Ever wondered how to make deliciously crunchy, aromatic, and golden Toasted Garlic Bits? Wonder no more! This simple tutorial will show you how to toast garlic and use it in your favorite recipes.
Toasted Garlic is one of the condiments I use heavily in my home cooking. It's a great way to add deep flavor, aroma, and texture to your Filipino dishes. So keep a jarful handy to sprinkle an extra boost of yum on almost anything, from soups to dumplings!
Ways you can use toasted garlic
- Arroz Caldo- top a piping hot bowl of rice soup with toasted garlic for an extra layer of yum
- Pancit palabok- add toasted garlic to the wide array of toppings and expect a fiesta in your mouth.
- Pork Adobo-this is one dish that can't have too much garlic!
What you need
- Garlic- peeled and minced
- Oil- use oil with a neutral taste and a high smoke point, such as canola, corn, vegetable, or safflower.
So how do we turn fresh cloves into these crisp, golden nuggets of aroma and flavor? Here are my tips on how to toast garlic below.
Cooking tips
- Use a food processor.ย It's a time-saving way to mince the garlic, especially if cooking in bulk.
- Add the garlic in warm oil (NOT hot).ย Garlic burns fast, and if you add it to already hot oil, the outside will brown before the inside sufficiently crisps.
- Cook low and slow. If you rush and cook it in high heat, the garlic will easily burn and taste bitter.
- Use enough oil. This willย allow the garlic pieces to swim freely in the pan and ensure even browning.
- Move the pan around. When you add the garlic to the pan, do not stir immediately as the garlic tends to stick together. Instead, carefully move the pan around, tilting and swirling, until garlic bits are scattered evenly.
- Remove from heat once lightly brown. Once the oil starts bubbling and the garlic is lightly golden, turn off the heat. The residual heat will continue cooking the garlic to that golden-brown perfection!
- Drain completely. spread out the toasted garlic bits on the paper towel. Let it air dry until completely cool and crisp.
How to store
Store toasted garlic in an air-tight container in a cool, dry place for up to one week.
Cooking the garlic gently allows it to infuse the oil with flavor. Store the flavored oil separately and use in recipes such as beef salpicao or tilapia with black bean sauce.
Instructions
- In a pan over low heat, heat oil until warm (NOT HOT).
- Add the garlic and cook, stirring occasionally, for about 7 to 10 minutes or until golden brown.
- With a slotted spoon, remove garlic from oil and drain on paper towels.
- Allow to cool completely and crisp. Store in an airtight container.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Sophia K says
I toasted 1.5 heads of garlic at 325 degrees for 10-25 minutes. I started with 10 and kept adding 5 extra minutes a few times making sure to toss them every 5 minutes to ensure it wouldn't burn.
I say 10-25 mins because I'm not sure if its is based on the amount of garlic you used. I started with 10 mins and kept adding more time. I used
Agnes says
Been wondering how to make toasted garlic. thanks for sharing your knowledge. God bless
Lalaine Manalo says
You're welcome. I hope you find it helpful.
Krissy says
Hi ms lalaine im planning to do this in bulk but i just wanna make sure that i could. How long is the shelf lifr? Thank you so much
Lalaine says
If you store it sa airtight container, I'd say mga 1 one week siguro.
Steve aka Nelly a former Pastry Chef says
A better way to roast garlic is in pre heated oven at 350 degrees, I have commercial sheet pans (baking pans) I put about a 1/4 cup or less canola on pan spears it around to coat the bottom and place peeled garlic cloves.
Bake for 40 minutes, remove and scrap sheet pan to turn over the garlic for even cooking, return to oven for 20 minutes and repeat. If they are not golden in color I will return to oven for 10-20 minutes keeping a CLOSE eye on them because they will turn quickly.
Remove from hot pan (they will keep cooking if you don't) and allow it to cool by 70% on a cooling rack (don't put in frog just yet, save your electricity), place in air tight container oil and all over for a day isn then loose chop. Place in a jar that fits the volume and cover with canola oil it will last a year or longer. When Im cooking and require oil I may pour the oil off from this container and then replace it with fresh oil. To keep it safe from mold the key is to keep it covered with oil. ALSO I prefer canola because its a healthier oil then veg oil and it won't become solid like olive oil.
Lalaine says
Thanks for the tips, Steve. I am going to try your method as it sounds a lot easier and more convenient.
Squirrel Butler says
Lalaine, your method is far easier than Steve's. Yours has fewer steps and your instructions are clear. Steve's instructions don't make sense in multiple places....
janine says
thank you for this tip. Really appreciate it.
Lalaine says
You're welcome ๐
jocelyn says
Thank you so much for the tip.no wonder I can not make it perfect. I've been chopping it in tiny bit before frying. Thank you again
Craig Lancaster says
Yum. Love my garlic, have never been able to toast to perfection. Thanks for the tips.