Any ideas why? Its all the same just garlic and olive oil, the hard block is what I was hoping for but most are still jammy. Any way to get the frozen blocks I'm after?
>>22143145How long was it in there? It looks like a gradient which makes it seem like it just needs more time.
>>22143147I thought that too, but its been like this for a few hours now in the freezer. I even turned the tray around thinking the back was colder.
>>22143145It just needs more time. Overnight.
>>22143147>>22143308This was overnight, we'll see how it looks tomorrow.
>>22143145Looks suspect, and a mess, I think you did something wrong considering how you didn't bother to clean up the edges of the molds before putting it into the freezer.Also, my general understanding of french cooking is that you don't always want a deep brown fried colour to things, I have never made garlic confit and I believe it should be a rather gentle form of cooking, almost avoiding unnecessary browning/colouring of the garlic.Dunno man, you should have put the garlic in first, then poured over the oil so its evenly distributed. Bless you for trying.
>>22143517>I don't know, have never made this, and have nothing to contribute anyway, but will give my opinion regardlessneat>>22143145It's actually the Jews that did this.
>>22143145It's oil, It'll never be frozen hard.>>22143517>I believe it should be a rather gentle form of cooking, almost avoiding unnecessary browning/colouring of the garlic.That's what I do, my garlic confit never has browned cloves.
>>22143522>>I don't know, have never made this, and have nothing to contribute anyway, but will give my opinion regardlessYeah that is exactly what I said.>>22143530>That's what I do, my garlic confit never has browned cloves.Yep, see I was right after all.
I wonder if there's something going on with your freezer
>>22143517Only the one garlic you can see browned, none of the rest did at all. Why would I clean the sides of the mold it has a lid.>>22143530This portion froze solid. Which is what my previous batches did aswell.
>>22143893>Why would I clean the sides of the mold it has a lid.Why would you fuck up a basic garlic confit recipe you fucking retard
>guys why did my thing go wrong>gets told why>okay no actually why would it be thatfuck you then
>>22143917>gives wrong answer>mad when it's rejectedmidwit
>>22143922What was wrong about my anser? your garlic looks like fucking shit and you overcooked it lmfao
>>22143936Not me, my garlic is fine its just the oil not freezing. None of what you'd suggested made any sense for why it wouldn't be freezing just conjecture about the cooking process.>>22143915Swallow your pride
>>22143977I could tell you how to get the blocks frozen but now I won't tell you
>>22143145Wasnt properly mixed before you poured it, more oil on top than bottom, so when your poured it the ones on the right were more oil than the left
>>22144175You mean the bottle of oil itself? It was a new bottle I was wondering if I should've shaken it or something
>>22143145ITT: faggots arguingHiding this farce of a food/cooking thread.
>>22143145Gross
More water content in the left than right you fucking retard
>>22145397Did water just settle at the top of my olive oil?
>>22144927Couple longshot guesses but if there’s salt in there maybe right in your original pic has more salt than left. Alternatively it could be possible that since this was a new bottle of olive oil that it was cut with another oil (unlike the olive oil used previously) that has enough of a lower solidifying temperature and different density to let it separate out (assuming this could happen in the time it took the confit to cool before going in the freezer)
>>22143145my 12 year old niece can make this without fucking up. you must be retarded OP
>>22145502No salt, I think it's what you are saying with some cut oil or water settling at the top. I should've mixed the oil since it was a new bottle I guess. >>22145612What exactly do you think is wrong with my confit here? They are all perfectly fine in taste and consistency, they just aren't freezing which is mildly inconvenient at worst. The one clove browned on a side but if you're seriously needling me over one clove I just don't care.
>>22143145Based
