The next time I see Wee we'll have to make Mom's noodles because y'all sound like you want some, too. ❤️

⚠️ *BOTULISM WARNING* ⚠️ Garlic confit is delicious, but improper storage can be dangerous. Garlic is a low acid food, and oil is anaerobic (prevents air from getting in), which means it's easy for botulinum spores to grow, and the toxins they create can easily survive these cooking temperatures. If you make garlic confit please refrigerate it immediately after it cools, and don't keep it in the fridge for more than a week or two-- it freezes beautifully if you want to make a bigger batch! Botulism is quite rare, so many of you have probably made garlic oil/confit and not had any problems! But the consequences of botulism are terrifying and horrible enough that even with something like garlic confit, which isn't super high risk, you want to take all necessary precautions to prevent it.

this has been a staple in my mother's kitchen for years. she makes a big pot of it on the stove overnight, then puts it in a glass jar in the fridge. we use it up every time. it's the easiest and most delicious way to add garlic to almost anything! i've put it on toast, in mashed potatoes, in a gratin i made today, in rice and noodles dishes, in soups. it's the easiest lowest maintenance way to use garlic, plus you have really delicious garlic oil to use along with it

Once you've confit-ed the garlic, you should take some of it, along with the oil, while they're still warm/hot, fresh out of the oven.... then open up a fresh can/jar of anchovies (in olive oil), and add it to the garlic confit+warm garlic oil, and then mash it. Add freshly-ground black pepper to taste, then keep warm on a small tealight burner. It's another way to make the ancient Roman 'bagna cauda', which is great, when spread on crostini, or even as a spread in panini. Careful though.... it's very addicting!

think this would be really interesting mixed in with cream cheese for bagels, or maybe i'm just craving bagels. garlic preservation techniques just reminded me i've always wanted to try making miso pickled garlic. have you ever done that? i hope you do a video on it one day.

I was watching a video of grilled cheese sandwich recipes. One of them showed adding a clove of garlic in the pan, and once done spread on the outside of the toast. It sounds like quickie version of this. I love all of your videos so much!

would love to see a follow up to this where you make the noodle dish with the garlic oil that you talk about here!

I really needed a little Emmy today. You are a ray of sunshine. 🌞 The confit would be delicious with some goat cheese and toasted baguette.

Hmm... I've got a coffee table book called "The Best of James Herriot." It has a lot of old Yorkshire recipes (and other stuff) in the margins of each page. Emmy talking about cooking the garlic in oil, and then preserving it in oil, sounds like one of those recipes. The recipe I'm going to look at is a kind of potted meat (I guess like the duck confit she mentioned). For those who don't know, potted meat is basically a meat paste used for sandwiches. Back in the 1930s, refrigerators as we know them were pretty rare, especially out in the rural areas. Electricity was equally rare. So housewives at the time had to use a lot of ways to preserve food. In the case of potted meat, the meat paste was placed in a small ceramic pot. They didn't fill the pot all the way to the top with the paste. They had to top it off with a preservative seal made of melted/rendered fat (lard). After the lard solidified/hardened, they would put the lid on the pot and store it in a root cellar or some kind of cool pantry. The pots used were small, about the size of a small bowl of margarine. That way, the meat paste hopefully wouldn't spoil when it was used. You'd take out one pot, scrape off the layer of lard, spread some meat on some bread with maybe a relish of some kind, and close the pot. It would last for a couple of days without the fat to protect it so you could use it until it was all gone. The next week, you could get out another pot of meat for your sandwiches. Today's potted meat doesn't have the layer of fat on top because the can it comes in is hermetically sealed, keeping the paste inside safe and sound. My grandmother loved potted meat, so I made sure to always keep some on hand when I took her in to live with me. They had to come up with some pretty creative ways to preserve food back then. Sometimes food was allowed to spoil a little on purpose to help preserve it. Do a little research on your own to learn about it. It makes for interesting and often disgusting reading.

Will you a video about the dish you make with the garlic oil?? That sounds so yummy 🤤

Emmy there’s this Italian dish or dipping sauce that you should try called Bagna Cauda. It’s one of my family’s favorite recipes that’s been handed down and we always make it around the holidays as well as throughout the year when we get together. It’s an anchovy-garlic dipping sauce and depending on where your family comes from in Italy the recipe can vary a bit. My family comes from the northern part of Italy and we make it with a creamy, unsalted butter base as opposed to an oil base but it so good!

