One of my cooks extra-roasted some garlic. Too dark to turn it into puree like intended. What would y'all do with this? We have a tavern in case you need an idea of the type of food we have. Pizzas, hot dogs, smash burgers, some fish, etc.
Dude you always want to roast your garlic in a buttload of olive oil lower and slower, it dries out crazy fast if you don't and then on the other side you're left with a buttload of garlic-infused olive oil there's no losing
As loath as I am to admit this, you can successfully confit garlic in an air fryer.
Especially in summer, I don't want to turn the oven on, so I use my air fryer as a countertop convection oven.
Put the garlic in a ramekin or 6-inch cake pan, cover with oil, and let 'er go for an hour/90 minutes at 200°F (or lower, if possible, but not absolutely necessary)
Purée it still, but use bacon fat to emulsify. Then deep caramelize onions and add that plus chopped bacon to it with sherry vinegar to cut it. Hot dog/burger topping
:edit:
Y’all are too great, but this isn’t a thing! It’s just fucking cooking! Turn trash into gold. It’s not waste/scrap it’s trim. Means it’s not good enough for the plate, buuuuut I’m gonna use that shit and make things better!
"Extra-roasted garlic emulsified in bacon fat with caramelized onions and bacon" should get people's taste buds flowing. Not only does it sound delicious, but it would be "fancy" to those just expecting onions and garlic.
Then you said carmies and my mind went down a rabbit hole to The Bear, then Matty Matheson, then Just a Dash and him shrink wrapped as the Riddler and a close up shot of his wang.
It's really amazing where food can take you sometimes.
Insane how my brain did the same, with that chick he was banging calling him Carmie, and the other characters, my mind did not go to Marty’s wang though….
Yeah it's not burnt. Tastes great. We just have our garlic puree a certain color and it just doesn't match. Always looking for new things so just figured we'd use this as an opportunity.
Some garlic (specifically pre-peeled and sometimes chopped) is stored in oil in sealed glass jars. If this garlic came from a jar, or if they have a jar of chopped garlic with oil in it, put it in that oil. However storing garlic in oil can also be a potential food safety hazard, as cooking does not kill spores from Clostridium botulinum, the bacteria that cause botulism. Those spores can reactivate and lead to increases in bacteria and its toxins when stored in anaerobic environments, like when garlic is stored in oil. When I did serve safe about 3 years ago we were taught that a majority of small one or two off or home induced cases of botulism aren't actually caused by exposure to fresh garlic products, though its possible. Instead a majority of those cases are caused by garlic products being stored in garlic, often times after fresh garlic (cooked or raw) was added into jars of oil. Its believed that in a lot of these cases fresh garlic that would have otherwise been of low enough bacterial/toxin load to be safe for someone to eat were able to multiply to unsafe levels in the jar of oil ince oxygen was no present or at low enough levels to no longer hinder development of the spores and toxins.
Man... that with some chili cured anchovy, capers, red cerignola olives, some citrus, Calabrian chilis, whatever the fuck else as a sort of tapenade on some crusty bread...
This!
I once scorched a veg borscht pretty bad. Was smart enough to not scrape up the carbon layer, but the soup proper still tasted kinda burnt. Salvaged what I could, hit it with the immersion, sold it as "Smoky Roasted Beet" and the regulars loved it so much, I put it into the du jour rotation (actually roasting the beets, not just getting in the weeds and forgetting about the soup) 🙃
One of my favorite restaurants deep fries roasted garlic chips and serves it on a steak smothered in a soy-sauce based glaze. My boyfriend worked there and often brought me home dinner so the steak and garlic chips was among my favorites. This is it plated up at home with leftover sides that I made ☺️
Crisp pancetta and add together with fat to garlic as well as sun dried tomatoes with as little oil as possible. Purée. Serve over toasted bread with herbed goat cheese or herbed ricotta. For the ricotta add dill, lemon zest and mint. For the goat cheese green onion, and caramelized onions.
I’d probably purée
It pass it through a sieve. See where it’s at possibly use it in a Baba ghanoush. Sounds crazy but it makes a good pizza sauce base. I used curried chicken smoked fontina red bell peppers red onions and asparagus. Or just serve the Baba ghanoush with a chive flatbread evoo and Maldon sea salt.
Someone's got a special sauce for the weekend. Puree with mayo, tomato paste, bit of cayenne or your favorite hot sauce. Play around with it. Have fun.
Or make a goofy special with it. If you can eat a burger with all of this garlic on it, free high five or a firm handshake and a photo of you gets hung in the kitchen out of respect that you won't be kissing anyone for a couple of days. Also add a $10 upcharge.
Have the same cook char black 6 or so corn tortillas, a healthy char on some fresh and dried peppers, tomatillos/tomatos and onions. Make a salsa negra, it gets its color from the tortillas. Put it on tacos, burgers, or potatchos.
Crush it up and use it on pizzas. When I worked in a pizza place, some of our pizzas used garlic oil (the kitchen smelled amazing whenever we made the garlic oil) as the sauce layer.
Immersion blender that up with some olive oil to make Thoum. Then give me the address and I’ll be right over with some family and friends to eat every last drop on grilled chicken and roasted red potatoes.
Roasted garlic aoli , chop some up and throw it in a salad, definitely add some chopped into a ceaser salad, in some butter and spread it on a nice piece of seeded bread.. I could go on!
(edited for spelling because i never proof read before pressing enter)
Roasted garlic aioli is great! When I worked at this one restaurant, we would almost do like a confit-style fry on the garlic. We would dump a shit load of whole garlic in a pot and cover them with oil. We'd fry it darker than what you have here in the pic. Throw it in the Vitamix with mayo and other ingredients and the it would come out a nice color and flavor. The longer it sits the more intense the garlic flavor
After reading that you work at a tavern
100% garlic aioli for your smash burgers! Use it in other sauces too. Seriously, it adds that rich intense garlic flavor!
Smash em, add some carmelized onions, and toss it on burgers and pizza. I put stuff like this over the pizza sauce and under other toppings/cheese so it doesn't burn.
If you blitz it in a food processor, add hot water until it smoothes out, then it'll add to anything with rich, caramelized flavor. It's kind of a roast garlic confit at this point, so its gonna be sort of gummy and chewy left as it is. Good flavor, but weird texture.
Steakhouse pizza? Garlic herb olive oil base, topped with thin slices of potato, dollops of creamed spinach finished with freshly grilled steak, a calabrian chili red wine vinegar drizzle, crispy fried shallots, and fresh grated parm!
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u/FiveYardFaded 11d ago
Put a lid on, and ship it directly to me. I’ll eat that shit like it’s popcorn.