Caramelized Garlic and Garlic Oil
Post date
Tuesday, April 30, 2013 - 13:01
Source of Recipe
New York Times - April 19, 2013, By MELISSA CLARK
Source Website
Recipe Description
In this week’s video I demonstrate a short cut method for caramelizing garlic. This is a handy tip for someone who doesn’t want to wait for an entire bulb to slowly roast in the oven, the traditional way of getting garlic that is golden through and through. This method only caramelizes the cloves around the edges. But the center does mellow and sweeten and you can use this this for any recipe that calls for caramelized or roasted garlic, like the one for potato, sage and lemon zest focaccia in my column this week.
Preparation
- Smash several garlic cloves and then peel off their skins.
- Heat 1/4-inch or so of olive oil in a skillet and add the garlic.
- Let the garlic cook over medium to medium-low heat until the edges turn golden, about 2 to 6 minutes.
- If the garlic starts to turn dark brown, lower the heat.
The garlic and garlic oil will last for at least 2 weeks in the refrigerator if you don’t use it all before then. And if you do, making more is a snap.
Nutrition Information
None Available.
Type of Meal