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Forum
-> Yom Tov / Holidays
-> Shabbos, Rosh Chodesh, Fast Days, and other Days of Note
rgr
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 Fri, Oct 27 2023, 4:15 pm
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Why does mine burn Every Single Time I try and make it?
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amother
DarkYellow
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Fri, Oct 27 2023, 4:18 pm
| rgr wrote: | | Why does mine burn Every Single Time I try and make it? |
Do you do it on the stove or in the oven? Do it in the oven at 350 and take it out before the garlic starts browning at the edges. It keeps cooking in the hot oil once you take it out and it will get much darker while it cools off.
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amother
Amethyst
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Fri, Oct 27 2023, 4:23 pm
| happy chick wrote: | How much tomatoes in relation to the amount of garlic?
And how long does this usually last in the fridge? |
I do a box cherry tomatoes
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amother
Amethyst
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Fri, Oct 27 2023, 4:24 pm
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amother
Cognac
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Fri, Oct 27 2023, 4:33 pm
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I add sundried tomatoes as opposed to fresh. And sometimes sliced jalapeños
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amother
Forsythia
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Fri, Oct 27 2023, 4:54 pm
| amother Rainbow wrote: | Peel a bunch of garlic
Put in pyrex, cover with olive oil (it should basically be swimming)
sprinkle salt and pepper
bake covered at 450 for ~45 minutes. The garlic should be golden and fragrant. Lasts in the fridge for a solid few weeks |
I would recommend doing it on a lower temperature for longer to preserve the health benefits. Olive oil has a low smoke point and going up to such a high temp it's basically like frying using olive oil. I make my garlic confit at 250° and it comes out delicious 😋.
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amother
Melon
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Fri, Oct 27 2023, 5:01 pm
Omg that sounds delicious!
This time I roasted the tomatoes with the garlic. Next time I will try raw. Yum! Thank you!
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