I can't see doing this often, but the focaccia recipe I use calls for a full cup of oil (Anne Burrell's recipe). I would probably chuck that oil and some of the garlic straight into the dough.
I like to use clarified butter when poaching garlic and blitz the garlic and butter then freeze it. About 50/50 rolled into logs or frozen in icecube trays then transfered to zip lock bag. If you use salted butter it should keep for 6-9 months. The logs of butter are great for making garlic bread, just cut into coins and insert into cuts you make in part baked bagettes maybe add some herbs or spices, fresh cripy bread oozzing with garlic butter. Grilled cheese sandwich fried in garlic butter.
I'd guess thoroughly purée in a blender? Think I've seen that term used for it before. Too bad I don't still watch Food Network all the time like I used to, pfft.…
It wouldn’t be a hack if it weren’t less convenient and more complicated than just doing it the normal way. Josh is not a home cook friendly chef, very few home cooks need a big as jar of garlic infused oil.
You don’t need to take a lot of time to peel garlic if you just half crush the glove with a good palm press and the peel will come off easily, or shove all cloves in a plastic bottle, close it, go smash that bottle on a wall like an ogre with a club hitting someone and voila all peel is off in bulk. You’re welcome
@@keithjackewicz8423you know you don't need to make a "big ass jar" right? This should work exactly the same if you scale it down. But also, why WOULDN'T a person want a "big ass jar" of toasted garlic oil?
I’ve used this method before and I don’t like the amount of left over oil. Sure you can use it in sautés or on a pizza crust or something but you also have to make sure you store it in the fridge because once you’ve cooked that garlic in it there could be the possibility that some botulism spores remain in the oil. If I roast garlic I usually use the air fryer. Another option would be to roast it in the oven along side of something you are baking.
I really do not understand the thinking. I do not need that much garlic flavored oil especially no every time I want garlic. The other method is much better and while it takes more time its also much more hands off. Sorry but this man has failed to impress me with his culinary skills so many times but his shorts keep getting recommended.
@@sebastianflynn1746 not necessarily. Those aren't frying temperatures, to what I can tell. The bubbling is just water boiling off as steam from the garlic. You aren't going to kill botulism, as the spores are amongst the most heat tolerant of any. However, it is still likely safe. The cases of botulism from garlic oil is almost always from people leaving fresh garlic infusing into oil over long periods of time. There isn't enough water held on by the oil (yes I know they are not miscible, but a small amount of water remains suspended) to allow for microbial growth. Tldr- yes it's safe, but not for reasons of killing the spores.
@@sebastianflynn1746 generally yes but but not always. We don’t know what temp he used to do this. Also if it was me I’d heat the oil above 250 and hold for 5 min after straining. Cool it quickly and then store in the fridge. I would not use it as a finishing oil but maybe for sautéing or in cooking where I can guarantee the product was held above 185 f for 30 min or 212 f for 10. I’d also throw out the oil if I didn’t use it within 2 weeks. It’s one thing to get myself sick but it’s another to risk getting someone I’m cooking for sick as well. All in all I’d rather just throw fresh garlic in a pan as an addition and just use the old fashioned way to roast garlic and save my oil.
according to some cooks, so long as you cook it at the appropriate temperature for 10mins it'll be okay. I feel like the rolling boil with oil is enough
Once roasted I puree it in a food processor and spread on a rimmed baking sheet covered in parchment, then cover in foil and freeze over night. Then you'll be able to cut/ break off pieces and store in the freezer until you need it.
