Garlic Confit and Garlic Oil (Hot and Cold Infusion Method) + (How to get Super Clear Infused Oil)
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- Опубліковано 5 січ 2021
- Making Garlic Confit and Garlic Oil with both methods of Hot and Cold Infusion. This is definitely something you need to have in your kitchen arsenal if you are serious about food. It goes well with lots of things, better yet even on some humble toasted sourdough bread and perhaps some melted cheese and vine ripe tomatoes. So good that it's even delicately creamy. ** Warning ** You and your whole house will smell like garlic when you try this project out. I can guarantee you, that your house will be vampire free.
#garlic
#confit
#oil
Recipe Breakdown
1. As much garlic as you want to do. Peeled.
2. Neutral Oil to fill TWICE the amount of garlic (Neutral oil such as corn, sunflower, vegetable, rapeseed, olive oil and etc. Don't use heavy aromatic oils such as peanut or sesame oil that counter the garlic)
3. Slow cooker or Baking Pan for Oven
4. Cook oil until temperature reaches about 90 degrees celcius and the garlic is cooked by being soft in the middle. Test with knife.
5. Strain and process with coffee filter paper, if not, cheese cloth or muslin cloth.
6. Store garlic and filtered oil together in mason or jam jars in the fridge for up to 1 month. Make sure the garlic confit is submerged in infused oil.
7. You can freeze the extra garlic and oil for a good 6 months in the freezer.
***** Oil temperature not more than 90 degrees celcius either in a slow cooker or oven. Oven needs to be on low 100 degrees celcius setting.
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Brilliant! Thank you for a wonderful demonstration of how to make garlic oil.
Looks great! Thanks for all of the ideas!!
Perfectly narrated. Thanks ❤️
I’ve never seen anything like that. Thank you I’m going to do this tomorrow. Subscribed and by the way I’m blown away!
Love the bruschetta idea, but I think I’d use crumbled feta instead of the mozzarella cheese. Maybe some fresh chopped basil too. The salty sharper flavour goes well with the other strong flavours. I’ll definitely make the oil, and the bruschetta. Thank you so much for sharing this with us! Thank you brother!
Awesome recipe! Wow love it! Thanks! 😀
Excellent presentation.
Thank you very much for your prompt reply! Your video is very detailed and learned how to make it. My family all love it! Thanks 🙏 You are a great cook!
Thank you very much for the support!
Wow. What a gem! Definitely saving this video. Thank you.
saved it on my end too!
This is a must do!
I already had garlic in the oven I hadn't seen your video yet. I'm still going to do the oil like this though and definitely use my slow cooker next time.
Yayyy!!! I saw another video and she had a heat diffuser, I'm like what ._.. I do have a slow-cooker though and I love the ease of this process! Thank you, off to make some confit!
Keep it going bud! Rosemary infusion is interesting. Good job editing
Wow I’m going to give this a go
the slow cook, with precise temp, is great additional info to the other videos i've studied
Thank you for the support!
Wow! Amazing
Yes, well done. Thank you! Would be nice to have some links to the equipment you used or close facsimiles.
Very useful information 👍❗ Thanks for sharing 😃🌹
Looks delicious
this is a great video! subscribed :)
Beautifully done.
Thank you, glad you enjoyed the video.
I like your receipts
Excellent vidéo. THANK YOU
That is fantastic thank you for these delicious recipes.🇨🇦
I am glad you enjoyed the video.
Wonderful !
Very well explained and I'm a fan of garlic will definitely try t his recipe n incorporate in my daily food
It's so so good. Just a warning, your whole kitchen/ house will smell like garlic but it is worth it.
I followed your directions, Thank you.
You are welcome. What did you enjoy it with?
Stunning.. Thank you!!!
Thank you for the support!!
This channel is honestly so good. I love the way you present information. The last garlic confit I made was bitter because a few cloves caught too much heat. This looks so simple with an impressive end product.
Give it a try and let me know how it turns out : )
Great video thank you
Awesome! Thank You!
You are welcome.
Yummy 😋 Tks for sharing this recipe with us ☺️
I am glad you enjoyed the video.
Also makes an amazing salad dressing
Very well done, Sir.
I'll be looking forward to many more elementary style instructionals from you.
I would like to see I simple bone broth, or vegetable broth video, if you're a vegetarian.
If you are a vegetarian, I would like to see all the various ways to roast, grill, or cook vegetables of all types.
Thank you.
