i made garlic oil and used it in almost everything i ate for a week. incredible, the best tasting food id made at home in a while. then someone saw the rest, thought it was junk fat, and threw it out. i almost cried
I'm more interested in how to preserve and store this oil and garlic so it can last as long as possible, because I surely won't be able to use that much at home nor bothered to confit a small portion.
that's not levelling up, that's learning new receipts. and we can't learn new receipts from you when you are always too shy to give us the weights of the ingridients. 😀
I marinate tomatoes in evoo with Italian seasoning, roasted garlic and chili flakes to use as a topping for my focaccia and the leftover oil gets drizzled on top as well. It’s fantastic!
In the start of the first process, he tells us to cover the garlic in nutria oil. For those not familiar, here is what a nutria is: : a large South American semiaquatic rodent (Myocastor coypus) with webbed hind feet and a round nearly hairless tail that has been introduced into parts of Europe, Asia, and North America. Since they are not native to the UK, they are all that more of a delicacy. 🤙🏽 🐀
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DUDE, aioli doesn't have eggs.
Isn't that a mayo not an aoli?
Your transplant looks great. Thanks for the tips.
That's not aioli, that's garlic mayo.
Another way to step it up a level is make the confit with rendered bacon grease.
the comfy garlic <3
another fine video of cooking fundamentals, thanks
To me the worst about that aioli is not using olive oil
That’s going to do my high cholesterol a lot of good….
i made garlic oil and used it in almost everything i ate for a week. incredible, the best tasting food id made at home in a while. then someone saw the rest, thought it was junk fat, and threw it out. i almost cried
I'm more interested in how to preserve and store this oil and garlic so it can last as long as possible, because I surely won't be able to use that much at home nor bothered to confit a small portion.
I'm totally saving this one on my playlist
What's a "neutral oil" that isn't terrible for you?
[280] waow!
That’s one hell if a drizzle
It's actually pronounced confit
🤤🤤🤤🤤 can’t go wrong with garlic
your hair is fire
I got heartburn just watching that video!
that's not levelling up, that's learning new receipts. and we can't learn new receipts from you when you are always too shy to give us the weights of the ingridients. 😀
IF YOU DO NOT HAVE AN IMMERSION BLENDER, DO NOT ADD THE OIL THAT FAST
The bully of the spice rack. Yuck
Beautiful head of hair
I feel like i should have had to prove my age to watch this p*rn
Waiting for the yanks to turn up and complain about it not having 200g of overprocessed “seasoning” on it.
They literally cannot eat anything unless it’s 100% artificial or covered in microplastics, and yet they still love to slate real food.
I marinate tomatoes in evoo with Italian seasoning, roasted garlic and chili flakes to use as a topping for my focaccia and the leftover oil gets drizzled on top as well. It’s fantastic!
This all looks awesome. Thx for sharing.
actually zammy wines are one of the fastest methods
what a great video, look so nice
Alioli doesnt have egg in it, just garlic and oil (al and oli in valencian, where its from)
In the start of the first process, he tells us to cover the garlic in nutria oil. For those not familiar, here is what a nutria is: : a large South American semiaquatic rodent (Myocastor coypus) with webbed hind feet and a round nearly hairless tail that has been introduced into parts of Europe, Asia, and North America. Since they are not native to the UK, they are all that more of a delicacy. 🤙🏽 🐀
"drizzle in a bit more oil" pours in a liter of oil in 2 seconds
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The best garlic bread, I've ever had:
– Grill a slice of bread, until about 2-3mm of it's surface turn slightly hard/crisp
– The other side of the bread doesn't have to be equally well done
– Take a fresh clove of garlic and basically use the bread as a grater .. rubbing the garlic against it
– Enjoy
The background music sounds a lot like please hold by jono. Most likely used the same sample tho
That last sauce looks fire and I’m using it for my next batch of fries thanks
Or use avocado or olive oil… Which is way healthier. Or MCT coconut oil
Does motor oil count as nuteral oil? Cuz my car has nuteral???
A chef is someone that is not afraid to use more oil and butter than you
A functional kitchen space and a immersion blender are two things I wish I owned. But I dont even have a counter top for space.
How much garlic would you like with your garlic? Yes
Blend in a couple Altoids with all that garlic too 😂
That's not aïoli, that's mayonaise with garlic