Garlic Confit and Garlic Oil (Hot and Cold Infusion Method) + (How to get Super Clear Infused Oil)

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Making Garlic Confit and Garlic Oil with both methods of Hot and Cold Infusion. This is definitely something you need to have in your kitchen arsenal if you are serious about food. It goes well with lots of things, better yet even on some humble toasted sourdough bread and perhaps some melted cheese and vine ripe tomatoes. So good that it's even delicately creamy. ** Warning ** You and your whole house will smell like garlic when you try this project out. I can guarantee you, that your house will be vampire free.
#garlic
#confit
#oil
Recipe Breakdown
1. As much garlic as you want to do. Peeled.
2. Neutral Oil to fill TWICE the amount of garlic (Neutral oil such as corn, sunflower, vegetable, rapeseed, olive oil and etc. Don't use heavy aromatic oils such as peanut or sesame oil that counter the garlic)
3. Slow cooker or Baking Pan for Oven
4. Cook oil until temperature reaches about 90 degrees celcius and the garlic is cooked by being soft in the middle. Test with knife.
5. Strain and process with coffee filter paper, if not, cheese cloth or muslin cloth.
6. Store garlic and filtered oil together in mason or jam jars in the fridge for up to 1 month. Make sure the garlic confit is submerged in infused oil.
7. You can freeze the extra garlic and oil for a good 6 months in the freezer.
***** Oil temperature not more than 90 degrees celcius either in a slow cooker or oven. Oven needs to be on low 100 degrees celcius setting.
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5 янв 2021

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Комментарии : 285

@moderndaypirate8931 2 года назад

Looks great! Thanks for all of the ideas!!

@dianekelly3452 3 года назад

Brilliant! Thank you for a wonderful demonstration of how to make garlic oil.

@jaredattaboy 3 года назад

I’ve never seen anything like that. Thank you I’m going to do this tomorrow. Subscribed and by the way I’m blown away!

@racheltulips6951 Год назад

Perfectly narrated. Thanks ❤️

@barbarakloise6790 2 года назад

Awesome recipe! Wow love it! Thanks! 😀

@Exfoodite 3 года назад

Very useful information 👍❗ Thanks for sharing 😃🌹

@sabujohn4116 3 года назад

Excellent presentation.

@paulredinger5830 Год назад

Love the bruschetta idea, but I think I’d use crumbled feta instead of the mozzarella cheese. Maybe some fresh chopped basil too. The salty sharper flavour goes well with the other strong flavours. I’ll definitely make the oil, and the bruschetta. Thank you so much for sharing this with us! Thank you brother!

@user-uo3pb3rr4f 10 месяцев назад

the slow cook, with precise temp, is great additional info to the other videos i've studied

@AveryRaassen 9 месяцев назад

Thank you for the support!

@Msritaxmodel 3 года назад

Wow! Amazing

@6elizabeth5 2 года назад

Thank you very much for your prompt reply! Your video is very detailed and learned how to make it. My family all love it! Thanks 🙏 You are a great cook!

@AveryRaassen 2 года назад

Thank you very much for the support!

@istarzgirl 3 года назад

Yayyy!!! I saw another video and she had a heat diffuser, I'm like what ._.. I do have a slow-cooker though and I love the ease of this process! Thank you, off to make some confit!

@rettathomas50 2 года назад

This is a must do!

@Weathercaster323 3 года назад

Looks delicious

@ksinclair-garcia2092 3 года назад

I already had garlic in the oven I hadn't seen your video yet. I'm still going to do the oil like this though and definitely use my slow cooker next time.

@dondawson7409 3 года назад

Wow I’m going to give this a go

@SagarPatel-yu8hm 2 года назад

Keep it going bud! Rosemary infusion is interesting. Good job editing

@rebeccaneal7505 14 дней назад

Thank you your video was so informative and so easy to follow. I will be watching for more ❤

@AveryRaassen 14 дней назад

@@rebeccaneal7505 Thank you for the support!!

@laurarichey7439 Год назад

Wonderful !

