Secret Garlic Hack

[@dud3655]

Garlic is one of my favorite ingredients ever. Both onion and garlic are amazing with rice

[@ohnenamen0992]

Ginger crying in the corner

[@sagittariusa581]

@@ohnenamen0992 Gingers do have souls!

[@crazymonkey459]

Growing up, mom would put garlic in her rice, and man nobodies rice could compare 😋

[@syahmiamir7305]

@Jacob Isabelle You're completely right ginger can't top those. Ginger in rice goes great with chinese cuisines btw.

[@DFW2017]

Welcome to the basics of cooking 😅

[@sardonically-inclined7645]

I will be using it moving forward for my pizza crust

[@johnprescott7389]

Oh my god that's a great idea

[@FishermanKyle]

You just made my mouth water.

[@haydenthomas5004]

Did this a couple weeks ago and it’s actually the best thing ever

[@InnuendoXP]

This is top-tier for pan pizzas, giving them a garlic bread crust that won't burn.

[@hsf8908]

You mean as a topping in pizza ??

[@brianmoyachiuz905]

This'll keep those pesky vampires away

[@Zara33647]

Thanks for the chuckle

[@gabfann1126]

They're quite the disturbance, I must say

[@RedXiongmao]

Make sure you store that garlic oil in the fridge or freezer unless you want botulism for dinner

[@gregg48]

came here to say same

[@jaemarie0]

I can't see doing this often, but the focaccia recipe I use calls for a full cup of oil (Anne Burrell's recipe). I would probably chuck that oil and some of the garlic straight into the dough.

[@carrington2949]

My dumb azz thanks you.

[@alofral]

@RedXiongmao yo how long does it last in fridge doe?

[@BigScreamingBaby]

Mmmm botulism 😋

[@SadFace229]

Man, these shorts are super solid. Quick, entertaining, and informative. Thank you my good sir.

[@t3e_e]

How many shorts are just a box check to remain a YT ad partner? The answer is too many. This is how it’s done 👏🏻 👏🏻

[@alncdr]

Unless he uses some super expensive equipment nobody has

[@b1promotions]

Garlic confit. Be sure to store it in the refrigerator. Botulism is no fun.

[@J.O.R.D]

I make it at work, why did one chef tell me to leave it out the fridge? I will be bringing this up in work on Monday 😅

[@wolfman011000]

I like to use clarified butter when poaching garlic and blitz the garlic and butter then freeze it. About 50/50 rolled into logs or frozen in icecube trays then transfered to zip lock bag. If you use salted butter it should keep for 6-9 months. The logs of butter are great for making garlic bread, just cut into coins and insert into cuts you make in part baked bagettes maybe add some herbs or spices, fresh cripy bread oozzing with garlic butter. Grilled cheese sandwich fried in garlic butter.

[@joshwilson7091]

mate that sounds phenomenal 👏

[@brist0pher]

Wym blitz

[@hywodena]

Ooooh that's clever!

[@zacharysherry2910]

I have specific ice cube trays for this, pasta sauce, lard, etc.

[@AhsokaJackson]

⁠I'd guess thoroughly purée in a blender? Think I've seen that term used for it before. Too bad I don't still watch Food Network all the time like I used to, pfft.…

[@jackzadmehr]

How long does the huge amount of roasty toasty garlic keep for?

[@andblom88]

How fast do you eat them? 😂

[@ProvencalG]

The oven take an hour doing nothing, but this is 10/15 minutes cooking, and 30 minutes peeling garlic haha

[@keithjackewicz8423]

It wouldn’t be a hack if it weren’t less convenient and more complicated than just doing it the normal way. Josh is not a home cook friendly chef, very few home cooks need a big as jar of garlic infused oil.

[@PastelKenshi]

You don’t need to take a lot of time to peel garlic if you just half crush the glove with a good palm press and the peel will come off easily, or shove all cloves in a plastic bottle, close it, go smash that bottle on a wall like an ogre with a club hitting someone and voila all peel is off in bulk. You’re welcome

[@ikwilda]

I rather take some time and do the more healthy option. Meanwhile do some chores at home.

[@paulj.l.9696]

​@@keithjackewicz8423you know you don't need to make a "big ass jar" right? This should work exactly the same if you scale it down. But also, why WOULDN'T a person want a "big ass jar" of toasted garlic oil?

