Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sauteed Veggies

RascalRascal Posts: 3,488
edited 10:34AM in Weight Loss Forum
I have a favorite method which employs the use of garlic-infused olive oil. In a standard size "Bell" jar (the kind that prepared spaghetti sauce is often sold in) I put a generous amount of peeled, halved, garlic cloves (a whole head is not too much) and then fill with olive oil. I sit this on the counter for 3 days, agitating & inverting it every so often. Afterwards, I carefully strain and refrigerate the oil. Over time it will set up like soft butter and I spoon some into the wok pan when I saute spinach, brocolli, string beans, cauliflower, etc. The flavor that the oil imparts is wonderful (especially if you're a garlic-lover like me)! BTW, you can keep the strained garlic in the fridge for a few days if you need some for a recipe. It just won't be full strength as though it was fresh. Enjoy!! 8 - ),,,


  • fishlessmanfishlessman Posts: 19,709
    i wonder how that would work with peanut oil for the wok
  • RascalRascal Posts: 3,488
    Hmmm... never tried it. Do you think that peanut oil is better health-wise or is it the smoking/burn point that matters... From a health stand point, I've always thought of it as one of the "safer" oils...
  • emillucaemilluca Posts: 673
    I do a similar trick only I egg bake the head and squeeze the cloves into the olive oil. Get a good smoked flavor on the garlic
  • FidelFidel Posts: 10,172
    Peanut oil is a monounsaturated fat and one of the recommended healthy choices, and it has the higher smoke point.
  • fishlessmanfishlessman Posts: 19,709
    its not good to breathe burning oil so healthwise at wok temps its probably better and you dont use much at all. thinking things thru i might try it with grapeseed oil, peanut has a heavier taste than grapeseed so grapeseed might be better with flavoring. there is so little oil used in a stir fry and its so quick at high temps the veggies sear before soaking the oil anyways, atleast i think thats happening. i used to have garlic soaking in olive oil for months on end before they started saying it was bad for you, kept adding oil and garlic as needed and always kept it on top of the fridge in a tupperware
  • GandolfGandolf Posts: 878
    I just buy the garlic infused olive oil at the store. Probably not as good as your home brew, but works well.
Sign In or Register to comment.
Click here for Forum Use Guidelines.