@cuarajhyrojayju4397 2 года назад

I like your receipts

@jonielliadawson7189 3 года назад

Very well explained and I'm a fan of garlic will definitely try t his recipe n incorporate in my daily food

@AveryRaassen 3 года назад

It's so so good. Just a warning, your whole kitchen/ house will smell like garlic but it is worth it.

@carmenrangel184 2 года назад

Beautifully done.

@AveryRaassen 2 года назад

Thank you, glad you enjoyed the video.

@Cellofski 2 года назад

Wow. What a gem! Definitely saving this video. Thank you.

@jeffstapleton9851 2 года назад

saved it on my end too!

@frangourdet 3 года назад

Yes, well done. Thank you! Would be nice to have some links to the equipment you used or close facsimiles.

@wowodoudinchengxurouroufen6939 2 года назад

Excellent vidéo. THANK YOU

@nutritionalyeast704 3 года назад

This channel is honestly so good. I love the way you present information. The last garlic confit I made was bitter because a few cloves caught too much heat. This looks so simple with an impressive end product.

@AveryRaassen 3 года назад

Give it a try and let me know how it turns out : )

@dahliapalmer7501 2 года назад

I followed your directions, Thank you.

@AveryRaassen 2 года назад

You are welcome. What did you enjoy it with?

@goldenshurook 2 года назад

Great video thank you

@acidkt1789 3 года назад

this is a great video! subscribed :)

@beverleyhuard3773 11 месяцев назад

That is fantastic thank you for these delicious recipes.🇨🇦

@AveryRaassen 11 месяцев назад

I am glad you enjoyed the video.

@delialamprecht1291 8 дней назад

Thank you ❤❤❤

@T-pj7zt 2 года назад

Awesome! Thank You!

@AveryRaassen 2 года назад

You are welcome.

@themadhatter227 3 года назад

Very well done, Sir. I'll be looking forward to many more elementary style instructionals from you. I would like to see I simple bone broth, or vegetable broth video, if you're a vegetarian. If you are a vegetarian, I would like to see all the various ways to roast, grill, or cook vegetables of all types. Thank you. 💪😎🇺🇲

@TheMzTR Год назад

Yummy 😋 Tks for sharing this recipe with us ☺️

@AveryRaassen Год назад

I am glad you enjoyed the video.

@Xxaandrea 6 месяцев назад

Stunning.. Thank you!!!

@AveryRaassen 6 месяцев назад

Thank you for the support!!

@jeffstapleton9851 2 года назад

the garlic oil alone was what I was looking for... however.... garlic butter... very interesting for the bruschetta! this kinda works

@AveryRaassen 2 года назад

Super addictive!!

@KicksClique 2 года назад

Also makes an amazing salad dressing

@popaandrei4422 3 года назад

A point missed out : when you leave those 24 hours to infuse, make sure to leave it in the closed oven, or make sure is sealed properly, because if it's not, you have those 4 hours safety rule at hand. Cheers, i love your video.

@AveryRaassen 3 года назад

Absolutely. Glad you enjoyed the video.

@nilu1121 2 года назад

Can you elaborate on the 4 hour safety rule?

@shladysm7003 2 года назад

What 4 hours safety rule, please elaborate?

@popaandrei4422 2 года назад

@@shladysm7003 the temperature range in which microorganism grow and reproduce rapidly. Food that has spent more than fours hours in the zone is considered unsafe (not including dry food such bread )

@angelamc3532 2 года назад

@@AveryRaassen so how long does the oil last? And do I have to store it in the frig? Or just leave it setting out in a bottle

@michaelrecomio7277 5 месяцев назад

Marvellously presented! I’m going out to buy a couple of pounds of garlic and i love rosemary!

@AveryRaassen 4 месяца назад

Sounds great!

@peterknighton2757 3 года назад

Great video making this later in the slow cooker I bought this morning 🤗🤣😁

@AveryRaassen 3 года назад

I promise you, your entire kitchen will smell like delicious garlic!!!

