Roasted Garlic Oil
| Shelf Life: | 5 days under refrigeration |
| Portion/Serving: | 1.5 quarts oil, 1 pint roaster garlic paste |
|
Notes
|
|
Ingredients
| 1 | qt. | Garlic cloves, whole, peeled |
| 2 | qt. | Vegetable oil |
Equipment
- Food processor
- Liquid measuring containers
- Half hotel pan-deep
- Storage containers
- High heat rubber spatula
- Food service gloves
Preparation
preheated combi oven set to combi, 1/2 fan, 100% humidity, 250 degrees F.
- Combine the oil and the garlic cloves in the half hotel pan and ensure that the garlic cloves are completely covered by the oil. If not, add more to cover.
- Place in the oven uncovered (while the ribs are cooking at the same temperature is the best time to prep this) and roast/cook for 90 minutes, stirring once halfway through cook time. The garlic cloves are ready when they are a uniform golden brown and soft.
- Remove from oven and allow to cool slighlty then strain, reserving the roasted garlic oil and the roasted garlic cloves separately. Transfer the oil to storage container and store under refrigeration.
- Transfer the roasted garlic cloves to the food processor and process to a smooth paste. Transfer to a storage container and store under refrigeration.
