What I do with this is use the very small ice cube trays (that are about the size of a garlic clove) spray them with oil, put the puree in the tray, freeze them and then transfer them to a ziplock bag and keep them in the freezer. You can make a large batch this way and have your wonderful puree in easy to use portions.
yeah just pop this into an ice cube tray lined with olive oil... each ice cube size is about a teaspoon... just warm the base of the tray with the palm of yur hand, pop out the garlic paste 'cube' and there u go! I do this with dense (very dark, heavily reduced) stock also :)
I really want to make this recipe but excuse me for not being sure.. is shallot a small onion? I come from cyprus and i've never heard or seen this kind of onion before lol
there's a caribbean version of this recipe, but with garlic, onion (shallot), and herbs. i like to put in basil and parsley and grind it all up and keep it in jars. i also make seperate containers when my garden is dying off for winter so i'll grind up the herbs and make a good puree out of that :P
I live in Brazil and here we use a mashed mixture of garlic and salt. It's the basic ingredient of our culinaire. Spaghetti with only this and olive oil is tasteful.
You should also try this Chinese concoction: minced garlic, ginger, and scallions. Fry all three in a bit of oil making a kind of Chinese pesto. It's really good in noodles too. You could mix this mixture in noodles and put some soya sauce in the noodles. YUMMY! :)
Hi there! It's made by Krups. We've had 17 years and it works well for so many things. Thanks for your question, and good luck on your search! A Google search for mini food processor might turn something up. Take care! Jason
Well, I'm sure it would have tasted delicious on my steak but my 2 year old sister threw the puree on our kitchen floor. I really have to start putting this stuff out of her reach. Anyway, I'll just make it another time.
Good idea for keeping garlic handy~! So that we don't need to dice a clove everytime we want some garlic~ One question though, as I always ask about your recipes: how long can we keep this puree in the fridge?And if I saute this in a pan and cool it down, then put it into the fridge, will it last longer? Will the flavor become stronger?
I do not keep this in the refrigerator for more than 7-10 days. Once you saute this, the garlic and shallot flavor changes to a roasted flavor. So, if you put back in the fridge and use it later, are you going to cook it twice, or use it for an oil infusion? If so, let me know what it taste like...
Sorry for the delay in my response! Regular garlic is great. I like this puree because the shallot adds onion flavor to the dish that I am preparing. Having the puree on hand in my refrigerator saves me time.
I love garlic also!. Many recipes that i like that dont call for garlic i use it anyways and the recipes changes from night to day. Garlic always makes food taste better.
I come from spanish roots so we make a puree similar to that but we also add:
cilantro, gree pepper, 2 celery sticks, lime, vinegar, dry oregano and salt and pepper. Instead of shallot we use one medium red onion. This will result the standard dominican seasoning for meats, beans, seasoned rice, etc.
This recipe includes oil also, i forgot to include it. I use olive oil, but i have seem others use canola. I guess is preference. adjust as you like, i do everytime.
Just soften some butter and stir in a bit of the puree to the butter. Try 1/4 cup of butter and 1/4 tsp of the puree. Then spread the "compound" butter onto your bread. Broil or toast. Good stuff....
Great question! I will be doing a garlic mashed potato video soon. Basically I will add this puree to the cream and butter mix before I add it to the mashed potatoes.
I tried to make a garlic puree today, but it turned out to be very waterish. Should have searched youtube. I subbed to you btw.
vasemedroserii 7 months ago
@vasemedroserii Thanks! Hope you enjoy this version!
ChefTips 7 months ago
Like your vids. Looking forward to the subscribe button working again.
mrttou 1 year ago
@mrttou Thanks! I didn't know the button wasn't working. That's a bummer.
ChefTips 1 year ago
@ChefTips It's working now. I subbed. It wasn't working for a day or two.
mrttou 1 year ago
@mrttou Great. Thanks!
ChefTips 1 year ago
y cant i hear the sound????????????
imaad12345678910 1 year ago
@imaad12345678910 One speaker must be out. We recorded this old video in mono... Sorry. :)
ChefTips 1 year ago
What I do with this is use the very small ice cube trays (that are about the size of a garlic clove) spray them with oil, put the puree in the tray, freeze them and then transfer them to a ziplock bag and keep them in the freezer. You can make a large batch this way and have your wonderful puree in easy to use portions.
mattayeaux 1 year ago
i want to make it but i wanna know if shallot is the must one or we can use any type of onion????
mbczsfhkpiyrw 1 year ago
@mbczsfhkpiyrw
Hello. The shallot is best. You can leave it out completely, or us regular onion.
ChefTips 1 year ago
yeah just pop this into an ice cube tray lined with olive oil... each ice cube size is about a teaspoon... just warm the base of the tray with the palm of yur hand, pop out the garlic paste 'cube' and there u go! I do this with dense (very dark, heavily reduced) stock also :)
CafeSuave 2 years ago
I really want to make this recipe but excuse me for not being sure.. is shallot a small onion? I come from cyprus and i've never heard or seen this kind of onion before lol
FateTin 2 years ago
It is a type of small onion. Hope you enjoy it!
