my channel is about teaching people how to make good quality homemade food, not about how the kitchen looks. and my counters are granite, not that it really matters.
Just made this! Sooooooo goooodddd!!!! I tested my finished butter on an english muffin and damn near bit my finger, I ate it so fast =) My new staple item!!!! Thanks!
danrt50, glad I came across your video on garlic butter, because I saw other videos and they melted the butter first. Yours make so much since and so easy. Thanks for sharing :) :)
Great video! I can't wait to try this method, we share the same casual attitude about taking time with the process. Defiantly more relaxed and will help to enjoy the end result.
Loved this video! As some others, I was wondering why not use a processor but this technique is so much more blended nicely and very fine! I will def try this. After all, REAL cooks aren't afraid to get messy! Thank you for this! ;-)
Excellent video. Looked at several before I decided on my method. Yours is simply the best. Can almost smell the goodness and taste it too! Store bought garlic herb butter is outrageously priced. I will never buy it again! Thank you so much for the video.
+Jeff McNeill I generally don’t debate foodies, fanatics and/or trolls, but as you have gone to great lengths to present your argument, I am inclined to respond in kind. Your argument is based on your opinion, and apparently messiness outweighs the value of superior process and taste. And I’m guessing you haven’t tried this method, you just say yours is better without trying mine. I however have tried both. They are not the same. My technique is based on science, namely physics, chemistry and mathematics. A garlic press will produce large particles. What I am doing with the knife is called comminution, or applying both pressure and shear forces to reduce particle size. Smaller particle sizes have a much larger surface area. Assume a cube produced by a garlic press has an edge of ten units. The surface area of that one cube is 10 times 10 times 6 or 600 units. If I further reduce the cube into particles measuring ONE unit on each side then each smaller cube has a surface area of 6 units but there are now 10 times 10 times 10 cubes, so the total surface is now 6000 units or ten times the original amount. Further reducing particle size only serves to increase the surface area. Larger surface area allows more essential oils to be released into the final product, with the additional advantage of no large chunks. The essential oils in garlic are lipophilic, which means simply that fat dissolves in fat. Garlic oil is soluble in olive oil which in turn is soluble in butter. The flavor is enhanced while also resulting in a smoother texture. I won’t deny this is messier than what you suggest but I stand firm insofar as the end justifies the means in this case.
Pretty cool. I like using roasted garlic makes the mixing portion a lot easier BUT you have to tolerate the heat a bit. Also I use whipped butter instead of regular butter at room temp. Quickens the mixing a bit. I'm gonna give your mixing method a try next time.
Hey man awesome video! Can't wait to try this recipe. But I wonder if using a large ceramic mortar and pestle would make making this/cleaning up a lot easier. Might be worth a shot. Anyways thanks for the awesome tutorial!
Great. I like you did everything by hand, no blender involved . Try to store it in glass container instead of plastic . For every day use keep it on the counter covered with water. Butter will be soft and fresh. Thank you for sharing.
I love your videos they're so easy to follow and have awesome foods and flavors I would love to see a salmon meal! Would the garlic butter taste good on fish ???
Hai.. dan, thank you for recipe. i made it and my son really love it.. and now i decide to sell it.. thank you very much from indonesia..May ALLAH bless you , and sorry because i can speak english very well
I have 2 ice trays dedicated to making garlic butter cubes. Take them out while frozen, and then bag the up. Se easy to add garlic to whatever. I don't put any spices until ready to cook with. It takes a while to prepare, but it's so worth it to save time in the long run.
Good video. I crushed my garlic as you did for about 30 years. Then I got a garlic press. Same outcome in 1/10 as much time. Like being culinarily reborn!
I watch a lot and a lot of cooking videos, very well done with the garlic and butter. By the way I leasrned this technique of rubbing the garlic until it's a purre from Food Network Chef Christine Cushing. Good video. Regards Pierre
This looks amazing.. I dont have chives, debating if I should wait to make it with, or go ahead and try it without.. anyways, thanks for the video. I like it.
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my channel is about teaching people how to make good quality homemade food, not about how the kitchen looks.
and my counters are granite, not that it really matters.
This is actually great. Perfect
What is that garlic peel thingy you used called and where can it be bought, lol
Shelf life of this garlic butter please..
And will it be okay not to refrigerate it?
Hope you can help me with my questions. Thank you and keep safe.
This is a labor of love. Great job!!!! Looks absolutely delicious!
I tried this on my thanksgiving turkey. Rubbed it inside the skin and outside. Then smoked it. Best turkey I ever had! Thanks for sharing.
