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How to make Garlic Confit or Roasted Garlic
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- Опубліковано 19 сер 2024
- The secret to making amazing food? This!!! Level up your garlic! Smash the cloves into a delicious spread, splash the oil on fish, steaks, and other proteins. So many great ways to use this...I promise you will always have a jar of this on hand after tasting it once.
This was unbelievably good. The editing, the explanations, very impressed. It wasn’t too short, it wasn’t over bearing and laden with fluff, or filler, it was precisely what I wanted to know and learn.
Clayton, of all the techniques I’ve learned over the last few years this one was the real game changer. I do my garlic confit in grape seed oil and keep it at room temperature in a le parfait jar on a counter near the stove. It only lasts a few months but oh man does it give options. Thanks for this.
Hahahaha....”shake it like it owes you money”...great phrase🤣😂🤣
Did I miss something??? He was cooking it on the stove at medium low to get the water out but then he says he pulled it out of the oven. He shows it in the oven but he didn’t say how long or at what temperature he cooks it at. Sorry if I missed it.
Same here wat oven i saw him cooking it on the stove
Dear Chef Clayton, I want to Thank you for this masterclass garlic confit, I had no idea! it is so easy to prepare and you make it so special with the thyme and the pepper Corns added😎😋. I love the way you walk me through the proces, and make my ‘vie culinaire’ 😋😋 life more exciting and even tastier ... merci beaucoup! I Will follow you ☺️😉🥰
One of few proper garlic confit tutorial.
Thank you!
Well done, man. I watch a lot of cooking videos, and you've got a very simple and straightforward style that is easy to follow and enjoyable. Kudos and props
I have had this in Veterano’s restaurant in Westerly RI, but the garlic was sliced very thin. Also had rosemary in the confit. They served it with baked pizza dough. Very good.
Thank you thank you thank you!!!!! For mentioning grapeseed oil!!!!!!! It’s my go to oil for frying or cooking because of its high smoke point and it’s gentle flavour!!!! Not enough cooks use/mention this oil.
"You can do it in Lard" - instant Sub. Really enjoyed your information-dense yet easy going communication style. Thanks & look foward to learning with you. Cheers! 👌
Great video. Straight to the point. No frills. Got the info I needed and ya, excellent production, audio, lights, resolution. The only criticism would be to use either extra virgin olive oil or... avocado oil. Because you're not frying it so its ok to use a lower smoke point oil (220F is where I keep it for 45 min to an hour on the stove). And also, especially if you're a at home chef. Restaurants, I understand the use of using cheap bad oils, but that bugs me either way. Just charge a little bit more if you're the owner.
I would think your channel should blow up soon. Cheers
AWESOME THANK YOU SO MUCH. I AM DOING THIS TODAY GARLIC LOVER.
Lol I love the idea of making fancy meals with garlic to keep vampires away
Finally someone with a good method I could really use
yes perfect 😊
Are you referring to the garlic?
Thank You very much. I Love Your recipe but mostly the way You explain everything,, simple , clear for all of us strangers to cooking.!!! Lovely 😎💜
I love putting this on bread (garlic bread). Thanks.
Thanks! Always wanted to have fresh garlic oil but had heard that it wasn’t safe to make at home due to bacteria concerns. Love the series!
Just make sure there is no sprouts
Yeah..also read something about botulism?
Looks delicious, I'm planning to incorporate this into my miso paste for ramen.
Oooo I'll make this to use my leftover rosemary and thyme, thanks!
Looks like one of those game changers for my family kitchen.
Grateful👍
I’m definitely doing this! Oh and you are gorgeous!!!
Pretty boy
I absolutely love ❤️ 😍 garlic I've been eating garlic every single day. I usually put raw chopped garlic in a extra virgin olive oil with parsley and some vegeta seasoning, it can stay for weeks at a room temperature. And it's healthy and absolutely delicious!
The easiest way to peel garlic cloves and keep them whole is to break them off hhe head and soak then in water for about 40 minutes or more. Then with a pearing knife you cut the hard part off and the entire skin comes off easier. When the skin is hydrated again it sticks together and comes off in one or two pulls rather than when dry.
Thanks for sharing that with all the options 👍
Great job
Chef, can you please address cooking Garlic in Chili Oil keeping it at room temperature/refrigerated and the risks of Botulism.
Clayton, as a one-time frequent visitor (moved out of state) to your wonderful restaurant in Omaha (The Grey Plume), what do you recommend for temperature in an oven? With the Canola or Grapeseed oil? Thanks. JT.
This would be even more amazing if a lengthwise-sliced Birdseye chili or two was added to the oil before cooking...!
