Crispy Garlic In Oil Recipes

Steps:

• Heat a small skillet over low heat.
• Add the oil and heat until a bit of garlic added to the pan sizzles at once - a minute or two. Add the garlic and stir gently to separate.
• As the garlic begins to turn golden and release its fragrance, stir gently. Watch carefully because the garlic can burn quickly. When half the garlic has turned golden, remove from the heat and set aside. The garlic will continue to cook in the hot oil once it is removed from the heat.
• Set the pan aside to cool to room temperature.
• Transfer the garlic and oil to a glass jar and store in the refrigerator.
• Note: Do not chop the garlic too finely as this will increase its tendency to burn.

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
• Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

Steps:

• Slice the garlic cloves very thin.
• Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, about 3 minutes, until the garlic is golden brown.
• Drain well, reserving the oil. Spread the garlic slices on paper towels to dry. Store in an airtight container, where they will keep for months, and reserve the oil for cooking.

Steps:

• 1. Fry 8 thinly sliced garlic cloves in 3 tablespoons olive oil until crisp drain.
• 2. Drizzle the oil into Classic mash. Top with fried garlic.

Steps:

• Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
• Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.

Steps:

• Combine all ingredients in a parchment lined baking dish. Bake at 375* for 10 minutes. Stir and return to oven for 5 minutes. Stir and if garlic is crispy but not burned, remove from oven. If not yet crispy, return to the oven for up to 5 more minutes, checking often so that garlic doesn't burn. Serve in shallow dishes with your favorite crusty bread, adding additional olive oil if desired.