Rethinking Roasted Garlic (and how NOT to die in the process)

[@No_Rice_No_Power]

Ben Starr channel is slowly becoming the one-stop-shop to baking like a pro. Your efforts are much appreciated.♥👨🏼‍🍳

[@ultimatefoodgeek]

Wow. Thankya!

[@WhisperingEarthMom]

Right? When I find stuff from someone else, I come right back to Ben’s channel to see how to do it better and easier 😂

[@jbailey1898]

Yep!!

[@klcpca]

I loved your explanations!! I love science and learning WHY we do things... I've always had a hard time being told "just do it because I said so".... tell me WHY it has to be done a certain way so I understand and I'll happily comply!! I really enjoy the way you explain "science".... clear, precise, simple without talking down to us with a touch of humor thrown in ...... wish all my teachers were like you!!!! ❤❤❤

[@pennystone1074]

Yees! Exactly!!!!

[@furnitureflipping101ca]

After carefully, thinly slicing some of my garden garlic to dehydrate, I learned the hard way about garlic enzymes. After about half an hour of slicing, my index finger and thumb started burning and nerve pain throbbing. Frantic research on the internet finally found a solution. Mild acid like vinegar or lemon juice deactivates the enzymes. My fingertips peeled back in a blister a week later. From now on I'll use a food processor. Thanks for the science behind what I learned the hard way!

[@pedrolavigne9718]

I bought 70 pounds of fresh organic music garlic as it was bagged by mid August. I turned most of it into black garlic as I want enough to last until next’s year crop. I am left with a couple of pounds of fresh cloves that I am not allowed to cross the country border with. I will put to test the recipe with ghee instead of oil. This way I won’t loose a single clove. Wish me good luck.

[@bluesky4034]

I'm one of those people who ask where how and WHY...my husband says I should have been a newspaper reporter lol. Thanks Ben. Keep those videos coming...

[@runlikeachick]

Ben Starr I just love you. Period. I finally did this today. I then heated the oil up to 250 so I can use it on my counter. I look at your videos over and over and over and you would not know it cause I’ve already liked it. I just want you to know that you’re a superstar.(Starr😂)

[@PastaMakerCordy-qy4uz]

I grow a lot of garlic. I preserve it by bringing the cloves to a paste. I freeze in silicone squares. When frozen I pop out and put in a freezer bag. So easy to grab a square or two and put in what I’m cooking. I also love black garlic.

[@LizbetPCB]

As a kid, I had a friend whose grandfather would eat raw garlic cloves. He was one of those types who always wanted kids to be seen and not heard (get off my lawn!) Looking back, I wonder if he used chewing raw garlic as a natural human repellent. He was all bark and no bite, and most of us kinda liked him. But, honestly, he did smell. He reeked of raw garlic, especially bad in summer when he was out working in the garden. All this to say I’m a garlic fanatic. Cooked, thank you!

[@meatdog]

I learned to cook from Julia Child in the 1960's and she gave me courage to challenge cooking methods. It's just common sense to roast garlic this way which I've been doing for 40 plus years. Passing this on is much appreciated. I disagree about using inferior olive oil. The body deserves the BEST ALL the time!!

[@ultimatefoodgeek]

Well, I would agree with you. Even the "worst" olive oil I use is extra virgin. But not everyone can afford even decent olive oil.

[@teresasmith9317]

I absolutely love cooking. I enjoy the science behind the scenes; then I am confident in my way of cooking. I get bored with KZbin, especially if I know the outcome. You are definitely not boring!

[@ultimatefoodgeek]

I greatly appreciate this comment. Thank you!

[@toniballesteros838]

As a biology major for my first degree and former high school teacher, I love your scientific explanations. I wish your videos were around when I was teaching AP Biology years ago to my students….they would have loved these practical applications of what I was teaching them. Enzymatic activity and protein denaturation is often hard to understand and giving an example like this that can be used in real life helps tremendously. I must also compliment you on your teaching. Not everyone can explain science clearly and you do a great job. Can’t wait to give this a go and try it out on my family.

[@ultimatefoodgeek]

Thank you! Soon I'll have a new video out with some cool animation that explains fermentation much more clearly.

