I have come across your videos somehow and have been obsessed. My garlic confit has been so good! I have made it twice & just put it on everything. Much better than cooking the garlic raw with food in my opinion. The taste is different. Much richer and bolder in dishes rather than fresh garlic. Also, please make sure even then oil of garlic needs to be refrigerated for 7 days or less just like the cooked garlic. Any combination of garlic & oil could cause C. Botulism. It is a terrible food borne illness and can kill a person. Same thing that can develop in canned food that has not been correctly sealed. I was a health inspector for almos6 a decade so please, keep it refrigerated for 7 days or less at 41F or below.
What do you mean "needs to be refrigerated for 7 days or less"? I'm assuming that the shelf life is no more than 7 days even after sticking the batch in the fridge?
I just found your channel. I love a tomato confit with herbs and garlic. On another note I love the fact that you are not afraid to use the food processor to chop vegies. So much quicker. It drives me crazy to watch chefs do things "the old way" when we have tools to make things go faster. Instant pots and food processors are fabulous. I grow garlic every year but cannot store the bulbs so this is another way of processing a bunch. Thank you
I'm from Southern Pakistan. I don't know how I got into your channel. But somehow, I visited your channel and got introduced to garlic confit. It looks delicious. I'm gonna show your video to my mama. Though she doesn't know English but I'll tell her how to make it, and she'll make this dish for me ❤😂. Thanks for sharing this beautiful recipe. GOD Bless you.
This was great advice. Love your small blue enameled pot. I've been going to Mediterranean or Indian market where they sell bags of already-peeled garlic. Sams Club also sells a HUGE bag of peeled garlic which I look forward to trying your confit methods.
I FINALLY TRIED IT AND IT'S MIND BLOWING HOW DELICIOUS IT ISSSS, i tried the entire cloves wrapped in the aluminum foil and seasoned with rosemary and oh my goddd
Love you Daen ❤,, so comfortable way you adopt to explain,, even the biggeners can follow you nicely,, thanks for the really most awaited video of yours ❤❤
Yes! I had to make it immediately, even though I wasn't quite sure. (I only saw it on a 'short.' Pretty sure I didn't do it exactly right & WAY over cooked(roasted) the garlic & tomatoes. It was still pretty good. Now I've discovered your full videos, so I am very excited to try the many different recipes (AND the focaccia bread also!) Love your channel!! 💕 Ps- WHERE do you find those adorable little pots to bake your confit??
oh my god, thank you so much!. I just looove garlic. we tried the oven version for our spanish tapas yesterday, it was so smooth and delicious. Just one question, we usually use fresh, non-dried garlice for our dishes. Can I use fresh garlic for this as well? Kind regards from German garlic lovers!
Do you grow your own garlic? How do I find the purple wrapped garlic w large or at least distinct size easier to separate cloves?? We’ve been eating many of your confit on toast recipes this summer like this! Enjoying it much. I’ve bought the little creusets, too. Love the tomato one. Thanks for the fresh new ideas for breakfast!
The purple larger garlic is imported from South America! Australian garlic (where I’m from) is actually very small and time consuming when needing to peel a lot! I’m glad you’re enjoying it!
8:16 Strictly speaking, you don't need to cut off so much of the top trying to expose every clove. They'll still roast nicely fully encased. Could probably even get away with just wrapping them in foil with no oil at all, honestly, or just coating the whole outside of the bulb with oil. Steam is doing the bulk of the work.
Really nice video! I do have some question though: how do you store confit to prolong its life without risking botulism and is it possible to make garlic confit as gifts? Will the storing instructions differ if I make them as gifts?
I’ve gifted them before! I just store them in tiny Jars and tell let people know to pop them in the fridge as soon as they can. It’s best to have the garlic cloves fully submerged in olive oil to prolong their life and prevent risk of botulism. And always keep in the fridge!
For anyone familiar with the basic preserving / canning techniques as long as the jars are sterilised and sealed the garlic can be stored for many months and only needs to be refrigerated when the seal is opened.
I've seen other videos where people baked the garlic at 400 degrees for two hours. I've never baked garlic before and am not sure why the temperature recommendations have such a wide range.
Does the garlic keep the same buttery texture after we store it in the fridge? Or do we have to rebake them in olive oil again? How do we make the, warm again?
I’ve tried 3 times and every time, they have had a hard and bitter outer layer. Not spreadable or good tasting. I don’t get how it happens, but I’ll try again I guess.
@@daenskitchen the oven one, I think I did a bit too high. The stove top one though, I did exactly as shown. Same result. Tried stovetop again, with same end product. Could it be my olive oil? Same brand used for all attempts.
what happens if the garlic is stored in the fridge without the oil covering it? i have some in my fridge in a jar without the oil. do i need to toss it??