[@ivyrose779]

@@ikwilda How is one more healthy than the other?

[@holiidayseason]

Bro that's a straight up lifesaver solution right there

[@Waywardtrickdogs]

How/where do you store the garlic (if it’s stored who you can get very sick) ? How long does the garlic and oil last before going bad ?

[@cdnshark19]

Once roasted I puree it in a food processor and spread on a rimmed baking sheet covered in parchment, then cover in foil and freeze over night. Then you'll be able to cut/ break off pieces and store in the freezer until you need it.

[@jj3665]

In hummus.

[@pabloschultz5192]

Do you mean getting sick from botulism? ‘Cause i’m pretty sure cooked garlic will last you a while, same as dishes where cooked garlic is used

[@animalsmistakenformonsters1492]

​@@pabloschultz5192 Not in oil it won't.

[@1gks]

i was having botulism concerns too lmao

[@JessicaOrban3606]

I'd skip the vegetable oil and do ghee 😋

[@zx1906]

Ooooo yes!!

[@b1promotions]

Olive oil

[@ThomasBMawn]

Tallow or lard too

[@hausacat]

Agreed. Ghee (clarified butter), tallow, beef dripping, lard, duck and goose fat - all superior to industrial "vegetable oils".

[@kaneox123]

Rushed garlic confit. Should be low and slow in olive oil.

[@nancyeaton731]

It’s easy in the pressure cooker.

[@SalVitroNY]

Then it would taste like garlic olive oil, not garlic oil. He’s using a neutral oil which is more versatile in recipes.

[@animalsmistakenformonsters1492]

I thought garlic and oil, with even good precautions, is a botulism hazard.

[@Sangejzer]

source? and isn't botulism about products of fermentation?

[@alienlizardqueen8748]

Only if you leave the garlic in the oil and store it at room temperature.

[@mystuffisreal]

Be careful. If there’s any garlic left in the oil , it can lead to the oil obtaining botulism

[@liammckenna1479]

Is it just if garlic is left in oil at room temperature?

[@organizerbmo]

according to some cooks, so long as you cook it at the appropriate temperature for 10mins it'll be okay. I feel like the rolling boil with oil is enough

[@mystuffisreal]

@@liammckenna1479 no . When you make garlic infused oil

[@P0pcornmaschine]

i did this a month ago and will never ever repeat in in my life. i had biiiiig stomach issues for the next 4 days, i was a walking farting machine

[@MYNAMElSDAVID]

Lmao bro what? Im sorry you had to go through that! What could've made this happen do you think? It seems like a really cool idea. Was your oil old?

[@splich5365]

For sure that is user error. Either moldy garlic, or old oil. Or maybe you’re sensitive to a certain type of oil? I’d try a different kind of oil, and fresh garlic!

[@kiwisoup]

​​@@splich5365 garlic oil can actually make you very sick. Look it up. So not "for sure".

[@P0pcornmaschine]

@@splich5365 It is defintely not an user error, this occurs as some people do not have the ability to digest fructans (kind of a sugar) and therefore its a nutrient for bacteria in your GIT. Also Aliin and Aliciin (which is formed by Aliin) contribute to this effect as sulfurous compounds. They do have a large beneficial effect but yea, you have to live with the consequences

[@wakrusgumbo]

I always thought storing garlic oil was a bad idea because botulism.

[@RedXiongmao]

I'm a little concerned at how far I had to scroll down to see a comment like this

[@d1pz9]

​@@RedXiongmao same thing here, that's quite concerning.

[@iroccata]

The temperature of the oil is enough to kill botulism bacteria. If you were storing it with the garlic it may be a risk because the interior of the garlic wouldn't have reached the temperature needed, but if you remove the garlic cloves, there's nothing wrong with it.

[@carrington2949]

Store it in fridge 40° or below for no longer than 7 days.

[@itsjonduhh]

​@@iroccata THANK YOU. Yes, the temp of the oil will deactivate the toxins

[@christopher5855]

I’ve used this method before and I don’t like the amount of left over oil. Sure you can use it in sautés or on a pizza crust or something but you also have to make sure you store it in the fridge because once you’ve cooked that garlic in it there could be the possibility that some botulism spores remain in the oil. If I roast garlic I usually use the air fryer. Another option would be to roast it in the oven along side of something you are baking.

[@sebastianflynn1746]

If you use oil you are generally raising it to a temp that would kill botulism spores.