[@5dragonflies1]

Recipes are always delicious, but the science is my favorite part! Thanks, Ben! 🙏✌️💝

[@providenceacres7151]

THANK YOU! Im a large family, homeschooling, homesteading busy mom and this just was basically an answer to prayer. Trying to make all our own bread, i kept asking and thinking "it just cant be this hard!' then i 'stumbled' on your lazy sourdough method! Amazing simple and i call it not lazy but sourdough for busy people! Thanks for all your teaching in the videos too! Greatful!!

[@BrakesBake]

No skipping for sure, happy Saturday sir. Thank you for the great episode. Love garlic.

[@pennystone1074]

Oh, HELL, NO!!!! I would never rush forward to the recipe!!!! I love the science behind this, and to be honest, my MS causes memory issues. It is the science that allows me to absorb and retain the information in the recipe that you give us. I love it, and I appreciate the way that you deliver your messages.

[@leah1324]

I swear it’s like you read my mind, every time I’m thinking of trying something you come out with a life saving (literally in this situation) video on the exact topic 👏🏼

[@PastaMakerCordy-qy4uz]

You’re my favourite food geek.

[@nancyhelsel7463]

OMG I have owned my oven over 6 years and have never used the timed cook feature! Thank you! Now I will! I always thought you were some kind of genius. Now I have to add WIZARD!!

[@carolcrawford5831]

Me too! I just looked at my 10+ year old oven and noted that it has a bake time button! OMG!

[@juansanchez0624]

I have always been a nerd by nature. I absolutely love your videos!!!!

[@ra1der5]

I enjoy learning and understanding different techniques and sure enough, here you are with something different for roasted garlic. Thank you! I use and have shared your Thanksgiving Spatchcocked Turkey vids (two in the series) so many times! Excellent, EXCELLENT vids. I’ll never, EVER, cook the whole bird EVER again! NEVER!

[@bttmlesspit25]

I make black garlic in a similar fashion. I use a small Crock-Pot on low/medium for a week without the oil and its awesome

[@ultimatefoodgeek]

Yes, that method is safe due to the presence of oxygen.

[@HamSlicer]

Glad to see you’re back to making videos. Love your stuff. Thank you.

[@lorenzodelacruz1887]

Thanks for the show Ben. I was curious about your garlic in the sour dough. I learned quite a few things. I did not know garlic came already colved ( I did know about whole and granulated) I'm not a shopper but a buyer at the store " just follow the list". Anatomy and physiology, and microbiology were some of my favorite classes so watching the science is great. I never considered cooking garlic except sautéing. Thanks for the lessons.

[@gardengirl217]

Love roasted Garlic Ben! going to try your method. And I did stay til the end and the science part is very interesting! Thanks Ben!

[@gennancarabajal1827]

Love your food science knowledge, as I was a student of home economics. Most people o overlook the fascinating, chemical aspect of it!

[@drrok4603]

Always love the science behind the process. Thank you for sharing this! I’ve always been paranoid about garlic and botulism. Not so much now. Especially with the link to the scientific facts. Now, when is that pizza dough recipe coming? 😊

[@suzyvance7328]

No skipping, I promise! Watching...

[@kevinorr6880]

You have more credibility than the CDC! Thank you for “science” of value!

[@mikewurlitzer5217]

Credibility and CDC do not belong in the same sentence. You are correct in Ben's credibility however.

[@ultimatefoodgeek]

Ha ha ha... No politics, fellas! There's already too much of that around. :)

[@ceecee8757]

Thanks for the lesson, Ben!! I always learn something new on your channel. I think sporulate is my new favorite word! 😂

[@terrysaintonge511]

Thank you for such an interesting video. The science part was fascinating and essential!

[@irisdude]

I'm totally loving your roasted garlic right now spread on a piece of buttered toast. Thank you Ben...DELICIOUS!

[@jackfromthe60s]

I haven’t tried this method. The roasted garlic cloves look fantastic. I poach peeled garlic cloves in olive oil over low heat for 45 minutes. The garlic comes out a much lighter colour and still has a little bit of sharpness. You’re probably wouldn’t eat them whole, but they are perfect for spreading on pizza bases or fresh bread. Or mash some up and stir them through mashed potato.