@peterknighton2757 3 года назад

It worked great. And it still smells like garlic in my house 🤗🤗

@AveryRaassen 3 года назад

@@peterknighton2757 Glad to hear, you are enjoying the garlic goodness :)

@Derek-uh1wn Год назад

I'll be glad when someone comes up with a way to Peel garlic easier.

@AveryRaassen Год назад

I have the same feeling and a way for your fingers to not smell like garlic for hours afterwards.

@edboyle5477 Год назад

I have a garlic peeler, it's a rubber tube, you just put the clove inside and rub it between your hands.

@AveryRaassen Год назад

@@edboyle5477 That works too!!. In every professional kitchen I have ever worked in, I have never seen that however that is sold for the household. I wonder why?

@puggychu 2 года назад

This is good eats at best

@mamemom3567 Год назад

Fantastic thanks 👌 thank you for sharing your experience ❤😂😂😂😂😂

@AveryRaassen Год назад

Thank you for your support. I am glad you enjoyed the video.

@pansyvaughan5624 3 года назад

Great video Try basil leaves also on top of your toast

@AveryRaassen 2 года назад

Thanks for the recommendation.

@Calicaveman Год назад

Wow Chef thank you for an AMAZING video I love your step by step instructions I am now a fan 😊my question 🙋🏾‍♂️ is what is the shelf life in and out of the fridge? Thank You again ✌🏾👍🏾🙏🏾

@AveryRaassen Год назад

I recommend keeping it in the fridge anyways. It can go for 2 weeks in the fridge and up to 6 months in the freezer. I hope that helps.

@gloriacatalasan2591 Год назад

Thanks for sharing

@AveryRaassen Год назад

I am glad you enjoyed the video

@haiderafshan4887 2 года назад

Awsome

@deborahmeyers551 Год назад

Perfect

@AveryRaassen Год назад

Thank you very much for your support.

@cafe80sarigachu Год назад

Thanks 💡 👍👍👍

@AveryRaassen Год назад

My pleasure!

@tahseennaj4274 2 года назад

Yummmm

@shirleytyree276 Год назад

Loved this video is so much! It was wonderful to listen to you explain. Can you please tell me is straining the oil an absolutely necessary step? I'm wondering if doing that is just to make the oil look better, or if there is any reason we can't just eat it as is without straining out the impurities? Thanks for this great video! 😊👍

@AveryRaassen Год назад

I am glad you enjoyed the video. The straining is just for a look of clarity and if you don't want any floating small bits. Sometimes the garlic breaks and it can go cloudy.

@shirleytyree276 Год назад

@@AveryRaassen I see. Okay thank you so much! And thank you again for the great video. Can't wait to watch more. 😊🤗

@ChainBaker 3 года назад

Oh yeah this is nice! If it was my greedy self I would have smashed at least 5 cloves per slice 😆

@jaydeveas2930 2 года назад

Thanks for this vid. & Please make your own balsamic reduction.

@AveryRaassen 2 года назад

Thank you. Will do in the future.

@deliciasdemah8381 Год назад

Simplesmente amei

@AveryRaassen Год назад

Thank you

@SkateMasterman 3 года назад

I love your voice.

@bulletbul3040 3 года назад

Top realy super ‼️🇳🇱👍

@josephvivia6834 Год назад

You had me subscribed when you said sexie thank you so much I really appreciate your video I will definitely be watching more❤

@AveryRaassen Год назад

Thank you so much for the support. I am glad you enjoyed the video.

@serotonin67 Год назад

Delicious and you showed this very nice. But I got 2 questions: Would a dark bottle help increase the fridge or outside shelf life? How long can this be left out of the fridge on the counter ?

@AveryRaassen Год назад

A dark bottle will help and don't leave it out of the fridge. You can make small batches or freezer what you don't use.

@SeekingSerpent6 2 года назад

Nice !This looks wonderful and Garlic is very good for you too! Have you tried to roast your little tomatoes then added them on top?

@AveryRaassen 2 года назад

Yes I have. That is wonderful as well. I also love Sun dried tomatoes with this.

@taslimashikder6929 Год назад

nice

@legendleonard 3 года назад

hell yeah this is 10/10, earned that subscription

@behnamarefi4583 2 года назад

thanks for your nice video. how many days can we use this garlic oil?

