Anything from mundane to magical - let us know what you’re eating this week!

I prepped and froze a bunch of smash burger patties last week so we’ll be having burgers at some point. I like bacon and blue cheese on mine. Might do some tater tots on the side.

  •  🐝bownage [they/he]   ( @bownage@beehaw.org ) English
    3•1 year ago

    🧄🧄🧄

    It’s not a dish but I love making garlic puree as mise en place and I did that today :) it’s super convenient to have a soft, non pungent garlic that practically doesn’t spoil. I can’t recommend it enough! And definitely will keep doing it even though no one asked!

    Recipe

    Requirements

    • peeled garlic (I don’t mind doing it myself but buying it pre- peeled will save you a lot of time)
    • your choice of neutral cooking oil
    • immersion blender
    • small pot or saucepan with a lid
    • optional sieve

    I like to use about 8 bulbs of garlic on ~0.4L of oil and that lasts me about 2 months in a 2 person household.

    Steps

    1. Put garlic into a pot and add oil until almost covered. The oil expands during heating so use a little less than you think you need.
    2. Heat up the oil on low-medium until you see bubbling.
    3. Cover the pot and turn the heat to low. Let it cook for about 45 mins or until your garlic is golden brown and completely soft (try with a fork).
    4. Drain the oil from the pot into it’s own container. Congrats you got yourself some bonus garlic oil that you can use to fry stuff in :)
    5. Puree your garlic with your immersion blender.
    6. Wait for everything to cool down before covering and refrigerating. This prevents condensed water dripping into your garlic which forms kinda gross grayish spots.