[@ryanrobinson3600]

The only videos on KZbin I'm genuinely terrified to fast forward thru 😆 Always so fun and interesting!

[@ultimatefoodgeek]

HAHAHAHA! Mission accomplished!

[@tairam9383]

Thank for educating me on something I love, garlic

[@susan304]

I am going to try this in my solar oven on a good long sunny day

[@mariecampos6923]

My oven doesn't have that kind of timer. But that sounds like a wonderful way to get both roasted garlic and garlic oil. I like to ferment my garlic cloves and then puree them into garlic paste. It also has that lovely mellow taste to it, though not as sweet as roasted, since they are fermented whole and undamaged.

[@ultimatefoodgeek]

Delicious! Fermentation is so glorious, isn't it?

[@mariecampos6923]

@@ultimatefoodgeek it definitely is 😁

[@PinePondCTDevilsHopyard-fy3hj]

You are a food professor! Learn so much from your great videos! Thank you.

[@maryharker5088]

I so look forward to new videos from you! They are always so interesting and informative and you are so engaging! Thank you for making me a smarter and better cook!

[@stonerscravings]

I cannot wait to use that oil in my sourdough sandwich loaf recipe

[@joylivergood2187]

Thank you for including the science!!

[@maggienickischshannon2292]

I love roasted garlic. Thanks for sharing. This is a must try.

[@jasony8480]

Excellent video! Throughout the video I naturally had questions and concerns, but all my questions were answered in roughly the order they arrived to me and I feel well armed to make some scientifically better garlic oil and roasted garlic.

[@ma32851]

I gotta try this next time I make homemade humus.

[@simplybeautifulsourdough8920]

My husband has joked I should have my thumbnail say, "Watch this or die!" You actually said it in this video. 🤣

[@joeyhardin1288]

Knowledge is Power! Thank you!

[@delciethompson8920]

LOVE the science lesson!!

[@webdarling]

Love th8s, thanks so much! I have a whole bunch of garlic thats hitting my oven first thing tomorrow!

[@CherylBimini]

Can't wait to do this! Thanks for the science

[@camicri4263]

I happen to like the raw garlic especially when fresh out of the garden! Very interesting though! Thanks, Ben! Blessings!

[@ultimatefoodgeek]

You and I both love that! But I don't think people enjoy kissing us after. Blessings to you and yours!

[@HeiHeiPanndy]

I’m too paranoid I’ll stick to the other method but this was very interesting.

[@SalongirlGardens]

Cool video. Enjoyed the science.

[@Theaterverslaafde]

Lovely, thanks for your thorough explanation!👍🏻

[@CarolinesScrumptiousSourdough]

Thank you for being amazing!

[@ColeThomas]

I have been subscribed for several years and you deliver on your video recipes.

[@ultimatefoodgeek]

Thanks, Cole!

[@bonniepeterson9850]

Love your videos including the geeky science stuff!

[@haylinmilsam]

Loved this! Can’t wait to try it!

[@nancyanderson6404]

You are fantastic!

[@cherylclark8844]

I will be trying this.

[@suzyvance7328]

Sharing on Facebook.. Very informative! Thanks, Ben...

[@elizabethstaskiewicz6343]

Again, you have a great video that explains so much!Thank you Ben Starr!!!

[@jpatron79]

Excellent information! Thank you!!

[@LindaBrown-bh4rp]

Love your videos! I haven't had a real good loaf of sourdough bread since i dont remember when. I do have one question for you, you bake in the dutch oven and loaf pan, but is there a way to make a long loaf? I love the long loaves with crispy crusts. Yumm!

[@ultimatefoodgeek]

Certainly, if you have such a loaf pan! You may need to scale the recipe up.

[@heatherr6659]

Can’t wait to try this! I’m wondering if this could also be done using butter instead of oil. Maybe end up with a garlic brown butter situation. Seems like too much water might cook out of the butter, though, but I don’t know because I am not the ultimate food geek. I’m just kind of a hungry nerd 🤷🏼‍♀️

[@ultimatefoodgeek]

No, you can certainly use butter. The water content in the butter will slow the temperature rise of the whole thing, as it evaporates and absorbs heat. So you could get MORE time in the good starch conversion zone. Just be sure you've reached 185F at the end of the cooking process. (I can't imagine you wouldn't.)