[Not a professional chef] Instead of cooking them in a pan I bake it (covered in tin foil) at 120 degrees Celsius for 2 hours. It will produce the same creamy, roasty garlic with a heavenly garlic oil but completely without the kick / spice of garlic and instead almost has a bit of sweetness to it. As far as I can tell the volatile compounds contirbuting to the spicy taste needs time to evaporate. I actually find this even less labour-intensive than cooking in a pan since you literally just leave it in the oven for 2 hours without needing to do anything. Some people put thyme / rosemary / sage in the oil too, but I save the oil for cooking steaks (perfect match -- must try) and I personally prefer without herbs for maximal control. But then of course if you want a bit of the kick (as we all love from time to time), Joshua's method works brilliantly. :)
How long does the oil keep? Do you store it in the fridge or just room temp? Also, be sure to use whole cloves of garlic like Joshua does so no tiny pieces get & stay in there bc garlic oil w actual garlic pieces in it is a breeding ground for botulism & needs to be used within a few hrs if making. (I made some that way on NYE for pizzas & when I Googled abt how to store it and found all this info I got scared bc it was already the following day & I'd used it that day already.💀)
The temperature of the oil is enough to kill botulism bacteria. If you were storing it with the garlic it may be a risk because the interior of the garlic wouldn't have reached the temperature needed, but if you remove the garlic cloves, there's nothing wrong with it.
I'm pretty new to cooking, what would you use the garlic itself for? I mean specifically what kind of recipes would it be best for. I would love to try this, I love garlic oil! And I love the idea of not spending a fortune on it.
@@k4ze7 yeah exactly. plus most people are not drinking raw garlic oil - they’re using it to fry foods which again would kill any residual botulism spores.
Hmm, probably? You're not really looking to charr it, just put a nice golden color on it, should take just a minute or two if you're starting with hot oil
I think the only reason he used vegetable oil is he’s doing it fast. I’m sure you could do it in the oven & set it super low with olive oil to confit it. I think the main reason he showed this is it’s faster than the oven but I think using olive oil with this method would be bad.
Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. Unrefrigerated garlic-in-oil mixes can foster the growth of clostridium botulinum bacteria, which produces poisons that do not affect the taste or smell of the oil. Spores of this bacteria are commonly found in soil and can be on produce such as garlic. It is virtually impossible to eliminate all traces of miniscule soil particles on garlic heads. These botulinum spores found in soil are harmless when there is oxygen present. But when spore-containing garlic is bottled and covered with oil, an oxygen-free environment is created that promotes the germination of the spores and produces a toxin that can occur at 50 degrees Fahrenheit or above.
He isn’t placing garlic in oil and just letting it sit at room temperature though is he? He’s initially frying the garlic in oil, and then presumably he will use the garlic oil produced to fry other foods. The two rounds of heat will kill any bacteria.
@@b1promotions even fridge, wouldn’t recommend you store more than a few days. Even if it’s uncommon, better not to risk it unless you’re properly treating the spores :/
I mean it's an hour of basically inactive cooking time or 10 minutes babying a pot of oil and garlic. I see why you would want to do this if you wanted garlic oil, but how often do you need that?
For sure that is user error. Either moldy garlic, or old oil. Or maybe you’re sensitive to a certain type of oil? I’d try a different kind of oil, and fresh garlic!
@@splich5365 It is defintely not an user error, this occurs as some people do not have the ability to digest fructans (kind of a sugar) and therefore its a nutrient for bacteria in your GIT. Also Aliin and Aliciin (which is formed by Aliin) contribute to this effect as sulfurous compounds. They do have a large beneficial effect but yea, you have to live with the consequences
Garlic is one of my favorite ingredients ever. Both onion and garlic are amazing with rice
Ginger crying in the corner
@@ohnenamen0992 Gingers do have souls!
Growing up, mom would put garlic in her rice, and man nobodies rice could compare 😋
@Jacob Isabelle You're completely right ginger can't top those. Ginger in rice goes great with chinese cuisines btw.
Welcome to the basics of cooking 😅
This'll keep those pesky vampires away
Thanks for the chuckle
They're quite the disturbance, I must say
Man, these shorts are super solid. Quick, entertaining, and informative. Thank you my good sir.
How many shorts are just a box check to remain a YT ad partner? The answer is too many. This is how it’s done 👏🏻 👏🏻
Unless he uses some super expensive equipment nobody has
I will be using it moving forward for my pizza crust
Oh my god that's a great idea
You just made my mouth water.