العلم يقول حتى تستفيد من مادة اساسية وهي ضرورية وفعالة يجب جرح الثوم بعمل تشقق او تظغط عليه حتى يتسطح وتتركه لمدة عشرة دائق وإلا لا فائدة للثوم دون ذالك والف شكر
The queen of garlic confit has SPOKEN! We must ALL listen!!!
❤❤
💯
@@daenskitchenLET THEM EAT CAKE
I have come across your videos somehow and have been obsessed. My garlic confit has been so good! I have made it twice & just put it on everything. Much better than cooking the garlic raw with food in my opinion. The taste is different. Much richer and bolder in dishes rather than fresh garlic. Also, please make sure even then oil of garlic needs to be refrigerated for 7 days or less just like the cooked garlic. Any combination of garlic & oil could cause C. Botulism. It is a terrible food borne illness and can kill a person. Same thing that can develop in canned food that has not been correctly sealed. I was a health inspector for almos6 a decade so please, keep it refrigerated for 7 days or less at 41F or below.
I’m so glad you like it! Thank you for the advice 😊
What do you mean "needs to be refrigerated for 7 days or less"? I'm assuming that the shelf life is no more than 7 days even after sticking the batch in the fridge?
ممنون از اطلاعات شما دوست مهربان
@@suonie Exactly. Maybe, an easier phrasing is "store in the fridge for a maximum of 7 days."
Thank you for the warning. Did not know this, and could have caused a major issue.
I just found your channel. I love a tomato confit with herbs and garlic. On another note I love the fact that you are not afraid to use the food processor to chop vegies. So much quicker. It drives me crazy to watch chefs do things "the old way" when we have tools to make things go faster. Instant pots and food processors are fabulous. I grow garlic every year but cannot store the bulbs so this is another way of processing a bunch. Thank you
Thank you! And yes, a great preservation method. You can also freeze garlic confit!
Okay...I'm hooked on both garlic and garlic infused olive oil. Thank you SO much for how to prepare each differently.🙂
That garlic peeling method is super cool!!
It's the best way to peel a lot of garlic!
Escaldar ajos
I'm from Southern Pakistan. I don't know how I got into your channel. But somehow, I visited your channel and got introduced to garlic confit. It looks delicious. I'm gonna show your video to my mama. Though she doesn't know English but I'll tell her how to make it, and she'll make this dish for me ❤😂. Thanks for sharing this beautiful recipe. GOD Bless you.
Thanks for watching! I hope you and your mum enjoy it 🥰
@@daenskitchen yeah sure 🥰🙃
I see a lot of comments saying how this woman's blood is 90% olive oil, but that might be because she could be 100% Roman! 😎
I always appreciate the way you explain things and I love that you also give great little tips or ideas. I truly enjoy your channel.
Thank you so much!
Omg this is the video I have been waiting for … Garlic garlic garlic yum yum yum … looks great garlic girl 😊
Glad you liked it!!
This was great advice. Love your small blue enameled pot.
I've been going to Mediterranean or Indian market where they sell bags of already-peeled garlic. Sams Club also sells a HUGE bag of peeled garlic which I look forward to trying your confit methods.
Thank you! I hope you enjoy it
Omg ! That blue pot 😮 most beautiful pot I've ever seen, getting the set now
Isn't it gorgeous!
Where can I find the beautiful blue pot? 😅 it’s so good!
I FINALLY TRIED IT AND IT'S MIND BLOWING HOW DELICIOUS IT ISSSS, i tried the entire cloves wrapped in the aluminum foil and seasoned with rosemary and oh my goddd
Happy belated Thanksgiving! This year along with being thankful for God and family I'm also thankful for you and the information you share. Be blessed
Oh that makes me so happy! Thank you!
Love you Daen ❤,, so comfortable way you adopt to explain,, even the biggeners can follow you nicely,, thanks for the really most awaited video of yours ❤❤
My pleasure! Thank you for the lovely comment
She is the final boss for vampires
I'm here just to hear your wonderful voice and the asmr❤
Thank you!!
This is very helpful from start to finish. I bought a little dutch oven to make some. I can't wait to make it.
Yay! I hope you enjoy it!
Could I ask where you found the 'little' Dutch ovens. Can't seem to find them on Amazon. (Or anywhere)
@@kath0000 Mine is from Le Creuset.
@@kath0000 I got one off Amazon, it's not a cutesy shape like hers though, just a mini Dutch oven
@@valeriebono6954 - Thank you so much! (Think I was putting in the wrong name. Didn't realize it was called Dutch oven) Again, thanks.🌷
Thank you so much for this video!! Definitely will make, using for bread dipping! Low and slow in the oven looks like the best way to go!