[@TheWeaponshold]

I really do not understand the thinking. I do not need that much garlic flavored oil especially no every time I want garlic. The other method is much better and while it takes more time its also much more hands off. Sorry but this man has failed to impress me with his culinary skills so many times but his shorts keep getting recommended.

[@sophiophile]

​@@sebastianflynn1746 not necessarily. Those aren't frying temperatures, to what I can tell. The bubbling is just water boiling off as steam from the garlic. You aren't going to kill botulism, as the spores are amongst the most heat tolerant of any. However, it is still likely safe. The cases of botulism from garlic oil is almost always from people leaving fresh garlic infusing into oil over long periods of time. There isn't enough water held on by the oil (yes I know they are not miscible, but a small amount of water remains suspended) to allow for microbial growth. Tldr- yes it's safe, but not for reasons of killing the spores.

[@beneinstine6830]

can't you just make chili oil with those oil

[@christopher5855]

@@sebastianflynn1746 generally yes but but not always. We don’t know what temp he used to do this. Also if it was me I’d heat the oil above 250 and hold for 5 min after straining. Cool it quickly and then store in the fridge. I would not use it as a finishing oil but maybe for sautéing or in cooking where I can guarantee the product was held above 185 f for 30 min or 212 f for 10. I’d also throw out the oil if I didn’t use it within 2 weeks. It’s one thing to get myself sick but it’s another to risk getting someone I’m cooking for sick as well. All in all I’d rather just throw fresh garlic in a pan as an addition and just use the old fashioned way to roast garlic and save my oil.

[@tamatomogary]

I mean it's an hour of basically inactive cooking time or 10 minutes babying a pot of oil and garlic. I see why you would want to do this if you wanted garlic oil, but how often do you need that?

[@tenoredave]

Even better, use beef tallow instead of oil

[@jans40]

What kind of oil ?

[@James_D.]

Thanks for sharing the secret!

[@tt8807]

Yuck Why wouldn’t you use healthier olive oil?!

[@konstantinosmalakasiotis6966]

The waffle House has found its new host

[@yusifmelnikov6101]

STOPPP

[@iamjames3907]

The Waffle House Has Found its New Host

[@micahmorris5695]

The Waffle House Has Found It’s New Host

[@YonkoNikaGia]

The Waffle House has found it's New Host

[@yalejohnson4687]

Avocado oil, brah. No seed oils/vegetable oils.

[@user-ic8vf5ss4h]

Agh yes. A very public secret. Once again… 😂

[@MaybeDOOM]

Not a secret when everyone does it 💀

[@millienexu5684]

Botulism survives even after high heat so I’d be very very VERY careful with that oil!!!

[@b1promotions]

Yep store mine in the refrigerator.

[@J.O.R.D]

Again, why am I justttt seeing this and I make this at work all the time🤦🏽‍♂️

[@millienexu5684]

@@b1promotions even fridge, wouldn’t recommend you store more than a few days. Even if it’s uncommon, better not to risk it unless you’re properly treating the spores :/

[@SalVitroNY]

@@millienexu5684it’s uncommon because most people don’t want to take the chance & risk their family members lives.

[@nickyu399]

I’ve been doing this for years, I will say I think the roasted garlic has a bit of a better flavor, but you don’t get that beautiful garlic oil

[@Cynidecia]

vegetable oil 🤢🤮🤢🤮🤢🤮

[@91jonbob]

I prefer high temp olive lily

[@enzoferigolo9614]

Yeah but u need to peel all of them out

[@FatPasta]

what if i used olive oil instead of veg oil?

[@owenmccord5078]

Lower heat

[@bryanbauer9423]

We do this with a whole stock pot at the restaurant I work at. Garlic oil is fire.