Rice bran is the best for this application.
How long did it take you on the top of the stove? I know every range is different. But a ball park figure, how long did it take you?
Super👌
#Mmm 😋 #GARLIC
Thank you, that was like magic. I will be doing this!
Chef Clayton, you mentioned using pork lard. How do you use lard in this recipe such that the lard remains liquid at room temperature?
Also, does using a warm infusion (cooking the oil and cloves together) eliminate botulism?
What is the shelf life of the confit?
Looks great...... wondering would this work with Olive oil?
How long do U cook it for on the stove?
shake it like it owes you money....HA!
Can I use clarified butter?…
OK, what is the oil temperature of 'medium-low heat'?Gas, vs, electric, vs induction is different, so what is the oil temperature?
My man! What about the temperature and timing?? .. I'd like to try to make this.. onto another cooking channel in the meantime :/
SO, HOW MANY HEADS OF GARLIC DID YOU USE CHEF?
Awesome subbed👍
Sub’d seeing the cast iron pan!😋😇
Can you use extra virgin olive oil?
I wouldn't tbh due to low smoke point.
What’s the longest I can let the garlic confit cool after cooking?
I wouldn't leave it out of the fridge, it should be put in the fridge as soon as it cools.
👌
Thanks for the recipe! Do we need to refrigerate it? Or just room temp is good? How long can it be kept for?
He addresses this at the 5 minute mark! 👍🏽
Thanks Debby! Totally missed it!
It should be put in the fridge as soon as it cools, sorry.
Could u do it in a smoker and if so what temp for the smoker and how long?
A healthier choice is olive oil
I recently learned about botulism ( like after I made my confit) and I’m freaking out. How do I prevent it? (I let it cool until I stopped seeing the bubble) and sent it straight to the freezer. I took it out to try it and now I feel off (paranoid/nerves I hope). 🤞🏽
You froze it, you are fine, dont worry.
Is this prone to getting moldy?
Not sure how to make this there was no clear instruction firstly wat oven, i didnt see no oven secondly how long it takes and what it will look lile spreaded or mashed or if it was soft
What about botlusim?
Olive oil works?
How to store
How many months storage
Can I add fried pork lard to grapeseed oil or do you mean to use pork lard oil?
ibonchia did you try it out? I’m interested in this too, if I add the lard to the grape seed oil, will the result be liquid at room temperature?
Do you recommend Olive Oil. Thank you for the tutorial.
I mean you can but that’s definitely not a “neutral garlic oil”
traditionally olive oil is better in garlic confit but find a different recipe that uses it
How long does it last?
Clayton, when you left the garlic to cook, how long did you let it ride for before stopping the process?
Philip Saggers great question. As long as your heat is on medium-low, it can take about 2 hours. A good way to tell you are doing it right is to make sure you see little air bubbles rising to the surface every once in a while...like you were holding your breath under water; not like you are blowing bubbles in your drink with a straw. Hope this helps and please let me know how it turns out!
Well somewhere just short of 2 hours worked a treat. We couldn't believe the subtle but pronounced flavour. I've made a huge amount, some has already been commandeered by a friend who came by. We've spread it on grilled chicken and put it in a sort of ratatouille we served cold. Wow. And the oil seems to be so flavourful. I've got a new champion in the kitchen and can't wait to see how versatile it can be. Many thaniks!
Should I stir the garlic confit often? Not sure how rapid your response will be...I’m preparing it now. 😂
So if I do this in the oven, what temp is considered “medium low”? Convection or no?
xzor01 I would keep it at 250 without the fan, slow and low wins this race. Thanks for the Support!
Chef Clayton Chapman Thanks for the reply! Growing my own thyme for this too!
Would you consider adding salt somewhere in this process, Clayton?
Philip Saggers great question! I’m not sure I would- I like to keep it neutral and the salt wouldn’t be absorbed very well in the oil. Thanks for the support!
Definitely needs kosher salt
What plant did you put in it?
Thyme
My favourite part is how he mentions how long it would take for this process to happen. Oh wait,… He didn’t even mention how long it took to actually roast it when he actually roasted it. Come on man
DO NOT STORE AT ROOM TEMPERATURE
Can you use palm oil? It is cheaper and easier to get..
😯🥴🤤🤤🤤🤤🤤
Garlic confit can’t sit out - botulism !
Like watching paint dry.
You hit a fat blunt before recording this? Lol
Your videos possess too loud of music. And not enough recipe details. Lovely eye candy however-
Terrible presentation........very limited language skills.......poor.
Really? Need to be such a dick?
😛😛😛😛😛😛🙏🥰