anyways. It can go for 2 weeks in the fridge and up to 6 months in the freezer. I hope that helps.
hell yeah this is 10/10, earned that subscription
Excellent presentation.
This is a must do!
Great video making this later in the slow cooker I bought this morning 🤗🤣😁
I promise you, your entire kitchen will smell like delicious garlic!!!
It worked great. And it still smells like garlic in my house 🤗🤗
@@peterknighton2757 Glad to hear, you are enjoying the garlic goodness :)
Yes, well done. Thank you! Would be nice to have some links to the equipment you used or close facsimiles.
Awesome recipe! Wow love it! Thanks! 😀
Very well done, Sir.
I'll be looking forward to many more elementary style instructionals from you.
I would like to see I simple bone broth, or vegetable broth video, if you're a vegetarian.
If you are a vegetarian, I would like to see all the various ways to roast, grill, or cook vegetables of all types.
Thank you.
💪😎🇺🇲
6:36 you cover the cooked garlic with 'oil'. is that fresh, unflavored oil? or did you use the oil you just filtered? then you say, 'the rest, you can freeze, with the oil in a container'. again, fresh oil? or the infused oil? just a little confusing for me, sorry! btw, i LOVE your video presentation!! lovely speaking voice, i love that it's a voice over of you, and nice, clear, photography. thank you
I used the oil I just filtered. Still same oil for the freezer bit. Glad to help in anyway.
Beautifully done.
Thank you, glad you enjoyed the video.
Very well explained and I'm a fan of garlic will definitely try t his recipe n incorporate in my daily food
It's so so good. Just a warning, your whole kitchen/ house will smell like garlic but it is worth it.
Very useful information 👍❗ Thanks for sharing 😃🌹
I was looking for garlic confit recipes and yours was the most clear and detailed, however few steps involved.
I have a few clarification questions:
1. For how long can we store the garlic confit in the glass jar?
2. Should it be stored in the refrigerator?
You can store in the oil for a good 7 days in the fridge. Or you can freeze in the oil for up to 6 months.
@@AveryRaassen Thank you.
this is a great video! subscribed :)
I followed your directions, Thank you.
You are welcome. What did you enjoy it with?
Alternately place the garlic in a bowl, add just off boiled water, leave for one minute, drain and the skin will come off easy
Also makes an amazing salad dressing
You had me subscribed when you said sexie thank you so much I really appreciate your video I will definitely be watching more❤
Thank you so much for the support. I am glad you enjoyed the video.
How long will it last? What about botulism risk
Yummy 😋 Tks for sharing this recipe with us ☺️
I am glad you enjoyed the video.
Looks delicious
I like your receipts
Stunning.. Thank you!!!
Thank you for the support!!
Fantastic thanks 👌 thank you for sharing your experience ❤😂😂😂😂😂
Thank you for your support. I am glad you enjoyed the video.
Excellent vidéo. THANK YOU
Thank you ❤❤❤
Thank you for the support!
Do you store your Garlic Confit in the refrigerator or on top of your counter? How long with the oil and garlic last?
Wow! Amazing
Thanks 💡 👍👍👍
My pleasure!
Wonderful !
Thanks for this vid. & Please make your own balsamic reduction.
Thank you. Will do in the future.
How to infuse cold press olive oil without needing to heat the cold press olive oil?
Awesome! Thank You!
You are welcome.
Great video thank you
Loved this video is so much! It was wonderful to listen to you explain.
Can you please tell me is straining the oil an absolutely necessary step? I'm wondering if doing that is just to make the oil look better, or if there is any reason we can't just eat it as is without straining out the impurities?
Thanks for this great video! 😊👍
I am glad you enjoyed the video. The straining is just for a look of clarity and if you don't want any floating small bits. Sometimes the garlic breaks and it can go cloudy.
@@AveryRaassen
I see. Okay thank you so much! And thank you again for the great video. Can't wait to watch more. 😊🤗
Blessings
Thank you for the support!
My farmers market has pre peeled cloves
It saves your fingers from smelling like raw garlic afte peeling.
