Garlic Confit
The secret to good confit is patience. You are not frying the garlic; you are slowly tempering it until the cloves lose their structure and surrender to the oil.
Watch the bubbles, not the clock.
The goal is an oil temperature that barely shimmers. If the oil begins to boil vigorously, the garlic will brown and turn bitter before it has a chance to soften.
- small heavy-bottomed saucepan
- chef's knife
- glass jar with tight-fitting lid
What goes in.
- 2 cupsgarlic cloves, peeled
- 1.5 cupsextra virgin olive oil
- 2sprigs of fresh thyme
- 1 tspblack peppercorns
The Barely-There Poach
Keep your burner on the lowest setting possible. You want to see only the occasional tiny bubble rising from the bottom of the pan.
The method.
Prep the cloves
Peel the garlic cloves and place them in the saucepan. Ensure they are clean and dry.
Submerge
Pour the olive oil over the cloves until they are fully submerged. Add the thyme sprigs and peppercorns.
Simmer
Place the pan on the lowest heat setting. Cook for 60 minutes. The cloves are done when they are pale gold and offer no resistance when pierced with a fork.
Cool and store
Remove from heat and let cool completely in the oil. Transfer to a clean glass jar and keep in the refrigerator.
Other turns to take.
Spicy Confit
Add two dried red chili pods to the oil during the poaching process.
Citrus Infused
Add a strip of lemon peel to the oil for a brighter, aromatic profile.
When it doesn't go to plan.
Save the garlic-infused oil; it is excellent for roasting vegetables or finishing pasta.
Do not discard the thyme; it infuses the oil during the cooling phase.
If you have a large amount of garlic to peel, shake the cloves vigorously in a metal bowl to loosen the skins.
The ones that keep coming up.
How long does this keep?
Kept in the refrigerator, it stays good for up to two weeks.
Can I use vegetable oil instead?
You can, but the flavor will be neutral compared to the depth provided by a quality olive oil.
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