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, 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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