Garlic confit - voiceover

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Daen's Kitchen

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"make sure you double if not triple your amount"
This woman speaks truth.

phroskies

This woman keeps garlic and olive oil factories running all over the world

Ayan_Rza

The ammount of olive oil in this video would cost more than my house

goshdarnchicken

Did this, mixed it into a no-knead bread dough with chopped rosemary. Best bread I have ever had in my life.

gingerydelights

I’ve never seen anyone pour olive oil like water without any regret lol

SadMachn

Your garlic confit changed my entire cooking world❤

rominaromina

Thank you sooo much for the hot water tip! It really does make things a lot easier.
😁👍🏼

island_girl

The vampires been super quite since this dropped😂❤

aswathipillai

Girl really said
"I don't fear vampires"
"They fear me"

Suzune

We enjoy our garlic just like that. Really happy to find out the short cut about pilling the garlic 😂

Powerfulchange

“Low and slow”

HES WE’L NEVER ESCAPE HIS 😭😭😭😭😭😭😭

pinkflower

Garlic confit is ✨ delicious magic✨
But it's very important that you know how to make and store it safely.
Always wash your hands thoroughly, use very clean containers to store it (if you know how to. Kean them for canning, and plan to have it past a couple of days, its worth your while)
leave at least half an inch between the top of the oil and the lid,
And put them them straight into a cold fridge uncovered to chill.
Its safest to store it in the fridge for only a few days to two weeks max.
If you want ro be safe, but have a big batch to enjoy, then try this: wheb you first make it, freeze portions of the oil and garlic in an ice cube tray, or crush them into a paste and store in a freezer safe container or ziplock bag.
Alway use right away, don't leave it to thaw at room temp.
The kind of food poisoning you're trying ro avoid is botulism. The risk isnt very high, but it is real, (there were a couple outbreaks from homemade garlic in oil in the 80s and 90s) and bottulism is very unpleasant and requires prompt medical attention, so its worth the ounce of prevention.

Just remember:
cool it promptly, half an inch or more between the oil and lid,
never leave it sitting out at room temp, and if you want to have it past a week in the fridge, just store it frozen.

melissasaint

I've been abusing the hot water trick and it significantly saves so much time!! One of the most useful tips

shawhat

Omg Ive been shredding my fingers peeling garlic all my life, very excited to try out this hot water technique ❤❤❤

TC-rvsz

I tried it on a chicken and broccoli Alfredo pizza that I made (my friend has a tomato allergy). One of the best things I ever made. Thanks for this!

tajhill