For the holy month of Ramadan.

Great for using and preserving a large amount of garlic.The origin of this recipeI saw a method on TV where garlic was fried with the skin on. I received a lot of peeled garlic, fried it, and mashed it, resulting in a rich paste.

Make the paste and freeze it. This way, you can quickly make bagna cauda or garlic mayonnaise. It can be stored in the freezer.Origin of this recipeI make the paste to use for bagna cauda or mix it with mayonnaise to make garlic mayonnaise. I make this paste when I have a large amount of fresh garlic.

Now you can buy garlic in bulk without worry. Make a big batch of paste and freeze it for long-term storage.The story behind this recipeI bought a large amount of garlic at Costco, so I decided to make paste to preserve it. It's much cheaper than buying jars or tubes. It can be stored in the freezer for several months.

Thai Prawns w Coconut milk and vegetables even here in the US I still do the cooking I don’t mind I love to cook. Here’s a tip after skinning the garlic soak the garlic in olive oil the aroma is wonderful and much easier to chop or mash into a paste.

Garlic puree is pure minced whole garlic bulbs and good for a few days after thawing. Garlic paste is puree with olive oil and flaked seasalt and is good for a week after thawing. A great way to save garlic bulbs when they get soft. An ice cube has the strength of half a bulb.The ice cube tray holds 14 ice cubes, that is seven whole bulbs of garlic. The trays have covers, they stack. Good for a year in the freezer. Best for pastas, olive oil dips, garlic butter, garlic aioli and mashed potatoes.

A classic and beloved side dish.Let it chill in the refrigerator for a few hours so it gets cold and the flavors and aromas blend together.With 2 cloves of garlic, our tzatziki is mild—perfect for tourists! Add more if you like it stronger. My aunt upstairs uses 5 cloves and it's turbo!

A typical dish from Bahrain, prepared during the holy month of Ramadan. It always looks amazing!

The garlic can last for a month in fridge coz im lazy to cut it everytime when cooking 😂 Quicker and less washing up!

You can decrease the number of garlic cloves to make it lighter but traditionally it is supposed to have a stronger garlic taste.

We grow hardneck garlic cloves, and have two lucious bay laurel trees for fresh laurel leaves, and grow fresh thyme, blossoming at the moment, the major ingredients in garlic confit in oil. Always keep a jar in the fridge. The garlic skins and cores are pulverized in the food processor and sprinkled like granulated garlic. No waste.Our garlic confit is adapted from a recipe from the famous greek chef Michael Psilakis, without the salt. We dont add salt to oil, we add salt after frying, salt makes oils rancid.There is a concern that garlic in oil can cause botulism. According to university research, when heated at least 15 minutes at 251 F degrees, botulism is killed. So we cook at 251F degrees in a mixture of olive and canola oil. We also keep ours in the freezer.Our garlic puree is made in an instant from confit garlic cloves and flaked seasalt with a mortar and pestle, a garlic press, or a mallet, or lay the side of a knife on top and press.

Following the University of California Food Preservation Guidelines, and the University of Georgia website soeasytopreserve.com, Garlic botulism is not killed at boiling temperatures, it needs 250 F degrees and 15 minutes.But, According to European Guidelines, weckenonline.eu, garlic botulism is killed at waterbath temperatures, 100 C degrees, 212 F, and 15 minutes. Only pressure cooking with steam gets hot enough to preserve garlic at 250F degrees.Compared to the european water bath method, our american pressurized steamed garlic tastes like mush.This pressure steamed recipe cooks garlic cloves for 15 minutes and they are then immersed in sterilized oil. We will taste them regularly during the year to see how they maintain their quality.October 2024 update: planting time for new garlic. We are planting Susanville garlic, the most expensive large garlic bulb we know of, $30 per bulb. However, it retains its freshness and flavor for ten months, instead of our current 5 month garlic. We shall taste it fresh in a year, and taste it dried in two years.