Is Smashable Garlic Confit As Mind-Blowing As They Say?

This 🧄 looked so good -- I had to make it to see if it's as good as they say. 🤨

Some of the videos and recipes I researched:

Chapters:
00:00 Intro
00:32 Explaining garlic confit
1:15 Recipe's background
2:09 Starting the recipe
2:29 Peeling garlic the easy way.
4:37 Adding oil.
5:21 Baking the garlic.
7:44 Smashing the garlic on the toast.
8:26 Tasting garlic confit toast.

This video was partnered by GlassesUSA.com.

Disclaimer:
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Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Seen any vampires?"

[emmymade]

The next time I see Wee we'll have to make Mom's noodles because y'all sound like you want some, too. ❤️

[elizar.]

⚠️ *BOTULISM WARNING* ⚠️ Garlic confit is delicious, but improper storage can be dangerous. Garlic is a low acid food, and oil is anaerobic (prevents air from getting in), which means it's easy for botulinum spores to grow, and the toxins they create can easily survive these cooking temperatures. If you make garlic confit please refrigerate it immediately after it cools, and don't keep it in the fridge for more than a week or two-- it freezes beautifully if you want to make a bigger batch!

Botulism is quite rare, so many of you have probably made garlic oil/confit and not had any problems! But the consequences of botulism are terrifying and horrible enough that even with something like garlic confit, which isn't super high risk, you want to take all necessary precautions to prevent it.

[scttreece]

I was watching a video of grilled cheese sandwich recipes. One of them showed adding a clove of garlic in the pan, and once done spread on the outside of the toast. It sounds like quickie version of this. I love all of your videos so much!

[paulahillier]

I really needed a little Emmy today. You are a ray of sunshine. 🌞
The confit would be delicious with some goat cheese and toasted baguette.

[jdm]

think this would be really interesting mixed in with cream cheese for bagels, or maybe i'm just craving bagels. garlic preservation techniques just reminded me i've always wanted to try making miso pickled garlic. have you ever done that? i hope you do a video on it one day.

[rkmugen]

Once you've confit-ed the garlic, you should take some of it, along with the oil, while they're still warm/hot, fresh out of the oven.... then open up a fresh can/jar of anchovies (in olive oil), and add it to the garlic confit+warm garlic oil, and then mash it. Add freshly-ground black pepper to taste, then keep warm on a small tealight burner. It's another way to make the ancient Roman 'bagna cauda', which is great, when spread on crostini, or even as a spread in panini. Careful though.... it's very addicting!

[zetzle]

this has been a staple in my mother's kitchen for years. she makes a big pot of it on the stove overnight, then puts it in a glass jar in the fridge. we use it up every time. it's the easiest and most delicious way to add garlic to almost anything! i've put it on toast, in mashed potatoes, in a gratin i made today, in rice and noodles dishes, in soups. it's the easiest lowest maintenance way to use garlic, plus you have really delicious garlic oil to use along with it

[jengle]

I have been making something similar for many years, I use half olive oil and half ghee. I put those with a pint of garlic cloves in a quart size mason jar and leave a good inch and a half to 2 inches of headroom. I then put the jar in the oven and let it cook for several hours until all of the garlic cloves have turned brown and floated to the top. Then I'll take it out and let it cool before putting a lid on it and putting it in the fridge. I actually use that to sear steaks and hamburgers with. It's fantastic to cook meat and I always referred to it as liquid gold

[tvgoyle]

would love to see a follow up to this where you make the noodle dish with the garlic oil that you talk about here! <3

[heatherpearce]

I've been eating this with toasted bagels with cream cheese and a small assortment of tomatoes, the garlic, hot peppers and olives as my "treat myself meal" for well over a decade. I discovered it at a specialty store olive bar near my home while I was pregnant with my youngest son. The bar also had pickled, I believe it might have been a agridulce?, cippolini onions which go AMAZING WITH THE GARLIC. I just recently learned how to make it myself and believe me I was SO GLAD because the specialty store closed and this is MY FAVORITE MEAL! MUCH love to you Emmy and thank you for ALL THE WONDERFUL VIDEOS🥰❣

[lindabelcher]

Will you a video about the dish you make with the garlic oil?? That sounds so yummy 🤤

[jimgilbert]

Hmm...

I've got a coffee table book called "The Best of James Herriot." It has a lot of old Yorkshire recipes (and other stuff) in the margins of each page. Emmy talking about cooking the garlic in oil, and then preserving it in oil, sounds like one of those recipes.

The recipe I'm going to look at is a kind of potted meat (I guess like the duck confit she mentioned). For those who don't know, potted meat is basically a meat paste used for sandwiches.