I've never smoked turkey, I prefer tobacco. 🏃🏃🏃🏃😀😀😀😀🐵🐸
That sounds so good
S u s
Thank you for the additional tips on the ratios. This will make it easy for me to scale up for a large event coming up. Thank you.
Just made this! Sooooooo goooodddd!!!! I tested my finished butter on an english muffin and damn near bit my finger, I ate it so fast =) My new staple item!!!! Thanks!
😂😂😂 I want my dinner rolls to be this good
Thanks so much , like your explanation and attention to detail , can't wait to try !
Favorite recipe so far for garlic butter (& I've tried a lot) I just keep coming back to the video!
Wow another way of doing it, thank you looks delicious.
Cool video and thanks for sharing. I love home cooks that make things simple to learn from.
Can’t wait to try this!! It looks so good!! Thanks.xx
That was exactly what I was looking for. Headed to the kitchen to make it while the spaghetti and meatballs continue to cook. Thank you!
hello! nice and easy! I am a garlic freak so, I add more into the batch. can't wait to taste it! looks so yummy
Thank you for the detailed information,am very interested and pleased to try this, great job love the passion
Thank you very much I love spreading garlic butter on my bread. This helped so much!! Family will love it.
Thank you. Looks like a good technique. I'm gonna try it tonight.
I wasn't looking for this, but glad I watched it. Brilliant. I am defo going to try this :) Nice one.
Thanks Dan. Great idea for cheap & tastier Garlic butter which I use alot! :)
nice and simple to make, always good when made from scratch with fresh ingredients!! Thanks.
danrt50, glad I came across your video on garlic butter, because I saw other videos and they melted the butter first. Yours make so much since and so easy. Thanks for sharing :) :)
Good recipe. Thank you for this!
Great video! I can't wait to try this method, we share the same casual attitude about taking time with the process. Defiantly more relaxed and will help to enjoy the end result.
Anything tastes good with butter and garlic !:) Great job Dan!
I tried this, and it was fabulous! Thank You! Working on another batch today. :)
a.may.zing!
adding this to my all time fave playlist..
salamat po! :)
great video cant wait to try this !!!
Looks great. Great job!
Well done video! Thanks for the help!
Loved this video! As some others, I was wondering why not use a processor but this technique is so much more blended nicely and very fine! I will def try this. After all, REAL cooks aren't afraid to get messy! Thank you for this! ;-)
Thank you for uploading this video.
This is cool. Especially the technique ..going to try....
Excellent video. Looked at several before I decided on my method. Yours is simply the best. Can almost smell the goodness and taste it too! Store bought garlic herb butter is outrageously priced. I will never buy it again! Thank you so much for the video.
Looks good! Cant wait to try it!
Thank you for showing me the best recipe and the best way to do it. I did it and I really enjoyed it
I try other recipes of you tube, but YOUR IS THE BEST..tks
yes it goes very well with fish and shrimp
and i'll add salmon to my list
Great video! Will try this soon 😄
Looks so nice recipe.
Perfect thank you!
Amazing I love your technique I want to make it now at 2:04am!
I think, you are number one👍thanks.
Thanks for taking the time to make this video, appreciated - Dale (uk)
+BigDxxxx1 you're welcome, i'm glad you liked it
+Jeff McNeill I generally don’t debate foodies, fanatics and/or trolls, but as you have gone to great lengths to present your argument, I am inclined to respond in kind. Your argument is based on your opinion, and apparently messiness outweighs the value of superior process and taste. And I’m guessing you haven’t tried this method, you just say yours is better without trying mine. I however have tried both. They are not the same. My technique is based on science, namely physics, chemistry and mathematics. A garlic press will produce large particles. What I am doing with the knife is called comminution, or applying both pressure and shear forces to reduce particle size. Smaller particle sizes have a much larger surface area. Assume a cube produced by a garlic press has an edge of ten units. The surface area of that one cube is 10 times 10 times 6 or 600 units. If I further reduce the cube into particles measuring ONE unit on each side then each smaller cube has a surface area of 6 units but there are now 10 times 10 times 10 cubes, so the total surface is now 6000 units or ten times the original amount. Further reducing particle size only serves to increase the surface area. Larger surface area allows more essential oils to be released into the final product, with the additional advantage of no large chunks. The essential oils in garlic are lipophilic, which means simply that fat dissolves in fat. Garlic oil is soluble in olive oil which in turn is soluble in butter. The flavor is enhanced while also resulting in a smoother texture. I won’t deny this is messier than what you suggest but I stand firm insofar as the end justifies the means in this case.
best recipe explanation!!!!!
Love this recipe. I'm doing this, this weekend. Thank you for sharing.