@@AveryRaassen I don't mind the garlic smell, just the time spent. Lol
I love your voice.
This is good eats at best
Delicious and you showed this very nice. But I got 2 questions: Would a dark bottle help increase the fridge or outside shelf life? How long can this be left out of the fridge on the counter ?
A dark bottle will help and don't leave it out of the fridge. You can make small batches or freezer what you don't use.
Thanks for sharing
I am glad you enjoyed the video
How long can we the comfy oil?
Why didn't you you soak the rose Mary leaf before infusion.
Nice !This looks wonderful and Garlic is very good for you too! Have you tried to roast your little tomatoes then added them on top?
Yes I have. That is wonderful as well. I also love Sun dried tomatoes with this.
Perfect
Thank you very much for your support.
thanks for your nice video. how many days can we use this garlic oil?
2 weeks in the fridge and up to 6 months in the freezer. Hope that helps.
Does the oil get Refrigerated or can you leave it sit out on the counter?
Enjoy the video very much
Really depends how fast you go through it. I made a rather large batch so I froze the majority of it and kept a jar in the fridge as I want to make it last longer. If you counter top is warm or hot and is with direct sunlight, I would suggest putting it in the fridge. The oil might go slightly cloudy due to the temperature but once you take it out and use it to cook, it will become clear again. I hope this helps.
@@AveryRaassen
Thank you
Awsome
This is a cool idea for hair oil.
Thank you. Glad you enjoyed the video
Dammit. You should consider piggy backing on the home growing craze and tech allotment growers how to eat and process what they grow :-)
One day, it would be nice to have a small allotment growing patch.
Thumbs up❤
Thank you for the support!
How long can you keep the infused oil before it goes bad?
Keep in the fridge for a good 7 days.
You didn't soak the garlic before using, why? I will appreciate to hear from you.
If you think that's tough look up chuck boning. Did that for nearly 12 years.
I got a chance to go to a Meat Slaughter house and Butchery Packing Factory where they also do that. 100 percent would agree Chuck boning is tougher. That is a skill on its own.
@@AveryRaassen awesome! Glad you had the chance to see the process. Most people are not interested in it at all. I didn't work in a slaughterhouse but custom processing.. it was all aged beef. If you want carpal tunnel and tendonitis it's for you🤣
This was in Holland. I saw a Pig go from being alive to broken down in half and cleaned out in a speedy process. Amazed at how fast it was all done. Yeah, job repetition is bad for muscle strain. I worked in a Patrsy production place doing about 2000 Doughnuts, hand dip in chocolate and hand decorated. After a year, I had to wear an elbow brace, so I can relate.
I enjoy stuff going from cloudy to clear. My best example: Is when I do something stupid and my wife has very cloudy eyes and is PO’d at me. Then after some serious a** kissing on my part. Her cloudy eyes eventually go clear. Usually after she remembers that I’m just a stupid boy in a man’s 59 year old body. And I really meant no harm. Another example or two: 1. Using a “good container” to collect engine oil. 2. Sanding a dresser on the living room carpet. We have a vacuum and I still don’t see the problem!?!?!? I didn’t want to miss a movie on TV.
Hello Avery, Your video on Garlic Oil & Confit was fantastic! Was very well explained and easy to follow. The best one ever!! Thank you... I need to ask about the drip holder you used; were you using the Hario V60 Ceramic Coffee Dripper, Size (01) ? or the Hario V60 Ceramic Coffee Dripper, Size (02) ?
Also in checking with the Bodium store I couldn't find the large glass container with the "round bottom" and "wide mouth" you was using in your video so can you please tell me its proper name it's known by so I might be able to find it at a different store? (Any info) would be greatly appreciated. Thank you.
Thank you for the support!!! it is called Bodum Pour Over. As for the dripper, I don't really remember as I bought that ages ago. The finer the better. Hole size not really an issue if using coffee filter paper.
@@AveryRaassen Thank you.