Did this a couple weeks ago and it’s actually the best thing ever
This is top-tier for pan pizzas, giving them a garlic bread crust that won't burn.
You mean as a topping in pizza ??
Make sure you store that garlic oil in the fridge or freezer unless you want botulism for dinner
came here to say same
I can't see doing this often, but the focaccia recipe I use calls for a full cup of oil (Anne Burrell's recipe). I would probably chuck that oil and some of the garlic straight into the dough.
My dumb azz thanks you.
@RedXiongmao yo how long does it last in fridge doe?
Mmmm botulism 😋
I like to use clarified butter when poaching garlic and blitz the garlic and butter then freeze it. About 50/50 rolled into logs or frozen in icecube trays then transfered to zip lock bag. If you use salted butter it should keep for 6-9 months. The logs of butter are great for making garlic bread, just cut into coins and insert into cuts you make in part baked bagettes maybe add some herbs or spices, fresh cripy bread oozzing with garlic butter. Grilled cheese sandwich fried in garlic butter.
mate that sounds phenomenal 👏
Wym blitz
Ooooh that's clever!
I have specific ice cube trays for this, pasta sauce, lard, etc.
I'd guess thoroughly purée in a blender? Think I've seen that term used for it before. Too bad I don't still watch Food Network all the time like I used to, pfft.…
Garlic confit. Be sure to store it in the refrigerator. Botulism is no fun.
I make it at work, why did one chef tell me to leave it out the fridge? I will be bringing this up in work on Monday 😅
Bro that's a straight up lifesaver solution right there
The oven take an hour doing nothing, but this is 10/15 minutes cooking, and 30 minutes peeling garlic haha
It wouldn’t be a hack if it weren’t less convenient and more complicated than just doing it the normal way.
Josh is not a home cook friendly chef, very few home cooks need a big as jar of garlic infused oil.
You don’t need to take a lot of time to peel garlic if you just half crush the glove with a good palm press and the peel will come off easily, or shove all cloves in a plastic bottle, close it, go smash that bottle on a wall like an ogre with a club hitting someone and voila all peel is off in bulk. You’re welcome
I rather take some time and do the more healthy option. Meanwhile do some chores at home.
@@keithjackewicz8423you know you don't need to make a "big ass jar" right? This should work exactly the same if you scale it down. But also, why WOULDN'T a person want a "big ass jar" of toasted garlic oil?
@@ikwilda How is one more healthy than the other?
Rushed garlic confit.
Should be low and slow in olive oil.
It’s easy in the pressure cooker.
Then it would taste like garlic olive oil, not garlic oil. He’s using a neutral oil which is more versatile in recipes.
Thanks for sharing the secret!
I’ve used this method before and I don’t like the amount of left over oil. Sure you can use it in sautés or on a pizza crust or something but you also have to make sure you store it in the fridge because once you’ve cooked that garlic in it there could be the possibility that some botulism spores remain in the oil. If I roast garlic I usually use the air fryer. Another option would be to roast it in the oven along side of something you are baking.
If you use oil you are generally raising it to a temp that would kill botulism spores.
I really do not understand the thinking. I do not need that much garlic flavored oil especially no every time I want garlic. The other method is much better and while it takes more time its also much more hands off. Sorry but this man has failed to impress me with his culinary skills so many times but his shorts keep getting recommended.
@@sebastianflynn1746 not necessarily. Those aren't frying temperatures, to what I can tell. The bubbling is just water boiling off as steam from the garlic. You aren't going to kill botulism, as the spores are amongst the most heat tolerant of any.
However, it is still likely safe. The cases of botulism from garlic oil is almost always from people leaving fresh garlic infusing into oil over long periods of time. There isn't enough water held on by the oil (yes I know they are not miscible, but a small amount of water remains suspended) to allow for microbial growth.
