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Zeros waste garlic 🧄 #shorts

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Income Estimates for Zeros waste garlic 🧄 #shorts

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About Zeros waste garlic 🧄 #shorts

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Garlic Three Ways 1. Garlic Confit & Garlic Oil Ingredients 500g garlic cloves, peeled 500ml olive oil (or your favourite neutral oil) Method Add the garlic and oil to a small saucepan. The garlic should be fully submerged. Cook over very low heat (about 90–100°C) for 45–60 minutes, until the garlic is soft and lightly golden. Do not let it boil. Strain the oil into a clean jar and reserve the soft garlic. Storage Garlic oil: Refrigerate and use within 1 week. Garlic confit: Keep submerged in the oil in the fridge and use within 1 week. 2. Creamy Spanish-Style Alioli Ingredients 200g garlic confit 2 egg yolks 150–200ml olive oil 1 tbsp fresh lemon juice 1 tsp sea salt Method Mash or blend the confit garlic until smooth. Add the egg yolks, lemon juice and salt. Slowly whisk or blend in the olive oil until thick, smooth and creamy. Taste and adjust with more salt or lemon if needed. Storage Keep refrigerated in an airtight container and enjoy within 2–3 days. 3. Garlic Peel Herb Seasoning Ingredients Garlic peels from 500g garlic 2 tsp olive oil 2 tsp dried herbs (thyme, rosemary or oregano) 1 tsp flaky sea salt ½ tsp black pepper (optional) Method Wash the garlic peels and pat completely dry. Toss with the oil, herbs, salt and pepper. Spread on a baking tray and bake at 100°C for 30–40 minutes, until fully dry and crisp. Cool completely, then blend into a fine seasoning. Storage Store in an airtight jar in a cool, dry place for up to 1 month.

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