To high temperature, to short time. Correct is 80 to 90°C and 20 minutes. Than, the garlic will not be bitter in the oil. To make the oil more tasty, add Thyme in the oil.
@AdventuresinEverydayCooking
Жыл бұрын
Thanks!! :)
@elizabethneale9285
2 жыл бұрын
too funny, no judgement zone, yes I will. You go girl!!!
@stormkhan4250
5 ай бұрын
Alternative is to slice up the garlic then deep fry the garlic on low heat for about 15 to 20 min (until they are a golden brown) to make crispy garlic bits. Strain out the oil and place the garlic crisps on a paper towel to absorb the excess oil. You now have both garlic crisps as a condiment and garlic oil.
@tish2778
Жыл бұрын
Love your sound effects when you finished rolling the garlic. Thank you for confirming this is for near -immediate use only and not for gift-giving.
@AdventuresinEverydayCooking
Жыл бұрын
You're welcome! :)
@beebeej1
Жыл бұрын
@@AdventuresinEverydayCooking will it last longer if vacuum sealed?
@shirleyhunt8769
Жыл бұрын
You r a good teacher that's a gift ❤
@AdventuresinEverydayCooking
Жыл бұрын
Thanks so much!
@shelly7017
Жыл бұрын
Just cut the bulbs in half and put the cut side down in the pan and pour oil over. No pealing needed.
@AdventuresinEverydayCooking
Жыл бұрын
Ohh that is a great tip!
@rosebozarth9645
7 күн бұрын
You should use dark bottel for the .oil . I was told when you buy the oil allways get it in the dark bottel . So it will stay fresh.
@lozza9898
5 ай бұрын
I just used a recipe that advised to simmer the garlic for 20 minutes...my garlic cloves are now burned. I'll certainly follow this method next time!
@maxfurrier1700
Жыл бұрын
Thanks for the video. Just a consideration. Wouldn't it be interesting to lower the temperature and increase the contact time between the garlic and the oil? I ask this because at elevated temperatures many of garlic's therapeutic and anti-inflammatory properties such as Allicin deteriorate.
@AdventuresinEverydayCooking
Жыл бұрын
That is a wise observation! I will try that next time!
@brendahallmcdonald1292
6 ай бұрын
How do you know there is no botulism if you are saving this?
@johniethompson8788
Жыл бұрын
That was easy enough! I made some home fries and an omelet for breakfast and the flavor was amazing. Thank You! 👍
@FordTransitvan
6 ай бұрын
Thank you, great explanation that even an idiot like me can follow and love the garlic peeler thing
@erinhildabrand8446
10 күн бұрын
When do I need to worry about botulism?
@trelyndakerr
3 ай бұрын
What type of burner is that you are using? Max Burton?
@77AnneL
6 ай бұрын
May fav oil is lavender oil from my garden, where did you get the bottles that you poured the strained oils into? Thanks, Annel 😘
@AdventuresinEverydayCooking
6 ай бұрын
I got them at ikea!
@Archie724
2 жыл бұрын
Your new home / kitchen looks great ! I love this ! I just saw you have a Patreon , is this lives ? Or what do you do on your Patreon ?
@AdventuresinEverydayCooking
2 жыл бұрын
Good afternoon Beth! I haven't really done anything on Patreon yet. But I was trying to figure out how to give extra content there. Longer videos. Behind the scenes, etc. :)
@carolynlouise6566
Жыл бұрын
Ty
@AdventuresinEverydayCooking
Жыл бұрын
You are welcome!
@benjamintaylor-baptiste9222
2 ай бұрын
Yakatty yak yakatty yak. Yakatty yak
@melissaroot1092
4 ай бұрын
What do you think of smashing the garlic first?
@AdventuresinEverydayCooking
4 ай бұрын
Smashing the garlic will change the flavor of it, but not for the worst. Just different. It's all to do with the number of garlic cells that are ruptured in the process of smashing, dicing, slicing, or whole (none). The more cells that are affected, the more potent the garlic will be. Pressed/smashed garlic produces a much stronger flavor than chopped or even thinly sliced. Whole or thick sliced garlic is much much more mild.
@beebeej1
Жыл бұрын
You know you can use skin too? Lots of flavor.
@AdventuresinEverydayCooking
Жыл бұрын
I didn't know! Thank you!
@sandyczernicki3089
Жыл бұрын
wonder if the oil would last longer refrigerated?
@AdventuresinEverydayCooking
Жыл бұрын
It might, but we use so much oil during the month that I haven't been able to try it ;)
@_A_G_1
Жыл бұрын
@@AdventuresinEverydayCooking I have a question for you dear! I've been hearing a lot about botulism and that you are supposed to immediately refrigerate garlic oil or something. It doesn't make sense, I'm sure I've seen plenty of people make garlic oil and leave it out on the counter and everybody was ok eating it afterwards. Do you know about that? Is it like a small percentage of people who can get sick or whats the deal with that? 🤔 thank you in advance! 😊❤
@AdventuresinEverydayCooking
Жыл бұрын
@@_A_G_1 I saw that, but maybe they are only referring to raw garlic oil. Cooked garlic oil (keeping it at 185 for 5+ minutes) will kill the bacteria that causes botulism.
@glorias2044
11 күн бұрын
Olive oil in plastic blotle ?? NO GOOD
@claibst
4 ай бұрын
Put the cofit garlic on pizza
@AdventuresinEverydayCooking
4 ай бұрын
OHHH YEEEES. YUM. Bye bye vampires!
@robinwarren2024
2 жыл бұрын
Yes, everything is bigger in Texas, LOL.
@AdventuresinEverydayCooking
2 жыл бұрын
Hee hee!
@janstastny9994
2 ай бұрын
Gíive a man a fish…. Well done
@gregroth4696
7 ай бұрын
“Literally” is just a filler word. It doesn’t do anything.
@TacoTuesday4
4 ай бұрын
Your comment is literally the dumbest comment ever.
@billhill4929
Жыл бұрын
To much talking!
@AdventuresinEverydayCooking
Жыл бұрын
LOL thanks for noticing! ;)
@zeph537
Жыл бұрын
OMG I agree!
@carolchampon7743
5 ай бұрын
Hey billhill, did you mean to say "Too much talking!" instead of "To much talking!"? Too much incorrect spelling!
@elizabethjames213
4 ай бұрын
You cannot spell its not to its too and you are rude
@faridehfakhr5447
3 ай бұрын
To much unnecessary talking
@kv1815
9 ай бұрын
It is incredibly wordy. Just show how to do it, there was no need for that amount of explanations.
@AdventuresinEverydayCooking
9 ай бұрын
Unfortunately I like to talk a lot ;) I’m getting better tho.
@monagreen8488
7 ай бұрын
How you gone tell her what to do on her channel? Take your behind somewhere else with your rude behind!!!!!!!
@theturboslut
6 ай бұрын
(That last commenter sounds like my wife and daughter- especially when they want food that tastes great, and don't have the PATIENCE for the process 😅. This is YOUR channel where you take as long as you need to inform your viewers ❤🤘🏾😊.)
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