Tldr- yes it's safe, but not for reasons of killing the spores.
can't you just make chili oil with those oil
@@sebastianflynn1746 generally yes but but not always. We don’t know what temp he used to do this. Also if it was me I’d heat the oil above 250 and hold for 5 min after straining. Cool it quickly and then store in the fridge. I would not use it as a finishing oil but maybe for sautéing or in cooking where I can guarantee the product was held above 185 f for 30 min or 212 f for 10. I’d also throw out the oil if I didn’t use it within 2 weeks. It’s one thing to get myself sick but it’s another to risk getting someone I’m cooking for sick as well. All in all I’d rather just throw fresh garlic in a pan as an addition and just use the old fashioned way to roast garlic and save my oil.
I love all of your content! Simply put, amazing! Ordered your cookbook that should arrive today!
How long does the huge amount of roasty toasty garlic keep for?
How fast do you eat them? 😂
Love seeing these quick hacks/tips keep it up making me want to get back in the kitchen😅
Be careful. If there’s any garlic left in the oil , it can lead to the oil obtaining botulism
Is it just if garlic is left in oil at room temperature?
according to some cooks, so long as you cook it at the appropriate temperature for 10mins it'll be okay. I feel like the rolling boil with oil is enough
@@liammckenna1479 no . When you make garlic infused oil
Roasty toasty garlic! Excellent!
I'd skip the vegetable oil and do ghee 😋
Ooooo yes!!
Olive oil
Tallow or lard too
I approve of both of these methods. Love your channel.
How/where do you store the garlic (if it’s stored who you can get very sick) ? How long does the garlic and oil last before going bad ?
Once roasted I puree it in a food processor and spread on a rimmed baking sheet covered in parchment, then cover in foil and freeze over night. Then you'll be able to cut/ break off pieces and store in the freezer until you need it.
In hummus.
Do you mean getting sick from botulism? ‘Cause i’m pretty sure cooked garlic will last you a while, same as dishes where cooked garlic is used
@@pabloschultz5192 Not in oil it won't.
i was having botulism concerns too lmao
Oh wow thank you!! Just what I needed 🎉
Nice! Will definitely use this one as heating up the oven and wait that long makes you no do it that often!
Awesome! Thank you!!
That is actually pretty genius....I love garlic chili oil so I can definitely use the oil
Not me about to make french fries in that toasted garlic oil
There is nothing better than roasted garlic!
Thanks just made this!!! Costco has little jars of same for a LOT MORE. 😉
[Not a professional chef] Instead of cooking them in a pan I bake it (covered in tin foil) at 120 degrees Celsius for 2 hours. It will produce the same creamy, roasty garlic with a heavenly garlic oil but completely without the kick / spice of garlic and instead almost has a bit of sweetness to it. As far as I can tell the volatile compounds contirbuting to the spicy taste needs time to evaporate. I actually find this even less labour-intensive than cooking in a pan since you literally just leave it in the oven for 2 hours without needing to do anything. Some people put thyme / rosemary / sage in the oil too, but I save the oil for cooking steaks (perfect match -- must try) and I personally prefer without herbs for maximal control.
But then of course if you want a bit of the kick (as we all love from time to time), Joshua's method works brilliantly. :)
Also his whole point is that it takes hours that way so here’s the quicker way
Even better, use beef tallow instead of oil
The exact solution I was looking for thank you very much good sir 🙏
THIS IS AMAZING!!!
What kind of oil ?
The head at " I have a solution " is genius !
Agh yes. A very public secret. Once again… 😂
We do this with a whole stock pot at the restaurant I work at. Garlic oil is fire.
Thanks Papa for the tips.
What can toasted garlic oil be used for? Any videos you can link it to?
Great idea!
Oh I LIKE this! I make a pretty good roasted garlic soup that could use these toasty toasty cloves.
Man I am deff trying this!!!!
