Confit Garlic: Soft, Sweet, and Flavourful ( скачать в хорошем качестве

Confit Garlic: Soft, Sweet, and Flavourful (

Confit Garlic: Soft, Sweet, and Flavourful Confit garlic is a culinary treasure: garlic cloves slowly cooked in oil at a low temperature until they become incredibly soft, sweet, and mellow. This method transforms the pungent raw garlic into a melt-in-your-mouth delicacy with a rich, almost caramelized flavour. The infused oil also becomes infused with garlic essence, perfect for drizzling over dishes or using in dressings. Confit garlic can be used in countless ways: spread on bread, mashed into dips, blended into sauces, or added to roasted vegetables, meats, and pasta dishes. It's a versatile ingredient that elevates any dish with its subtle sweetness and depth of flavour. Tasting Notes: Appearance: Soft, golden-brown cloves, glistening with oil. Aroma: Sweet, mellow garlic aroma, without the sharp pungency of raw garlic. Texture: Incredibly soft and tender, almost spreadable. Flavour: Sweet, mellow, and rich garlic flavour, with a hint of caramelization. Recipe: Confit Garlic Ingredients: Whole heads of garlic Olive oil (or other oil, such as avocado or grapeseed) Optional: Herbs such as thyme, rosemary, or bay leaves Instructions: Preheat oven to 250°F (120°C). Alternatively, you can confit on the stovetop over very low heat. Separate the garlic cloves from the heads and peel them. Place the peeled garlic cloves in a small oven-safe dish or saucepan. Pour enough oil over the garlic cloves to completely submerge them. Add herbs if desired. Oven Method: Cover the dish with a lid or tightly with aluminium foil and bake for 1-2 hours, or until the garlic is very soft and easily pierced with a fork. Stovetop Method: Place the saucepan over the lowest possible heat setting. The oil should barely simmer. Cook for 1-2 hours, or until the garlic is very soft. Monitor closely to prevent the oil from overheating or the garlic from browning too quickly. Remove from the oven or stovetop and let cool slightly. Transfer the confit garlic and oil to an airtight container. Store in the refrigerator for up to 2 weeks. Tips/Variations: Oil type: Different oils will impart slightly different flavors. Experiment with olive oil, avocado oil, grapeseed oil, or even duck fat. Herbs and spices: Add herbs like thyme, rosemary, bay leaves, or red pepper flakes to the oil for extra flavor. Don't brown the garlic: The key is to cook the garlic slowly at a low temperature. Avoid browning or burning the garlic. Storage: Always store confit garlic in the refrigerator due to the risk of botulism if improperly stored at room temperature. Ensure the garlic is fully submerged in oil during storage. Using the infused oil: Don't discard the infused oil! It's delicious for drizzling over salads, vegetables, or pasta. Checking for doneness: The garlic should be easily pierced with a fork when it's done. Slow Cooker Method: Confit garlic can also be made in a slow cooker on low heat for 4-6 hours. #confitgarlic #garlic #confit #cooking #food #foodie #recipe #homemade #delicious #garliclover #easyrecipe #kitchenhacks #cookingtechniques #infusedoil #foodphotography #instafood #slowcooking #ovenroasted #garlicconfit #condiment #Daelastus #CookingWithDael #DaelAtHome Keep your eyes open for more videos coming as we will cover a variety of dishes, techniques and tips along the way. Please "Like" and "Subscribe" if you enjoyed this video and leave a comment. Let me know how you went and how you used this product! I am open to requests or questions - I have plenty of knowledge to teach and will do my best to get back to you. Eat well and Enjoy the journey   / daelastus     / daelastus      / @daelastus     / daelastus   Artist Name: Saint James Song Name: In Bloom (Instrumental) License #: 7809880092 Project Type: business Distribution: social-media