I've wanted to try this for a while now but never found the time. Glad to know it lives up to hype! I'll have to pester my partner into making some. We both *love* garlic.

Sounds great! I'm gonna try it with bowl of pasta and add cheese on bread! Thanks so much! Luv ur videos!!! Always great!

Great recipe! I love making a big jar of garlic similarly to this. We've been doing it for about 20 years now where you put the garlic in a frypan (single layer) cover with oil and over low heat, barely simmer for around 30 minutes. It looks the same as yours after cooking. Put some in your mash potatoes, salad dressings, and it's great for homemade aioli. Another good to try is the same process, but with eschalots. OMG, they are awesome on a crusty roll with some leftover roasted vegetables and/or meat, or even in salads served warm or at room temp. :)

I haven’t done confit but I’ve dropped an entire head of garlic into my soup pot or into the pan with a roast. You for sure get great spreadable garlic using these methods, with no extra effort.

I've been eating this with toasted bagels with cream cheese and a small assortment of tomatoes, the garlic, hot peppers and olives as my "treat myself meal" for well over a decade. I discovered it at a specialty store olive bar near my home while I was pregnant with my youngest son. The bar also had pickled, I believe it might have been a agridulce?, cippolini onions which go AMAZING WITH THE GARLIC. I just recently learned how to make it myself and believe me I was SO GLAD because the specialty store closed and this is MY FAVORITE MEAL! MUCH love to you Emmy and thank you for ALL THE WONDERFUL VIDEOS🥰❣

Comfort food: garlic Comfort KZfaq: Emmy

Can you PLEASE post your moms recipe you talked about in the beginning? It sounds DELICIOUS

Mad respect to Emmy for being extremely consistent with content, intro, and hair for all these years

This is soooooo good ! I don't know if anyone below talked about the forty cloves garlic chicken. There are many recipies, some fancier that are very nice, but I found that simply roasting a chicken with a lot of peeled garlic cloves is enough to make a delicious meal. If your chicken produce dripping the better because then, you just squash some of those cloves in the meat juices and you have an incredible sauce. 😋

Please make your mom’s garlic noodles!! I would love more videos of home cooked meals that you had as a child, like the mushy Mimi !

I would love to see a video with your Mom's recipe...it sounded so delicious! Maybe demo a couple of the yummy recipe ideas you talked about in this video?

When I was a teacher I once was asked by a student: "Have you been eating garlic?"... I was expecting a reprimand of sorts, but I owned up to it and said "yes". And she said "I love garlic, so tasty". Good times! :-)

Honestly anything that Emmy makes and eats looks so delicious! The ASMR crunch!

I made this as I watched Emmy. My whole family loves Garlic, so when I finished this and I tried it on a toasted Onion bagel the smell brought them running. 30 minutes later, 3 heads worth of Garlic Confit and 8 Onion Bagels are GONE. This will be our go to with any Italian dinner. Thank you, Emmy, you are wonderful as always!!

This looks so delicious! Something about caramelized/roasted garlic gives me off the charts heartburn. It’s the only food that does it and I burp the taste for about 3 days! Any other form of garlic is fine, so weird.

my mom makes chicken with 40 cloves of garlic sometimes and the garlic cloves are always a highlight of the dish. She gets some bakery bread (usuallly pumpernickle) and spreads the soft cloves on it. It's so good! I never knew you could make it seperately from the chicken itself, this has enabled my garlic-eating habits in a dangerous way XD

Emmy ~ it is such a joy to watch your channel !! You try new things, giving us your opinions & ideas ... while l love that I also adore your sense of humor - the little anticipatory laugh growl? Roar? before you tasted the toast 🤣l died lol The blanching of the cloves l learned from my mom as well as the same for tomatoes. There are two things l'd like to mention that l learned when l started my herbalist journey & that is garlic oil should always be refrigerated & used within a week or so, as it can go rancid very quickly. Also garlic is a first rate, natural antibiotic for things like the flu etc. This confit would likely make it a more palatable if you're sick. 🙂 Thanks for sharing !!

Emmy I’d love to send you my mom’s recipe for Mole. It’s a very diverse Mexican dish and I think you’d love it. Would you be willing to try it?

Those tricks you showed us at the beginning were priceless! I cook with a lot of garlic & you just made my life easier. Thank you so much.