ChefTips 2 years ago
there's a caribbean version of this recipe, but with garlic, onion (shallot), and herbs. i like to put in basil and parsley and grind it all up and keep it in jars. i also make seperate containers when my garden is dying off for winter so i'll grind up the herbs and make a good puree out of that :P
SinValentine 2 years ago
Sounds good. Thanks for sharing.
ChefTips 2 years ago
hey, nice vid.
what if i dont have a food processor O_O
APPLZ31dgc 2 years ago
Finely mince and mix everything really well by hand.
ChefTips 2 years ago
I live in Brazil and here we use a mashed mixture of garlic and salt. It's the basic ingredient of our culinaire. Spaghetti with only this and olive oil is tasteful.
I'll try with the Garlic Puree too ^^
macgarenbh 2 years ago 3
Wow, that sounds great with pasta. Thanks so much for commenting! Jason
ChefTips 2 years ago
You should also try this Chinese concoction: minced garlic, ginger, and scallions. Fry all three in a bit of oil making a kind of Chinese pesto. It's really good in noodles too. You could mix this mixture in noodles and put some soya sauce in the noodles. YUMMY! :)
thibaulthalpern 2 years ago
YUMMY is right! Thanks for sharing that thibaulthalpern! :)
ChefTips 2 years ago
Hi,
Can you please tell me what brand is your blender? I've been looking for small blender like that for garlic/ chilli but without success.
Please visit my channel.
Regards
inaricci
inaricci 2 years ago
Hi there! It's made by Krups. We've had 17 years and it works well for so many things. Thanks for your question, and good luck on your search! A Google search for mini food processor might turn something up. Take care! Jason
ChefTips 2 years ago
Well, I'm sure it would have tasted delicious on my steak but my 2 year old sister threw the puree on our kitchen floor. I really have to start putting this stuff out of her reach. Anyway, I'll just make it another time.
Sincerely, Emmanuel from NJ
DemonBlood97 2 years ago
How long can you keep it frozen for?
qaz3283 3 years ago
Hi! You can keep this in your freezer for up to six months.
ChefTips 3 years ago
That would make the ultimate garlic bread
pfifofast 3 years ago 3
Good eye pfifofast! I will be using this for a great garlic bread video in the near future!
ChefTips 3 years ago
Adds a wonderful flavor - thanks!
tmltj 3 years ago
Thanks for your comment!
ChefTips 3 years ago
Good idea for keeping garlic handy~! So that we don't need to dice a clove everytime we want some garlic~ One question though, as I always ask about your recipes: how long can we keep this puree in the fridge?And if I saute this in a pan and cool it down, then put it into the fridge, will it last longer? Will the flavor become stronger?
Thanks Jason! :D
jssarah 3 years ago
I do not keep this in the refrigerator for more than 7-10 days. Once you saute this, the garlic and shallot flavor changes to a roasted flavor. So, if you put back in the fridge and use it later, are you going to cook it twice, or use it for an oil infusion? If so, let me know what it taste like...
ChefTips 3 years ago
Sounds really tasty. I'm curious why one should use this puree instead regular garlic?
jenacorn 3 years ago
Sorry for the delay in my response! Regular garlic is great. I like this puree because the shallot adds onion flavor to the dish that I am preparing. Having the puree on hand in my refrigerator saves me time.
ChefTips 3 years ago
I love garlic also!. Many recipes that i like that dont call for garlic i use it anyways and the recipes changes from night to day. Garlic always makes food taste better.
I come from spanish roots so we make a puree similar to that but we also add:
cilantro, gree pepper, 2 celery sticks, lime, vinegar, dry oregano and salt and pepper. Instead of shallot we use one medium red onion. This will result the standard dominican seasoning for meats, beans, seasoned rice, etc.
Piantini 3 years ago
Your recipe sounds awesome. I will try it! Thanks for your comment!
Cheers!
ChefTips 3 years ago
This recipe includes oil also, i forgot to include it. I use olive oil, but i have seem others use canola. I guess is preference. adjust as you like, i do everytime.
Piantini 3 years ago
i love garlic! if you combined the pure with some butter..... do you think it would be good to drizzle on bread? ... for garlic bread
TebrizliOd 3 years ago
Absolutely!
Just soften some butter and stir in a bit of the puree to the butter. Try 1/4 cup of butter and 1/4 tsp of the puree. Then spread the "compound" butter onto your bread. Broil or toast. Good stuff....
ChefTips 3 years ago
Mmmm Garlic!
Cool Beans!
djdevo 3 years ago
Thanks for sharing! I'm going to try this ..luv garlic on food!! HHMM would you know how to make garlic mashed potatos??
sweepee78 3 years ago
Great question! I will be doing a garlic mashed potato video soon. Basically I will add this puree to the cream and butter mix before I add it to the mashed potatoes.
ChefTips 3 years ago