The key to keeping it in the fridge and not go bad, is to keep the garlic completely submerged in the oil one is using. Also, to make sure all of the garlic is submerged, place s sheet of plastic wrap inside atop of the confit as an extra barrier. Make sure to replace the film/wrap after each use just as an extra precaution. The oil may solidify, but if will turn into liquid form at room temperature. Take whatever amount needed and reseal, again making sure the garlic is totally submerged.
I like to use the oil as a binder when I'm grilling meat and I'll also take a couple of the cloves out and mush it into a paste to give it an extra layer of flavor. It works great.
First of all I wish you have a good day. Please forgive my curiosity, I have two questions; 1. Which method is more delicious stove top or in oven? 2. There's a writing on the turquoise pot, as far as I saw it's Hebrew, what does it mean?
This is such a great upload and this is one of the best video I have seen today 👌Keep uploading such a great videos I look forward to more of your video,s my friend keep inspiring and uploading 💞
Plss reply🙏🙏 ⭕In the first method, shud i transfer the oil too in the bottle with the garlic? ⭕ For how many days it will stay gud in the fridge?? ⭕Can I use it directly from the fridge or shud i keep it outside for sometime to get rid of the cold in the garlic before applying to toasts? ⭕Apart from toasts, with what all foods can I have this confit garlic? Thanks for the stovetop method.for a long tym I was lukin for the stove version of this 🙏🌹😍
Another recipe said to simmer for one hour. But I think I burnt my garlic a little. When I went to spread it on toast it was not spreadable. It kind of stuck together. What did I do wrong? I had it on the lowest heat on stovetop
I'm making this right now! But I have a question regarding the stovetop method: Why after transferring the garlic to a jar was the oil not poured into the jar? The oven method did this?
Hello. I used coconut oil because olive oil is very expensive in my country so i don't want to use it, but because i put the jar in fridge, the oil is harden. Does this means coconut oil is a no go for garlic confit?
@@szyszynka1189 yup expiration dates are a suggestion to buy more not that a product has gone bad, some people forget they have natural instincts and senses If it smells foul or looks bad, you prolly shouldnt eat it.
Just make it in the jar, in the oven. That way, the jar is also sanitized. I cringed a little when the garlic was taken out of the ramekin just to be put into a jar anyway.
@@TheCookingFoodie Already have one, I was just hoping you had a pickled carrots, pickled Zucchini or pickled green bean recipe up your sleeve that you just hadn't got around to showing us yet.
No i would not recommend it, mustard oil should be heated to a much higher temperature when used to nullify its toxicity as it can upset your tummy if it isn't
Fir those who want less fat, just wrap the garlic cloves in tinfoil and in the oven at 200 C for about 18-21 minutes. Each minute above 18 roast the cloves more, taste really good as well.
How long does this garlic confit last for? If you keep it in the fridge won't it solidify? Im guessing you need to heat it up when you wanna use it? Lol
For everyone wondering how long it will last in the fridge for, it's up to two weeks.
Assuming it lasts that long in the house…
@@ryanslauderdale I've had mine for over a month and it's still perfect
@@sims2lovealot well, I mean if everybody doesn’t eat it all before the two weeks is up.
@@ryanslauderdale Oh yes very true haha, it's so good! Sorry I speed read your message and totally misunderstood what you said.
This will last for months as long as galic is covered by oil.
I watched the video and I made it immediately and it's incredibly amazing, million thanks
❤😍
The key to keeping it in the fridge and not go bad, is to keep the garlic completely submerged in the oil one is using.
Also, to make sure all of the garlic is submerged, place s sheet of plastic wrap inside atop of the confit as an extra barrier. Make sure to replace the film/wrap after each use just as an extra precaution.
The oil may solidify, but if will turn into liquid form at room temperature. Take whatever amount needed and reseal, again making sure the garlic is totally submerged.
I like to use the oil as a binder when I'm grilling meat and I'll also take a couple of the cloves out and mush it into a paste to give it an extra layer of flavor. It works great.
Nice recipe.
Just one error in the video: 110 C converts to 230 F (instead of 320 F).
I super wish I'd seen this comment first. I have burnt garlic now. 😅
Me too!! 🥲@@punkytigerbreath1940
Thanks. I just put it in the oven. Nice catch.
I use truffle oil for a truffle infused garlic spread with sea salt.
Delicious AF
Very calming music and beautiful video. Thank you
Glad you liked it 👍 😊
I just made my very first small batch today and I’m loving it !
