I love your energy and charisma!

@AdventuresinEverydayCooking

Ай бұрын

Thanks so much!!

too funny, no judgement zone, yes I will. You go girl!!!

Alternative is to slice up the garlic then deep fry the garlic on low heat for about 15 to 20 min (until they are a golden brown) to make crispy garlic bits. Strain out the oil and place the garlic crisps on a paper towel to absorb the excess oil. You now have both garlic crisps as a condiment and garlic oil.

To high temperature, to short time. Correct is 80 to 90°C and 20 minutes. Than, the garlic will not be bitter in the oil. To make the oil more tasty, add Thyme in the oil.

@AdventuresinEverydayCooking

10 ай бұрын

Thanks!! :)

Love your sound effects when you finished rolling the garlic. Thank you for confirming this is for near -immediate use only and not for gift-giving.

@AdventuresinEverydayCooking

Жыл бұрын

You're welcome! :)

@beebeej1

Жыл бұрын

@@AdventuresinEverydayCooking will it last longer if vacuum sealed?

That was easy enough! I made some home fries and an omelet for breakfast and the flavor was amazing. Thank You! 👍

You r a good teacher that's a gift ❤

@AdventuresinEverydayCooking

10 ай бұрын

Thanks so much!

Just cut the bulbs in half and put the cut side down in the pan and pour oil over. No pealing needed.

@AdventuresinEverydayCooking

Жыл бұрын

Ohh that is a great tip!

I just used a recipe that advised to simmer the garlic for 20 minutes...my garlic cloves are now burned. I'll certainly follow this method next time!

Thank you, great explanation that even an idiot like me can follow and love the garlic peeler thing

Yakatty yak yakatty yak. Yakatty yak

What type of burner is that you are using? Max Burton?

May fav oil is lavender oil from my garden, where did you get the bottles that you poured the strained oils into? Thanks, Annel 😘

@AdventuresinEverydayCooking

4 ай бұрын

I got them at ikea!

Thanks for the video. Just a consideration. Wouldn't it be interesting to lower the temperature and increase the contact time between the garlic and the oil? I ask this because at elevated temperatures many of garlic's therapeutic and anti-inflammatory properties such as Allicin deteriorate.

@AdventuresinEverydayCooking

Жыл бұрын

That is a wise observation! I will try that next time!

Your new home / kitchen looks great ! I love this ! I just saw you have a Patreon , is this lives ? Or what do you do on your Patreon ?

@AdventuresinEverydayCooking

2 жыл бұрын

Good afternoon Beth! I haven't really done anything on Patreon yet. But I was trying to figure out how to give extra content there. Longer videos. Behind the scenes, etc. :)

How do you know there is no botulism if you are saving this?

Ty

@AdventuresinEverydayCooking

Жыл бұрын

You are welcome!

What do you think of smashing the garlic first?

@AdventuresinEverydayCooking

Ай бұрын

Smashing the garlic will change the flavor of it, but not for the worst. Just different. It's all to do with the number of garlic cells that are ruptured in the process of smashing, dicing, slicing, or whole (none). The more cells that are affected, the more potent the garlic will be. Pressed/smashed garlic produces a much stronger flavor than chopped or even thinly sliced. Whole or thick sliced garlic is much much more mild.

wonder if the oil would last longer refrigerated?

@AdventuresinEverydayCooking

Жыл бұрын

It might, but we use so much oil during the month that I haven't been able to try it ;)

@_A_G_1

10 ай бұрын

​@@AdventuresinEverydayCooking I have a question for you dear! I've been hearing a lot about botulism and that you are supposed to immediately refrigerate garlic oil or something. It doesn't make sense, I'm sure I've seen plenty of people make garlic oil and leave it out on the counter and everybody was ok eating it afterwards. Do you know about that? Is it like a small percentage of people who can get sick or whats the deal with that? 🤔 thank you in advance! 😊❤

@AdventuresinEverydayCooking

10 ай бұрын

@@_A_G_1 I saw that, but maybe they are only referring to raw garlic oil. Cooked garlic oil (keeping it at 185 for 5+ minutes) will kill the bacteria that causes botulism.

You know you can use skin too? Lots of flavor.

@AdventuresinEverydayCooking

Жыл бұрын

I didn't know! Thank you!

Put the cofit garlic on pizza

@AdventuresinEverydayCooking

Ай бұрын

OHHH YEEEES. YUM. Bye bye vampires!

Gíive a man a fish…. Well done

Yes, everything is bigger in Texas, LOL.

@AdventuresinEverydayCooking

2 жыл бұрын

Hee hee!

“Literally” is just a filler word. It doesn’t do anything.

@TacoTuesday4

2 ай бұрын

Your comment is literally the dumbest comment ever.

Too much talk indeed

@AdventuresinEverydayCooking

Ай бұрын

I love to talk! Thanks for noticing!

It is incredibly wordy. Just show how to do it, there was no need for that amount of explanations.

@AdventuresinEverydayCooking

7 ай бұрын

Unfortunately I like to talk a lot ;) I’m getting better tho.

@monagreen8488

5 ай бұрын

How you gone tell her what to do on her channel? Take your behind somewhere else with your rude behind!!!!!!!

@theturboslut

3 ай бұрын

(That last commenter sounds like my wife and daughter- especially when they want food that tastes great, and don't have the PATIENCE for the process 😅. This is YOUR channel where you take as long as you need to inform your viewers ❤🤘🏾😊.)

To much talking!

@AdventuresinEverydayCooking

Жыл бұрын

LOL thanks for noticing! ;)

@zeph537

Жыл бұрын

OMG I agree!

@carolchampon7743

3 ай бұрын

Hey billhill, did you mean to say "Too much talking!" instead of "To much talking!"? Too much incorrect spelling!

@elizabethjames213

2 ай бұрын

You cannot spell its not to its too and you are rude

@faridehfakhr5447

Ай бұрын

To much unnecessary talking