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This is very simple, yet VERY tasty. Peel, but don't crush 2 whole bulbs of garlic. Cut the ends off (they're tough) and place (the garlic cloves, not the ends) in a small sauce pan with 1 1/12 cups olive or vegetable oil, add 1 tsp. of salt, and simmer for about a half hour on low heat. You'll know when it's done by the smell and when it looks "roasted". Strain through a fine mesh strainer. Use garlic as you would roasted garlic and reserve oil to cook other dishes with. Oil should be kept refrigerated until ready for use. Enjoy!
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Re: Garlic Infused Oils
Thu, April 12, 2007 - 7:42 PMMake sure you leave time to thaw it out if you want to use it as salad dressing(or any other application where you won't be further cooking it) because it gels up when cold. You can also mince garlic and leave it in a jar w/ the oil for a few days.....i have never actually made it this way. -
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Re: Garlic Infused Oils
Thu, April 12, 2007 - 7:56 PMI like to do it this way because you can use the garlic just as you would roasted garlic and you get an incredible 'byproduct".
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Re: Garlic Infused Oils
Fri, July 4, 2008 - 10:51 AMi do this habitually... about every two weeks, we use a jar of it that fast.
I peel and crush... put in jar, fill with vegetable oil. Then, we use it when we want garlic, just spoon it in.... so much easier then have to crush it every time!
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Re: Garlic Infused Oils
Fri, April 13, 2007 - 10:39 AMi LOVE this!! I usually do two whole heads of garlic though... cause we eat it all afterwards quickly lol. Enough olive oil to cover and simmer VERY low (otherwise it burns easily and smells like hell for about a week.) Once it coold enough, we just mash the garlic over french bread and eat it :D and i save the oil for cooking or salads. Its my FAV on salads with basalmic vinegar.
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Re: Garlic Infused Oils
Fri, April 13, 2007 - 10:40 AMyou can also check for doneness by poking it with a fork. The fork should go through it like butter the clove will be so soft. -
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Re: Garlic Infused Oils
Tue, June 5, 2007 - 1:10 AMI use whole cloves of raw garlic in the oil that holds my dried Santorinian tomatoes. Someone told me I can't do that cause I kill myself and everyone else that eats my tomatoes. Well the Santorinians been doin it for all their lives and ain't none of them been hurt by it. I will try making the oil this way and then adding the tomatoes. -
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Re: Garlic Infused Oils
Tue, June 5, 2007 - 5:49 AM"Someone told me I can't do that cause I kill myself and everyone else that eats my tomatoes."
Did they happen to say why this would happen? -
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Re: Garlic Infused Oils
Tue, June 5, 2007 - 9:49 AMbotulisim ..root vedge under oil ie no oxygen,kept at room temp will breed botulism ,But in my extended travels in mexico and central america the locals down there have practices of eating and drinking that would send the average american to the hospital...so If your body is used to it ,do it ,remember what dosnt kill you just makes you stronger. -
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Re: Garlic Infused Oils
Tue, June 5, 2007 - 9:51 AMbefore I got sidetracked, garlic mayo ..use the left over oil to make mayonaise..mmmm,with some home made french fries and steamed mussles.oh yehh
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Re: Garlic Infused Oils
Sun, September 28, 2008 - 9:30 PMI've heard the same thing- yet my mom always had a jar of O-oil under the kitchen sink (where it was cool and dark) with a few garlic cloves in it. Mom used it for salad dressings for all of my life and we never got sick- or knew of any danger. In fact, this practice of garlic/oil infusion was introduced to Mom by a well respected restaurant chef. Surely people have been doing this since oil and garlic were married.
I make Harisa chili paste and keep it in the fridge under a layer of olive oil which keeps it from molding. Someone told me that the botch can't develop in your refrigerator... I dunno.
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Re: Garlic Infused Oils
Thu, July 10, 2008 - 4:59 PMohohoh... i just harvested my garlic... about 20 heads of delicious vampire repelant...
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Re: Garlic Infused Oils
Sun, September 28, 2008 - 9:15 PMOne of my favorite garlic infused oils is what some refer to as Garlic Won-Ton Oil. It adds a wonderful and mysterious flavor to soup/noodle dishes- even Ramen noodles. It is similar to some of the recipes already kindly posted, but has some subtle differences. This is a seasoning oil only, but I assure you it is well worth the trouble.
One medium head of garlic
any good quality vegetable oil (I use canola)
Peel but do not crush the garlic cloves. Dice the garlic in small diced pieces, about 1/8" cubes, as uniformly as possible. The sharp flat edges are important for uniform roasting, which is also why you must not crush the cloves.
Place the diced garlic in an unheated saucepan large enough to accommodate a single layer of the garlic. Cover the garlic with oil using 1/2 c to 1 c of oil, more or less to taste. Place on burner and bring up to temp on low heat just until it begins to bubble and try to keep it at that temp if you can. Lower heat is better than too high! You want a slow, deep roast... so be patient. Stirring the garlic as it roasts every minute or so is also beneficial.
When the garlic just begins to turn a light amber color, remove from heat immediately- it will continue to develop until it cools down in the pan. You really want to have eliminated most of the water in the garlic which is key for storing. While still warm, pour the whole contents into a jar with a tight fitting lid. Store in refrigerator and will keep fine for a year.
Uses: Cook some udon or any noodles in a broth of your choice, maybe add some veggies or whatever you're into. Add a drizzle of this seasoning oil just prior to serving. The aroma and flavor will transport you to another place- exotic and yet, familiar.
That's really the only thing I use this seasoning oil for... soups, noodles and broths. It's soooo worth the effort, even so. Of course, by all means experiment with adding chili flakes, Asian 5 Spice Powder- I've even added Kaffir lime leaves (all dried).
And if you have a food processor and your grocer sells won-ton skins- it's as fast as making a simple salad. Oooh, anyone have a favorite won-ton filling recipe?
