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Ingredient
Chopped Garlic Oil
Introduce
Chef :
Lance WilsonChopped Garlic Oil
Taken with a few modification from Tiffy Cooks, this garlic oil can be added to anything requiring garlic that you would otherwise be chopping and cooking. It’s intensely garlicky but still mellow from the cooking. It’s intended for use in Chinese style cooking, but I’ve added it to uncooked tomato puree with oregano for a fast pizza sauce that needs no cooking, or smeared on fresh bread for a punchy garlic toast. It’s far better than the jarlic you get at the store, and keeps for months in the fridge.
Ingredient
Food ration :
1 qtCooking time :
30 mins
1 lb
peeled garlic
3-4
shallots
1 Tbsp
sugar
1 Tbsp
chicken bouillon
1/2 tsp
salt
1/2 tsp
MSG
1/2 tsp
white pepper
1 tsp
oyster sauce
Cooking instructions
* Step 1
Assemble ingredients
* Step 2
Peel and cut the shallot into chunks. Add the shallot and all of the garlic to a food processor and process until finely minced
* Step 3
Split the garlic mixture in half and place in a fine mesh colander.
* Step 4
Rinse the colander half of garlic under cold running water
* Step 5
Pour the oil into a large pot or wok and heat on medium high heat. Add the rinsed garlic when the oil is cool/warm so it doesn’t splatter
* Step 6
Cook the first half of garlic for 8 minutes at medium high heat, stirring to prevent sticking in the bottom.
* Step 7
Turn the heat off for safety, and then add the remaining unrinsed garlic, sugar, salt, msg, white pepper, chile, chicken bouillon, and oyster sauce.
* Step 8
Bring the mixture back to a bubble over medium heat and cook another 3 minutes.
* Step 9
Turn the heat off and move the pan off to cool. Do not transfer the garlic oil hot as spilling it might burn you.
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