Ep 25: Garlic Confit
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- čas přidán 9. 05. 2022
- If I have some retained heat left in the oven I often to use it to prepare some garlic confit. You don't need much heat, only around 250F/120C. It’s a great way to preserve garlic, and the smoke point of olive oil is above 375F/190C, so it’s not going to burn, and the result is a wonderfully fragrant oil. This is a very versatile condiment that can be used with so many dishes.
The ingredients are very simple:
The separated cloves from 2 heads of garlic, I leave the skin on
About 20 peppercorns
2 sprigs of rosemary and thyme
Salt
And 1 cup of extra virgin olive oil
Other aromatics you can use:
Red chilis
Bay leaves
Fennel seeds - Jak na to + styl
This channel works as therapy for me. Watching it, I enter a different world from my own, and it feels like a healing experience of sorts. Thank you so much for these beautiful, concise, smart clips. So many "CZcamsrs" have no clue that editing is key, and most people do not want 30 minute, seemingly endless episodes. But this channel is perfect in every aspect.
Thanks for your generous comment Chico
Great to see your videos again, never get tired of watching them. Your production is exquisite, others should take note. When i saw that this series was coming out, I was excited, thanks so much
Thanks Randy
I like that you not only present beautiful Mediterranean recipes but also capture the feeling of cooking them in a wood fire oven. great food, great ambiance
Thanks Eduardo
Welcome back, Clive! You're truly an inspiration for many cooking enthusiasts, myself included. Greetings from Perú!
Thank you Almuerzote
Please... dont stop making videos. You are doing awesome videos
More to come Luki
Delicious, easy to make and so versatile. Thanks for showing us your way of making garlic confit.
Thanks Clive 2 great new videos that relate to each other. Never done mashed potatoes like that before that is, using the garlic confit in the mashed potatoes! Can feel a wood fired meal is needed this week! Wasn't expecting 2 videos so that's turned out to be a bonus. Brill! Looking forward to the next one!
Carlo.
Thanks Carlo
BRILLIANT. Thanks so much for sharing. Jeez, I learn SO much watching your beautifully put together videos. SO appreciated. Namaste from New Zealand. PS- keep em coming please !!
You are so welcome Miles
Amazing, as usual. If I had one wish granted, it would be that your videos were much longer. So nice to watch after spending a day in the rush of modern life. Thank you.
The next one, pork belly, is one of my longest. Coming soon. Clive
@@TheWoodFiredOvenChef Excellent, looking forward to it!
YES! YES! YES! Clive is back! SO good to see your videos again. Thanks for sharing. Best to you and yours. Pats for the pup.
Thanks John!
wonderful video. I recently bought a wood fired oven and I have been working through your videos and eating through your recipes. Top notch videos. Thank you very much for the content.
Great to hear about your oven John.
Truly inspirational! Thank you!
Thank you Vanessa
Oh my god! I love this videos! Thank you!
You're so welcome!
My grandmother taught me this about 40yrs ago, except she peeled the garlic first. Quite a bit less messy. Great in a fresh mozzarella, fresh tomato, fresh basil salad.
Thanks for sharing
Beautiful. I nominate you as a personal life instructor. The wood fired oven was just the first chapter. ❤
😄 Thanks Jody
Those look delicious! Thank you for the recipe
Thanks Greg
Welcome back Clive! It's great to see you again and watch these wonderful videos of yours. Greetings from the north west side of the Mediterranean (Morocco).
Many thanks! Clive
SIMPLY, YET AMAZING AS USUAL SIR!
Thank you!
Please never stop making videos! These are amazing!!
I'll try Edu
This is truly wonderful! Thank you 👏👏
Thank you Helen
I have been waiting for your video on this, I am thrilled to give this a try! Thank you once again for your amazing talent and sharing!
Thanks Maureen
Always enjoy your content. You’ve inspired me to cook this way. Much respect 🙏
Many thanks Mark
You’re on fire with the post! Thank you for posting more videos, I love the channel and all of your insights. Every time you post I’m excited to watch and learn.
I appreciate the comment, thank you
A visual explosion. Well done!