[@gblack2]

Thank you!

[@gregvaughntx]

I love the science content. I'm appalled anyone would skip it. Along the lines of this topic -- the very first ferment I tried was honey garlic. It's absolutely delicious, and I'm using that honey to glaze some bbq ribs as I type this. Given that is not even heated, am I at a similar level of botulism risk as your 6 hour garlic, or am I taking higher risk?

[@ultimatefoodgeek]

Fermentation creates acidity, which can destroy botulinin spores. However, both honey AND garlic are significant vectors, and botox can be created during the fermentation process BEFORE acidity builds enough to destroy the spores. Which means that toxin can be present in the resulting product, and it's best to be sure you heat it to 185F for 5 minutes to ensure safety. (No worries about that on the grill, of course, it's going to get above that.)

[@dianeparks9475]

Mouth watering….❤❤❤

[@jobrown4563]

Can roasted cloves be frozen (whole or mashed)? Love your scientific approach to cooking and baking!

[@ultimatefoodgeek]

They certainly can! After they thaw, though, they don't have as much integrity, though, so mashed/pureed is best.

[@stephencooley8493]

Thanks for this

[@naelna]

Fascinating! I need to try this. But what about health benefits of Alicin? I read that in order get maximum health benefits, you should chop the garlic and leave it 10 minutes to maximize alicin content.. so do we have to choose? Either healthy or tasty?

[@ultimatefoodgeek]

This will not become the ONLY way you consume garlic. You'll get your allicin from other preparations of garlic.

[@naelna]

@@ultimatefoodgeek Yup that makes perfect sense. Also I think people exaggerate the benefits of it. People say that it is anti cancer. But if that is right, wouldn't cancer rates be much lower in countries that consume a lot of garlic? No one showed that this is the case.

[@sharonadlam3195]

So you're basically doing Garlic Confit.

[@ultimatefoodgeek]

This IS garlic confit. But that term is foreign to the majority of my viewers, and I didn't wanna scare anyone away with a French cooking term. Ha ha ha...

[@Janean5938]

I am sorry, I didn't word that question very well. I was wondering when you recommend adding roasted garlic to your sourdough bread. While mixing or shaping your loaf? Thanks again.

[@ultimatefoodgeek]

Did you watch the video where I show you exactly when to add roasted garlic to the dough? :-D

[@josephcastellano4600]

Hi Ben. Big fan and major geek here. Do you think this recipe would be well-suited for a sous-vide as opposed to an oven? I'm looking forward to trying this recipe but not necessarily in my kitchen in summer.

[@ultimatefoodgeek]

200F is not bound to create much of a heating effect in your kitchen. However, sous vide will also work. I recommend, however, holding at 155F for 4 hours, and then finishing at 185F for 2 hours. (Sous vide is a MUCH more efficient method of cooking, so if you cook at 200F sous vide, you'll kill your amylase before it has time to do its starch conversion.) You can get away with a lot less oil with sous vide...although the oil is as important to me as the garlic after it's cooked. Also, the vac seal pressure may deform the garlic cloves by the time you release it, which doesn't happen in the oven.

[@josephcastellano4600]

@@ultimatefoodgeek right. I plan to submerge in oil in a jar in a sous vide bath. I will use lower temp but be sure to kill the bacteria with the higher finishing temp. Thanks!

[@foothillwoman677]

So I just watched your garlic roasting video, which I thought was really interesting. Thank you for that. I noted you said if you really wanted to make sure you kill off botulism, you needed to reheat your garlic cloves to over 170 for a half an hour and you could pasteurize the garlic oil @250°. My question is whether you could put the cloves and the oil together in a pot and bring it to 250° for a half an hour to do both at once or do you need to heat them up separately for botulism safety?

[@ultimatefoodgeek]

Cooking your garlic cloves to 250F will result in then becoming extremely dark, crispy, and burnt/acrid. So don't do that. C. botulinin will not sporulate on the cooked garlic cloves after they are drained from the oil and refrigerated. Only if you RE-INTRODUCE them to an anaerobic environment does that become a concern. The cloves are safe to eat if strained and refrigerated after this cooking process.

