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.
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.
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.
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.
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. 😊
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❤️
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😊
@@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.
My wife would hate me..... So my relationship with garlic has diminished over the years. Even so, Garlic is amazing. As a kid I used to sneak into my mother's fridge and take a small spoon of minced garlic out of the jar and eat 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!
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😂
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?
Make sure you refrigerate your garlic oil!! Or store it properly. It doesn’t last for long in the fridge but you can freeze it and scoop a bit out when ready to eat. Garlic confit can cause botulism, so y’all be safe!! Can confirm this is delicious tho.
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.
@@jonslg240 oh thank god it can be made in the microwave 😭 the oven takes up the electricity of like 4 ACs, there's no way I'm using that rn.
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😮😮😮😮😮😮😮😮😮😮😮😮😮😮😮😂😮😂😂😂🎉🎉🎉🎉🎉🎉🎉🎉🎉😂🎉😂😂🎉🎉🎉🎉🎉🎉
If a vampire bit me they would die instantly
That's me
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 sure about 225C? Not F?
@@Teuwufel i think they meant F, 225°C for 2 hours is a garlic cremation 😂
If its basically slow temp fried garlic does it really need to be done in an oven?
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
@@johndoe4004 if you're ever baking may I suggest Brian Lagerstrom, not as many jokes but just as good a vibe
God bless this man and his garlic preservative tips.
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
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.
FYI the oil is the only way to fry up an egg it adds so much flavor to the egg definitely recommended
Never heard of garlic comfit! 😮 looks amazingly delicious just like you do!❤❤❤❤❤
Can't wait to try it! Thank You SSOO MUCH!!
Damn you fine af and you good at teaching. For real tho, thanks so much for showing us the actual process with instructions.
That crunch though 👌😩
😫
I live for garlic. I love it sooo much, I crave it! Yumm!! Thank you for showing me how to make perfect confit. ❤❤❤❤
You can put unsalted butter with the oil to make garlic butter and put that garlic butter to make garlic bread
You have to throw out the garlic oil after about 7 days you shouldn’t keep it any longer than that so just watch out for that :)
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. 😊
Also really good on ham sandwiches. Just lightly toast your bread, add confit and ham and it’s amazing.
😍✨ I'm enchanted by the recipes and by the cook 🫶🏾
Now use the garlic oil for your next batch of garlic confit. Garlic-ception.
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
Oh man that looks so good😻
Looks amazing 😅...love garlic I'm gonna give it a try!
You’re page is dope because you make it look easy and when I actually follow your steps, it literally is easy as you made it look.
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!
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
@@brainfoodjunkyyou're spreading misinformation. This is not true, olive oil is safe to use in high heat
My fang teeth just disappeared. This video has changed my life.
How long does the garlic stay good
Here is a tip! Add rosemary, thyme, bay leaves, chilli flakes and/or peppercorns for a different flavour!
I LOVE GARLI!!!
Don't.... garlic!!!!!
looks delicious! how is this stored safely?
That crunch be ✨️FRESH✨️🥶🥶🔥🔥🥶🥶
LOVE IT.......YUM.💞💞💞
Everything that has garlic is good
For me toum for example is the best condiment hands down.
Garlic is life 🧄
As a romanian I love this recipe cause it keeps vampires away.
Dude we are the vampires
Yes, I totally believe your sincerity Vlad…
Garlic...the reason I love my tastebuds!
Man, I could taste this video!!
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❤️
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
This is what im looking for & its healthy
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
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 ?
My country doesnt produce olive, so olive oil is expensive here. But I used palm oil, and it tastes delicious too.
How do you store the garlic after removing it from the oil? Also leave on the counter or refrigerator? Thanks.
Garlic is the best
I had that a friend’s house once. I think she made hers on the stovetop. I think I will try this version. 😋
Thank you
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
Making it now... ❤ thank you!
Dude you are badass!
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😊
Should make garlic butter with this
❤❤❤❤❤❤❤❤❤❤
Yummy for the tummy 😊😊😊
I wild use the garlic mix it with a bit of butter the toast the bread
Yummy... and oh you should try some fermented garlic honey is so good
This is why morticia is happy with him
lmao
I love garlic..;-;👍
the oil is the best part imo
So yummy!!! 💙👍💙
Vampires hating garlic is a huge misconception actually, I love that stuff 😌✨
Now that's HEAVEN!!!❤❤
Phenomenal.. Doo dooo do do do... Phenomenal.. Doo do do do
guys i don’t think you understand how much i love garlic, i could eat roasted garlic as a final meal
Garlic is associated with antiplatelet activity which actually make humans easier to dr- i mean can help with cardiovascular health.
We never left We just watch you now
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.
My wife would hate me..... So my relationship with garlic has diminished over the years.
Even so, Garlic is amazing. As a kid I used to sneak into my mother's fridge and take a small spoon of minced garlic out of the jar and eat it.
serious question El Cook...
Why do we need to separate the garlic from the oil ?
Vampires kiss them goodbye "😂❤😂
Cheese on toast with that 😱 I'm gonna try it 😁👍
OMG that makes me hungry. ❤
Just bought a 1kg bag of peeled cloves and came straight here for instruction
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!
How long will this last before it spoils? How should each be stored???
Dame, I have learned more from el cook than I have from my entire education lol
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😂
The garlic and the oil together can make delicious aglio e olio pasta
This man loves garlic
Salió muy bien,los ajos no tienen que quedar dorados ni con piel arrugada muy bueno.😅
Vampires who stayed: 👇🏽
This reminded me of the " T A P A T I O " Guy😂
yay another garlic confit short. how do these guys stay so fresh and creative?
We. Inspire them.
I didn’t used to like garlic but this shit is Bussin Bussin.
Try before you deny
Anybody else thought the title said garlic CONFETTI😂😂😂
That garlic oil over some grilled srimp 🤤🤤🤤🤤😋
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.
Now I feel like I have a reason to get those big bushels of garlic at costco
Now that all the vampires are gone...good one. Am definitely going to try this.
This looks delicious! Im definitely gonna try this one time :D
Can you make black garlic
For how long can I keep it and in what temp? Fridge? Room?
Make sure you refrigerate your garlic oil!! Or store it properly. It doesn’t last for long in the fridge but you can freeze it and scoop a bit out when ready to eat. Garlic confit can cause botulism, so y’all be safe!! Can confirm this is delicious tho.
I’m a vampire, but I would risk my life for a bite of that stuff.
What's the best way to store this, and for how long?
What’s the name of the olive oil you’re using?
Wow man that looks amazing
Bout to try it with burgers
I hate garlic but really enjoy your content
Do you keep the garlic in the fridge? For how long?