Microwave the garlic+oil in the baking dish until it gets to about 200f to save a bunch of oven time Trick works great for baked potatoes&yams too.. 5 minutes of microwaving 3 baked potatoes can save you over 30 minutes of oven time.. even more for sweet potatoes if you like them extra done & extra sweet. Just nuke until boiling temp for anything, or somewhere near boiling temp, then throw in the oven. Just don't overnuke or you'll end up with dried out stuff.
Finally a video that shows how this is done. Don't think I could eat it spread on toast that thickly, but there are so many uses for both the oil and garlic. Thanks for posting.
It's absolutely insane how this bro just enters the YT food scene out of nowhere and just *immediately* becomes one of my favorite creators, even though I mostly follow food UA-camrs.
Creamier and better at 225C° for 2 hours. Its WORTH THE WAIT. Use 100% Tuscany first cold pressed EV olive oil with a peppery/fruity taste to submerge the cloves, add a couple full sprigs of FRESH thyme from the garden patch. Use a FULL bulb freshly unearthed.
I dont ever comment but when i do... i comment on how great this cook is. demystifying from a cooking culture who are the Best cooks! This guy makes it accessible and top tier chefing.
176 for 2h not to dark but no bitterness soft sweet garlic and the oil is not dead never go over 200 with the oliveoil if you still want all the flavours in a good garlicoil. dude wastet his oil with 375
This was so delicious! Also i recommend ferment the garlic in olive oil for an hour than take it out and put pomegranate syrup on it with olive oil a much easier way is to just buy pickled garlic in ur local store 🏬 and put pomegranate syrup and olive oil on it ITS SO GOOD❤️
You are the best. Love your wit, techniques, entertainment value and passion for simple good food. I tried the garlic confit. Left in the oven too long ...sorry...but what wonderful crunchy garlic nuts I have for snacking! Buying more garlic to try for confit again. Saved the oil, it has a deep roasted garlic flavor. Win Win. 😊
I so appreciate all of your little videos thank you. I’ve learned a lot even at 68 years old and I’ve been in the kitchen my whole life. I’m assuming that olive oil it’s infused with garlic is still shelf stable ?
Making compound butter with garlic confit cloves, Romano cheese, rosemary, and some of the garlic infused confit oil is my absolute favorite way to use it. Makes god tier garlic cheese bread
Thank you!!! I always chopped up garlic in four, and put it in my oil😂 Don't come for me!!! It worked well, my grandma tought me, but I think I might switch😊
As you know, real confit is not only slow (40minutes not that long btw), but also a very low temperature (normally below 100C). Have you tried other temp/time combination? Is this one optimal?
@@Kuekeuenot necessarily. I feel like in modern society we’ve become more used to the look of semi dry hair. Hence why we have hair issues. He could be using some sort of oil to help strengthen the hair. But I get why you think that. He just doesn’t look that dirty to me honestly. I personally don’t like that look on me but it’s honestly probably healthier because when my hair is like this I find the scalp isn’t dry at all. An it’s not like it smells or is sweaty, I have a shower everyday. Sometimes 2.
For a readily available, reasonably priced high quality olive oil, I recommend California Olive Ranch, especially the California blend. The olive oil market in Italy is a huge mafia racket, so finding unadulterated EVOO is hard. Same with San Marzano tomatoes. Just get the California grown stuff. I've found it to be just as good or better than the authentic stuff, while being significantly cheaper and easier to find.
Ive never had to throw garlic away id cry if i seen someone else do it there are so many ways to use it if your garlic is going bad to fast you can freeze it you dont have to peel it or anything just put it in the freezer and it will last up to a month plus its easier to cut and peel it when frozen
Yes! My favorite way to cook and use garlic… WARNING! Please make sure you store the leftover cloves in oil (to cover) and in the refrigerator! The oil, alone, can stay out but it’s a health risk to not properly store the garlic. At least do the research before keeping leftovers or just use all the garlic the day you cook it.
Man I love garlic I’ve always wanted to make this. Maybe this thanksgiving weekend is the time to make it! Good video, you aren’t a cook you’re el Chef!
Any video that talks about garlic confit or making garlic oil really, REALLY should include disclaimers or warnings about the associated dangers. Garlic oil can, and almost certainly, will develop LETHAL levels of botulism toxins with just a few, short days. If stored in the fridge, it can be safe for up to a couple of months. If you make garlic oil and keep it at room temperature, you have to use it right away.
