Garlic Confit
Garlic confit is the process of poaching peeled cloves in oil over very low heat until they are completely soft and buttery. By keeping the temperature beneath a simmer, you draw the sharp, biting edge out of the raw garlic, leaving behind a mellow, spreadable paste that stores for weeks in the refrigerator.
Patience is your primary ingredient.
If the oil bubbles too vigorously, the garlic will fry and turn bitter rather than poaching into a cream-like texture. Keep the heat at the lowest possible setting your stove allows.
- small heavy-bottomed saucepan
- chef's knife
- small glass jar for storage
What goes in.
- 3 headsgarlic, separated into cloves and peeled
- 1.5 cupsextra virgin olive oil, enough to submerge cloves
- 2fresh thyme sprigs (optional)
- 1 tspwhole black peppercorns
Controlling the poach
The oil should only show a faint shimmer. If you see bubbles rising rapidly to the surface, remove the pan from the heat immediately to prevent the garlic from turning brown and acrid.
The method.
Prep the cloves
Peel the cloves carefully, keeping them whole. Trim the woody root end if it is large, but do not cut into the clove itself.
Combine
Place the cloves in the saucepan and pour the olive oil over them. The cloves must be completely submerged. Add the thyme and peppercorns if using.
Heat gently
Set the burner to the lowest heat. Let the oil slowly come to a temperature where you see a small bubble every few seconds.
Wait
Cook for 60 to 75 minutes. The garlic is finished when it is pale gold and offers no resistance when pressed against the side of the pan with a fork.
Cool and store
Let the mixture cool completely in the pan before transferring into a clean glass jar. Ensure the oil covers the garlic completely.
When it doesn't go to plan.
Use the leftover infused oil for salad dressings or to brush onto bread before toasting.
Do not crowd the pan; use a small enough pot that the oil depth covers the cloves without needing a massive amount of oil.
Store the jar in the back of the refrigerator to maintain a stable, cool temperature.
The ones that keep coming up.
How do I know if the garlic is ruined?
If the garlic turns a dark, toasted brown, it will taste charred and lose its sweetness. The goal is a uniform, pale, creamy yellow.
Can I use other oils?
Yes, but use a high-quality oil since the flavor of the oil becomes a significant part of the final product.
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