Lastly, If you look on the side of your orange or red drip holder you'll see the engraved words "Hario 01 or Hario 02." The reason I need this info is so I'll have a perfect fit?
Also When you first got your large glass container with "round bottom" and "wide mouth", did it have a "cork" around the center? and does the glass container come with a top?
I'm pretty sure i will not filter it
Must you store in the fridge? Can it keep at room temp on the counter if it is properly sealed?
It is better to be stored in the fridge
Great video, I have been working on making garlic-fried potatoes, so these techniques are great. I have a question about the garlic-infused oil. For taste and cooking purposes, is it important to strain liquid so that is clear? Will using cloudy garlic oil impact the flavor?
Cloudy garlic oil won't impact the flavour. I did it to get a better look to it incase you want to Drizzle some over something delicate and want it clear. I hope that helps.
Do you know how to use a Coffeefilter?
Falt the Button and edges around to create the Right filter.
Would I get a different result doing it your way?
Yummmm
Your temperature probe shouldn’t be in contact with the bottom of the slow cooker. It needs to be “suspended” in the oil, and NOT
IN CONTACT WITH THE METAL of the pan. More accurate temperature of your oil that way.
Oil Dispenser comes from where? Thanks.
That was a gift from Jess. I think she bought it from Amazon.
Top realy super ‼️🇳🇱👍
Hello could you share a link of the oil bottle please
Which one? The straight one at the end or the one with the round bottom?
Canning the garlic in oil seems like a good way to get clostridium botulinum toxin poisoning.
Nice but that toast and cheese and tomatoes was missing basil yummy
Next time there would be basil, that is for sure
Use mineral oil.
do i NEED to remove the impurities? :) does the impurities contain extra taste if i keep it?
Not really. It is just a look, if you want it clear or not and to remove tiny bits.
What if you don't want to get rid of the so called impurities?
Then you don't have to
one more question, is that glass vial you filtered in a drip coffee maker? i have seen some like that, with the filter cones etc online. could you provide a link? thank you!
Yes, it is a coffee filter flask and holder. I got them as a gift. The brand is Bodum even though I don't drink coffee. You can use any kind of coffee filter paper holder.
@@AveryRaassen oh thank you! i have been looking for an excuse to buy one of those beautiful makers lol
Liked the video deff gonna try this one tip for ya get yourself some cheese cloth it will make your life 150% easier straining that oil it would take maybe a minute to strain all that and get the same if not better end result !
how long does the cold infusion take to have good flavor?
Within 2 days you will taste Rosemary but makesure submerge the rosemary in the oil otherwise it can go brown or mouldy. So, use a fair amount of the oil and top it up. Leave it in the fridge. Once you are happy with the flavour, you can then take the rosemary out.
@@AveryRaassen Thank you!
Do I have to put the bottle to the freezer?
Only if you want to store it for long term.
Hi this oil is counter safe ? I was trying to find out if I'd have to refrigerate
Keep it in the fridge for a better shelf life.
please share a link for the cruet you used to make the rosemary oil.
You can use any kind of oil dispenser just as long as you can seal the top from air then you should be fine. Mine has a cap.
Why is your slow cooker - High, Low, Medium?
High to start with to bring it up to temperature and then once it has reached the desired temperature, put it on medium or low, depending on your model.
How long does the oil and garlic last without harming you ?
That is a very wide question because depending on the oil, where you store the, the temperature of the area.
If the oil + garlic is in a vacuum pac bag..... I would say about 2-3 months easy but just label and date them and check. It shouldn't get rancid too so if kept properly but then again, it comes to a question of how much do you want to keep over time? I finished that batch rather fast.
@@AveryRaassen thx for your reply very helpful
Which ingredients can be cold infused without refrigeration? Currently, the ingredients I want to infuse are, red chili, raw onions, and caramelized onions.
I still would refrigerate for it to last longer. You could cook the red chilli and then infuse it or dried chilli is also another option.
Please can one add some preservative to the garlic oil to stay for month, also for applying on body can i put some essential lavender oil to low the smell for some people who never like the smells