Emmy, love your channel!! I did this as well but add in sundried tomatoes with the garlic, when it's finished, scoop out garlic and tomatoes blend them up add back to oil and you have a great crusty bread dip!! It's awesome!!

Very similar to whole roasted garlic in the oven with a little oil, salt and pepper wrapped in foil. Yum 😋

Can I just say that your voice sounds so soothing? 😭😭😭 And thanks for the demonstration and tips. I'm kinda obsessed with it atm. Looking forward to your mom' garlic noodles too!

Hi Emmy! Wonderful video and can't wait to try it!

Great video. Thank you. Since it’s summer in Australia, I have plenty of tomatoes in the garden. Yesterday, I made confit tomato and garlic. I used a mix of grape and cherry tomatoes (2kg) and 6 bulbs of garlic. Mixed through, oregano, basil and plenty of salt and pepper. Then I covered it in olive oil and cooked it at 140C for 1 1/2 hours. It tastes like summer. I’m now the proud owner of 3 jars of incredible flavours. So far we’ve added it to a salad with a little lemon juice, and spread it over a slice of fresh bread. Tomorrow, I’ll stir it through pasta and when one of the jars is half empty, I’ll add some fetta.

Reminds me of when I make chili oil. I always add a couple garlic cloves and one of my favorite part of the whole process is taking them out a few hours later to eat them with bread. So good!! 🥖

I had this with my mom at a restaurant when I was little and we both loved it, but I never knew the name of it. Now I can finally make it again yay! 🎉

I absolutely love garlic confit. I never would have thought of using the oil with soy sauce and sugar over pasta. We use that oil in everything else, but I'm going to need to try that.

I love making these every month for just not spreading, but for many other throw-ins. Though too, you'll get the very same results and much, much less work, and much, much less oil, by simply slicing off the top of the bulb, just enough to show the exposed tips of cloves sliced off, (no peeling at all), set in a very small baking dish, and then drench it with olive oil and bake a couple hours, spooning the olive oil back on the bulb several times, or submerged. And when it's cooling to the touch, just squeeze them out of their pouch. But yes, she made that much more olive oil a garlic lover's dream!

Made this last week, my 3rd time making it and it's so good! I like to brush the garlic oil onto vread and toast it then spread some of the garlic confit on the toast then melt cheddar cheese on it. Absolutely delicious.

I love you Emmy I’m dealing with a heavy loss and your aura comforts me ❤️ like I’m in the kitchen with a family member

You are too adorable for words! I've seen a lot of recipes with the garlic confit lately & now after watching how easy you made it with the boiling water peeling method, I have no excuse not to try this! Thanks for the tip.

I love slow roasted garlic, so this is right up my alley! There are so many recipes I could use this for. OMGosh! Emmy, you've got my mind just racing with ideas! Thank you!😀

I haven't tried this, but it sounds similar to the result you achieve by roasting garlic à la papillote. It's also very good and very mess-free. I just put a full head of garlic inside aluminium paper and throw it in the oven whenever I'm roasting something. Once it's cooled, I squeeze the resulting garlic paste out of their skins and into a glass jar and top it with some oil, so it will keep better. I use it in a lot of different ways, but my favourite is just as a spread on bread, just as you did. Delicious!

When you spread the garlic on the bread I almost fainted that looks amazing lol

My Italian in-laws introduced me to the concept of slow cooked garlic, drizzled with olive oil, salt and pepper....then we spread it on Fresh baked bread. AMAZING.

I have some in my fridge all the time. I have always had my garlic this way. It’s wonderful and is the best for cooking pretty much any dish and I usually do at least a pint or a quart of garlic at a time. I was a chef and don’t do things small in the kitchen when they are prep for everything else hahaha.

The more I watch your videos, the more I feel myself healing from lifelong eating disorders. I have been up and down the scales of anorexia and binge eating over the years. I am realizing that not all food is worth my time or thoughts and to be actually excited about foods that are good for me and focus on that.

The leftover oil is good for focaccia, too.

