Featured Pinch Tips Video
- bulb garlic with all cloves peeled.
- vegetable oil
1NOTE: When making this DO NOT leave the kitchen for long. This is something you have to really keep your eye on. Again, I do not know exact measurements or even the exact cooking time for this recipe.
2With your peeld garlic cloves, mince them finely. If you have a hand chopper, that would work perfectly! My mom uses her hand chopper to chop multiple cloves at once.
3In a medium sauce pan (my mom uses an older pan that we don't use very often anymore instead of the newer or nicer ones) and pour your vegetable oil into the pan about just a little more than halfway, but do not fill to the top. Let the oil heat on low-medium.
4Once your oil is heated, carefuly pour in your chopped garlic. Keep an eye on your garlic and stir often. Keep the temperature at the same level. Let the garlic cook in the oil until it's about a golden brown color. Once it starts to turn a yellow-golden brown color, it is finished. Do not overcook because it will burn it (and no one wants burnt garlic). Let the garlic cool completetly removing it from the heat but still in the pan. Have a clean empty jar on hand to put the garlic in. Once the garlic is completely cooled down, spoon the garlic into the jar (don't worry about trying to drain the oil from the spoon). Once you've got your garic in the jar, add the oil into the jar almost to the top. Seal the jar tightly and you're all set! You can use any kind of jar you want. My mom usually uses a large mayonaise jar. Those jars come in handy! ;) You can also use the oil the garlic is in for other cooking too! My mom uses the oil for when she makes her Thai egg instead of using butter (which I will have a recipe for that in the future as well!). It really is a great taste to the egg and something different from the usual butter or non-stick spray.