Roasted Garlic Cloves & Garlic Puree
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- Опубліковано 10 вер 2024
- This is another must see video. Understanding how to "roast" garlic cloves as well as making and utilizing roasted garlic puree is an absolute requirement for any serious cook. This method and preparation brings yet another dimension to the use of garlic.
Beautiful contribution to You Tube. Thank you!
You're welcome. I'm having fun in the process!!
I made this today but used my 8 inch pan since I only had 3 bulbs on hand.
Very tasty!
This is defiantly going to be a constant in my fridge from now on.
BTW i tried it in my mashed potatoes that I made yesterday. Very good that way!!!
7979kelly Kelly - yes, I agree with using it in the mashed potatoes. It seems to taste much better than putting raw chopped garlic in mashed potatoes, which many people do (don’t ask me why). Don’t be afraid to pour some of the garlic oil in as well.
how about frying garlic
@@dingsanchez386 I have a video on this channel titled "Roasted garlic (browned)" which would be the next closest version to frying. Here's the link:
ua-cam.com/video/4Pi0-a6Ny_8/v-deo.html
As far as actual deep frying goes - I think it's doable but I've never actually done it. If i was going to do it. I would mostly cook the garlic cloves the way I did in the pureeing video and then I would bread them before frying in order to prevent any burning. Then I'd eat them like popcorn with some dip or something
I make it like this.. then puree it and add to ice cube trays.. when frozen I pop them into a freezer bag... use them as needed.
I like your thinking.
There's real personal cooking value when you make your own flavors from scratch and store them in different ways to be used as needed like little "cooking grenades" LOL
@@johnterczak9256 Flavor grenado
This is great especially for the oil since you can’t put fresh garlic in oil and keep it for long. The cooked will enable you to keep it on the counter.
I’ll be off to buy some more garlic and evoo.
I hear ya. I always have some whole poached/roasted cloves in oil, in my fridge.
Awesome video thanks chef.
You're very welcome !!
Can i make it in stove top? I dont have oven
Absolutely !!! I've made this on stovetop a number of times. Just make sure that you cook it on low !!
This is the healthiest way to make roasted garlic.
Thank you very much !!
Awesome thank you for posting these videos
You're very welcome!!!
do you have a video where you used the oil with the pasta?
I don't think so but I've done it a couple hundred times LOL !!!
Do you think this would work with other aromatics? Eg: Shallot purée, whole, oil... or leek, lemon grass, galangal (thai cooking) ?
Just for the record, you can make a puree out of just about any vegetable, with some being more receptive than others. My advice for you would be for you to go ahead and try any number of veggies that your interested in pureeing. It's all going to come down to what you intend to do with them. Remember, just because you can do it doesn't necessarily mean that you should do it. If you think you have a good reason to make or try to make a specific puree then go ahead and have some fun with it. I'm sure that you'll learn rather quickly which ones make more sense for you than others.
Great info
one question:
How long will leaving the full cloves in the oil last in the fridge?
7979kelly 1 -2-3-4-5 even 6 months if the fridge is cold.
Blend then pour into ice cube trays freeze then pop into freezer bags.. will keep for ever!
@@stateniland Will it keep longer than 10 years?
What’s the longest I can let the garlic confit cool after cooking?
You can store this in the fridge for 3-6 months if it's covered properly.
Can it be stored longer if you add oil to the pureed garlic?
It can be stored longer if you seal the top/surface of the pureed garlic. Yes, adding oil (mixing it in) to the puree will extend the shelf life a little but then you'll always have an oily puree, which may create limitations for some of your applications. And yes, whole cloves are often submerged in oil to extend their shelf life but don't forget that you can remove them whole and intact from the oil when you want to use them. I recommend sealing the surface of the puree with butter, lard or some other fat but not mixing it in unless you already know that you'll always want that puree to be oily.
thank you for another great video
YW !!
very nice video :)
Thank you.
Why can't you use a Potato Masher/Ricer and save time by not having to do more dishes?
You can puree it any way you want. lol
any concerns with botilism
NO.
@@johnterczak9256 Can you explain what is this botilism?
@@AJ-iu6nw Yes. I do a lot of "canning so I've studied up on botulism.
Botulism is a bacteria that can be lethal to humans if only a very small amount of it is accidently consumed. It can grow on improperly stored foods and can only be "killed" in food by creating a sterile environment, which is typically accomplished by boiling the bacteria in a 240 - 250 degree pressure cooker.
Isn't just me but a feel it's more like a confi garlic instead of roasted
It's a question of common semantics. Some cooks call it confit and some call it roasted. I've been referring to it as braised or poached the last few years. The important thing is that you know how to make & use it lol!!
Ok good but so much talk for so simple a thing to do...thanks though !🤓
You're welcome !! I get both sides of your comment almost everyday. One person says what you've said and another person says; "thank you for taking the time to explain in detail and expound on some many options". I guess it depend on each person's cooking perspective.
Bring back the beard
Ha ha ha !!