When I worked in an italian dining, we didnt chop the garlic , we cook them in olive oil in oven 155 °C for 50mins . Just cover the container with the foil.
Well the cartouche seems to have triggered a few of you. I'm a housewife and I have used them when making a Persian chicken/rice dish which has a tahdig base. The base is much more successful when made with a cartouche, but I don't cut a circle in the middle of mine. They are also used when poaching fruits such as quince or pears.
just put whole bulb in oven and squeeze. Also much easier to blend, though you could just squeeze and spread, soft as it gets. This here might be handy if you need kitchen proportions – to serve all day. You chop like 40 onions simlarly. It's aimed at bulk, people at home don't need bulk.
People want a rebuild but NOBODYS LEAVING ? It doesn’t matter if a player plays 15 mins or 90 mins it’s a spot ON THE BENCH and they’re ON THE BOOKS. What don’t people understand. The club wants to reduce our wage (2nd highest in the world after Madrid) why are you keeping expensive deadwood. How are you buying players but theres players in that position.
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Quiero!
Yuuuuuuuum
I eat it everyday before work and then burp the whole day, cause I hate my collegues
Cartouche or not to cartouche……… that’s the question
Cartouche on a pot?
When I worked in an italian dining, we didnt chop the garlic , we cook them in olive oil in oven 155 °C for 50mins . Just cover the container with the foil.
What oil did you use?? VIP
How to.keep it without you refrigerator smelling like garlic
But i think will be nicer woth onlive oil
I’m gay
That looks like a poorly made Allioli, a catalan sauce made with olive oil and garlic
Well the cartouche seems to have triggered a few of you.
I'm a housewife and I have used them when making a Persian chicken/rice dish which has a tahdig base. The base is much more successful when made with a cartouche, but I don't cut a circle in the middle of mine.
They are also used when poaching fruits such as quince or pears.
The bigest joke say — now we live in city center like rotuse houme.. 10years no imagine who that crishna wtf that’s ckrishna
just put whole bulb in oven and squeeze. Also much easier to blend, though you could just squeeze and spread, soft as it gets. This here might be handy if you need kitchen proportions – to serve all day. You chop like 40 onions simlarly. It's aimed at bulk, people at home don't need bulk.
Grows
how long can it remain preserved within the oil?
"Yo dawg, we heard you like cartouches, so we put a cartouche in your garlic so you can taste the essence of the cartouche"
Please, use olive oil, not trashy pro-inflamatory oil.
I VONT TO GARLIC IT 👁️👅👁️
Use it to make garlic soup
Of course, he's english. So he had to bpil the garlic.
am I weird…that made me drool…
CHEFS ARE BULLIES AND PRETENTIOUS… BOTTOM FEEDERS 😈😈😈😈
Use a crockpot. Won’t scorch.
This is basically Toum
Me when I open a restaurant but I'm allergic to lids.
Its not worth the effort.
Health is obviously not the goal here
People want a rebuild but NOBODYS LEAVING ? It doesn’t matter if a player plays 15 mins or 90 mins it’s a spot ON THE BENCH and they’re ON THE BOOKS. What don’t people understand. The club wants to reduce our wage (2nd highest in the world after Madrid) why are you keeping expensive deadwood. How are you buying players but theres players in that position.
Which oil do you use?
Ok but fr what does the cartouche do here?
My dad's allergic