this ingredient is the absolute backbone of our kitchen Comfy garlic It’s one of the most versatile things you can have in your kitchen Spread it on toast Fold it into mashed potatoes or butter Whisk it into dressings Use it as a base for sauteed vegetables Start by chopping your peeled garlic You could leave it whole It just takes slightly longer to cook Add to a pot and cover with oil Bring them to a light simmer and cover with a cartou Cook on the lowest setting for at least an hour Stir occasionally to ensure that it’s not sticking on the bottom of the pan The garlic should be soft to touch but try not to get any color on it because it will make it very bitter We strain the oil which can be used for garlic infused oils and dressings or frying And then for the restaurant we blend the comfy garlic into a smooth puree
33 Comments
Thats a lot of calories
why didn't you take out the icky black bits in the garlic?
"B-but it's all gonna get blended together anyway"
No.
So it's literally just pureed garlic? And let me just add the word "cartouche" so I don't feel left out.
How long does it keep, and does it need refrigeration?
We eat cow dung pies where I live… I’ve always wondered what 1st worlders with white privilege eat… looks gross… you should try my famous cow dung pies!!! Please share in one of your future videos please
I just got here but already getting in on the joke
Love it
Just oil 🤷🏻♂️
Him: you’re looking good tonight
Me: grab the cartouche✨😉
I see this as I’m sitting right next to ours
Cartoooooouche 😂😂😂😂😂😂😂😂😂😂😂😂😂
How long does it last for?
I can't stand garlic..
If i used weed infused oil… Weed infused garlic!
Do you refrigerate it?
Legit question, how long can you keep this in the fridge?
Please don't be using toxic oils like soy, canola, etc
This guy Cartouches.
I proposed to my wife with a garlic cartouche.
If you want this quicker, easier and tastiet, just vacuum whole cloves of garlic without peeling it with a little bit of olive oil and the herbs that you like. Give it in a water bath or steamnit in the convection oven for 45-60 mins.
Purer everthing as ginrly as possible, strain it and adjust the consistency with fresh olive oil to your taste.
We perfectef rhis recipe over the years in our rrstaurant and thisnis the result.
I get a very similar result with 1 hour in a 140°C oven, covered with oil. Seems simpler to me because it requires zero supervision and I can get to other stuff meanwhile.
“Four cartouches Jeremy? Four? That’s insane”
Hmmmmm peanut butter. Nope, that's not peanut butter
What the hell is a cartouche
Wario is drooling right now
Jesus so much oil I'll be shitting 30 seconds after the last bite.
Cartouche
Any tips on cooking a medium rare cartouche?
That's not garlic confit
Omg, these comments had me in stitches! And here I thought it was an ancient Egyptian royal name…
Touchè ❌️ Cartouchè ✅️
My new favourite song by MC Fallow "U Cartouche this"
What do you mean “try not to get any color on it”???