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Garlic Chips And Garlic Oil Recipe

Garlic Chips and Garlic Oil Recipe
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Serving : 1
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Prepare the ingredients before making Garlic Chips and Garlic Oil in your home. Then, follow these steps below to serve Garlic Chips and Garlic Oil for your family or friends.

Ingredients: Garlic Chips and Garlic Oil

  • Pure Garlic Oil Version 1
  • 1 Extra virgin olive oil
  • 1 Garlic
  • Pure Garlic Oil Version 2
  • 200 ml Extra virgin olive oil
  • 1/2 to 1 bulb Garlic
  • The garlic chips
  • 1 Garlic, as desired -- I used 1.5 bulbs (not cloves)
  • 1 Extra virgin olive oil
  • Garlic Oil with Garlic Bits
  • 200 ml Extra virgin olive oil
  • 1/2 to 1 bulb Garlic

How to Make Garlic Chips and Garlic Oil

If you have prepared the ingredients needed, now time to start cooking. There are 44 steps you must follow to make Garlic Chips and Garlic Oil in your home by yourself.

    Step 1
  • The garlic chips can be stored for some time. The garlic chips in the top photo have been stored for a month, but they are still crisp.
  • Step 2
  • Slice the garlic thinly, and remove the core using a toothpick.
  • Step 3
  • Set a heatproof sieve inside a heatproof bowl.
  • Step 4
  • Put the sliced garlic in a cold frying pan. Pour in the extra virgin olive oil (at least 2 cm worth) and heat over low.
  • Step 5
  • The left over olive oil will becomes garlic oil later.
  • Step 6
  • If you want to make a large batch of garlic oil, add more extra virgin olive oil.
  • Step 7
  • Once the Step 4 oil starts to smell aromatic, stir occasionally with cooking chopsticks. Small bubbles should start appearing on the surface.
  • Step 8
  • Once the garlic starts to slightly brown, turn up the heat to medium high.
  • Step 9
  • Constantly stir the pot and watch over the garlic. Once it browns to your preference, turn off the heat.
  • Step 10
  • Drain the garlic and oil into the Step 3 sieve and bowl immediately. Draw up the sieve immediately so the bottom is not touching the oil in the bowl.
  • Step 11
  • Note: The temperature of the oil is raised in Step 8 to evenly color the garlic chips and to make them crispy.
  • Step 12
  • Garlic browns really fast in hot oil. Keep an eye on the garlic and drain it quickly as soon as it's done in Step 9.
  • Step 13
  • Pat dry the oil from the garlic chips. Drain off more oil by putting the chips on paper towels, and leave them to cool down to room temperature.
  • Step 14
  • If you are using the chips right away, use them while they are still warm.
  • Step 15
  • When the chips have cooled down to room temperature, put in a sealable container to store. I stored with a pack of silica gel (desiccant).
  • Step 16
  • Next is the Pure Garlic Oil. This is the oil left over from making the garlic chips.
  • Step 17
  • Use this garlic oil in cooking.
  • Step 18
  • Strain the oil from Step 10 through a paper towel lined sieve.
  • Step 19
  • Let the oil cool down to room temperature, and store in a sterilized jar with a tight lid. This is version 1 of Pure Garlic Oil.
  • Step 20
  • I added some cloves of raw garlic to infuse in the oil, but this is optional.
  • Step 21
  • If you add raw garlic to the oil to infuse, you can always pour in more olive oil when your batch runs low. This also adds fragrance to the oil.
  • Step 22
  • However, make sure to add oil when your batch is running low as the exposed garlic cloves may mold and may flame up when heated.
  • Step 23
  • If you are adding garlic to infuse, peel the cloves, chop off the ends, and wash well. Pat dry and drop into the jar.
  • Step 24
  • Make sure the garlic cloves in the bottom of the jar are not exposed to air. When the oil in the jar runs low, add more extra virgin olive oil.
  • Step 25
  • Sometimes I replenish the infused oil when I make more garlic chips. I also use garlic oil to make garlic chips occasionally.
  • Step 26
  • How to make Version 2 of Pure Garlic Oil: This method is recommend if you don't like garlic chips or don't need to make them.
  • Step 27
  • Prep the garlic cloves as in Step 23, and cut in half. Use small whole cloves.
  • Step 28
  • Put the garlic cloves in a sterilized jar, add extra virgin olive oil, and it's done.
  • Step 29
  • The garlic flavor and fragrance will be infused after about 2 days. It's ready to be used after the 4th day. Just use the oil and not the garlic.
  • Step 30
  • Make sure that the cloves in the jar are not exposed to air. Add more oil if it runs low.
  • Step 31
  • Note: Do not expose olive oil to sunlight. Store the jars of garlic oils in a cool and dark place.
  • Step 32
  • For Garlic Oil with Garlic Bits.
  • Step 33
  • Mince the garlic. The key is to use a lot so that you can enjoy it in the oil.
  • Step 34
  • Put the chopped garlic and extra virgin olive oil in a cold and deep pan. Turn the heat to low.
  • Step 35
  • Resist the urge to turn up the heat to make it cook faster, just let it cook very slowly so that the garlic doesn't burn.
  • Step 36
  • After about 5 minutes or so, the garlic will turn a light beig with lightly browned edges. Turn off the heat, and leave the oil to cool.
  • Step 37
  • Even when the oil has cooled, the garlic will continue to cook in residual heat and turn a slightly darker shade of brown.
  • Step 38
  • Note: If you don't stop the heat soon enough, the garlic will brown too much.
  • Step 39
  • In that case, transfer the pan on a cold wrung out kitchen towel to cool the oil quickly and to prevent the garlic from burning.
  • Step 40
  • Transfer the oil and garlic bits in a sterilized jar. I added red chili peppers to infuse.
  • Step 41
  • Mix garlic oil and garlic chips with rock salt and black pepper, and dip into a crusty bite of focaccia.
  • Step 42
  • I recommend drizzling the chunky garlic oil on salads and pasta dishes. When using garlic oil for cooking, I recommend using just the oil.
  • Step 43
  • Use the Pure Garlic Oil to cook steak or for garlic flavored sautéed dishes such as risotto, pasta, etc. It's really useful.
  • Step 44
  • All purpose garlic oil is also useful for making cold dishes like cold pasta, carpaccio, etc.
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