Roasted garlic - leftover roasting oil - usable?

[OysterHo]

I roasted a couple of heads of garlic today and I saved the leftover olive oil it roasted in. Could I use that in a saute pan to fry some steak or whatever? There is salt and pepper in it too.

I roasted in 400 degrees for 1/2 hour, then dropped it to 300.

thanks :)

[C. Hamster]

http://www.google.com/search?hl=en&am...

I'd be a bit nervous about botulism, so I'd keep it in the fridge and use it up fast.

[Paulustrious]

No problem provided the oil doesn't have burnt garlic flavour. As other have said - sieve it. I do this all the time. There are some that worry that the garlic proteins allow the growth of botulinus whateveritis, so if you intend to keep the oil then refrigerate it.

[OysterHo]

well I did strain it and poured it into a very hot fry pan for my steak. I don't recommend doing that. It splattered, but then it calmed down. Delicious though!!

Probably better for lower heats, I think.

Thanks :)

[Full tummy]

I just finished a bottle of garlic-flavoured oil purchased from the grocery store and found it very handy.

You could definitely use it on pasta (just add basil, tomatoes, parmesan, for example), as a bread dip, or for garlic bread. In mashed potatoes. In hummus. Brushed on pitas and broiled. Lots of options.

[silverhawk]

crazy funny--about 5 minutes ago i wondered aloud to the silver fox what would happen if we roasted garlic in duck fat or bacon fat--the idea being to use the fat again.

[OysterHo]

There are little brown bits of garlic fibers so I'm thinking a strainer is definitely in order. Yours sounds so much better!! LOL

[BeaN]

cheesecloth is your friend