Garlic jelly
Garlic, olive oil, Sea salt, 1/2 a teaspoon of Pacini powder
Add a small amount of water and bake for 30 or till garlic is tender. So Good
#homeMade
Black diamonds vegan coffee jelly drink
Garlic Confit | A recipe for soft, perfectly caramelized garlic confit
Here's an easy tutorial on how to make garlic confit. This recipe is super simple, hands off and only requires two ingredients. What you're left with however, is perfect, soft, golden confit garlic that is great for adding to recipes or spreading on toasted bread.
//FAQ
How long can garlic confit be stored?
Up to 2 weeks in the fridge
Why do you cook it in the oven instead of on the stove in a pot?
While it takes longer in the oven, the results are much more consistent. With more consistent heat, at a lower temperature, you don't risk burning the garlic which is more likely to happen if you cook it on the stove. Also, this is way more hands off, just put the garlic in the oven and leave it for 2 hours.
What can I use this for?
Spread it on toast, add to salad dressing, use it in roasted garlic aioli, add it to marinades, add it to pasta sauce, use it on garlic bread etc. etc.
What does confit garlic taste like?
It tastes caramelized, subtly garlicky and has complex almost brown sugar like flavours.
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Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
Garlic Confit Recipe – 2 Easy Ways
Want to know how to make garlic confit at home? Follow this easy recipe and you'll get tender and super flavorful garlic confit. You can choose your favorite method to prepare homemade garlic confit; stovetop garlic confit or oven roasted garlic confit.
►Full written recipe:
►Equipment I used in this recipe:
►Recipes you might like:
Garlic, Butter and White Wine Shrimp:
Cheesy Garlic Bread:
Green Onion Pancakes:
Pasta Salad:
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RECIPE:
Ingredients:
8 Garlic heads
Olive oil
Salt to taste
Red chili flakes to taste
Thyme to taste
Other spices of your choice: red pepper flakes/oregano/rosemary/sage/coriander seeds
Directions:
1. Peel the garlic: this is the hardest part of the recipe; you can peel the garlic one by one or you can place garlic cloves in a large bowl/container and shake vigorously for 1-2 minutes. Some of the peel will come of, and some not, that's fine. Garlic cloves that do not peel can be peeled with your hands.
2. There are 2 ways to make garlic confit: in the oven and over the stovetop. Choose your favorite method and follow the instructions.
3. Stovetop garlic confit: place peeled garlic cloves in a small-medium saucepan. Cover with olive oil. Simmer over lowest heat for 30-45 minutes or until tender and light golden brown. Do to boil at any stage. In the last 5 minutes of simmering, add your favorite spices. I choose red chili flakes and thyme. Transfer to a jar and keep in the fridge.
4. Oven roasted garlic confit: place peeled garlic cloves in an oven safe dish. Cover with olive oil, add your favorite spices. Bake at 110C (230F) for about 1½ hours or until tender and light golden brown. Transfer to a jar and keep in the fridge.
5. Serving suggestions: spread truffle cream cheese on a toasted bread, spread 3 garlic cloves and season with spices.
100% Natural Homemade Jiggly Jelly #Shorts #JellyRecipe
#HomemadeJelly #Jelly #Recipe #Jellyrecipe
Seasoned acorn jelly (Dotorimuk: 도토리묵)
Check out the written recipe, tips, photos, and some funny stories about this dish on my website please!
Ingredients:
For dotorimuk
½ cup acorn jelly powder (dotori mukgaru)
3 cups water
½ ts salt
For the seasoning sauce
⅓ cup soy sauce
2 ts honey or sugar
3 garlic cloves, minced
3 stalks of green onions, chopped
1 tbs hot pepper flakes
1 tbs and 2 ts toasted sesame oil
1 tbs toasted sesame seeds, add right before serving so they don't lose their crispiness
garnish with shredded red pepper (shilgochu)
For the vegetables, you can use
2 cups lettuce cut into bite size pieces
¼ cup onion, sliced thinly
1 cup's worth edible chrysanthemum (ssukgat), cut into bite size
3-5 perilla leaves, chopped
2 tbs worth carrot, shredded
½ cup's worth cucumber, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped
In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles.
Lower the heat and stir another 5 minutes.
Pour the mixture into a rectangular glass container and let it cool down.
Put it into the fridge for about 4-7 hours until it's solid.
Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside.
Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.
*tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly
Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.
Add the dotorimuk and gently mix it all together.
Transfer to a serving plate. Sprinkle sesame seeds over top and serve.