tkline01 Posted November 7, 2007 Report Posted November 7, 2007 Anyone know how to make garlic flavored oil?? I have a recipe that calls for "Garlic Flavored Oil"...I can't find it in any stores!! I have garlic juice, garlic powder, garlic salt, garlic cloves...but no oil. You think I can put garlic juice in oil and that will work?
Tucker Posted November 7, 2007 Report Posted November 7, 2007 Use high-quality Olive Oil, add minced fresh garlic, let sit. viola' garlic oil. OR - go to a Williams&Sonoma or some other similar store onthe mall, you shold find it there in some shape or form.
Sanny Posted November 7, 2007 Report Posted November 7, 2007 Have to be careful storing garlic in oil. Botulism looooves that sorta place. I'd look for a reputable recipe. It probably won't involve keeping the garlic in the oil for long. Cook's Illustrated has this recipe. It is NOT a storage recipe, but for brushing on pizza crust or similar immediate use. 4 medium cloves garlic , minced or pressed through garlic press (4 teaspoons) 1/2 teaspoon red pepper flakes 1/3 cup extra virgin olive oil Cook all ingredients in small saucepan over medium heat, stirring occasionally, until garlic starts to sizzle, 2 to 3 minutes. Transfer to small bowl.
Tucker Posted November 8, 2007 Report Posted November 8, 2007 Didn't mean to imply multiple use , single use only, and like the lady says, there are many recipies out there. I have used my combination in a pinch many times with success.
ThreeDJ16 Posted November 8, 2007 Report Posted November 8, 2007 I would think if you took the above recipe and strained after heating, it would have no problem lasting for a while (even longer in the fridge). Besides, garlic is natures antibiotic. -=Jasen=-
dub Posted November 9, 2007 Report Posted November 9, 2007 Another option is the old garlic butter maitre d'hotel style: Take minced garlic and softened butter and herbs of your choice smooshysmooshysmooshy them together, wrap in wax paper and refrigerate or freeze. After all, butter is just oil with a higher melting point... dub(good for wht "AILS" ya )
Saucier Posted November 9, 2007 Report Posted November 9, 2007 Maitre d'hotel If we are going to go to all the trouble to make compund butters, why not do it right, and put it in a piping bag, and pipe out some nice rosettes, then freeze them Another option is the old garlic butter maitre d'hotel style: Take minced garlic and softened butter and herbs of your choice smooshysmooshysmooshy them together, wrap in wax paper and refrigerate or freeze. After all, butter is just oil with a higher melting point... dub(good for wht "AILS" ya )
Porkchop Posted November 9, 2007 Report Posted November 9, 2007 then put 3 or 4 on your steak hot off the grill and let them melt and ooze and mix with the meat juices and and and... boy, did i pick the wrong day to quit smoking