💪😎🇺🇲
This is good eats at best
Great video making this later in the slow cooker I bought this morning 🤗🤣😁
I promise you, your entire kitchen will smell like delicious garlic!!!
It worked great. And it still smells like garlic in my house 🤗🤗
@@peterknighton2757 Glad to hear, you are enjoying the garlic goodness :)
Perfect
Thank you very much for your support.
Thanks for sharing
I am glad you enjoyed the video
Awsome
hell yeah this is 10/10, earned that subscription
Wow Chef thank you for an AMAZING video I love your step by step instructions I am now a fan 😊my question 🙋🏾♂️ is what is the shelf life in and out of the fridge? Thank You again ✌🏾👍🏾🙏🏾
I recommend keeping it in the fridge anyways. It can go for 2 weeks in the fridge and up to 6 months in the freezer. I hope that helps.
Fantastic thanks 👌 thank you for sharing your experience ❤😂😂😂😂😂
Thank you for your support. I am glad you enjoyed the video.
Yummmm
You had me subscribed when you said sexie thank you so much I really appreciate your video I will definitely be watching more❤
Thank you so much for the support. I am glad you enjoyed the video.
the garlic oil alone was what I was looking for... however.... garlic butter... very interesting for the bruschetta! this kinda works
Super addictive!!
Great video
Try basil leaves also on top of your toast
Thanks for the recommendation.
I love your voice.
Marvellously presented! I’m going out to buy a couple of pounds of garlic and i love rosemary!
Sounds great!
How long can we the comfy oil?
Why didn't you you soak the rose Mary leaf before infusion.
Top realy super ‼️🇳🇱👍
Great video, I have been working on making garlic-fried potatoes, so these techniques are great. I have a question about the garlic-infused oil. For taste and cooking purposes, is it important to strain liquid so that is clear? Will using cloudy garlic oil impact the flavor?
Cloudy garlic oil won't impact the flavour. I did it to get a better look to it incase you want to Drizzle some over something delicate and want it clear. I hope that helps.
I'll be glad when someone comes up with a way to Peel garlic easier.
I have the same feeling and a way for your fingers to not smell like garlic for hours afterwards.
I have a garlic peeler, it's a rubber tube, you just put the clove inside and rub it between your hands.
@@edboyle5477 That works too!!. In every professional kitchen I have ever worked in, I have never seen that however that is sold for the household. I wonder why?
nice
Thumbs up❤
Thank you for the support!
Thanks 💡 👍👍👍
My pleasure!
Loved this video is so much! It was wonderful to listen to you explain.
Can you please tell me is straining the oil an absolutely necessary step? I'm wondering if doing that is just to make the oil look better, or if there is any reason we can't just eat it as is without straining out the impurities?
Thanks for this great video! 😊👍
I am glad you enjoyed the video. The straining is just for a look of clarity and if you don't want any floating small bits. Sometimes the garlic breaks and it can go cloudy.
@@AveryRaassen
I see. Okay thank you so much! And thank you again for the great video. Can't wait to watch more. 😊🤗
Thanks for this vid. & Please make your own balsamic reduction.
Thank you. Will do in the future.
How to infuse cold press olive oil without needing to heat the cold press olive oil?
thanks for your nice video. how many days can we use this garlic oil?
2 weeks in the fridge and up to 6 months in the freezer. Hope that helps.
You didn't soak the garlic before using, why? I will appreciate to hear from you.
A point missed out : when you leave those 24 hours to infuse, make sure to leave it in the closed oven, or make sure is sealed properly, because if it's not, you have those 4 hours safety rule at hand. Cheers, i love your video.
Absolutely. Glad you enjoyed the video.
Can you elaborate on the 4 hour safety rule?
What 4 hours safety rule, please elaborate?
@@shladysm7003 the temperature range in which microorganism grow and reproduce rapidly. Food that has spent more than fours hours in the zone is considered unsafe (not including dry food such bread )
@@AveryRaassen so how long does the oil last? And do I have to store it in the frig? Or just leave it setting out in a bottle
Simplesmente amei
Thank you
Delicious and you showed this very nice. But I got 2 questions: Would a dark bottle help increase the fridge or outside shelf life? How long can this be left out of the fridge on the counter ?
A dark bottle will help and don't leave it out of the fridge. You can make small batches or freezer what you don't use.
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Nice !This looks wonderful and Garlic is very good for you too! Have you tried to roast your little tomatoes then added them on top?
