How cool is it to have garlic oil available at hand? It sure cuts your cooking time because you don't have to sauté the garlic anymore - the oil is already infused with it! Combining two staples is such a great idea. So when I saw this recipe in the July/August edition of Everyday Food Magazine, I immediately wanted to try it.
Oh, and it was great. I used it in several dishes (in fact, I am out already!) and will definitely make more. It was handy, quick, and very flavorful! (Recipes using garlic oil in my next posts!)
What you need:
1 head of garlic1 cup Extra Virgin Olive Oil
What to do:
Smash and peel the cloves of garlic. Transfer to a medium pot and add the cup of extra virgin olive oil. Heat over medium-low until bubbles form around the garlic, about 3 minutes.
Let cook for 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature.
Tips, Tricks and Tweaks:
1. I would probably double the garlic for my next try - just because we love garlic and end up eating them with the dish.
2. Store in an airtight container and refrigerate. It will last for a week (or two!).
3. Try in dishes where you would normally use sautéed garlic.
4. Not sure about using other types of olive oils - I use EVOO because it is first cold press. A lot of nutrients are lost when olive oils are refined using heat.
5. Use the garlic oil as a salad dressing. Yummy!
7 comments:
I can imagine how this smells!
this is a great idea! thanks for sharing this.
my friend makes something similar. she minces garlic and stores it in cooking oil. uncooked. she scoops out amount she needs whenever she needs some for sauteeing. cool idea, too!
Sinangag na yan!
Thanks for the idea, ate! I will try this!
@Doc Gita: I want to try raw garlic too!
@Boy Takaw: Oo nga noh... sinangag with tuyo hehe.
Ang bango nito! Wag ka gagawa ng raw garlic unless gagamitin mo nung araw ding iyon kasi may issue ng botulism ang garlic infused olive oil. Ako namn gusto ko to sawsawan ng bread lalagyan ng konting balsamic vinegar.
@Anney: Thanks for the tip. Buti sinabi mo, ita-try ko pa naman sana ahehe.
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