To high temperature, to short time. Correct is 80 to 90°C and 20 minutes. Than, the garlic will not be bitter in the oil. To make the oil more tasty, add Thyme in the oil.
Alternative is to slice up the garlic then deep fry the garlic on low heat for about 15 to 20 min (until they are a golden brown) to make crispy garlic bits. Strain out the oil and place the garlic crisps on a paper towel to absorb the excess oil. You now have both garlic crisps as a condiment and garlic oil.
Thanks for the video. Just a consideration. Wouldn't it be interesting to lower the temperature and increase the contact time between the garlic and the oil? I ask this because at elevated temperatures many of garlic's therapeutic and anti-inflammatory properties such as Allicin deteriorate.
@@AdventuresinEverydayCooking I have a question for you dear! I've been hearing a lot about botulism and that you are supposed to immediately refrigerate garlic oil or something. It doesn't make sense, I'm sure I've seen plenty of people make garlic oil and leave it out on the counter and everybody was ok eating it afterwards. Do you know about that? Is it like a small percentage of people who can get sick or whats the deal with that? 🤔 thank you in advance! 😊❤
@@_A_G_1 I saw that, but maybe they are only referring to raw garlic oil. Cooked garlic oil (keeping it at 185 for 5+ minutes) will kill the bacteria that causes botulism.
Good afternoon Beth! I haven't really done anything on Patreon yet. But I was trying to figure out how to give extra content there. Longer videos. Behind the scenes, etc. :)
Smashing the garlic will change the flavor of it, but not for the worst. Just different. It's all to do with the number of garlic cells that are ruptured in the process of smashing, dicing, slicing, or whole (none). The more cells that are affected, the more potent the garlic will be. Pressed/smashed garlic produces a much stronger flavor than chopped or even thinly sliced. Whole or thick sliced garlic is much much more mild.
You must be an English major? It actually literally seriously adds emphasis additionally points out something is real which could come off as surprising
(That last commenter sounds like my wife and daughter- especially when they want food that tastes great, and don't have the PATIENCE for the process 😅. This is YOUR channel where you take as long as you need to inform your viewers ❤🤘🏾😊.)
@@AdventuresinEverydayCookingYou need to edit yourself down to what is important...you're trying to cover too many things.Time is money...be more concise.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I’m just going to add the crushed garlic with no heat, and shake the bottle occasionally hopefully it works
To high temperature, to short time. Correct is 80 to 90°C and 20 minutes. Than, the garlic will not be bitter in the oil. To make the oil more tasty, add Thyme in the oil.
Thanks!! :)
I love your energy and charisma!
Thanks so much!!
Alternative is to slice up the garlic then deep fry the garlic on low heat for about 15 to 20 min (until they are a golden brown) to make crispy garlic bits. Strain out the oil and place the garlic crisps on a paper towel to absorb the excess oil.
You now have both garlic crisps as a condiment and garlic oil.
You r a good teacher that's a gift ❤
Thanks so much!
Love your sound effects when you finished rolling the garlic. Thank you for confirming this is for near -immediate use only and not for gift-giving.
You're welcome! :)
@@AdventuresinEverydayCooking will it last longer if vacuum sealed?
When do I need to worry about botulism?
How do you know there is no botulism if you are saving this?
Just cut the bulbs in half and put the cut side down in the pan and pour oil over. No pealing needed.
Ohh that is a great tip!
May fav oil is lavender oil from my garden, where did you get the bottles that you poured the strained oils into? Thanks, Annel 😘
I got them at ikea!
Thanks for the video. Just a consideration. Wouldn't it be interesting to lower the temperature and increase the contact time between the garlic and the oil? I ask this because at elevated temperatures many of garlic's therapeutic and anti-inflammatory properties such as Allicin deteriorate.
That is a wise observation! I will try that next time!
I just used a recipe that advised to simmer the garlic for 20 minutes...my garlic cloves are now burned. I'll certainly follow this method next time!
What type of burner is that you are using? Max Burton?
That was easy enough! I made some home fries and an omelet for breakfast and the flavor was amazing. Thank You! 👍
You should use dark bottel for the .oil .
I was told when you buy the oil allways get it in the dark bottel .
So it will stay fresh.
Thank you, great explanation that even an idiot like me can follow and love the garlic peeler thing
too funny, no judgement zone, yes I will. You go girl!!!
wonder if the oil would last longer refrigerated?
It might, but we use so much oil during the month that I haven't been able to try it ;)
@@AdventuresinEverydayCooking I have a question for you dear! I've been hearing a lot about botulism and that you are supposed to immediately refrigerate garlic oil or something. It doesn't make sense, I'm sure I've seen plenty of people make garlic oil and leave it out on the counter and everybody was ok eating it afterwards. Do you know about that? Is it like a small percentage of people who can get sick or whats the deal with that? 🤔 thank you in advance! 😊❤
@@_A_G_1 I saw that, but maybe they are only referring to raw garlic oil. Cooked garlic oil (keeping it at 185 for 5+ minutes) will kill the bacteria that causes botulism.
Ty
You are welcome!
Your new home / kitchen looks great ! I love this ! I just saw you have a Patreon , is this lives ? Or what do you do on your Patreon ?
Good afternoon Beth! I haven't really done anything on Patreon yet. But I was trying to figure out how to give extra content there. Longer videos. Behind the scenes, etc. :)
What do you think of smashing the garlic first?
Smashing the garlic will change the flavor of it, but not for the worst. Just different. It's all to do with the number of garlic cells that are ruptured in the process of smashing, dicing, slicing, or whole (none). The more cells that are affected, the more potent the garlic will be. Pressed/smashed garlic produces a much stronger flavor than chopped or even thinly sliced. Whole or thick sliced garlic is much much more mild.
You know you can use skin too? Lots of flavor.
I didn't know! Thank you!
Yakatty yak yakatty yak. Yakatty yak
😂😂😂 I know...right? I gave up! I don't have that kind of time! 😂😂❤
Olive oil in plastic blotle ?? NO GOOD
Save your glass bottles. More and more products going to plastic to save money on shipping costs!!
No way it will stay safe for 1 month more like a few days MAX
Put the cofit garlic on pizza
OHHH YEEEES. YUM. Bye bye vampires!
Yes, everything is bigger in Texas, LOL.
Hee hee!
Gíive a man a fish…. Well done
“Literally” is just a filler word. It doesn’t do anything.
Your comment is literally the dumbest comment ever.
You must be an English major? It actually literally seriously adds emphasis additionally points out something is real which could come off as surprising
yep! It literally does nothing! Literally! 😂
It is incredibly wordy. Just show how to do it, there was no need for that amount of explanations.
Unfortunately I like to talk a lot ;) I’m getting better tho.
How you gone tell her what to do on her channel? Take your behind somewhere else with your rude behind!!!!!!!
(That last commenter sounds like my wife and daughter- especially when they want food that tastes great, and don't have the PATIENCE for the process 😅.
This is YOUR channel where you take as long as you need to inform your viewers ❤🤘🏾😊.)
Good observation troll, don’t select the 10 minute video on how to do it if your attention span isn’t that long
My exact thoughts...just get to it! It's not a tv show..🙄
Too much talk indeed
I love to talk! Thanks for noticing!
@@AdventuresinEverydayCookingYou need to edit yourself down to what is important...you're trying to cover too many things.Time is money...be more concise.
To much talking!
LOL thanks for noticing! ;)
OMG I agree!
Hey billhill, did you mean to say "Too much talking!" instead of "To much talking!"? Too much incorrect spelling!
You cannot spell its not to its too and you are rude
To much unnecessary talking