Garlic Butter from the little pizza kitchen

[RonBurg92]

Yuuuuummmmmm...

[drmofcali4niktun]

@Santi2c for it to remain in stick form it has to be hydrogenated... it's a really unnatural process... if you must use margarine i'd stick with the tub kind vs. the stick kind.

[pc103456]

what i do is get a few slices of bread and and freeze it then get a garlic clove and

scrape it on the bread pop it in the toaster. best toast ever

[drmofcali4niktun]

adding a little lemon juice and zest makes it even better.

[Criptografo]

how we can eat these butter with some bread?

[sneha2shibu]

can we have a healthy option than butter?

[Dillinger128]

margerine maybe? wouldnt be the same though

[drmofcali4niktun]

margarine is actually horrible for you.

[sneha2shibu]

can we use olive oil instead of butter? if so, what will the consistency be like? i have high cholesterol and garlic is very good for that but butter nullifies it!

[bigtruckguy3500]

The effect of garlic on cholesterol is due to alacin in the garlic, which is only present for up to 30 minutes or so after you cut/crush the garlic. So you wouldn't want to make this and store it if you want the health benefits of garlic. Instead, you can do as you say and mince garlic and mix it with a small amount of olive oil and spread it on toast.

Your best health benefit however, will come from just crushing a raw clove and eating it 5-10 minutes later. Yes, I know how hard it can be.

[sneha2shibu]

Thanks but my mouth just exploded under the heat!

[bigtruckguy3500]

Yeah, I should have mentioned to start with small cloves first. But it is supposedly good for you. What is causing that pain is actually the enzyme that helps with cholesterol. Scientists thing it's a defense mechanism to keep it from being eaten. Which is why you have to crush it before it starts getting made in the garlic. Try having garlic without crushing it, and another piece 10 minutes after crushing. 2nd piece should be a lot worse.

Did you try the olive oil thing?

[sneha2shibu]

I did try the olive oil. I spread some olive oil on chapathi and then garlic paste on top of that. Then I eat it with some accompaniments. People say my face contort in all possible ways .:-)

[drmofcali4niktun]

you can infuse olive oil... just set a pot of it on low heat with chopped/slivered garlic added and let it simmer for 30 min - 1 hr making sure it's not hot enough to burn/brown the garlic.

[wendiloo]

How long does it keep if you refrigerate it?

[iwannacookDOTcom]

Hi, it keeps for at aleast six months

[wendiloo]

Thanks!

[djphil1976]

how long do u freeze it for and do u need to let it stand before you can use it????

[iwannacookDOTcom]

I would roll it up into cylinders using cling film or greaseproof paper. I usually completely freeze the butter overnight and take off what I need when necessary (sharp knife)

[lovedog49507]

What type of knife is that?

[iwannacookDOTcom]

Wusthof Classic 10" cooks knife.

[lovedog49507]

thank you

[healthykidsrock]

I went a little bit crazy. I have a years worth of garlic butter in the freezer now!!

[CocolutoBeans]

That's a lot of butter!