50+ Friends Club Cookbook
Miscellaneous
Return to
Cookbook Index | Chapter Index
Garlic Oil
From the Kitchen of: Misfire
- Peel a fresh head of garlic. Put the cloves of garlic in a jar with
a tight fitting lid. Pour in enough canola oil, olive oil or vegetable
oil to completely cover the garlic. *Note: One good-sized head of
garlic can infuse a quart of oil!*
- Put lid on tightly. Place in refrigerator. Within a week, the garlic will be infused into the oil.
- Brush the oil onto roasts, chops, chicken, etc. Use alone or
with coatings. It flavors the meat and seals in juices while holding
seasonings and coatings better than an egg wash!
- Refrigerated, both the oil and garlic will last for many
months (do not be alarmed if the garlic turns a bit darker. This is
natural.) The garlic can still be used just as fresh garlic. Add fresh
peeled garlic cloves as you use up the Infused ones.
- This oil has also been known to clear up stuffy heads with one good whiff!