Garlic Butter, we have way too much garlic so expect to see a lot more #garlic #garlicbutter

#garlicconfit #easyrecipe

[TheMissiIe]

"I didn't measure because it's not that deep"
"Too much garlic"

[kevinpaulin]

A FOOD PROCESSOR! Wha?!? this way, you don’t have to go beat it on the couch

[Aarbitraary]

"This is my best attempt at a quanelle"

Dude, that is a BEAUTIFUL attempt.

[IRMentat]

“A little too much garlic” says the guy who put a half inch layer on top of a slice of thin bread. Then topped with more garlic and garlic oil.

[NutBii]

Bro likes a little bit of toast with his butter

[wardscandles]

I've been watching your videos off and on for a few years I came across one of your videos where you talked about how you had experienced hard times in customer service jobs because of your voice I hope you know that because of your voice/the way you talk I and many others genuinely enjoy YOU and always remember that

[jv______]

bros Heart after that butter: 📈📉📈📉📈📉📈📉📈📉

[froufroudeluxe]

That quenelle looked insane. Nice job team 👍

[immortalarik]

"First bite tastes like heaven, second bite takes you there"
- Gordon Ramsay

[random]

we making it out the couch with that food processor

[ahhhmouuu]

Quenelles are done with two spoons and are done to give dimensions to the butter's shape

This is called a rocher, which is done with one warm spoon and forms into a rounder dome

Ty for coming to my TedTalk

[TheKillerMB]

mah man's breath is gonna be something else for weeks

[tusharkerkar]

Did I hear enthusiasm in that thank you at the end ??

[ExoticAfrican]

I just felt so comfortable listening to your voice

[giannismh]

Nooo, you forgot the beating it on the couch part.

[gillianboate]

What I do is:
-Clarify some butter. That is: carefully melt butter in pan on low heat till liquid, pour all into a pyrex jug, then leave it a few mins till the milk solids settle at the bottom, and pour only the clear/clarified butter back into your pan, can pour through a small sieve for any top bits with solids but I usually just push these to the side with a spoon and it's fine.

-Put peeled (and de-stemmed if you've a sensitive stomach or want a milder/sweeter taste), and halved cloves, into the clarified butter, and add some mid-range olive oil till the garlic cloves are all covered (I find a taller pan helps for this).

-"Lazy roast" it. I do it as/like whenever I'm in the kitchen I'll turn it on (leaving lid on makes heating a quicker task), bring it up to a low bubble, give it a stir, and then, leaving the lid tightly on to preserve the internal heat, turn it off when leaving the room. This method keeps the temp not getting too high, and with a tight lid on top, and an extraction fan running now and again, you can keep from garlic-gassing your home (you wont be able to avoid some gassing). Stop when cloves are soft and starting to get a little golden but not burnt, but, and this is important, leave them in the hot oil (not currently boiling, just the butter/oil will retain a lot of heat for a while, and you want to use that heat), with a good sealed lid, till it cools down to not much above room temp (touch the outside, you should be able to hold it indefinitely without getting f burnt, keep in mind the inside may still be hot enough to burn you) don't be opening it again and again and letting heat out.

-Once it's just a bit warm, butter should begin to start setting softly, it's time to add BACK the milk solids from making the butter clarified (tbh you can do this at any point after about a half hour of cooling, i just do it later to avoid any splashes of hot oil) and get to blending!

-Add herbs you like. E.g. I hate parsley, so I do dried Basil and oregano, but you can do anything with the butter base. If you've fresh basil, you can use the basil stems in this (great flavour and once blended its indistinguishable as stems and not leaves/dried, so saves the waste, too). A load of pepper, and salt to your taste (if you've used salted butter, skip more salt).

-using an immersion/stick blender, blend the sh!t out of it. It will become a smooth paste; as the garlic and the still liquidy oil will almost bind/froth together.

-Pour into cleaned out old takeaway sealing plastic boxes, put parchment on the top to stop freezer burn, (or practice till you can fill one till airtight and full, be aware this may be messy) fridge till solid, then freeze the blocks.
You *can* leave it in your pot and package it up later, but I promise you pouring it into containers while warm us much easier than trying to get your round pot shape into manageable blocks for the freezer (and you dont want to be damaging your pot/pan digging at it)

-When I am going to use a block, I pop it out into a large sheet of parchment, and then slice it thinly with a large knife straight from the freezer (bonus tip, if you want to be lazy cleaning out your container, but say you're making noodles or pasta etc. Throw some, hot, in the empty container and shake them around till they steam and knock off any remaining garlic butter from the sides if the container; no wasting flavour here! You wrap the block up in the parchment, and put it in an airtight silicone or plastic sandwich bag, which can go back into the freezer.

-Keep in mind to be VERY careful with using so much oil and butter, always set a timer in the kitchen even if just doing a quick heat while making a cuppa. DO NOT leave oil on hob unattended, ever!The main reason for this method is that heating an entire oven for hours can use a lot.of expensive energy, my lazy roast method uses a lot less energy and is very "come and go" so it tends to fit in better while I'm doing other stuff during the day.

-Also, keep cleaning in mind when you're making things in the first instance, cleaning butter/oil is always more effort, so minimise things you dirty, and wash everything in very hot water, twice.

-Also, DO NOT spill a single drop on your floor, it will make the floor like a skating rink, and the LAST thing you need, is to slip while carrying your precious (& often HOT) garlic elixir!

-Bonus tip: de-stemming the garlic takes a while (and can start to hurt your fingers, esoecially if you're not wearing gloves, because of a chemical in raw garlic, and it's easier to NOT use gloves, for dexterity). I do it on the couch, chopping board on a TV tray, knife, and a wet cloth to wipe fingertips on so they dont sting as much. I do them with a ziplock bag with some olive oil in it beside me for the peeled and de-stemmed ones to go into, and a large bag for scraps/compost. After a (each) bulb is added, I shake the bag around and the oil coats the garlic, reducing the smell slightly and keeping the garlic from drying out and discolouring while you do the rest (I proper bulk this, doing 6/8 x packs of 4 bulbs at a time, it takes hours to de-stem but its worth it to me). Once you're ready to cook you just upturn the bag into your pot (AFTER you've poured off your melted butter to let it settle/separate when clarifying) and let all the oil and garlic find its way out. You will be pouring back in the clarified (clear) part of your butter after the bag has released all its garlic and garlic oil, and you're ready to "roast".


It's great for garlic bread, and tbh everything, having the milk solids back in it, lets it get a lovely toasty flavour when cooking, and because you hadnt cooked these when making your garlic butter initially, in my experience, they dont get a chance to burn and become acrid, whether using it in a hot pan to finish/baste a steak, or anything else.

[nhaidelsalud]

"I didn't measure these things cause I think it's not that deep" 🥴🥴

[hiwaga]

The perfect ratio is 1 medium bulb of garlic for two sticks of butter. I recommend using dry herbs (roasted with the garlic) not because fresh tastes worse but because, as time passes, the herbs will lose color and it turns a muddy brown :(

[Bigg_Redd]

There's no such thing as too much garlic my man!

[LoveGock]

as a garlic lover I can say this was genuinely exciting