@@lindanaedersala8609 1 hour or so but after 45-50 minutes you can check it to see if its golden. 120 celsius/248 Fahrenheit. If you make it at low temperature you can also reuse the oil becouse it will not be burn. Just take the garlic put in in a jar and make some pasta with some of that oil with some Basel and 2-3 spoons of tamto souce.
Is it necessary to do it at 375 for the Maillard reaction? Or do you get basically the same product if you were to cook it at a bit of a lower temp for longer?
Keep the confit in the oil in the fridge for up to a week or two. Freeze for longer storage. DO NOT STORE AT ROOM TEMPERATURE. That's how you get botulism
Dude, I can’t eat garlic! I was born in Transylvannia🧛♂️ But joke aside: the recipe is spot on 👍🏻 Getting ready to make me a air fried pork belly sandwich here. But seriously: I WAS born in Transylvannia😂
I am crying at the sheer immaculate beauty of the garlic
Microwave the garlic+oil in the baking dish until it gets to about 200f to save a bunch of oven time
Trick works great for baked potatoes&yams too.. 5 minutes of microwaving 3 baked potatoes can save you over 30 minutes of oven time.. even more for sweet potatoes if you like them extra done & extra sweet.
Just nuke until boiling temp for anything, or somewhere near boiling temp, then throw in the oven. Just don't overnuke or you'll end up with dried out stuff.
Lol.
Finally a video that shows how this is done.
Don't think I could eat it spread on toast that thickly, but there are so many uses for both the oil and garlic. Thanks for posting.
Some of the strength has diffused into the oil so it’s not that bad eating that much on toast, nothing like eating multiple cloves of fresh garlic
This recipe ass, I’ve heard it’s better to do it around 200f for a couple hours for better results.
❤fb
@@Jacob_Clarkesgfj
@@Jacob_Clarke😊😊😊😊😊etffgfggvvggggvvv😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😂😮😂😂😂🎉🎉🎉🎉🎉🎉🎉🎉🎉😂🎉😂😂🎉🎉🎉🎉🎉🎉
It's absolutely insane how this bro just enters the YT food scene out of nowhere and just *immediately* becomes one of my favorite creators, even though I mostly follow food UA-camrs.
Facts
It’s insane to you?
I only follow this guy and future canoe other wise the others just annoy me
Now re-use the same olive oil that is now garlic oil, to make more garlic confit. It be lile super garlicky confit
Should garlic oil be kept in fridge or room temperature
Fridge@@laughingbird
Extra infused garlic oil
Fridge or you'll get botulism @@laughingbird
garlic garlic confit
I often boil garlic in a little sauce pan and then squeeze out the pulp into seasoned olive oil. Your way is more pleasing to the eyes.👍👍
First time seeing someone else who boils garlic
If a vampire bit me they would die instantly
Creamier and better at 225C° for 2 hours. Its WORTH THE WAIT. Use 100% Tuscany first cold pressed EV olive oil with a peppery/fruity taste to submerge the cloves, add a couple full sprigs of FRESH thyme from the garden patch. Use a FULL bulb freshly unearthed.
You can put unsalted butter with the oil to make garlic butter and put that garlic butter to make garlic bread
I dont ever comment but when i do... i comment on how great this cook is. demystifying from a cooking culture who are the Best cooks! This guy makes it accessible
and top tier chefing.
250f for 2 hours yields a darker, and richer confit
176 for 2h not to dark but no bitterness soft sweet garlic and the oil is not dead never go over 200 with the oliveoil if you still want all the flavours in a good garlicoil. dude wastet his oil with 375
Never heard of garlic comfit! 😮 looks amazingly delicious just like you do!❤❤❤❤❤
This was so delicious! Also i recommend ferment the garlic in olive oil for an hour than take it out and put pomegranate syrup on it with olive oil a much easier way is to just buy pickled garlic in ur local store 🏬 and put pomegranate syrup and olive oil on it ITS SO GOOD❤️
Damn you fine af and you good at teaching. For real tho, thanks so much for showing us the actual process with instructions.
I live for garlic. I love it sooo much, I crave it! Yumm!! Thank you for showing me how to make perfect confit. ❤❤❤❤
That crunch though 👌😩
😫
Also really good on ham sandwiches. Just lightly toast your bread, add confit and ham and it’s amazing.