Yes I have. That is wonderful as well. I also love Sun dried tomatoes with this.
Did you put neutral oil once the garlic was confit? Or you used the same oil?
Thank you
I used the same oil that was filtered.
one more question, is that glass vial you filtered in a drip coffee maker? i have seen some like that, with the filter cones etc online. could you provide a link? thank you!
Yes, it is a coffee filter flask and holder. I got them as a gift. The brand is Bodum even though I don't drink coffee. You can use any kind of coffee filter paper holder.
@@AveryRaassen oh thank you! i have been looking for an excuse to buy one of those beautiful makers lol
Do you know how to use a Coffeefilter?
Falt the Button and edges around to create the Right filter.
Would I get a different result doing it your way?
please share a link for the cruet you used to make the rosemary oil.
You can use any kind of oil dispenser just as long as you can seal the top from air then you should be fine. Mine has a cap.
Oh yeah this is nice! If it was my greedy self I would have smashed at least 5 cloves per slice 😆
How long can you store the garlic and were, fridge or counter top? Thanks
Store it in the fridge for up to 2 weeks. If you made too much, you can store it in the freezer for several months. All in all, make sure the garlic is submerged in the oil.
Do we use regular oil to save the
Used garlic in a jar or the used oil we heated for 24 hours ?
That is entirely up to you. I however used the oil that I cooked it with after filtering.
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Does the oil get Refrigerated or can you leave it sit out on the counter?
Enjoy the video very much
Really depends how fast you go through it. I made a rather large batch so I froze the majority of it and kept a jar in the fridge as I want to make it last longer. If you counter top is warm or hot and is with direct sunlight, I would suggest putting it in the fridge. The oil might go slightly cloudy due to the temperature but once you take it out and use it to cook, it will become clear again. I hope this helps.
@@AveryRaassen
Thank you
Please can one add some preservative to the garlic oil to stay for month, also for applying on body can i put some essential lavender oil to low the smell for some people who never like the smells
Alternately place the garlic in a bowl, add just off boiled water, leave for one minute, drain and the skin will come off easy
How long can you keep the infused oil before it goes bad?
Keep in the fridge for a good 7 days.
Hi this oil is counter safe ? I was trying to find out if I'd have to refrigerate
Keep it in the fridge for a better shelf life.
Hello could you share a link of the oil bottle please
Which one? The straight one at the end or the one with the round bottom?
Did you pour back the filtered oil into the cooked garlic?
Yes I did. I also, poured the filtered oil into the oil dripper with Rosemary.
So i made this 3 days ago(AMAZING!!!) the oil i put in a jar with a lid in the refrigerator and now the oil is semi hard. I can scoop it out easy with a spoon and it still tastes amazing....was just wondering if this was normal?? Is it because i didnt strain the impurities out? 🤔
What oil did you use?
@@AveryRaassen extra virgin olive oil
@@Zoo-jc2kw That can happen. Even when I strained it, it can go cold and spreadable but only for a short period of time before returning back to liquid state.
@@AveryRaassen been a couple days and still spreadable, which is totally fine. Thanks for the info my friend!
how long does the cold infusion take to have good flavor?
Within 2 days you will taste Rosemary but makesure submerge the rosemary in the oil otherwise it can go brown or mouldy. So, use a fair amount of the oil and top it up. Leave it in the fridge. Once you are happy with the flavour, you can then take the rosemary out.
@@AveryRaassen Thank you!
I loved the idea of this and made the confit garlic. The garlic started fermenting within a few days. What did I do wrong?
After the cooking process, did you keep it in the fridge?
@@AveryRaassen I didn't, but it has was only a couple of days from taking out of the slow cooker and putting in the jar. Would putting it in the fridge have stopped this or would it just have delayed the fermenting?
@@mariondunn6580 What is the temperature of your room? Also, I would advice putting it in the fridge. I should last for up to 2 weeks in the fridge when submerged in the oil and up to 6 month in the freezer.
@@AveryRaassen The room is about 18 deg C. I need to find another preserving solution for garlic. I did the confit as I thought this would preserve the garlic under oil for a long time at ambient temperature. I don't want to use my freezer space on garlic. Is there anything other than black garlic which will preserve the garlic for a long period out of the freezer? Your advice is gratefully received. Many thanks
@@mariondunn6580 Apart from drying or deep drying sliced garlic, you can pickle the Garlic but then you will have the added flavour of the pickling liquid which is some cases, you might not want. When you say, your garlic fermented, was it sour or gassy or mouldy? Another way of preserving garlic here is also, to vac pack it and then in the fridge. This will keep for longer.
