Storing Garlic In Oil Recipes

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GARLIC OIL



Garlic Oil image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield IG1C01

Number Of Ingredients 2

6 garlic cloves, peeled
1 cup extra-virgin olive oil

Steps:

  • In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
  • Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

CRISPY FRIED GARLIC CHIPS (TỏI PHI)



Crispy Fried Garlic Chips (Tỏi Phi) image

Ultra crispy and fragrant fried garlic pieces adding texture to any dish--this recipe will give you the best ingredient with a bonus, garlic oil.

Provided by Huy Vu

Categories     Ingredients     Snack

Time 15m

Number Of Ingredients 2

100 g garlic (sliced or chopped)
neutral cooking oil (vegetable oil preferred)

Steps:

  • Slice or chop your garlic cloves in your desired shape. I like using a mandolin with a cut-proof glove to get ultra-skinny slices, but be careful if you don't have a glove.
  • Deep-frying: Use about 1 ½ inch of oil from the bottom of your pot and heat it up to about 300 °F. (I used about 2 cups of vegetable oil for my 3.5-quart pot). Add your garlic and swirl to ensure all the garlic is properly coated and cook until it's lightly golden brown, about 3-5 minutes. Do not leave the pot unattended because it goes from pale to brown quickly. Transfer to a paper towel to drain.
  • Pan-frying: Use a small pan to combine the garlic and just enough oil to cover the garlic. Pan-fry until they are slightly golden brown (they continue to brown and cook after you transfer them), about 3-5 minutes, and move them onto a paper towel to drain.
  • Serve the fried garlic fresh after it's cooled to the touch.
  • You have the option to save the deep-frying oil once it's cooled down for later use. (Note: if you end up burning the oil from too much deep-frying you should not reuse this oil. Signs of burned or overused oil are dark brown coloring and smells burned).

Nutrition Facts : Calories 149 kcal, Carbohydrate 33.06 g, Protein 6.36 g, Fat 0.5 g, SaturatedFat 0.09 g, Sodium 17 mg, Fiber 2.1 g, Sugar 1 g, ServingSize 1 serving

STORING GARLIC IN OIL



Storing Garlic in Oil image

To keep fresh garlic on hand, you can store it submerged in olive (or vegetable) oil. Another perk for storing garlic this way is that you can also use the garlic flavored oil for cooking. Just remember to replenish the oil to keep your cloves submerged.

Provided by Susie in Texas

Categories     Low Cholesterol

Time 10m

Yield 1 jar

Number Of Ingredients 2

3 -5 heads garlic
olive oil

Steps:

  • Separate heads into individual cloves of garlic.
  • Peel the garlic cloves.
  • Cloves may be left whole, chopped or minced, whatever your preference may be.
  • Place garlic cloves in a small jar with a tight fitting lid.
  • Add oil to completely cover the garlic, place cover on jar and close tightly.
  • Store in refrigerator for up to 3 months.
  • Replenish oil as needed to keep garlic covered.

Nutrition Facts : Calories 268.2, Fat 0.9, SaturatedFat 0.2, Sodium 30.6, Carbohydrate 59.5, Fiber 3.8, Sugar 1.8, Protein 11.4

KITCHEN TIP: HOW TO PRESERVE GARLIC



Kitchen Tip: How To Preserve Garlic image

Preserving garlic, also called pickling garlic, is one of the easiest ways to save your garlic harvest. There's nothing better than having fresh garlic ready to use all year long.

Provided by Mary Younkin

Categories     Condiment

Time 15m

Number Of Ingredients 4

Garlic (heads broken apart and cloves peeled)
Distilled vinegar
Large pot for boiling the vinegar
Jars for storing the garlic

Steps:

  • Break apart your heads of garlic and peel the cloves. Place the peeled cloves of garlic in a large mixing bowl and fill with water. Use your fingertips to scrub any dirt off of the cloves. Once the cloves are cleaned, transfer them to a large strainer and rinse well.
  • Depending on when your garlic was harvested, you might have very few brown spots on the cloves. My garlic was harvested late this year, so the ends were quite brown with some spots on the cloves as well. Use a small paring knife to trim the spots and then transfer the cleaned and trimmed cloves back to the strainer. Rinse again.
  • Bring the vinegar to a boil in a large pot. For several hundred cloves of garlic, I used about 8 cups of vinegar. Place the clean garlic cloves into small jars. (I prefer to use small vs large jars to avoid contaminating a huge amount if the jar is open for too long in the refrigerator.) I filled 10 half pint jars with garlic. Once the vinegar has boiled, pour it over the garlic and screw the lids on tight.
  • Let the jars come to room temperature on the counter overnight and then store in the refrigerator. This will keep in the refrigerator for up to a year. Enjoy!

Nutrition Facts : Calories 50 kcal, Carbohydrate 1 g, Sodium 5 mg, ServingSize 1 serving

STORING FRESH GARLIC



Storing Fresh Garlic image

We had a bumper crop of garlic this year and I drove myself nuts trying to find the best way to preserve the flavor all year! I tried roasting it but that didn't work for all recipes. I worried about spoilage and botulism when stored in oil. I read that storing in vinegar gives an acidic flavor to some recipes! Ugh! I came across this method an an agriculture site! Not only was this easy from start to finish it was convenient too! The only real work involved is peeling the garlic but that went fast while watching a show of tv or maybe even visiting with a friend- who can share the job! The system requires an amount of garlic so I used 1 head but use as much garlic as you like. Of course, there is no substitute for the flavor and texture of fresh, raw garlic! I found that this method preserves the flavor best imho. Enjoy!

Provided by Mamas Kitchen Hope

Categories     Vegan

Time 10m

Yield 10 serving(s)

Number Of Ingredients 2

1 head fresh garlic (or as many as you have)
aluminum foil

Steps:

  • Remove papery husk from garlic and peel each clove. Cover a cookie sheet with aluminum foil. Place peeled garlic in a single layer on the covered cookie sheet. Place in freezer for at least one hour.
  • Remove cookie sheet with frozen individual cloves and place garlic cloves in a plastic zip top bag, Now you can remove one or more cloves as your recipes directs.
  • Garlic cloves do not become mushy and hold their shape well but are softer than fresh. I have used the frozen cloves in lots of ways from smashing them into a paste to slicing and chopping the cloves. The flavor stays nicely as well.

Nutrition Facts : Calories 8.9, Sodium 1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 0.4

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