Omg yes thank you! I been wanting to try but I keep forgetting to purchase more foil! 😂❤
Thanks ! 😉 👍🏼
He always takes it to another level , incredible
🤯 man ! That's such a good idea !!!!👍
Thank you so much Papa 🙇
How long does the oil keep? Do you store it in the fridge or just room temp? Also, be sure to use whole cloves of garlic like Joshua does so no tiny pieces get & stay in there bc garlic oil w actual garlic pieces in it is a breeding ground for botulism & needs to be used within a few hrs if making. (I made some that way on NYE for pizzas & when I Googled abt how to store it and found all this info I got scared bc it was already the following day & I'd used it that day already.💀)
Definitely need more of these 🙏 please papa
thanks for the hack brother, this is how we do it down at the restaurant as well. never occured to me to just do it this way at home too 😂.
Why u so amazing lol 😮
Puree that bulk roasted garlic with a little of the oil, and you get a mayo consistency sauce that is great for flatbreads, etc.
Omg I literally bought peeled garlic for the first time to do just this the day you uploaded. So you saved me having to Google how to do it. XD
I always thought storing garlic oil was a bad idea because botulism.
I'm a little concerned at how far I had to scroll down to see a comment like this
@@RedXiongmao same thing here, that's quite concerning.
The temperature of the oil is enough to kill botulism bacteria. If you were storing it with the garlic it may be a risk because the interior of the garlic wouldn't have reached the temperature needed, but if you remove the garlic cloves, there's nothing wrong with it.
Store it in fridge 40° or below for no longer than 7 days.
@@iroccata THANK YOU. Yes, the temp of the oil will deactivate the toxins
I thought garlic and oil, with even good precautions, is a botulism hazard.
source? and isn't botulism about products of fermentation?
Only if you leave the garlic in the oil and store it at room temperature.
When you cant wait an hour for the gorlic. This man gets us.
Thank you for that hack man. You just put time back on my clock 😃
Bomb Diggity Yo! Old School Italian Country Club Chef,from way back in the 1980s........Really smart execution!
I'm pretty new to cooking, what would you use the garlic itself for? I mean specifically what kind of recipes would it be best for. I would love to try this, I love garlic oil! And I love the idea of not spending a fortune on it.
hummus for a start.
Ooh. Thank you!!
Confit garlic is one of my favorite things to do
I've made Confeed Garlic for Years, the garlic oil is da bomb and the bonus cloves make killer garlic bread
I think that oil is now, roasted garlic infused oil to use later.
Great idea!🎉😊
Make sure y’all cook ur garlic oil because soaking garlic in oil without heating properly and cause botulism
It literally showed and said "cook 8 to 10 minutes".
@@GrumpetteJV because people watching hack videos are so good at following directions lol
looks like he cooked the shit out of it. why do I keep seeing these botulism comments.
@@k4ze7 yeah exactly. plus most people are not drinking raw garlic oil - they’re using it to fry foods which again would kill any residual botulism spores.
Could you use olive oil? It has a much lower smoke point.
Hmm, probably? You're not really looking to charr it, just put a nice golden color on it, should take just a minute or two if you're starting with hot oil
I think the only reason he used vegetable oil is he’s doing it fast. I’m sure you could do it in the oven & set it super low with olive oil to confit it. I think the main reason he showed this is it’s faster than the oven but I think using olive oil with this method would be bad.
Never in my years have I ever heard the sport called "badmitting". Cory ceases to amaze me.
Shit the two of these short I watched from Josh have been amazing tips
Thanks man ❤
Garlic in oil is very popular, but homemade garlic in oil can cause botulism
if not handled correctly. Unrefrigerated garlic-in-oil mixes can foster
the growth of clostridium botulinum bacteria, which produces poisons
that do not affect the taste or smell of the oil. Spores of this
bacteria are commonly found in soil and can be on produce such as
garlic. It is virtually impossible to eliminate all traces of miniscule
soil particles on garlic heads. These botulinum spores found in soil are
harmless when there is oxygen present. But when spore-containing garlic
is bottled and covered with oil, an oxygen-free environment is created
that promotes the germination of the spores and produces a toxin that
can occur at 50 degrees Fahrenheit or above.