Thanks Jason.
Wonderful again Clive. Mouth watering dishes with your garlic confit. WOW.
Thank you
Best oven and setup in the game in my opinion. Well done, sir!
Thank you!
Hi Clive,
its About time that you put up some more great videos, my partner and I are really excited by watching you and your dog cooking. You have really re-ignited our love for pizza ovens (and ourselves) and cooking wild food etc in New Zealand so much that we are currently building our new pizza oven as part of our new forever home.
Mark and Ange
Hello Mark and Ange. I'm excited to hear you're building a new oven. Thanks for the feedback. Clive
Thanks Clive for another beautiful and inspirational video. So good to see you here after such a long time. Greetings from Central Europe.
Many thanks Lukáš
That was amazing video glad your back , you are the best wood fire chef, I’m learning so much from you thank you 🙏
Thanks for watching!
I love the set up of your garden, place where you can relax, cook with a glass of wine in your hand.
I couldn't cook without wine
Beautiful elevation of s humble ingredient. 🙏🏻💕
absolutely
world class clive. Loved this
Thanks Mark
Woohoo a bonus video… I think I asked for this recipe… can’t wait to try it. Thank you Clive… your productions are fabulous
Many thanks Cris
Exquisite dish! Thanks for sharing the idea.
Thanks for watching!
Your videos are like precious gems, love them! Greetings from Croatia
Thank you!
We are happy to see your lovely videos. Thanks for coming back.🇲🇦❤️🫕
Thank you!
Magnificent! Clive is truly a gift from the gods.
Thank you!
I need more of you! Just hearing that acoustic guitar tune gets me in an outdoor cooking vibe.
Cheers
I'm amazed your new video was finally notified on my feed. one month after your posting. my feed was full of Amber heard and Johnny Depp even though I indicated I was not interested on almost every link. I guess CZcams felt they were more important than delivery of what I subscribe too.
as usual Clive, a fabulous production. Well done.
Many thanks Mark
Another fantastic recipe and plenty of advice on how to use is, this channel is pure gold!
Thank you!
Very informative. All the different uses are great.
Glad you think so!
Once again you knocked it out of the park!
Cheers Robert
Thank you soo much for your videos!
Many thanks to you
Thanks Clive, I`m going to make this right now !
Great Martin. Let me know how it goes.
A bonus video today! I made garlic confit last week in the regular oven but just plain, no aromatics. I'll make another jar with the herbs for this summer. Thanks again.
Thanks Renee
Me too. Look forward to these videos!
Thanks
Thanks for your videos. I am almost finished building our wood fired oven and watching your videos makes my mouth water in anticipation of trying some of your dishes.
I'm excited to hear about your oven Robb, and look forward to hearing all about your cooking adventures with it. Clive
Welcome back Chef.
Thanks Peter
I salute you sir
Many thanks
I'm a little late to the party, but I stumbled onto your channel. So glad I did, awesome production and content! I'm now a subscriber and look forward to more!
Thank you so much! Clive
Simply perfect. I was doing it on Keto diet and its so delicious
So good!
Looks like I'll be doing this this weekend. Thank you!
Let me know how it went
@@TheWoodFiredOvenChef I tried it yesterday. Enjoyed it with some leftover pizza dough bread. Thank you!
@@frankinhiro nice one
Welcome back!
I was always there
Thank you sir for sharing beautiful videos
Many thanks
Thank you for the video
Thank you!
love you channel very calming and relaxing
i noticed your wood rest in your oven we have made several of these and wondered where you purchased yours
thanks for your time
ed ortone
An Andiron. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.
AMAZING CONGRATULATION
Thanks Christina
Ever since I tried this method of cooking garlic 🧄 I’m hooked. It’s so good
Great to hear
Trying this in my wood oven right now. Can't wait.
Great!
@@TheWoodFiredOvenChef update: it was absolutely stunning. I have to make more.
Excellent video keep it coming sir.
Thanks Ruben. More to come
Great video!
Thanks Marianne
I made my own garlic confit and it is indeed delicious 😁
Wonderful!
