The clouds of smog-like appearance hung in the skies for the better part of the day. After eating breakfast, Maw and I fried up a jar full of chopped garlic (in citric acide), Made in Gilroy (CA). The fried garlic is used for garnishment or even cooking.
The tools used were:
- 2 small spoons for scraping off stuck on garlic;
- 1 hand-sized, metal strainer to fit over 1 deep bowl (for draining off the citric acid);
- 1 bowl-sized, metal strainer to go over 1 shallow bowl (for draining off the garlic-flavored oil);
- 1 VERY small opening, wire-meshed, metal strainer for dumping cooked garlic into 1 bowl-sized strainer.
- 1 baking pan lined with lots of paper towel;
- 1 electric, non-stick wok with lots of oil.
Set temperature to around 300°F-350°F. Warm oil up.
Dump in garlic (a few at a time) into oil. Keep stirring until dark, golden brown.
Lift wok and pour cooked garlic and oil together into wire-meshed strainer, pass another filter of paper towel fitted into the bowl-sized strainer and into the shallow bowl below.
Recycle flavored garlic-oil from shallow bowl and place back into electric wok. Dump in next batch of garlic into oil.
After each drain of cooked garlic and HOT oil, take wire-mesh strainer containing cooked garlic and dump contents into the baking pan lined with paper towel for further draining of excess oil and drying time, too.
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