[@jeffreychan6357]

[Not a professional chef] Instead of cooking them in a pan I bake it (covered in tin foil) at 120 degrees Celsius for 2 hours. It will produce the same creamy, roasty garlic with a heavenly garlic oil but completely without the kick / spice of garlic and instead almost has a bit of sweetness to it. As far as I can tell the volatile compounds contirbuting to the spicy taste needs time to evaporate. I actually find this even less labour-intensive than cooking in a pan since you literally just leave it in the oven for 2 hours without needing to do anything. Some people put thyme / rosemary / sage in the oil too, but I save the oil for cooking steaks (perfect match -- must try) and I personally prefer without herbs for maximal control. But then of course if you want a bit of the kick (as we all love from time to time), Joshua's method works brilliantly. :)

[@J.O.R.D]

Also his whole point is that it takes hours that way so here’s the quicker way

[@RuizJA_USMC]

But WAIT!!!...what if my garlic already looks like that when i peel it??? Like'a garlicy gummy...was it safe to eat? It was the best FRAKIN garlic to use on EVERYTHING 😋 😢

[@cestmoi6818]

Lotta peeled garlic. Add just enuf veggie oil to cover. WHAT IS THIS NEXT COMMENT, (heat medium),? Wait till its bubbling. Cook 7-10 minutes. Stirring occassionally. Fluctuating the heat as neccessary. When it looks like this, off the heat. Sit 5 minutes. Aah yeah. Here's a lil side by side. Roasty toasty garlic. And this is now roasted garlic oil. Use as needed. Save and enjoy. You're welcome.

[@NickyzSweet]

Simply magic

[@schnozz87]

Ok I call bullshit on the time saving... It would take me about 2hrs to peel that many garlic cloves as opposed to chopping a handful of bulbs in half. I'm not saying it's not worth the time. I'm just saying it's definitely not faster 😂

[@slocrates5383]

Air fryer?

[@Hortonscakes]

I'm 🤤 🤤 🤤

[@TheBlueAcid]

Goddammit, I did this and my garlic just got fucking fried and hard. EDIT: For anyone trying for the first time, make sure the heat is low, NOT medium heat. Mine fried in 3 minutes.

[@jasonmurray7604]

Could you use olive oil? It has a much lower smoke point.

[@dud3655]

Hmm, probably? You're not really looking to charr it, just put a nice golden color on it, should take just a minute or two if you're starting with hot oil

[@xJ44x]

I think the only reason he used vegetable oil is he’s doing it fast. I’m sure you could do it in the oven & set it super low with olive oil to confit it. I think the main reason he showed this is it’s faster than the oven but I think using olive oil with this method would be bad.

[@IberianCraftsman]

I do that in 5 minutes, a sealed microwave safe taperware and into the microwave 😌

[@AllofJudea]

I'm sure that's a good recipe, but for the love of God can we stop with the fucking smash cuts now, in the current year. Please, Amen.

[@Insanewonka714]

So you take forever peeling garlic, Making sure the heat rises to boil, Find a container for the oil, You have times wasted and more dirty dishes, No thank you, I'll do the simple aluminum foil method

[@thatonellamawhoissoobsesse8138]

What can toasted garlic oil be used for? Any videos you can link it to?

[@nsaurabh25]

Never fry whole clove of garlic, it's starts boiling from within and tastes like potatoes, it's useless, always chop or mince it and then fry it.

[@TheRealDrae]

The waffle house has found its new host.

[@weegeeworld9539]

The waffle house has found its new host

[@AdamIbsais]

The waffle house has found its new host

[@oscarpine7145]

Not me about to make french fries in that toasted garlic oil

[@LegionaireSiggi]

Here's another garlic hack. Get rid of it. Those of use allergic to alliums will appreciate not having to micromanage eating out, lol.

[@MsBeachLizard]

😱 Vegetable oil? Surely you can do better @JoshuaWeissman

[@jeromelasala3656]

Oh my god! 13:01 She's never gonna give him up! Never gonna let him down! Never gonna run around and desert him!

[@IcaroRamosDM]

What does he adds with the oil? I only understand "teacup!" But teacup of what, besides the oil?

[@jennyann2320]

If your gonna cook garlic in bulk, how do you make it last long🥺 can I leave the garlic in the jar with the oil?

[@itsNinaLeeyo]

That is actually pretty genius....I love garlic chili oil so I can definitely use the oil

[@jennifersmith3671]

I’ve love garlic, but I hate recipes for vegetable oil or canola oil can you replace them with an olive oil or if it’s higher heat avocado oil???

[@MsCdngrrl]

How is this different than confit garlic - seriously, I don't know the difference

[@jayjaysss]

garlic confit is a secret? lol

[@michaeltyler6417]

My thoughts exactly 🤣🤣

[@hell-fire-nugget1453]

just watched all shorts we neeed mooooooore gud god please JOSH MOOOOORE

[@kmorri9]

I mean....the "normal" way is way more hands off than the "hack." And now I have to wash a pot. Blah.

