The trick to it is that you use twice the garlic, but hold half of the garlic until the last few minutes of cooking. If you have sensitive bowels, add them 5+ minutes before the dish is finished. 3 minutes before it’s finished, if you’re feeling secure.
This implies the existence of recipes without garlic, which is a falsehood.
Hmm, Garlic Cheesecake
I refuse to measure garlic by any unit smaller than a whole head. Recipe says three cloves? Pretty sure you mean one head of garlic there buddy.
Pretty sure you mean one head of garlic there buddy.
Can’t you read, it said three.
I’ve started making extra when cooking then storing it in the fridge for the coming week to slap on everything.
Peel a few heads of garlic and put them in a food blender with a little bit of rapeseed etc oil (not olive, cause then it’ll harden in the fridge), then you get a nice white paste you can just smack into things and it’ll store pretty damn well. So well I don’t think I’ve ever even considered it might be off because a box like that won’t last a week.
But white isn’t the most appetising colour, pale white at least, so toss in a habanero or two and it’ll have a beautiful orange colour.
Pretty sure you mean one head of garlic there buddy.
Can’t you read, it said three.
I’ve started making extra when cooking then storing it in the fridge for the coming week to slap on everything.
Peel a few heads of garlic and put them in a food blender with a little bit of rapeseed etc oil (not olive, cause then it’ll harden in the fridge), then you get a nice white paste you can just smack into things and it’ll store pretty damn well. So well I don’t think I’ve ever even considered it might be off because a box like that won’t last a week.
But white isn’t the most appetising colour, pale white at least, so toss in a habanero or two and it’ll have a beautiful orange colour.
I find that garlic flavor is a function of how much it’s cooked more than how much you add.
I was making salsa and the recipe called for a clove or garlic. I thought the entire bulb was a clove. After I chopped up and added like 5 or 6 of them my wife came in and saw what I was doing and put a stop to it. But seriously, that was the best damn salsa I’ve ever had.
Once again with garlic memes, me, but with with onions instead of garlic (or also with garlic, both are good).
Just enough for a batch of toum.
I always have some emergency garlic confit in the fridge.
Take an ovenproof baking dish, fill with peeled garlic cloves, cover cloves with high quality olive oil. Cover with tin foil. Cook for one hour in oven, low temperature.
Store in glasses. Will keep for weeks. Or months in fridge, although the oil will become solid.
Use it for whatever needs a garlic boost (which is almost everything).
Roughly what temperature are you using?
120°C is good. Cook for at least one hour. Add aromatics like thyme or rosemary if you feel like it.
Thanks, can’t wait to give that a try!
You’re welcome! You’ll love it. There are tons of Youtube videos about this, btw.
And there are tons of great things you can do with it - for example:
Blend the soft garlic with parmeggiano, spread on slice of ciabatta, sprinkle with cheese, bake until golden brown, sprinkle some garlic oil and parsley. That’s some fantastic garlic bread.
You could just use rapeseed etc oil to avoid it going solid in the fridge, unless there’s a specific reason why you use olive oil?
I just prefer a good olive oil. The confit is way better used on pasta that way. But you’re right, rapeseed oil might be a better choice if you don’t want it to solidify.
He made this beautiful sculpture of a marshmallow all by himself, but no one cared. 😢 Why don’t pictures like this ever trend?
There’s a minimum garlic level, but there is no such thing as a maximum garlic level
People really like to stink, huh
