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  1. #1

    Zwiefel's Avatar
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    Garlic Confit X2...

    I wasn't happy with the coarseness of the chili powder I made last november, but with the new dry container for the VMix (thanks to daveb for the connect!) it was trivial to get it right in a few seconds. measuring cup is before shot.


    Individual servings, thanks to VacMaster.


    Original technique called for pint jars, but this is considerably more effecient.


    EVOO, rosemary, and thyme, pressure cook for 1 hour.


    Nice roasted consistency and mild roasted flavor.


    this is actually the 2nd batch. Instead of rosemary + thyme, I used homemade garam masala:


    14 half-pint jars, 7 of each flavor.


    happy conincidence, left them in front of the window to cool last night and as I was getting my morning coffee I noticed they were backlit...
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  2. #2
    daveb's Avatar
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    Do you leave orig herbs in when going into mason jars or "pretty" it up w fresh ones?
    Dave
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  3. #3

    Zwiefel's Avatar
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    I pick out the larger/woodier bits, but don't freshen up. Have only done this a couple of times though.
    Remember: You're a unique individual...just like everybody else.

  4. #4
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    i'm not sure when the last time i did that garlic thing. been too long!

    looks GREAT!! never considered the pressure cooker. i do mine in an old corning-ware dish, all slid into a low oven.

    thanks for the inspiration to revisit this.

  5. #5
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    sachem allison's Avatar
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    crockpot would work well too, I imagine.
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  6. #6

    Zwiefel's Avatar
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    MuchoBocho also suggested sous vide. More options for next time!
    Remember: You're a unique individual...just like everybody else.

  7. #7
    Senior Member Mucho Bocho's Avatar
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    Garlic Confit X2...

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  8. #8
    Senior Member Mucho Bocho's Avatar
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    One thing you can give and still keep...is your word.

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