Professional chef here, and this garlic will last much longer than a couple of weeks. Your biggest concern with this method is botulism and while the cooking temperature alone isn’t high enough to kill it, the cooking time is more than long enough to kill it. As long as the garlic is submerged in the oil, it will stay good for months, if not years. If you wanted to do a large amount that would be shelf stable, you could make this in mason jars in a water bath, then you can choose whatever size jar is convenient for your fridge and keep the rest in your pantry. Just load up your jars with garlic and oil, clean your rims and top with clean new lids and rims, then lower into simmering water with a canning rack in the bottom, if you have one, if you don’t you can use a steamer basket, or even a kitchen towel. You just need something to keep the jars from knocking the bottom of the pot. Cook in simmering water for 2.5 to 3 hours adding enough water to keep the jars covered by 1 inch as it evaporates. If you’re using small mason jars, they can be stacked as long as your pot is tall enough. When the garlic is the color you like, turn off the pot and let them rest for ten minutes, then remove with tongs to a kitchen towel to cool. You will hear a very satisfying pop as the jars seal. As soon as they are cool you can remove the bands and store at room temp for 18 months or more (ball jars are guaranteed for 18 months of shelf stability).

i take a whole clove, cut the tips off, lightly coat it in oil, sprinkle some salt then wrap it in foil. i throw it in the oven for around 45 mins and you pretty much get the same experience but faster and less time cause you can just pop the garlic out when its soft enough :) you know its rdy when it pierces with a fork easily

I’m so glad you did this video, this is a trend that has me genuinely interested. I love garlic!

Having a hard day today and this video and your happy spirit made it a bit better:) thank you for being so lovely

I had this at Christmas time and it was amazing! My brother made it with some rosemary and we just ate it with toast. Super delicious!

I watch literally every video you put up. How did I miss this one?!

For some reason I never linked the two things together, maybe because confit sounds so fancy and french, but the way you described it made it click for me. Confit is one of my favorite foods and it's very popular in the, very very rustic part of eastern Europe my grandma lives in. Two or three times a year when we sacrifice a pig a very big part of the meat is confit with the fat and we store it in giant barrels in an almost 0° C basement for sometimes up to a year.

Oh my, this sounds soooo good! I could practically smell the garlic when you took it out of the oven. I love garlic, and I can’t wait to try this. Thank you!

Sounds similar to the Stinking Rose I make where you oven roasted the heads withe the tops chopped off, oiled, wrapped in foil.

Good gosh girl, the crunchy audio on those bites sound *SO* good , you're killing me! lol So simple but perfect. Thank you xo

I love her voice, so soothing.

Emmy I so love your energy, your heart, kindness and your gentle spirit!

Lately my mom and I have been doing at-home hotpot and I usually add a clove or two and I have to say, this effect is still achieved with chicken broth!! It doesn't get darkened, but it's nice and spreadable all the same!

Garlic confit is a staple in our house. I use the garlic in butter, mashed potatoes, in mayo for an aioli, into all kinds of sauces. I use the oil in dressings, in marinades, and to dress meat and veggies. I love it!

I make this all the time! I prefer to do it on the stove because I can watch it.. I like to add salt to it in the beginning it really brings out the caramel flavors and also if you want to add some spicy peppers to it do it in the last 20 minutes because if it cooks to much it loses the heat and flavor

At a restaurant I worked at, we blitzed up garlic confit and used it as a pizza sauce that we added cheese, fried mushrooms, and pork lardons on top of as a special rustic pizza. It was very popular.

My mother would bake the head whole. Smothered in olive oil. She would save the oil for cooking and use the buttery cloves for her bruschetta. A bit too much of a waste imo since some of the oil would be caught up in the skins. But I remember how satisfying it was to burst the pods of garlic. Soooooo buttery!

Used to make this all the time, remove the garlic when done mash into butter and a little of the oil and freeze in ice cube trays. Once frozen put in freezer bags. I would use it in pasta, for garlic bread, salad dressing, etc.

YES!!! I make this all the time. Use the oil to sauté’ add garlic smashed into everything from shakshuka eggs, sauces, soups, anything savory:) Organic garlic from California, 2 cups organic olive oil on low for 45 minutes. Natural Grocers sells organic peeled garlic cloves, I do the whole bag, 45 minutes:) ❤️❤️❤️

I wish I had that bread?? Yum. Loving the crunch and with garlic. Yummmm!

I love garlic soooo much🤤🧄

Haha, the ”evil laugh” just before tasting, so recognizable haha 😂

Bless your heart for showing me such an easy way to peel garlic. I REALLY appreciate it.