Here is a tip! Add rosemary, thyme, bay leaves, chilli flakes and/or peppercorns for a different flavour!
That crunch be ✨️FRESH✨️🥶🥶🔥🔥🥶🥶
You are the best. Love your wit, techniques, entertainment value and passion for simple good food. I tried the garlic confit. Left in the oven too long ...sorry...but what wonderful crunchy garlic nuts I have for snacking! Buying more garlic to try for confit again. Saved the oil, it has a deep roasted garlic flavor. Win Win. 😊
😍✨ I'm enchanted by the recipes and by the cook 🫶🏾
I so appreciate all of your little videos thank you. I’ve learned a lot even at 68 years old and I’ve been in the kitchen my whole life.
I’m assuming that olive oil it’s infused with garlic is still shelf stable ?
Oh man that looks so good😻
My fang teeth just disappeared. This video has changed my life.
Making compound butter with garlic confit cloves, Romano cheese, rosemary, and some of the garlic infused confit oil is my absolute favorite way to use it. Makes god tier garlic cheese bread
Can't wait to try it! Thank You SSOO MUCH!!
Thank you!!!
I always chopped up garlic in four, and put it in my oil😂
Don't come for me!!! It worked well, my grandma tought me, but I think I might switch😊
God bless this man and his garlic preservative tips.
Oh my, just made this...Fantastic! Only problem I had was I didn't have enough garlic! I'm getting more to do tomorrow! Thank you!
As a romanian I love this recipe cause it keeps vampires away.
Dude we are the vampires
Yes, I totally believe your sincerity Vlad…
How long does the garlic stay good
My country doesnt produce olive, so olive oil is expensive here. But I used palm oil, and it tastes delicious too.
Garlic is the best
Looks amazing 😅...love garlic I'm gonna give it a try!
LOVE IT.......YUM.💞💞💞
This is why morticia is happy with him
lmao
yay another garlic confit short. how do these guys stay so fresh and creative?
We. Inspire them.
the oil is the best part imo
I made this and its ok. I think it goes best on toasted bread with some melted cheese it just didn't have a very good taste alone
As you know, real confit is not only slow (40minutes not that long btw), but also a very low temperature (normally below 100C). Have you tried other temp/time combination? Is this one optimal?
Yeah, I though 375° was kind of high for a confit. That's deep-frying territory.
Bro looks majestic
No, “bro” looks like he needs to shower.
You post this in every one of his videos wtf💀
@@Kuekeuenot necessarily. I feel like in modern society we’ve become more used to the look of semi dry hair. Hence why we have hair issues. He could be using some sort of oil to help strengthen the hair. But I get why you think that. He just doesn’t look that dirty to me honestly. I personally don’t like that look on me but it’s honestly probably healthier because when my hair is like this I find the scalp isn’t dry at all. An it’s not like it smells or is sweaty, I have a shower everyday. Sometimes 2.
Thank you
For a readily available, reasonably priced high quality olive oil, I recommend California Olive Ranch, especially the California blend. The olive oil market in Italy is a huge mafia racket, so finding unadulterated EVOO is hard. Same with San Marzano tomatoes. Just get the California grown stuff. I've found it to be just as good or better than the authentic stuff, while being significantly cheaper and easier to find.
Learned this from Joshua Weissman but i prefer avocado oil so i have the option of high heat
If you simmer it in oil on the stove you get the exact same result in 10-15 min
Ive never had to throw garlic away id cry if i seen someone else do it there are so many ways to use it if your garlic is going bad to fast you can freeze it you dont have to peel it or anything just put it in the freezer and it will last up to a month plus its easier to cut and peel it when frozen
Yummy... and oh you should try some fermented garlic honey is so good
I wild use the garlic mix it with a bit of butter the toast the bread
Yes! My favorite way to cook and use garlic… WARNING! Please make sure you store the leftover cloves in oil (to cover) and in the refrigerator! The oil, alone, can stay out but it’s a health risk to not properly store the garlic. At least do the research before keeping leftovers or just use all the garlic the day you cook it.
I LOVE GARLI!!!
Now use the garlic oil for your next batch of garlic confit. Garlic-ception.
Now that's HEAVEN!!!❤❤
How do you store the garlic after removing it from the oil? Also leave on the counter or refrigerator? Thanks.
