Making MIND BLOWING Garlic Confit the EASY WAY

Garlic Confit, is so good, so versatile, so tasty, so useful, sooooo trendy right now hahahah Why? Why did this simple little thing become trendy. Honestly I think because of how good it actually is. I use the oil for so many things, the garlic is great to just have around for a tasty garlic addition to just about anything.

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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[saraatppkdotpt]

I used to make garlic confit every week with roasted vegetables but somehow I stopped making it and now you reminded me of how good and flavorful it was! I'm making it soon 😋 thanks for another great video 😊

[ownblivion]

Being from a country of Italian origin, this reminded me of "Pollo all’aglio" recipe. A dish that I really miss since I am vegan. Thanks for this video, I think it will give me good ideas👏🏻👏🏻👏🏻 Caramelized garlic is one of the best flavor creations and if rosemary is added in good quantity it is almost like touching the sky with your hands

[tabby]

This looks soooo good! I'm definitely going to give this a try. My husband is obsessed with garlic lol so I'm sure he will love it.

[matthewmccalister]

I do something similar, except I use pre-peeled garlic (find a good brand) and then use an oven safe pot, fill it with 3lb of garlic cloves, cover it with olive oil and then "bake" in the oven at 250 for 4 hours. Then you strain off the oil and use a potato masher to help break down the cloves (just a bit) and then you have jars of spreadable garlic and bottles of garlic oil to cook everything in and I am drooling just thinking about it.

[tiahnarodriguez]

I’ll be making this today. I make my own marinara, salad dressings, etc and love garlic, so I think having garlic flavored oil, and garlic confit on hand will be highly beneficial and elevate my dishes flavor-wise. I always want to try honey fermented garlic today, as well, so wish me luck 🤗

[JTMusicbox]

Awesome! Garlic for the win!
I make this all the time in smaller batches but never thought of it as confit and never tried canning it. Great idea!

[monopolyn]

That oil would be HEAVENLY on some fried rice 😍

[stzia]

I know exactly what I’m making for my next dinner party! Thanks for sharing this recipe with us!

[tkhri]

I do a similar-ish thing with garlic almost every weekend. I take a whole head, cut the top off, pour a tiny amount of oil on it, wrap in tin foil, and bake at 350 for 45 minutes. I then add the whole head to 2 onions that I've been sautéing until they're sweet, add 600g tofu, 1.5 Tablespoons of vegan chicken soup broth powder, some black pepper, and zest half a lemon.

[sskpsp]

I like to do this with both garlic and onion, but mince them into tiny pieces or maybe even blend into a paste, fry in oil until golden, then separate out the bits and oil. I end up with a kind of roasted allium powder and oil which separately last for a while, and are quite concentrated in flavor.

[freespiritwithnature]

I made this, but I'm on keto, so I pureed my steamed cauliflower and added the oil and 4 bulbs of roasted garlic, and I layered it in a pie dish, with red onion, chives, chopped grape tomatoes because they have less water with chopped pepper and I'm allowed 12 tostito chips, so I used it as a dip. I recently tried a recipe for keto mashed potatoes, I believe channel, , it was called( Highfaluting low carb )- lol, but it works. Thank you. ❤🇨🇦.

[MVolta]

I suggest using olive oil for this. You can retain more nutrients in both the garlic and olive oil if you cook it at a lower temperature (200° F). You will need to cook it longer at the lower temp to get the spreadable texture of the garlic for your end product. Just an FYI for anyone interested.

[DA-jsxz]

Omg I want elephant garlic! Amazing.

Also, I love all the little plantos in your window ^_^

[Zamerick]

I did this a couple weeks ago. an easy and low mess way to do this is to fill your mason jars with garlic and oil (I used corn oil since I wanted a neutral medium) and place them in the water bath of sous vide. Water should go up to just below where the lid threads of the jar start. Don't put the lids on tight. Air needs to be able to escape as the oil in the jar heats up and expands (on that note, don't fill the jar past the "neck" unless you like oil in your immersion circulator)

[eddy]

I live in the UK and I've literally never seen garlic that big. Thought when you said they'd substituted it for something bigger they'd gotten shallots by mistake. Mind blowing 🤯

[hayley]

Looks amazing! Can I ask how you would store this and how long it would last for? If I was to seperate the garlic from the oil would the oil last longer? Thanks for sharing. ☺️

[DJTronuk]

Looks fantastic! Definitely, will be giving this a try soon. Thanks Mark! 🔥🙌🏾👏🏾👌🏾

[cesarpentax]

You can also wrap a whole garlic head in foil and bake it with any "meat" or roasted veggies. It works amazing, the garlic slowly cook in it own fats and the result is a sweet garlic paste that you'll have to "press" outside of the garlic skin. Fun and very very tasty.

[daniellebarker]

I have been addicted to garlic confit for many, many years. So good. So healthy for you.

[normawingo]

The garlic oil makes a great vegan bruschetta base, mmmm.