First love from India 🇮🇳 missed your videos
Thanks Chetan.
Nice to see you again…
Many thanks
2 in 1 day, thank you Clive
Cheers!
Unreal, a new subscriber keep it up. One question is where this little cast iron pot is from?
The pot is made by Finex. Thanks for subscribing.
Wonderful as always, not sure why you left the glass of wine out of this video though :-)
Will be sure to try this confit! The use of the garlic on a pizza looks stunning, i usually use fresh garlic for a Marinara but fancy the confit garlic instead now!
Please do!
Fantastic videos. Look forward to more! Beautiful setting and oven you have there. May I ask what country you’re in?
Thank you very much!
Just made this, and wow… why did I wait so long! Have you thought about making more Residual heat videos? You mentioned Meringues if I’m not mistaken… :)
Some residual heat videos are on the list
Hello from Latvia and thank you for this one and all the other grat videos you make! 🤍My husband Sandis, my best cook and one of your gratest fans, loves to watch your videos and inspire! Could you please tell me where we I could find the beautiful dip/oil bowl you use in your video (minute 4.02 in the video). 🙏 Would be cool to find it and get a present 🙃
www.judgedesigns.com/dippingdishes.html
@@TheWoodFiredOvenChef Thank you so much for your reply! ♥
Yum! I was surprised about only 2-3 weeks storage. Perhaps in a vacuum jar they would last longer. I was hoping to find a way to store them for a year but the dish looks delicious enough to make in any event. Thank you
I dabble with food preservations techniques and my gut feeling is that this would last a year even unrefrigerated. I've never tried, but I'd feel reasonably confident.
Yes, if you can vacuum pack them they will definitely last longer
@@TheWoodFiredOvenChef I will give it a try, packed in a vacuum bag, one in the freezer and one in dry storage. Will let you know next spring. 🙂
Please make more videos !! Btw, from where I can buy that plate for olive oil?
The olive oil dish is from mcevoyranch.com. More to come.
Every time you post a new video, I go back and watch your whole catalogue! Where was truffle?
She's not always cooperative Robert
👏👏👏...
👍🏼
enjoying this visual feast very much!! I am curious - what is the back ground music??? Care to share? cheers from down under!
The track is called “Charango" by Mark Thomas Hannah.
@@TheWoodFiredOvenChef thanks for that. Found it yesterday on your website. Garlic confit to be made later this week....in normal stove as i do not (yet) have a p.oven!🤠 cheers
Hi. Thanks for your great videos.
I tried this recipe in my home oven at 225C and the garlic began popping out of the pot. What did I do wrong? Thanks again
I've never heard that before Adam, and I can't think of an explanation
Wood Fired Oven Chef: What is the purpose of leaving the skin on the cloves while roasting. Is it to make them look "funky" aka "straight from the garden" once you dump them into the glass storage jar? Since no one actually eats the skin, it seems kind of messy once you go to use the roasted cloves.
You can make it either way, it's really just a matter of personal preference. Leaving the skin on cuts out the time it takes to peel them, and it's easy to squeeze out the garlic once it's cooked. There is some flavour in the skin that will add to the fragrance of the olive oil. And I also think the skin prevents the cloves from burning.
Hello, have thought of making a video where you leave marinated meat inside an iron dutch oven overnight in the pizza oven?
It's on the list Alex. Thanks.
@@TheWoodFiredOvenChef looking forward to it
Is there any risk of Butulism preparing this or is ok because it’s cooked up and not fresh ?
As long as you seal it in the jar and keep in the refrigerator for about a couple of weeks.
I feel like I have watched this video before, almost like its an edited version of episode 13.
Is it worth it though?
Try it and see Geoff
Thank you for sharing Chef.... I just know its name is confit, I thought it's pickles.
Thanks Aby
It’s 23:32, I want to go out and fire up my oven! This will be made soon!
Great to hear it
There's taste everywhere in this video, starting with the channel typography.
Thanks for noticing!
Spain?
Maybe
@@TheWoodFiredOvenChef Estepona ?
This is food porn...
😄