@AveryRaassen 2 года назад

2 weeks in the fridge and up to 6 months in the freezer. Hope that helps.

@empiricistsacademy7181 Год назад

Great video, I have been working on making garlic-fried potatoes, so these techniques are great. I have a question about the garlic-infused oil. For taste and cooking purposes, is it important to strain liquid so that is clear? Will using cloudy garlic oil impact the flavor?

@AveryRaassen Год назад

Cloudy garlic oil won't impact the flavour. I did it to get a better look to it incase you want to Drizzle some over something delicate and want it clear. I hope that helps.

@pattijesinoski1958 Год назад

How to infuse cold press olive oil without needing to heat the cold press olive oil?

@beautybox7944 Год назад

Thumbs up❤

@AveryRaassen Год назад

Thank you for the support!

@_sb_1168 11 дней назад

How long will it last? What about botulism risk

@geraldhiggins Месяц назад

Hello Avery, Your video on Garlic Oil & Confit was fantastic! Was very well explained and easy to follow. The best one ever!! Thank you... I need to ask about the drip holder you used; were you using the Hario V60 Ceramic Coffee Dripper, Size (01) ? or the Hario V60 Ceramic Coffee Dripper, Size (02) ? Also in checking with the Bodium store I couldn't find the large glass container with the "round bottom" and "wide mouth" you was using in your video so can you please tell me its proper name it's known by so I might be able to find it at a different store? (Any info) would be greatly appreciated. Thank you.

@AveryRaassen Месяц назад

Thank you for the support!!! it is called Bodum Pour Over. As for the dripper, I don't really remember as I bought that ages ago. The finer the better. Hole size not really an issue if using coffee filter paper.

@geraldhiggins Месяц назад

@@AveryRaassen Thank you. Lastly, If you look on the side of your orange or red drip holder you'll see the engraved words "Hario 01 or Hario 02." The reason I need this info is so I'll have a perfect fit? Also When you first got your large glass container with "round bottom" and "wide mouth", did it have a "cork" around the center? and does the glass container come with a top?

@adeoyetinuade9261 11 месяцев назад

How long can we the comfy oil? Why didn't you you soak the rose Mary leaf before infusion.

@fruitgums 9 месяцев назад

Alternately place the garlic in a bowl, add just off boiled water, leave for one minute, drain and the skin will come off easy

@robertorosselini 2 года назад

👍👍

@nicoleshupe2313 3 года назад

Does the oil get Refrigerated or can you leave it sit out on the counter? Enjoy the video very much

@AveryRaassen 3 года назад

Really depends how fast you go through it. I made a rather large batch so I froze the majority of it and kept a jar in the fridge as I want to make it last longer. If you counter top is warm or hot and is with direct sunlight, I would suggest putting it in the fridge. The oil might go slightly cloudy due to the temperature but once you take it out and use it to cook, it will become clear again. I hope this helps.

@nicoleshupe2313 3 года назад

@@AveryRaassen Thank you

@user-uz8sn1qv8y 7 месяцев назад

6:36 you cover the cooked garlic with 'oil'. is that fresh, unflavored oil? or did you use the oil you just filtered? then you say, 'the rest, you can freeze, with the oil in a container'. again, fresh oil? or the infused oil? just a little confusing for me, sorry! btw, i LOVE your video presentation!! lovely speaking voice, i love that it's a voice over of you, and nice, clear, photography. thank you

@AveryRaassen 7 месяцев назад

I used the oil I just filtered. Still same oil for the freezer bit. Glad to help in anyway.

@terrisidell7041 2 года назад

❤

@Zoo-jc2kw 2 года назад

So i made this 3 days ago(AMAZING!!!) the oil i put in a jar with a lid in the refrigerator and now the oil is semi hard. I can scoop it out easy with a spoon and it still tastes amazing....was just wondering if this was normal?? Is it because i didnt strain the impurities out? 🤔

@AveryRaassen 2 года назад

What oil did you use?

