Garlic is a super-food that has anti-inflammatory and antibacterial properties. It has antioxidants that can help reduce the risk of developing many types of cancer and heart disease. It is quite nutritious, because a single ounce of it will nourish your body with manganese, vitamins C and B6, selenium, and traces of iron, calcium, potassium, copper, phosphorus, and vitamin B1.
And the best part, it tastes great and adds magic to so many dishes. We add garlic to nearly all our savory meals. Only recently I discovered another delicious way of using garlic to improve the flavor of your dishes while reaping the many benefits for health, garlic oil.
Anyone can learn how to make garlic oil. It requires minimal tools and ingredients. You will need a good quality head of garlic and 16 ounces or 2 cups of one of your favorite cooking oils (I used olive oil). The tools you will need are a heavy-bottomed pot or saucepan, a stove, a timer, and a cooking thermometer. You will also need a sterilized glass container to store it in.
How To Make Garlic Oil
First divide the head of garlic into separate cloves. After that, peel the skin off or lightly crush each clove to loosen the skin and make it a lot easier to peel. However, some of the natural oils will escape if you choose the latter. Do not rinse the garlic with water as this will encourage bacteria to infect the cloves. Once all have been peeled, transfer them to the pot or saucepan. Then, add the oil and swirl to coat the cloves.
Place the pot or saucepan over the gas range, then set the heat to medium low. Monitor the temperature with the cooking thermometer until it reaches to approximately 205°F or 95°C. If you do not have a thermometer, you can keep an eye on the garlic as it starts to sizzle. If you notice that the garlic is browning, carefully take the pot or pan off the heat and set aside for about a minute as you slightly reduce the heat.
Maintain the temperature to let the garlic and oil sizzle together without the garlic quickly browning from 15 minutes to half an hour, depending on how strong you want the garlic flavor to be.
Once you have cooked the garlic oil to the desired level, turn off the heat and remove the pieces of garlic using a small metal strainer. After all of the traces of solid garlic have been removed, cover the pot or pan to keep dust from getting into the oil and set aside to cool to room temperature.
Once cooled, transfer the oil into a sterilized glass jar with an airtight lid. Keep the oil on a cool shelf and far from direct sunlight and discard excess after 14 days, or once the oil starts to smell rancid.
How To Use Garlic Oil
Garlic oil is a versatile condiment and can be used as a salad dressing, a marinade for meat and vegetables, and as an added flavor to soups, stews, and bread.
About the author:
Amy is a life and food lover, certified biologist, and holistic health coach. She is the founder of the healthy lifestyle website body-in-balance.org and creator of the online program, “ThinForever”. After successfully changing her family’s health and happiness, she’s on a mission to help other people achieve the life and body they want. You can find here on Facebook or Google+ or get her FREE clean, whole food recipe eBook “Amy’s Home Kitchen” here.