[@chianti95]

Guessing this is why folks say to not include fresh garlic when prepping meats with a vacuum sealer for sous vide. Botulism seems like a small price to pay for such yummy garlic . ( just kidding - I take these warnings seriously!) I’ll probably try this, but will take the extra steps to pasteurize the oil and maybe reheat the garlic. Thanks, Ben. Love that you’re branching out to topics beyond sourdough. ??? Is this different than garlic confit? ??? Does pressure cooking the garlic eliminate the botulism risk? I’ve seen recipes that suggest doing that first, then roasting in oil.

[@mikewurlitzer5217]

As the gas igniter for my oven has failed 5 times in 4 years, I'm thinking of using the sous vide machine which can easily achieve the "safe temps" instead of running my oven for 6 hours and risk replacing the igniter again. Given the superior heat transfer of water in the sous vide device vs the poor air to food heat transfer in an oven, I can imagine the time to completion would be shorter and the temperatures far more accurate.

[@ultimatefoodgeek]

This is garlic confit! Pressure cooking quickly destroys the amylase, which handles the starch conversion. While pressure cooking WILL destroy any botulinin spores, it will also ruin the flavor potential of your garlic. I'm a culinary chef, not a sourdough or pastry chef! So you'll see a LOT more culinary content coming. It's just that the channel went viral for sourdough, so I had to pursue that for awhile. Video coming this week about the future of the channel!

[@Janean5938]

To add roasted garlic, as you have made it, to sourdough bread. What is your recommended method? Thank You!

[@ultimatefoodgeek]

The garlic recipe is in the video description and linked in the video itself.

[@Bkrsdtr]

Very interesting! Now what happens if you pickle garlic?

[@ultimatefoodgeek]

Pickled garlic is delicious! Natural pickling (fermentation) can be tricky, in terms of food safety. Until the fermentation develops enough lactic acid to protect the garlic from botulism (acid is the enemy of botulinim spores), it's possible for the toxin to develop. However, people have been naturally fermenting garlic for centuries with very little regard for food safety. So it's probably fine.

[@mikewurlitzer5217]

Absolutely Great information, thanks Ben! My gas oven uses a ceramic igniter, which, in just 4 years has failed 5 times, I'm reluctant to run it for 6 hours with that igniter running. I have, however, a "sous vide" device which can easily be set to the "Safe" temp and allowed to run for many hours. Putting the cloves/oil into a plastic zip top bag, and submersing it in water would seem to be quite safe. Do you see any fault in my logic?

[@ultimatefoodgeek]

No fault. However, sous vide is much more efficient at heat transmission, and you'll kill your amylase if you set it at 200F. I recommend 155F for 4 hours, and then 185F for 2 hours to finish off in the safety zone.

[@mikewurlitzer5217]

@@ultimatefoodgeek Thanks for the quick reply. I'll make that a recipe for my Sous Vide and it will handle the times/temps automatically. Got to try this tomorrow.

[@robertnicklas2117]

I have a sous vide cooker, will this be ok to do for the 6 hours at the 186 temp or is the oven temp a better method? What is the perfect temp for garlic.

[@ultimatefoodgeek]

No! At present, it is not considered safe to cook fresh garlic sous vide unless acid is introduced to the vac bag to prevent the toxin from building. Sous vide is an ABSOLUTE anaerobic environment. I don't know of any ACTUAL documented poisonings from sous vide garlic, but the community seems to be in consensus that it is not safe to use raw garlic inside a sous vide bag unless there is wine/citrus/etc. in the bag to acidify the anaerobic environment.

[@stingman777]

What about using sous vide to control the temperature (and time) even more precisely? And then, though garlicy olive oil is amazing, what about doing it "dry" in the sous vide bath? Any thoughts or experimentation done here?

[@ultimatefoodgeek]

Part of the luxuriousness of this garlic is the saturation with delicious olive oil. So doing without ANY oil will result in a different texture on the palate. Also, many of the flavor compounds in garlic are oil-soluble and not water soluble. So you will develop MORE flavor using at least some oil in the pouch. Don't sous vide at 200F. You'll quickly kill your amylase. Give it 4-6 hours at 150ish (to kill the allinase and put the amylase in its comfort zone), and finish 1-2 hours at 180ish (to kill any potential toxin created in the beginning).