He isn’t placing garlic in oil and just letting it sit at room temperature though is he? He’s initially frying the garlic in oil, and then presumably he will use the garlic oil produced to fry other foods. The two rounds of heat will kill any bacteria.
Yes Thank you!! 🙏
That toasted garlic oil is *amazing* on labneh.
Thank you ☺️
Awesome hack!!
If your gonna cook garlic in bulk, how do you make it last long🥺 can I leave the garlic in the jar with the oil?
Exactly what i needed
How long will the oil stay good and does it need to be in fridge?
The oven one is with olive oil tho. It's healthier if your watching your health
Hell yeah homie that's what we need here
Simply magic
I do the pot method but In an air fryer, you are very welcome
and this is why I bought your cook book
U can put it in an air fryer if u have one it take about 10 minutes
How do you store any leftover garlic? In the fridge in a bit of the garlic oil?
I’ve been doing this for years, I will say I think the roasted garlic has a bit of a better flavor, but you don’t get that beautiful garlic oil
Botulism survives even after high heat so I’d be very very VERY careful with that oil!!!
Yep store mine in the refrigerator.
Again, why am I justttt seeing this and I make this at work all the time🤦🏽♂️
@@b1promotions even fridge, wouldn’t recommend you store more than a few days. Even if it’s uncommon, better not to risk it unless you’re properly treating the spores :/
@@millienexu5684it’s uncommon because most people don’t want to take the chance & risk their family members lives.
Roasted garlic & garlic oil? That's a win-win baby!
I do the foil method in the air fryer. Takes about 15 minutes.
If I made a sous vide steak and then patted it dry and used that oil for a sear would it burn the garlic flavor or no? Thoughts?
Avocado oil, brah. No seed oils/vegetable oils.
It will probably still be faster than the first method, but how long did it take to A) Peel all that Garlic and B) the Oil to reach the right temp?
I mean it's an hour of basically inactive cooking time or 10 minutes babying a pot of oil and garlic. I see why you would want to do this if you wanted garlic oil, but how often do you need that?
i did this a month ago and will never ever repeat in in my life. i had biiiiig stomach issues for the next 4 days, i was a walking farting machine
Lmao bro what? Im sorry you had to go through that! What could've made this happen do you think? It seems like a really cool idea. Was your oil old?
For sure that is user error. Either moldy garlic, or old oil. Or maybe you’re sensitive to a certain type of oil? I’d try a different kind of oil, and fresh garlic!
@@splich5365 garlic oil can actually make you very sick. Look it up. So not "for sure".
@@splich5365 It is defintely not an user error, this occurs as some people do not have the ability to digest fructans (kind of a sugar) and therefore its a nutrient for bacteria in your GIT. Also Aliin and Aliciin (which is formed by Aliin) contribute to this effect as sulfurous compounds. They do have a large beneficial effect but yea, you have to live with the consequences
I would like to see studies done with this to see if drinking this oil would have any effect on diseases and cancer. Someone need to do those studies
As Dooby would say “enough garlic to kill a small child 🥰”
well, dang. i learnt something
Love it. But how long did it take to peel lots of garlic? 😅
Not long, he bought already peeled garlic in a vacuum pack.
papa: It's quicker.
Me: spends an hour peeling garlic
Lol!!
Not long, he bought already peeled garlic in a vacuum pack.
That's what I do. Sometimes I'll just refrigerate in the oil.
May be pearl onions too, in the still hot oil, after you do the garlic.
woew! i will use that one time!
Use as needed implies that it'll last more than 5 minutes 😂 I'll be doing this ALL the time now!!
Nice...😸💙💙💙💙💙🤘
Awesome! Finally have an excuse to buy a big bag of pre-peeled garlic! Can I fry it up in my wok and get some free wok seasoning in the bargain?