6:36 you cover the cooked garlic with 'oil'. is that fresh, unflavored oil? or did you use the oil you just filtered? then you say, 'the rest, you can freeze, with the oil in a container'. again, fresh oil? or the infused oil? just a little confusing for me, sorry! btw, i LOVE your video presentation!! lovely speaking voice, i love that it's a voice over of you, and nice, clear, photography. thank you
I used the oil I just filtered. Still same oil for the freezer bit. Glad to help in anyway.
Which ingredients can be cold infused without refrigeration? Currently, the ingredients I want to infuse are, red chili, raw onions, and caramelized onions.
I still would refrigerate for it to last longer. You could cook the red chilli and then infuse it or dried chilli is also another option.
Where did you get your glass filter jar?
It is from a company called "Bodum". It is meant for Coffee or Tea. I hope that helps.
Oil Dispenser comes from where? Thanks.
That was a gift from Jess. I think she bought it from Amazon.
I added garlic to oil a couple weeks ago not knowing I had to cook it.
Is it too late to cook it? Or should I just dump it and start over?
I doubt the garlic has oxided or gone brown due to being submerged in oil. You can keep as is and some recipes call for raw garlic like Hummus. You can however also cook it. Not a problem. Really depends what you want to use it for?
Hi, did you store it in the fridge or at room temperature with sunlight? If you did, I recommend throwing that away and starting again.
@@AveryRaassen room temp in a closet. I threw it away already, I didn't want to take any chances.
I'm going to do the icecube freezer method.
Seems like the safest way to go and it will last Much longer... 😊
@@ConnieConnie824 good on you for throwing it out! There is a risk of botulism poisoning when you store raw garlic in oil.
how long can it be stored, does t need to be in de fridge?
It needs to be stored in the fridge to avoid it from going bad. If you want to keep it longer, you can freeze it. You can keep it in the fridge for a good 5 days
@@AveryRaassen tank you for your answer, is it okay to keep the oil outside the fridge and is the oil also only storeble for 5 days?
What is that orange drip cup?
It is just a coffee filter paper holder.
How long does the oil and garlic last without harming you ?
That is a very wide question because depending on the oil, where you store the, the temperature of the area.
If the oil + garlic is in a vacuum pac bag..... I would say about 2-3 months easy but just label and date them and check. It shouldn't get rancid too so if kept properly but then again, it comes to a question of how much do you want to keep over time? I finished that batch rather fast.
@@AveryRaassen thx for your reply very helpful
Do you have to store in the frig?
Yes you do. You can keep for up to 2 weeks or keep in the freezer for several months. Just make sure the garlic is submerged in the oil.
Do I have to put the bottle to the freezer?
Only if you want to store it for long term.
What’s the longest I can let the garlic confit cool after cooking?
24 to 48 hours at room temperature and then you want to store it properly either in the fridge for a few weeks or the freezer for a few months.
@@AveryRaassen how long does the garlic oil last?
@@behnamarefi4583 It all really depends on you. When I made this batch. I used it all up within 2 weeks doing meal prep. You can store it in the fridge for a good couple of weeks or in the freezer for a good couple of months.
How do you store this after you've made it do you keep it on the counter and the pantry or do you have to refrigerate it?
Store it for a maximum of 2 weeks in the fridge. Make sure the garlic is sudmerged in the oil. If you have made alot, you can freeze the garlic and oil for several months. I hope that helps.
How long would the garlic last ?
Not very long because I would eat a lot of it. I would mix it in my stews, mix it in with some butter while I sear my steak but on a serious note, if you submerge the garlic in oil and place them in the fridge, they can last for weeks but it must be under the oil otherwise they can discolour and grow mould. If you have too much, you can freeze the garlic and the oil in a container for a good 6 months.
My farmers market has pre peeled cloves
It saves your fingers from smelling like raw garlic afte peeling.
@@AveryRaassen I don't mind the garlic smell, just the time spent. Lol
I'm pretty sure i will not filter it
Why is your slow cooker - High, Low, Medium?
High to start with to bring it up to temperature and then once it has reached the desired temperature, put it on medium or low, depending on your model.
Liked the video deff gonna try this one tip for ya get yourself some cheese cloth it will make your life 150% easier straining that oil it would take maybe a minute to strain all that and get the same if not better end result !