[@stingman777]

@@ultimatefoodgeek Thank you sir! Saved lots of time experimenting with 5 degree increments and 1 hour time variants per temp to find the literal and figurative sweet spot.

[@melissamonroe561]

Good 2 know, thank u! 1 question, please? If I want 2 use my supply of garlic heads 2 do ur technique, will cutting the root base off the cloves cause the bitter taste & ruin the clove b4 I can bake it? 🤎 ur channel❣

[@ultimatefoodgeek]

Any cutting of the cloves will result in the production of allicin, which is something we try to avoid with this method. I try to break the cloves off the root base and use my fingers to break the papery shell loose from the clove, without damaging it. BUT...you're still going to have delicious garlic if you have to slice off the base.

[@melissamonroe561]

Thank u so much!

[@rachelthomason1281]

Give us a quick easy way to peel garlic before roasting please!

[@ultimatefoodgeek]

The little rubber sleeves tend to be the best for easy peeling without bruising the outside of the clove, which releases allicin.

[@nijinokanata111]

love garlic!

[@susanadkins3179]

WOW! Now I want me some garlic! 19:42

[@dillodefense]

Could this be done in a crockpot set to low?

[@ultimatefoodgeek]

I wouldn't, because you have no idea how "efficient" your slow cooker is. Can you tell your slow cooker what exact temp to cook on? What happens if you quickly exceed 165F and kill all your amylase before it converts the starch to sugars?

[@davidg8032]

HELP! I roasted the garlic at 250F for 6 hours. Then, on the stove top I held the cloves at 185F/85C for 5 minutes, then removed the garlic and heated the oil to 250F. Moving on, and in reference to your last paragraph... Is eating the roasted garlic out of the fridge okay. Is toasting it on garlic bread okay also? At what point between the refrigerator and 200F inside bread does the garlic have botulinin spores that I need to be concerned with? Thank you....

[@ultimatefoodgeek]

Yes, eating the roasted garlic out of the fridge is okay. Toasting it on garlic bread is also okay. You don't need to be concerned with spores if your final bread temp is 200F. That will inactivate any toxin produced by any spores that happen to be present. (Also, even though the inside of bread dough can be an anaerobic environment, sourdough is also acidic, which impedes sporulation.)

[@davidg8032]

@@ultimatefoodgeek First, thank you for replying and everything else you do. I love this roasted garlic! My question: If I don't need to be concerned about eating garlic out of the fridge, or putting it on garlic bread, why is there any concern about putting it in bread, regardless of what the final bread temperature gets to? Plus, can I freeze the garlic with good results?

[@jimurban8652]

Is it possible to freeze the cloves after roasting and if so how long will the last in the freezer?

[@ultimatefoodgeek]

Yes! A year is the generally-accepted max for any frozen veggie product, but I'd imagine it would get used up much more quickly than that.

[@jimurban8652]

@ultimatefoodgeek Thank you. You have transformed an old retired, disabled Navy vet into a baking guru. My family is very happy when the see me covered with flour, All Purpose Flour , of course.

[@mtik000]

@bradleone would be so proud!

[@jimurban8652]

Would this procedure work well with a cast iron pot?

[@ultimatefoodgeek]

Yes

[@brendamaas4293]

Is that not confit garlic rather than roasted garlic?

[@ultimatefoodgeek]

This is NOT roasted garlic. It's better than roasted garlic. And it IS garlic confit. (Most of my audience isn't familiar with that term, and I'm honestly not sure the French ever intended for this technique to be used on veggies...it's for meat preservation.) But, yes...this is an introduction of the garlic confit technique to my viewers.

[@stevefrank733]

Ben, I just put my Sous Video in plastic container outside on table. I put a bag of raw garlic from Aldi's into a bag with enough olive oil that I sealed in a chambered vacuum sealer. I set water temp at 190 degrees for 12 hours, but I was wondering if it is safe to leave out there overnight as timer will finish around 2am. Safety first! That water will be at that temp until 2am. Should I set my alarm to wake me at 2am to put that bag in the fridge at that time? Please respond quickly s I'm doing this as I type to you. More videos please, and thank you, Steve.

[@ultimatefoodgeek]

Sorry, I usually can't respond quickly! 190F is safe, as you're destroying any toxin being produced. Rapidly chill when it comes out of the sous vide.

