How to Roast Garlic | Garlic Confit
Вставка
- Опубліковано 2 кві 2020
- There are a number of ways to make Roasted Garlic. Today, Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and shares three techniques for roasting garlic on the grill, including how to make garlic confit.
Full blog post: www.atbbq.com/thesauce/tips-t...
Great video!!! Thank you for taking time to show us how you do it! MUCH appreciated! I like buying 3 lb bags of peeled garlic cloves and putting about a pound in 3 foil pouches with salt and olive oil then into a 375-400* oven for about 30-45 minutes or so, until soft. Then I dump into a bowl, mash up with a potato masher then form into small logs in cling film and freeze. Then I can just cut off as much as I want for what I'm making. Just an idea. Take care and be safe. Thank you again for all your extremely informative video's!
How could anyone dislike this video? It's literally food gold. That's like a snack...
Haters gonna hate :)
Everytime something new to learn - thank you and stay safe 👍👍👍
Tom thank you for the choices of how roast garlic.
Thanks for watching!
Garlic and bacon aioli. That was one of my requests... I can't wait to see it.
oh yes...roasted garlic with goat cheese on toast....amazeballs...the whole head option is my favorite
Yes! And the toast toasted in a pan using the garlic oil :)
@@iant2064 the applications are endless
Omg the squeezing of the garlic out of the whole head was equally satisfying and zit popping-esque.
Graham Hettinger
Okay, I like garlic. But did not need that visual.🤦♀️🤗
😂
Excellent video man
Thanks for sharing this!
I smoke Garlic. I cut the tops off, wrap in a cup of tinfoil, drizzle Olive Oil over each cup, the smoke at 350 Degrees, using a mix of Apple and Hickory wood, for about 1 Hour. And I set this right on the grill.
Love it guys!
Thank you I’m drooling
I saw cast iron cookware & immediately subscribed!👍🏻
Fantastic!
Very interesting video,looking forward to the garlic bacon aioli...👍👍
For a international BBQ maybe Russian shashlik (meat skewers) made with Lamb or Pork?
5:42 ... when iam starting to get excited about the weekend.
Thank you so much for the other methods because I can't imagine using that much olive oil it's so expensive!
You missed the point!!! It takes your olive oil and makes it even better with infused garlic flavor! Not a drop goes to waste
Youre my hero
Love the intro
Thanks, I always roast and extra head . That's for me 😁. Garlic candy , YUM!!
“Garlic is as Good as 10 Mothers” is the title of a documentary film that everyone should watch.:)
Roasted garlic mixed in mashed potatoes is fantastic!
TexasRed1961 for. Sure. Love it!
Great! How long will the garlic last in the refridge and how long will the olive oil last?
Can u do in the pan without the lid to get smoke in the oil/garlic
Awesome!!
Could you do a "chef Tom" version of a Kentucky hot brown?
Jordan Schalk www.atbbq.com/thesauce/recipes-kentucky-hot-brown/
I’d like to see your take on a Blooming Onion, smoked of course.
Rudderify I gotchoo. www.atbbq.com/thesauce/grilled-bloomin-onion/
You know we've got that for ya! www.atbbq.com/thesauce/grilled-bloomin-onion/
I was hoping for some taste and texture comparison.
DentargPL pretty similar end result with all three methods. I prefer the garlic confit, because it produces that delicious garlic oil and adds a little extra EVOO flavor to the garlic. Thank you for watching!
Garlic confit! I wanted to say thank you for sharing this. I’m in culinary school and my professor asked me to roast some garlic and garlic confit is how I decided to do so. After, she yelled at me saying that I did it wrong and she made me throw away the oil. So, thank you for showing me that I actually was doing it right.
been a while since you guys have done a baked dish like beef wellington or even a meat pie i bet you could make on the grill..
jason hullihen noted! ✅ thanks!
"Yeah, that SHIT popped right out" @ 3:57
I miss fresh garlic. It's the only thing I can't find up here in Canada during this pandemic period (so I guess that's lucky in overall speaking terms). Haven't seen garlic cloves in a month, anywhere.
Bummer... let's hope this all looks up soon.
I always wonder, whenever there is new video from atbbq, you can see in the background that there is at least 1 additional bbq going. And in most cases it's not the one it's featured in any other episodes. I wonder what do they cook there and if they feed 100% on bbq food :).
We're normally testing our next recipe. In this case, Tom shot two videos on this day. So in that case, he shot this video while he was waiting for the meat to smoke.
@@allthingsbbq Thanks for clarifying. But I guess you eat what you test, so 95% of the diet is bbq ;). I was wondering if maybe you got some kind of competitive brand to Franklin BBQ apart of selling bbq equipment.
Hey Chef Tom,
great Video!
How do you think about alumnium foil and food? Does it have any influence? Does the foil give any alumnium parts to the food? I try to use as less as possible of alumnium foil. Do you have any alternative?
Best whishes from Germany
John
Wieselflinck thank you! I don’t use it if I don’t need to. That may be part of the reason that I prefer the garlic confit method in this video. Less waste, more taste!
Where is the olive olie from - and talking about great products, where is the garlic from ?
Christopher Kok you can grab a bottle on our website! Thanks! www.atbbq.com/sauces-and-rubs/sauces/condiments/olitalia-i-dedicati-pizzolivm-extra-virgin-olive-oil.html
Not to sound gross or anything but when he squeezed the garlic out of the head did anyone else get Dr. Pimple Popper vibes? Either way I can't wait to see what garlic is utilized for next week.
😂 was totally thinkin the same thing!
YAS, actually! We're right there with ya.
I think we all did, a little. 😬😆
Reminds me of Doctor pimple popper
I thought the same thing. Especially when he expressed the whole garlic head. Looked kinda nasty, IMO.
I'm reminded of Dr Pimple Popper as I watch Tom squeeze the whole head of garlic.
julian nicks
🤦♀️
wait, the oil is only good for a week too??
Yeah, low acid fats can be a breeding ground for botchulism, I beleive.
Imagine having 1 cup of olive oil in 2022 to cook some garlic
Ayy
👍👍👍👍🥩🥩🥩🥩👍👍👍👍🥩🥩🥩🥩👍👍👍👍
Do a lobster bisque
5:34 for Dr. Pimple Popper
0:51 Or... BACON GREASE!
Guy's be careful when storing it, because it can cause botulism and kill you and is odorless and tasteless. extension.umaine.edu/publications/4385e/ Even when stored properly you shouldn't keep it more than 3 weeks [at most] which is a lot less than normal oil even at room temp, which this isn't safe to keep unrefrigerated which i assume is why he said to in the video. I just want to stress that, because most people don't know about botulism which is both odorless and tasteless. I recomend looking it up for other cause besides improperly canned food, because even baked potatoes in foil can cause it. Just want everybody to be safe and aware of it.
5:34-5:50 Nightmare in food form 😨
Relax with the amount of foil my man
A bed sheet size piece of foil for one bulb. Jesus.
Quello NON è olio Italiano! :-)
This fool is wasteful. He used the whole box of aluminum foil for 1 piece of garlic? Wtf