I use a really quick and easy stove top method.......heat up the pot until the garlic JUST starts bubbling, take it off the heat, and let it cool down for a while - doesn't have to be cold, just cooled down, and repeat the 'heat until bubbling' + cooling' steps 3 or 4 times, check that the garlic is soft and you're done! Uses less energy, really quick, with minimal effort - and yes, it's SO good in so many recipes - and this is a great way of using up garlic rather than wasting it. Cheers!

I can't wait to try this myself. Watching those cloves spread w/ the touch of the butter knife? SO satisfying!

I cut little part off the bulb on top of garlic 🧄 and put it in foil or non stick foil. Drizzle evoo on top and little salt. Wrap in foil and oven baked them…they come out lightly golden brown and buttery spreadable garlic from oven.

The idea of putting this on a cheese board is great. I think I will have to try my insta-pot on slow-cook mode because it probably has a more reliable thermostat than my old stove does.

I love to roast cloves of garlic in my convection oven. It's so versatile, I use it for toast & all sorts of recipes. I wonder how they compare to each other?

Seen any vampires? I make roasted garlic all the time. It's sort of confit because I do it in a dish with grape seed oil in the oven. I'm not sure how long it would last because I eat it too fast. I usually do 6 heads at a time and store it in a jar in the refrigerator. It's wonderful! Have a great weekend Emmy!

Hey Emmy, could you do a Trader Joe’s snack haul taste test? They have the BEST snacks. I recommend their spicy mochi snacks, sesame honey almonds, dried mandarins, and brownie crisps.

I was hoping you'd try this one day Emmy! it's nice to see you again!❤

I LOVE LOVE LOVE roasted garlic, so I am certain I would love this, too! YUM!! I was literally DROOLING when you spread that garlic on your toast!!!! UGH!

Would love to see you do fermented honey garlic!

Garlic does the same thing unpeeled too, not under oil but drizzled & you don't need to cook it anywhere near as long - I go with a higher heat for about 30-40 minutes - squeeze the garlic out the skin & delicious!

3:25 - i've had a lot of luck using two stainless steel mixing bowls for a whole head of garlic. You throw the whole head of garlic in one bowl, flip the other bowl on top to create a seal, and then just shake away with all your might! It takes a few minutes and it's really really loud but I was stunned that it did actually break up the cloves and took the skin off almost all of them!

A few cloves of this on top of a nice steak in place of compound butter is just lovely. Surprise yourself with a couple cloves on a slice of pizza or in a burger. Put it in a salad with some grilled chicken breast and parmesan. This form of garlic is so versatile and delicious and the oil you get from it is equally versatile and delicious! Don't sleep on this easy way to level up your garlic game!

My favorite way to use the garlic is add it to melted butter in an approximate 1:1 ratio. put in the fridge and stir frequently so it is distributed evenly. Right near the end a bit of parsley or chives is a nice touch. Makes amazing garlic bread.

This just seems so comforting and warm! Would definitely love to see your momma’s pasta dish! Mmm just sounds amazing!! Definitely going to try this I would imagine the garlic oil would be good with some seasoning and herbs to dip bread into as well! Yum! ❤️🧄

Emmy I love your videos you are so down to earth and easy to listen to 🙂

I’m glad I watched this before I planned to make this tomorrow lol I’m so excited now!

Such a satisfying crunchy sound!

I just made a big batch of this, used it once and then had to throw away the rest after 2 weeks. Although it is amazing I think I need to pare down my batch size or only make it when I know I will use it. That being said it is a wonderfully versatile condiment.

I'm making it tomorrow and adding it to grilled burgers!! Thank you! Brings back memories!

Yes, it is! I make it every couple weeks, storing in a glass jar in the fridge and use both the garlic confit and the wonderfully flavored garlic oil nearly everyday.

Emmy really brightens my mood, sometimes if you can't provide your own positivity, you can borrow some of hers!

I’ve done this in a big batch with a crockpot. Works great!

We make this at my work but we put the oil and garlic on the stove top. And then set it on a medium low setting. It doesn't take as long either.

I laughed out loud at my phone when you got that gigantic bottle of oil 😂😂😂

10:01 the face and body language saying "F yeah!" while still being completely appropriate for any audience

I love garlic!! This looks so good! When I'm sick I boil a few cloves in broth and cayenne and I swear by it to cure any common cold!