Back in the 1930s, refrigerators as we know them were pretty rare, especially out in the rural areas. Electricity was equally rare. So housewives at the time had to use a lot of ways to preserve food.

In the case of potted meat, the meat paste was placed in a small ceramic pot. They didn't fill the pot all the way to the top with the paste. They had to top it off with a preservative seal made of melted/rendered fat (lard). After the lard solidified/hardened, they would put the lid on the pot and store it in a root cellar or some kind of cool pantry.

The pots used were small, about the size of a small bowl of margarine. That way, the meat paste hopefully wouldn't spoil when it was used. You'd take out one pot, scrape off the layer of lard, spread some meat on some bread with maybe a relish of some kind, and close the pot. It would last for a couple of days without the fat to protect it so you could use it until it was all gone. The next week, you could get out another pot of meat for your sandwiches.

Today's potted meat doesn't have the layer of fat on top because the can it comes in is hermetically sealed, keeping the paste inside safe and sound. My grandmother loved potted meat, so I made sure to always keep some on hand when I took her in to live with me.

They had to come up with some pretty creative ways to preserve food back then. Sometimes food was allowed to spoil a little on purpose to help preserve it. Do a little research on your own to learn about it. It makes for interesting and often disgusting reading.

[AdamKnightAus]

Great recipe! I love making a big jar of garlic similarly to this. We've been doing it for about 20 years now where you put the garlic in a frypan (single layer) cover with oil and over low heat, barely simmer for around 30 minutes. It looks the same as yours after cooking. Put some in your mash potatoes, salad dressings, and it's great for homemade aioli.

Another good to try is the same process, but with eschalots. OMG, they are awesome on a crusty roll with some leftover roasted vegetables and/or meat, or even in salads served warm or at room temp. :)

[VampGoddess]

I've wanted to try this for a while now but never found the time. Glad to know it lives up to hype! I'll have to pester my partner into making some. We both *love* garlic.

[caraevans]

Emmy there’s this Italian dish or dipping sauce that you should try called Bagna Cauda. It’s one of my family’s favorite recipes that’s been handed down and we always make it around the holidays as well as throughout the year when we get together. It’s an anchovy-garlic dipping sauce and depending on where your family comes from in Italy the recipe can vary a bit. My family comes from the northern part of Italy and we make it with a creamy, unsalted butter base as opposed to an oil base but it so good!

[markv]

I made this as I watched Emmy. My whole family loves Garlic, so when I finished this and I tried it on a toasted Onion bagel the smell brought them running. 30 minutes later, 3 heads worth of Garlic Confit and 8 Onion Bagels are GONE. This will be our go to with any Italian dinner. Thank you, Emmy, you are wonderful as always!!

[sus]

I would love to see a video with your Mom's recipe...it sounded so delicious! Maybe demo a couple of the yummy recipe ideas you talked about in this video?

[MaryseMeunier]

This is good !
I don't know if anyone below talked about the forty cloves garlic chicken. There are many recipies, some fancier that are very nice, but I found that simply roasting a chicken with a lot of peeled garlic cloves is enough to make a delicious meal. If your chicken produce dripping the better because then, you just squash some of those cloves in the meat juices and you have an incredible sauce. 😋

[KatieR]

Can you PLEASE post your moms recipe you talked about in the beginning? It sounds DELICIOUS

[GwynneDear]

Professional chef here, and this garlic will last much longer than a couple of weeks. Your biggest concern with this method is botulism and while the cooking temperature alone isn’t high enough to kill it, the cooking time is more than long enough to kill it. As long as the garlic is submerged in the oil, it will stay good for months, if not years. If you wanted to do a large amount that would be shelf stable, you could make this in mason jars in a water bath, then you can choose whatever size jar is convenient for your fridge and keep the rest in your pantry. Just load up your jars with garlic and oil, clean your rims and top with clean new lids and rims, then lower into simmering water with a canning rack in the bottom, if you have one, if you don’t you can use a steamer basket, or even a kitchen towel. You just need something to keep the jars from knocking the bottom of the pot. Cook in simmering water for 2.5 to 3 hours adding enough water to keep the jars covered by 1 inch as it evaporates. If you’re using small mason jars, they can be stacked as long as your pot is tall enough. When the garlic is the color you like, turn off the pot and let them rest for ten minutes, then remove with tongs to a kitchen towel to cool. You will hear a very satisfying pop as the jars seal. As soon as they are cool you can remove the bands and store at room temp for 18 months or more (ball jars are guaranteed for 18 months of shelf stability).