That’s my favourite way!
Finally I found the detailed recipe to your mouth-watering confit! Nice!!
This my favorite food, Because at my house we make Garlic confit regularly.
Your house must smell lovely!
@@daenskitchen It’s very yummy lol!
Can you post a video of you making your focaccia bread? I tried to make it, and it turned out very moist.
It’s coming next week!
Looks really yummy, my mouth is watering. Often have toast with Olive oil and tomatoe puree here in Spain, your Garlic confit would go great with it
Yesssss garlic for life! I loooooove garlic!!! Yummy yum yum 🤤😋😋😋. Love this video ❤
the one you made with focachia must have been incredible! The picture looks beautiful!
It’s always such a crowd pleaser! I’ll take you through how to make it in my next video 😊
Yes! I had to make it immediately, even though I wasn't quite sure. (I only saw it on a 'short.' Pretty sure I didn't do it exactly right & WAY over cooked(roasted) the garlic & tomatoes. It was still pretty good. Now I've discovered your full videos, so I am very excited to try the many different recipes (AND the focaccia bread also!) Love your channel!! 💕
Ps- WHERE do you find those adorable little pots to bake your confit??
I love garlic and this channel ❤
I absolutely love garlic 😋😋🧄
Recommendation: in post editing, flash a Farenheit conversion on the screen when talking about Celsius temperatures for your friends across the pond.
Will do!
I LOVE GARLIC!
I will immediately head into my kitchen to make this heavenly looking confit ! Yahhhh
oh my god, thank you so much!. I just looove garlic. we tried the oven version for our spanish tapas yesterday, it was so smooth and delicious. Just one question, we usually use fresh, non-dried garlice for our dishes. Can I use fresh garlic for this as well? Kind regards from German garlic lovers!
Fresh garlic is what I use! So glad you liked it 😊
Was looking for ways to roast garlic...I love the way you explain.. thankyou.
Do you grow your own garlic? How do I find the purple wrapped garlic w large or at least distinct size easier to separate cloves?? We’ve been eating many of your confit on toast recipes this summer like this! Enjoying it much. I’ve bought the little creusets, too. Love the tomato one.
Thanks for the fresh new ideas for breakfast!
The purple larger garlic is imported from South America! Australian garlic (where I’m from) is actually very small and time consuming when needing to peel a lot! I’m glad you’re enjoying it!
Thank you for sharing this!! Can't wait to try it!
I hope you enjoy it!
I’m literally obsessed with garlic confit now
8:16 Strictly speaking, you don't need to cut off so much of the top trying to expose every clove. They'll still roast nicely fully encased. Could probably even get away with just wrapping them in foil with no oil at all, honestly, or just coating the whole outside of the bulb with oil. Steam is doing the bulk of the work.
Mükemmel bir lezet
Garlic is always good! And Czech one is quite spicy.
The best channel
❤❤❤❤❤❤
I love garlic 😍
You are in the right place
Garlic Queen
🥰
You are the absolut best!!
Thank you!! 😘😘
I absolutely love your channel ❤
Aw thank you!
@@daenskitchen you are the best sweetie Happy Holidays 🎄 🤶 🧑🎄 ❤️
If love to see you use black garlic in some recipes. Apparently it has a milder but sweeter taste. Considering how it’s made, not surprised by that.
Wow I never knew this trick before.To soak it in hot water and peel it instead of cutting off the peel.
I love Garlic
감사합니다.마늘을 좋아하는데 많은 도움이 되었습니다.따라해 보게요 ^^
That so gorgeous thank you ❤
🥰🥰
I would love to make this but haven't got thyme
The garlic 👸.
🥰🥰😍
I love your garlic confit directions. Where do you find your oven proof dishes with lids? Thanks for posting this
ooooooooooh looks amazing
Thank you!!
Olá eu adoro os seus vídeos obrigada beijinhos daqui de Portugal 🇵🇹 ❤
Thank you ❤❤❤
Ooh, I'd bet garlic confit would be amazing in some mashed potatoes 🤤
I have a recipe in my cookbook for garlic confit mashed potatoes
Single working city gal with not as much time as an apetitite. This is gonna be a lifesaver for lazy girl dinner sides
I found your channel just this week and I’m convinced that you make the best garlic confit in the world now ! 💯🔥 They all look so good ! 🥹🎉
Thank you!
How long will the garlic confit last when it's been seperated from the oil. Thanks ❤
Use it straight away or just pop it in a jar in the fridge and top it up with regular olive oil if you want to keep it longer
@@daenskitchen Thanks!