I achieved the same result using a mortar and pestle☺ and was less painful for my arthritic hands. Thanks for sharing!
REKT
Yeah take that Jeff
awww man, i craving for this all of a sudden
Thanks for this. Gonna use this later or tomorrow night.
Hey, awesome garlic butter recipe! I bet it would be awesome as a compound butter on steaks!
I love this recipe
Me gusto el modo que lo hiciste , y Los ingredientes que usaste 👍👌👌👌!!
I Never Wanted Garlic Butter So Bad In My Life Lol Looks So Dang Good/!
That looks AMAZING!
Thank u for the great vid
By far the very best!
Looks incredible, how long will it keep for in the fridge?
Pretty cool.
I like using roasted garlic makes the mixing portion a lot easier BUT you have to tolerate the heat a bit. Also I use whipped butter instead of regular butter at room temp. Quickens the mixing a bit. I'm gonna give your mixing method a try next time.
I like how you mix this. You are releasing the oils naturally.
Your videos make me hungry lol😄
thank you thank you. I can smell the goodness through the video !! mmmm
I’ll try this way ! Looks delicious
made this using my homemade garlic paste was great, really useful post 👍👍
I made garlic butter couple times following this video and it went perfect every time! It was so good! it smelled so nice and the test was amazing.
Best delicious recipe ever hahah you made me laugh to !
Hey man awesome video! Can't wait to try this recipe. But I wonder if using a large ceramic mortar and pestle would make making this/cleaning up a lot easier. Might be worth a shot. Anyways thanks for the awesome tutorial!
great recipe‼︎ Me and my son loves it‼︎
I tried it, it came out great
9,300th subscriber and the quickest method to make garlic butter
Great. I like you did everything by hand, no blender involved . Try to store it in glass container instead of plastic . For every day use keep it on the counter covered with water. Butter will be soft and fresh. Thank you for sharing.
You have such a father voice and I love it .
Keep the food videos going! This was useful.
Thank you so much!
Fantastic thank you so much in sure your list is looooong lol
Great!!!
Thank you!
Thank you!!!
looks pretty good..definitely better than the pre made ones
Thanks dude! I'm trying this tonight!
This worked well :) Thanks
Looks delicious
I tried this today and everyone loved it! Thanks :)
+Ariel Frias nice to hear, thank you
Looks delicious!
It is!
I loveee how u shows us how to mince the garlic 🥰🥰🥰🥰🥰 it's epic ♥️♥️♥️
I love your videos they're so easy to follow and have awesome foods and flavors I would love to see a salmon meal! Would the garlic butter taste good on fish ???
Hai.. dan, thank you for recipe. i made it and my son really love it.. and now i decide to sell it.. thank you very much from indonesia..May ALLAH bless you , and sorry because i can speak english very well
Im deciding on selling also. Its been 2years how did it go?
Well done. This will be part of my food gift basket for Christmas.🏆🎖
thank you, i'm flattered
Great video Dan! I was looking for this recipe and your video is fantastic! easy and good tricks. Now I can make garlic butter in Brazil :) Thanks
ur welcome
Beautiful must try this
Please do!
Good. God bless you.
I have 2 ice trays dedicated to making garlic butter cubes. Take them out while frozen, and then bag the up. Se easy to add garlic to whatever. I don't put any spices until ready to cook with. It takes a while to prepare, but it's so worth it to save time in the long run.
Thank you danrt50 for sharing this method. God bless you danrt50 ❤😍
So yummy😊😊
Good video. I crushed my garlic as you did for about 30 years. Then I got a garlic press. Same outcome in 1/10 as much time. Like being culinarily reborn!
Awesome! I tweaked mine and added a bit of rosemary.
I felt like Philip Seymour Hoffman was dictating the recipe! 👌💜😊
thanks, i'm glad you like it
Rosemary is soooo yummy! Good call
Thanks !
that is a nice chef knife , what is a good brand you recommend love the video ,
This looks really tasty! May I ask how long is its storage life?
Actually pretty impressed. This is a very clever way of making garlic butter. Question tho, how long does this keep for?
Great
Dude, that's awesome.
usually use garlic squeezer for mine, and fresh parsley + a little lemon juice. but maybe its even finer like this! thanks for the video
Thanks for dharing your video i like your contint
Thanks and welcome
Nice job
I watch a lot and a lot of cooking videos, very well done with the garlic and butter. By the way I leasrned this technique of rubbing the garlic until it's a purre from Food Network Chef Christine Cushing. Good video.
Regards Pierre
This looks amazing.. I dont have chives, debating if I should wait to make it with, or go ahead and try it without.. anyways, thanks for the video. I like it.
Best I’ve seen
thank you