@Zoo-jc2kw 2 года назад

@@AveryRaassen extra virgin olive oil

@AveryRaassen 2 года назад

@@Zoo-jc2kw That can happen. Even when I strained it, it can go cold and spreadable but only for a short period of time before returning back to liquid state.

@Zoo-jc2kw 2 года назад

@@AveryRaassen been a couple days and still spreadable, which is totally fine. Thanks for the info my friend!

@adrianvela 3 года назад

Did you put neutral oil once the garlic was confit? Or you used the same oil? Thank you

@AveryRaassen 3 года назад

I used the same oil that was filtered.

@TheMizarc1 2 года назад

please share a link for the cruet you used to make the rosemary oil.

@AveryRaassen 2 года назад

You can use any kind of oil dispenser just as long as you can seal the top from air then you should be fine. Mine has a cap.

@willcookmakeup Год назад

How long can you keep the infused oil before it goes bad?

@AveryRaassen Год назад

Keep in the fridge for a good 7 days.

@user-uz8sn1qv8y 7 месяцев назад

one more question, is that glass vial you filtered in a drip coffee maker? i have seen some like that, with the filter cones etc online. could you provide a link? thank you!

@AveryRaassen 7 месяцев назад

Yes, it is a coffee filter flask and holder. I got them as a gift. The brand is Bodum even though I don't drink coffee. You can use any kind of coffee filter paper holder.

@user-uz8sn1qv8y 7 месяцев назад

@@AveryRaassen oh thank you! i have been looking for an excuse to buy one of those beautiful makers lol

@miabehrens5229 2 года назад

How long can you store the garlic and were, fridge or counter top? Thanks

@AveryRaassen 2 года назад

Store it in the fridge for up to 2 weeks. If you made too much, you can store it in the freezer for several months. All in all, make sure the garlic is submerged in the oil.

@1_and_only_technolover Год назад

Do you know how to use a Coffeefilter? Falt the Button and edges around to create the Right filter.

@AveryRaassen Год назад

Would I get a different result doing it your way?

@adeoyetinuade9261 11 месяцев назад

You didn't soak the garlic before using, why? I will appreciate to hear from you.

@thatstonerr7738 2 года назад

Liked the video deff gonna try this one tip for ya get yourself some cheese cloth it will make your life 150% easier straining that oil it would take maybe a minute to strain all that and get the same if not better end result !

@tonivanderpool1934 2 года назад

Do we use regular oil to save the Used garlic in a jar or the used oil we heated for 24 hours ?

@AveryRaassen 2 года назад

That is entirely up to you. I however used the oil that I cooked it with after filtering.

@mariondunn6580 Год назад

I loved the idea of this and made the confit garlic. The garlic started fermenting within a few days. What did I do wrong?

@AveryRaassen Год назад

After the cooking process, did you keep it in the fridge?

@mariondunn6580 Год назад

@@AveryRaassen I didn't, but it has was only a couple of days from taking out of the slow cooker and putting in the jar. Would putting it in the fridge have stopped this or would it just have delayed the fermenting?

@AveryRaassen Год назад

@@mariondunn6580 What is the temperature of your room? Also, I would advice putting it in the fridge. I should last for up to 2 weeks in the fridge when submerged in the oil and up to 6 month in the freezer.

@mariondunn6580 Год назад

@@AveryRaassen The room is about 18 deg C. I need to find another preserving solution for garlic. I did the confit as I thought this would preserve the garlic under oil for a long time at ambient temperature. I don't want to use my freezer space on garlic. Is there anything other than black garlic which will preserve the garlic for a long period out of the freezer? Your advice is gratefully received. Many thanks

@AveryRaassen Год назад

@@mariondunn6580 Apart from drying or deep drying sliced garlic, you can pickle the Garlic but then you will have the added flavour of the pickling liquid which is some cases, you might not want. When you say, your garlic fermented, was it sour or gassy or mouldy? Another way of preserving garlic here is also, to vac pack it and then in the fridge. This will keep for longer.

@silentj624 2 года назад

My farmers market has pre peeled cloves

@AveryRaassen 2 года назад

It saves your fingers from smelling like raw garlic afte peeling.