😍
Thank YOU. We had it at a restaurant and we didn't have garlic breath. Well try your recipe 😋
I’m really enjoying the music
First of all I wish you have a good day. Please forgive my curiosity, I have two questions;
1. Which method is more delicious stove top or in oven?
2. There's a writing on the turquoise pot, as far as I saw it's Hebrew, what does it mean?
Thank you!
1. Both ways are good and should taste the same.
2. Yes, it's in Hebrew indeed. It's says served with love - מוגש באהבה
One of the best recipes to try. I would love to see tomato confit in the next video. Thanks for sharing.
👌
That's a really good idea !
I use to make this on the stove top and it was faster. The oil is so good on avocado toast
don’t eat avocados
@@purefreshmentos2390 avocados are nature's butter, why wouldn't I eat avocados
@@aristidesalt9268 yucky
@@purefreshmentos2390 yummy*
Good one! Thanks. By the way, 110 C is 240 F
This was so helpful! Thanks so much
❤
I'm making this. Thanks.
This is such a great upload and this is one of the best video I have seen today 👌Keep uploading such a great videos I look forward to more of your video,s my friend keep inspiring and uploading 💞
I came for the garlic recipe and stayed for the hey arnold jazz
What do you mean don’t boil the oil? You have oil boiling in the video.
That's a simmer not boil.
Boil is high heat, simmer is low heat with bubbling.
Heat naturally causes bubbles to rise even low heat.
you're not a cook🤷🏽 you don't know what you're talking about
Concise and easy to understand
Omgoodness! Love these videos. Thank you so much for sharing to us. Please bring more 🤣😁🙏
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘🌹❤️😘👍
Отличная идея для вкусного завтрака, классная намазка на поджаренный тост.
Loosely translated "Great idea for a delicious breakfast, cool spread on toasted toast."
I use the confit oil to top my focaccia dough just before and after it bakes
That sounds amazing!!
Omg that's literally what I'm doing
I love this music. ❤❤❤
Who is it?
Can I filter and reuse the oil for other cooking stuff?
So im trying to make a tomatoe and garlic confit would i just add tomatoes and not have to do anything else?
Plss reply🙏🙏
⭕In the first method, shud i transfer the oil too in the bottle with the garlic?
⭕ For how many days it will stay gud in the fridge??
⭕Can I use it directly from the fridge or shud i keep it outside for sometime to get rid of the cold in the garlic before applying to toasts?
⭕Apart from toasts, with what all foods can I have this confit garlic?
Thanks for the stovetop method.for a long tym I was lukin for the stove version of this 🙏🌹😍
Hi, you can find all the answers to your questions in the written recipe. The link is in the description
Thank you for cherring
I love the pot that says mugash b’ahava
Makes me feel like I’m in Israel :)
Ew
Hi, could you blend all the garlic with the herbs once cooled then keep in fridge - to make a "garlic spread-ish"...?
I’m going to make this recipe👌🏾
Always awesome
Nice video. Thanks for sharing. Stay blessed 🙏🏾😍
Very niceee 💖amazing preparation excellent sharing 👏👏
This looks delicious, how long will it keep in the fridge?
2 weeks
Another recipe said to simmer for one hour. But I think I burnt my garlic a little. When I went to spread it on toast it was not spreadable. It kind of stuck together. What did I do wrong? I had it on the lowest heat on stovetop
Thanks, fantastic content
I can’t wait to make this!🙌🏾😝
簡単でとても美味しそう‼️✨
Wow! Looks so yummy❤️😍👌
Perfect ingredients💯Fantastic vedio❣️
I'm making this right now!
But I have a question regarding the stovetop method: Why after transferring the garlic to a jar was the oil not poured into the jar? The oven method did this?
It's relevant for both methods
Hello. I used coconut oil because olive oil is very expensive in my country so i don't want to use it, but because i put the jar in fridge, the oil is harden. Does this means coconut oil is a no go for garlic confit?
I think it better to use vegetable oil or better still avocado oil . Olive is expensive in my country too so I will use vegetable oil instead
Coconut oil is not a cooking oil, you're much better off using whatever cooking oil you can get, like vegetable, sunflower, avocado etc.
what kind of olive to use?
Can these be stored at room temp? Or does it needs to be in a fridge?
@@jehorigby8778 thanks for the info! I'm not familiar with confit that's why 😅
Is it possible to look so yummy? 🤤
your videos are always so fantastic ❤❤❤❤❤😍😍😍
Thank you 😊
It was a treat to watch your work. Such a masterpiece! Thumbs up. Stay connected. 😍👍😋💚
It's best when it's served with love 🤣
What kind of cooking ia the oil good for? Any recommendations?