O already never thrown out garlic, it normally don't survive long enough to go bad, and even if it does I just plant it and wait
Dame, I have learned more from el cook than I have from my entire education lol
Man I love garlic I’ve always wanted to make this. Maybe this thanksgiving weekend is the time to make it! Good video, you aren’t a cook you’re el Chef!
The garlic and the oil together can make delicious aglio e olio pasta
I love garlic..;-;👍
Any video that talks about garlic confit or making garlic oil really, REALLY should include disclaimers or warnings about the associated dangers.
Garlic oil can, and almost certainly, will develop LETHAL levels of botulism toxins with just a few, short days. If stored in the fridge, it can be safe for up to a couple of months.
If you make garlic oil and keep it at room temperature, you have to use it right away.
How do you keep it tho? In a jar, in room temperature? Do you have to warm it up when using?
You let it cool and then transfer it into a hermetic glass jar. It lasts approximately 3 months in the fridge.
How long will this last before it spoils? How should each be stored???
Man, I could taste this video!!
looks delicious! how is this stored safely?
This looks delicious! Im definitely gonna try this one time :D
This is what im looking for & its healthy
I had that a friend’s house once. I think she made hers on the stovetop. I think I will try this version. 😋
Just bought a 1kg bag of peeled cloves and came straight here for instruction
Garlic is life 🧄
I just do it on the stove on low. I like it to get a little browning on the edges, I find it has less of that harsh bite and is a bit sweeter
Does anyone know how long the garlic stays good for in the fridge using this method?
That's way to high of a temperature for the olive oil. The oxidative stress will make it a bit bitter
How long does it stay good before it expires?😊
Cheese on toast with that 😱 I'm gonna try it 😁👍
This man loves garlic
Anybody else thought the title said garlic CONFETTI😂😂😂
Should make garlic butter with this
What’s the name of the olive oil you’re using?
I didn’t used to like garlic but this shit is Bussin Bussin.
Try before you deny
OMG that makes me hungry. ❤
I am from Nigeria so we definitely do not do a lot of garlic but isn’t there something around the smell. Never leaves on time
Wow man that looks amazing
I marinate my garlic in spice and oil before baking it
❤❤❤❤❤❤❤❤❤❤
Yummy for the tummy 😊😊😊
If you put it at 375 it will burn in minutes it needs a low temperature like 120-125
Agree 375 too high. How long at 120-125? Seems too low. But I’ll try your recommendation
@@lindanaedersala8609 1 hour or so but after 45-50 minutes you can check it to see if its golden. 120 celsius/248 Fahrenheit. If you make it at low temperature you can also reuse the oil becouse it will not be burn. Just take the garlic put in in a jar and make some pasta with some of that oil with some Basel and 2-3 spoons of tamto souce.
Yup! Burned my garlic just now follow his temp recommendation 😂 Live and learn I guess…
I made this but my garlic turned green and was very bitter.
I used high quality garlic and olive oil like suggested.
What did I do wrong?
I tried making some and my garlic floated to the top and then crisped up. They still tasted good but I wanted soft spreadable garlic.
Who throws it out? Not unless actually molding/rotting... its sprouting? Snip it off and using it
Can u store this for a month, if yes how to store this?????
How long is the garlic good for after separated from the oil?
Now that all the vampires are gone...good one. Am definitely going to try this.
I’m a vampire, but I would risk my life for a bite of that stuff.
How do I store it and how long can I keep it for?
Is it necessary to do it at 375 for the Maillard reaction? Or do you get basically the same product if you were to cook it at a bit of a lower temp for longer?
Salió muy bien,los ajos no tienen que quedar dorados ni con piel arrugada muy bueno.😅
I'm literally eating garlic right now 😂
so how do you store it after? just fridge?
So good
How long would this stay good for? And what is the best way to store it? Both the oil and the garlic.
Keep the confit in the oil in the fridge for up to a week or two. Freeze for longer storage. DO NOT STORE AT ROOM TEMPERATURE. That's how you get botulism
Dude, I can’t eat garlic! I was born in Transylvannia🧛♂️
But joke aside: the recipe is spot on 👍🏻
Getting ready to make me a air fried pork belly sandwich here.
But seriously: I WAS born in Transylvannia😂
Do you need any specific garlic? Like fresh or jarred cloves?
I hate garlic but really enjoy your content
How long does it last? (I'm worried about botulism)