@silentj624 2 года назад

@@AveryRaassen I don't mind the garlic smell, just the time spent. Lol

@metawolf987 Год назад

Which ingredients can be cold infused without refrigeration? Currently, the ingredients I want to infuse are, red chili, raw onions, and caramelized onions.

@AveryRaassen Год назад

I still would refrigerate for it to last longer. You could cook the red chilli and then infuse it or dried chilli is also another option.

@Alvispradon Год назад

Hello could you share a link of the oil bottle please

@AveryRaassen Год назад

Which one? The straight one at the end or the one with the round bottom?

@africanpride69 3 года назад

Did you pour back the filtered oil into the cooked garlic?

@AveryRaassen 3 года назад

Yes I did. I also, poured the filtered oil into the oil dripper with Rosemary.

@ravenslittlectgarden7003 Год назад

Hi this oil is counter safe ? I was trying to find out if I'd have to refrigerate

@AveryRaassen Год назад

Keep it in the fridge for a better shelf life.

@TheKingsize11 Год назад

Where did you get your glass filter jar?

@AveryRaassen Год назад

It is from a company called "Bodum". It is meant for Coffee or Tea. I hope that helps.

@moderndaypirate8931 2 года назад

If you think that's tough look up chuck boning. Did that for nearly 12 years.

@AveryRaassen 2 года назад

I got a chance to go to a Meat Slaughter house and Butchery Packing Factory where they also do that. 100 percent would agree Chuck boning is tougher. That is a skill on its own.

@moderndaypirate8931 2 года назад

@@AveryRaassen awesome! Glad you had the chance to see the process. Most people are not interested in it at all. I didn't work in a slaughterhouse but custom processing.. it was all aged beef. If you want carpal tunnel and tendonitis it's for you🤣

@AveryRaassen 2 года назад

This was in Holland. I saw a Pig go from being alive to broken down in half and cleaned out in a speedy process. Amazed at how fast it was all done. Yeah, job repetition is bad for muscle strain. I worked in a Patrsy production place doing about 2000 Doughnuts, hand dip in chocolate and hand decorated. After a year, I had to wear an elbow brace, so I can relate.

@nolalewis2164 2 года назад

how long does the cold infusion take to have good flavor?

@AveryRaassen 2 года назад

Within 2 days you will taste Rosemary but makesure submerge the rosemary in the oil otherwise it can go brown or mouldy. So, use a fair amount of the oil and top it up. Leave it in the fridge. Once you are happy with the flavour, you can then take the rosemary out.

@nolalewis2164 2 года назад

@@AveryRaassen Thank you!

@StevieWonders2020 2 года назад

Oil Dispenser comes from where? Thanks.

@AveryRaassen 2 года назад

That was a gift from Jess. I think she bought it from Amazon.

@niyolgad3258 2 года назад

Please can one add some preservative to the garlic oil to stay for month, also for applying on body can i put some essential lavender oil to low the smell for some people who never like the smells

@6elizabeth5 2 года назад

Do I have to put the bottle to the freezer?

@AveryRaassen 2 года назад

Only if you want to store it for long term.

@markthompson8511 3 года назад

How long does the oil and garlic last without harming you ?

@AveryRaassen 3 года назад

That is a very wide question because depending on the oil, where you store the, the temperature of the area. If the oil + garlic is in a vacuum pac bag..... I would say about 2-3 months easy but just label and date them and check. It shouldn't get rancid too so if kept properly but then again, it comes to a question of how much do you want to keep over time? I finished that batch rather fast.

@markthompson8511 3 года назад

@@AveryRaassen thx for your reply very helpful

@amandaadams1736 3 года назад

How long would the garlic last ?

@AveryRaassen 3 года назад

Not very long because I would eat a lot of it. I would mix it in my stews, mix it in with some butter while I sear my steak but on a serious note, if you submerge the garlic in oil and place them in the fridge, they can last for weeks but it must be under the oil otherwise they can discolour and grow mould. If you have too much, you can freeze the garlic and the oil in a container for a good 6 months.