Very impressive :) learned a lot.. thank you again for sharing! Hope to stay connected 🙏🥰
How long can I keep it on the counter ?
This is the longest cook i ever try, turn off and on over again to avoid burn and get the soft state, but worth the wait
A must try in every kitchen in my opinion
Wonderful ❤
Thank you 😊
Fantastico 😋😜
I love the music
Is it better in oven or on stove ?
What about the remaining olive oil after eating all the garlic? Can I rehash it?
Can i substitute olive oil with regular oil? its kinda expensive for me and i dont have olive oil at home.
Yummy❤
Unrelated to the recipe, can you tell the song/music used in the video.
Benevolence by Sueno Lucido
Wowww So Amazing dear
Awesome recipe!
Can you give me the song name pls??
I don’t highly recommend putting this in the fridge with the oil in the jar. The oil will solidify and make grabbing your garlic more difficult
Do the same I alwats do it and oil never solify
Can I use coconut Oil?
I don't think so
How long can it be stored in the fridge for?
What are u sprinkling on the bread??
How long will it stay good in the fridge?
You can find all the needed information in the written recipe, there is link in the description.
“Store the garlic with the oil in a sterilized jar, in the fridge, up to 2 weeks.”
I have mine for a year now 😅 maybe bit too long ;) but for sure more than 2weeks if it’s fully submerged in the oil
@@szyszynka1189 yup expiration dates are a suggestion to buy more not that a product has gone bad, some people forget they have natural instincts and senses
If it smells foul or looks bad, you prolly shouldnt eat it.
Nice
Brookies recipe pls!!!
@liverpoolfanpage brownies and cookies together
The temperatuur!
Just make it in the jar, in the oven. That way, the jar is also sanitized. I cringed a little when the garlic was taken out of the ramekin just to be put into a jar anyway.
Damn these looks delish AF ! Gonna make it next weekend !
quite like the music too, really chill !
can this last out of the fridge
What do you do with the oil?
Save it for cooking other things or make more confit
"Don't boil the oil"
*Boils the oil*
its simmering not boiling
@@pont1695wow thanks for providing the exact word to describe it.
Can another oil be used instead of olive oil? Maybe avocado oil or something?
Yes, I guess you can use any vegetable oil.
zaberdast
I know it's kind of outside your normal recipes, but do you ever pickle vegetables? Pickled carrots or zucchini stalks for example.
Should I make a pickles recipe?
@@TheCookingFoodie Already have one, I was just hoping you had a pickled carrots, pickled Zucchini or pickled green bean recipe up your sleeve that you just hadn't got around to showing us yet.
Same question.
Does anyone know how long does it last?
2 weeks in fridge
can i use cooking oil instead of olive oil?
What kind of cooking oil?
Can we use musterd oil?
No i would not recommend it, mustard oil should be heated to a much higher temperature when used to nullify its toxicity as it can upset your tummy if it isn't
110C is not 320F, it's 230F. Am I supposed to cook this at 320F or 230F?
230F
are they stored in jar with oil
Yes
How long does this last in the fridge?
Please read recipe notes, link in the description 😊
“Store the garlic with the oil in a sterilized jar, in the fridge, up to 2 weeks.”
Can we just keep it in a jar outside at “room temperature” not in the fridge ?
Pasta
I literally die here... it's sooo late to cook these and all shops are closed... but daaaaamn
Fir those who want less fat, just wrap the garlic cloves in tinfoil and in the oven at 200 C for about 18-21 minutes. Each minute above 18 roast the cloves more, taste really good as well.
Is the oil going to be flavoured with garlic?
Yes
How long does this garlic confit last for? If you keep it in the fridge won't it solidify? Im guessing you need to heat it up when you wanna use it? Lol
Can I replace olive oil with sesame oil?
Sesame oil can’t be heated. It won’t taste good.
היי כמה זמן זה נשמר במקרר?
היי, יש הערות וטיפים במתכון הכתוב.
יש קישור בתיבת המידע.
Delicious 💋
Can I put garlic seasoning on it? LOL
Music by Sueño Lucido, benevolence.
Can you used vegetable oil? Olive oil too expensive
Yes, you can
The מוגש באהבה on the pot 😄
😉
"Don't boil the oil" while oil is boiling in the video.
It's simmering, not boiling
I think what they meant was "don't put garlic in boiling oil"
what kind of olive oil? Extra Virgin? or mild taste?
Extra virgin Olive oil
Can I use the olive oil I used to bake garlic to preserve it?
Yes
THE TEMPERATURE IS WRONG! It should be 230F, NOT 320