Roasted Garlic Purée & Oil Prep
| Shelf Life: | 5 days under refrigeration |
| Portion/Serving: | 1½ quarts oil—1 pint roasted garlic paste |
| Revision Date: | Feb 26, 2017 |
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Notes
Preheated combi oven set to combi, half fan, 100% humidity, 250°F. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program. |
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Ingredients
| 1 | qt. | Garlic cloves, whole, peeled |
| 2 | qts. | Vegetable oil |
Equipment
- Food Processor
- Liquid Measuring Containers
- Half Hotel Pan-Deep
- High Heat Rubber Spatula
- Storage Containers
Preparation
- 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 slightly 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.
