Garlic Confit

Garlic Confit

Everything can be improved with garlic confit, from avocado toast and steamed broccoli to carrot soup with balsamic vinaigrette. The trickiest aspect of this dish is peeling the garlic, and it goes much more quickly if you have an audiobook or podcast playing in the background. Following that, you have complete control as it simmers away on the burner while you relax. Due of the low heat, cooking times might range from 45 minutes to 112 hours. What kind of stove do you have? Your pan’s conductivity is what? These factors significantly impact the outcome. Make sure the garlic is softly bubbling, not aggressively, by periodically checking.

(Since my stove doesn’t know the strength of itself, occasionally I’ll push the pan halfway off the burner or take it off the heat for a few seconds to calm it down.) With a little time, you may obtain intensely delicious oil and buttery, soft cloves. Speaking of which, I recommend using olive oil in this recipe since I enjoy the way its fruity, grassy flavor complements garlic. However, you may use the same amount of canola, grapeseed, or vegetable oil for a more delicate flavor if you want.

Observations on food safety: Because garlic confit has such a low acid content, careful preservation is crucial.  When dealing with garlic confit, use a clean spoon to scoop out what you need, and then put the jar back in the refrigerator right away to prevent the batch from getting warm. Make sure you consume it from the refrigerator within two weeks. You may even keep it frozen for up to three months if you’d prefer..

3 heads of garlic, divided into cloves, clipped ends, and peeled
Extra virgin olive oil, 1 cup

Over medium-low heat, place the olive oil and garlic cloves in a small saucepan and gently simmer. For 45 to 112 hours, or until the cloves are quite soft and golden brown, reduce the heat as much as possible to maintain a gently simmer, similar to bubbling seltzer. Refrigerate for up to 2 weeks after transferring to an airtight glass jar and making sure the cloves are completely covered with oil. Alternately, store for up to three months in an airtight freezer-safe container.