Te sugiero que pongas subtítulos en español a tus deliciosas recetas ❤
Thanks for the suggestion! I’ll look into how I can do that
@@daenskitchen perfect thanks
Sizi Kastamonu Taşköprü'ye bekleriz. Çünkü Taşköprü Sarımsak şehridir. Türkiyeden selamlar.
I bought garlic already peeled is that ok to use?
At least the video we all waited for:
„The truth about garlic confit and all the oil that is needed to make it “…😂
A little behind the scenes!
How long can the garlic oil stay for if not refrigerated. And how long can the garlic infused one stay in the fridge?
"regular pot" 😂 most wild pot ever!
Beautiful how long you can keep it?
Wow I like this food 😋thanks ✋🏽
Can you plz plz make a video about making garlic butter? 😢
I have a garlic bread video using my garlic butter coming out soon!
Yummy 🤤 great cooking
Thank you 😋
Really nice video! I do have some question though: how do you store confit to prolong its life without risking botulism and is it possible to make garlic confit as gifts? Will the storing instructions differ if I make them as gifts?
I’ve gifted them before! I just store them in tiny Jars and tell let people know to pop them in the fridge as soon as they can. It’s best to have the garlic cloves fully submerged in olive oil to prolong their life and prevent risk of botulism. And always keep in the fridge!
@@daenskitchen Aw thanks! I'll keep that in mind.
Vampires hate her for this one simple trick:
"confit is just slow roasting in fat" sounds amazing, time to confit everything in the fridge...
Lol yea indeed!
Do you reheat garlic confit when it’s taken out from the refrigerator? How?
For anyone familiar with the basic preserving / canning techniques as long as the jars are sterilised and sealed the garlic can be stored for many months and only needs to be refrigerated when the seal is opened.
Which method you think is tasted best? Thanks
I've seen other videos where people baked the garlic at 400 degrees for two hours. I've never baked garlic before and am not sure why the temperature recommendations have such a wide range.
That seems way to high! The key is to cook low and slow to get that very soft texture
Why extra vigin olive oil. I always heard to not cook extra virgin because it looses all its unique properties and just turns into olive oil.
If youre lucky you can buy them pre peeled at the grocery store
Can you store the oil on the counter?
You did not tell how much degree you used for the one at the oven
👌🏻👍🏻 awesome
Do you have to have a Dutch oven or even have it covered? Was wondering if I could do this in a Pyrex bowl in the oven
It doesn’t have to be covered and any oven proof dish will work!
Foarte gustos
Doesn’t blanching alter the “garlicness” of garlic?
I don’t find that it does
Does the garlic keep the same buttery texture after we store it in the fridge? Or do we have to rebake them in olive oil again?
How do we make the, warm again?
It will keep its texture!
@@daenskitchen how do we reheat them! Or can we just use them again?
for how long can these last in the fridge?
I leave mine for a few weeks but I always say 7 - 14 days to be conservative. Just make sure you follow all my storing tips!
@@daenskitchen thanks!
@@daenskitchenhow long can the confit last when it's been separated from the oil?
i thought you used peeled garlig from the grosery store all the time 😂
Super ❤
Thank you!
I just made this but where to keep? On the counter? Refrigerator?
Someone find this woman track her down I need her to cook for me
I have a ramekin for creme brulle that doesn't have a top. Does it need to be covered? Will aluminum foil work?
❤❤❤
🥰🥰
I’ve tried 3 times and every time, they have had a hard and bitter outer layer. Not spreadable or good tasting. I don’t get how it happens, but I’ll try again I guess.
Are you cooking it really low and slow? If you’re cooking it too fast, it won’t become soft.
@@daenskitchen the oven one, I think I did a bit too high. The stove top one though, I did exactly as shown. Same result. Tried stovetop again, with same end product.
Could it be my olive oil? Same brand used for all attempts.
What brand of olive oil do you use?
انت جميله كثير أتمني قناه مترجمة للعربية
What does the garlic mean???
what happens if the garlic is stored in the fridge without the oil covering it? i have some in my fridge in a jar without the oil. do i need to toss it??
Just top it up with some olive oil!
Хамма видеоларизда чиснок сиз касалмисиз чиройли😂
Unpopular opinion: I love, love, LOVE the smell on my hands after peeling and chopping up garlic.
🧄❤
خلصتي علينا زيت الزيتون
🧄🧄🧄🧄🧄🧄
😍😍
العلم يقول حتى تستفيد من مادة اساسية وهي ضرورية وفعالة يجب جرح الثوم بعمل تشقق او تظغط عليه حتى يتسطح وتتركه لمدة عشرة دائق وإلا لا فائدة للثوم دون ذالك والف شكر
It looks so delicious, but that's a loot of oil on that sandwich especially with avocado.