[@davilesled]

Have you tried sous vide the garlic in the exact temperature?

[@ultimatefoodgeek]

For sous vide, do 4-6 hours at 150 and 1-2 hours at 180, or something similar. You'll quickly kill your amylase if you sous vide at 200, it denatures above 165.

[@nannettenannettek9545]

If I don't mind if the garlic is in small pieces, can I use the finely chopped garlic pucks I made from last year's garlic?

[@ultimatefoodgeek]

Well...sort of. It's going to result in more of a mush that will need to drain in a strainer. And you've converted most of the alliin in your garlic to allicin via chopping. So the flavor will be very different.

[@nannettenannettek9545]

@@ultimatefoodgeek Thank you. I don't think I'll try it.

[@FowlerKidsoFilm]

If we can't use them up in a week, will they handle being frozen very well?

[@ultimatefoodgeek]

Yes!

[@KetzK11]

I have a dumb oven (so I can use it when there's no electricity), can I make this in the Instant Pot??? Ty!

[@ultimatefoodgeek]

Use the slow cook setting on "low" temp. It should work without burning your garlic...that's 180F-190F range, which is about the temp achieved inside the pot in the oven at 200F.

[@michelleochinero1813]

That will be some expensive garlic. Would a small crock pot work?

[@ultimatefoodgeek]

No, because we can't ensure your cooking temperature, and it's VERY important that we not kill our amylase off quickly (which dies at 165F), and it's CRITICALLY important that we get about 176 for 20 minutes, or above 185F for 5 minutes. None of us knows what temp your crock pot cooks at. (You could experiment to find out, of course.) Yes...depending on your pricing for olive oil (or whatever oil you choose to use), this can be a little pricey. But the oil can be reused, and it's 1000x more delicious than it was before it was used.

[@irisdude]

Can i do this with a fresh bulbs from my garden or does the garlic need to have been cured first? I have a row of garlic just about ready for harvest.

[@ultimatefoodgeek]

It does not need to be cured first! Get after it. Although, fresh home-grown garlic (and probably an heirloom variety, at that) might be wasted on this method. This method is great for transforming cheap, storebought peeled garlic into something magical. Fresh, home grown, heirloom garlic may better be destined for the saute pan, or raw applications, so you can truly appreciate its flavor profile.

[@irisdude]

@@ultimatefoodgeek It's roasting! The house smells FANTASTIC!

[@irisdude]

@@ultimatefoodgeek A good follow-up video might be taking that garlic oil and making a dressing and or stir-fry with it that will taste incredible! Hint, hint...😉 I've never really done stir-fry before, so that might be nice to learn.

[@MarieCook-e9k]

Can this be done in a glass dish, with a lid, in the oven?

[@ultimatefoodgeek]

Yes

[@MsNahlikMath]

Can you do this with frozen garlic cloves?

[@ultimatefoodgeek]

Yes. But the freezing process does destroy the integrity of the cloves, so don't expect proper, whole cloves after cooking. They will be mushy and falling apart. Still delicious, just not presentable as perfect, whole cloves.

[@DizzyIzzyMom]

Could we use a slow cooker

[@ultimatefoodgeek]

Perhaps? You'd need to keep a thermometer inside the pot to ensure you reach that 185F mark by the end of cooking. And you'll need to ensure the mix doesn't heat up too quickly...once you hit 165F, you kill your amylase. Every slow cooker different, so it's probably easier to do this in your oven.

[@MsWhite-k9j]

What if you wrapped the the garlic in foil put olive oil on to Put oven on 350 For 59 minutes I was ready to baked 45 to 60 minutes I hope i didn't do anything wrong 😕 But im try what you doing the next time Even though my garlic was brown I ate some of it This is giving me anxiety I cook and I eat it My stove is different It would shut off after 3 hours I came across your video

[@ultimatefoodgeek]

Baking at that high a temp denatures the enzymes that foster the reaction I am featuring in this video. You roasted your garlic the traditional way...which is fine, but it's not what I'm doing in this video. If your oven turns off every 3 hours, the only way you can do what I'm showing you in this video is to turn the oven back on after 3 hours. 6 hours of baking at 200F is what you want.