[@Zybewinzit]

That’s how we do it in restaurants. I never cook garlic in its husk… it’s dirty as fuck…

[@AWellesley]

Having to peel that much garlic means both methods would take about an hour for me.

[@Mario-fj9wh]

Oh baking that took an hour? How long did you spend peeling all that garlic?!

[@YathTG01]

So, that's a fried garlic, not roasted garlic 🤷🏻‍♀️

[@harryiii3361]

1 hour of passive time or 15 minutes of frying along with the cleanup?

[@dabearcub]

Needs more jump cuts, slamming and obnoxious camera posturing.

[@pranavhb1716]

Josh we do the garlic hack because it doesn't involve peeling the garlic 💀

[@themagicknightress7132]

Make sure y’all cook ur garlic oil because soaking garlic in oil without heating properly and cause botulism

[@GrumpetteJV]

It literally showed and said "cook 8 to 10 minutes".

[@kiwisoup]

​@@GrumpetteJV because people watching hack videos are so good at following directions lol

[@k4ze7]

looks like he cooked the shit out of it. why do I keep seeing these botulism comments.

[@everythingwillbeokkkk]

@@k4ze7 yeah exactly. plus most people are not drinking raw garlic oil - they’re using it to fry foods which again would kill any residual botulism spores.

[@atourdeforce]

I mean thanks, but this is way more work and mess, than just plonking it in tin foil and throwing it in the oven the next time you are cooking something else.

[@davidmarch22]

Dean’s Kitchen would approve. 👍

[@typerightseesight]

I just chop it like a hornets butt. instead of trying to splice it vertically.

[@archonofvoid]

Disgusting high pufa GMO oil. Congrats healthy

[@11FYM11]

But peeling all that garlic takes time and can be frustrating... LOL

[@SanderVanierschot]

Roasty toasty garlic! Excellent!

[@AdeleBuckle]

How do you store any leftover garlic? In the fridge in a bit of the garlic oil?

[@missdee212]

Thanks Papa for the tips.

[@kristenlong5244]

Did he says "save in drawer" or "save in jar"? And, how long does it keep?

[@Creepgeekz]

As Dooby would say “enough garlic to kill a small child 🥰”

[@janamatrix8387]

Slap that oil in a greased bowel for a slow rise pizza dough 😋 mmmm

[@xmissviolencex]

Lol that took an hour but you weren't having to babysit it in the oven either. 🤷‍♀️

[@mohammedbilal7213]

Thanks for free botulism 😶😶‍🌫️

[@MrPepz]

Any recommendation for the garlic infused oil?

[@tyrant351]

hey I tried this and it looks like all I did was deep fry my garlic, did I maybe heat the oil too hot?

[@LemmyAuditYou]

and this is why I bought your cook book

[@shambong2371]

How about Blacken it to some Korean-style goodness?

[@Jeff_Doors52]

I believe ur solution took more then an hour because you have more steps then the method before.

[@mrdoge6778]

dude you dont need to cook it for an hour lmao just about 35 minutes just put it in before you need it

[@Pavme]

The oven one is with olive oil tho. It's healthier if your watching your health

[@DaUltimateFuzz]

** takes an hour to peel all the garlic... But hey it cooks faster 😂

[@pilotdrift05]

Could you use olive oil instead of vegetable oil? That stuff is bad for you

[@gcfuel415]

Be careful of the oil you ised. Most seed oils are highly inflamatory and not healthy at all

[@PipReads]

papa: It's quicker. Me: spends an hour peeling garlic

[@eric8841]

Lol!!

[@JulianDeveril]

Not long, he bought already peeled garlic in a vacuum pack.

[@saeedhossain6099]

I do the pot method but In an air fryer, you are very welcome

[@mindyshively4947]

Wait--- how long can I save this- and how do I store it?

[@aval5098]

If I made a sous vide steak and then patted it dry and used that oil for a sear would it burn the garlic flavor or no? Thoughts?

[@johnyseimah229]

''secret hack''....grandma looking weird at me since she already been doing it that way for 70+years

[@theclassicalcraftsman]

"That took an hour." Well so did peeling all that garlic :/

[@whybrch]

you should have mentioned botulism. this is irresponsible

[@Itsant33]

I still prefer to confit my garlic. Low temp for two hours