Slow-Roasted Garlic Confit
The secret here is patience. You are not frying the garlic; you are poaching it in fat. If the oil bubbles aggressively, the garlic will brown and turn bitter, so keep the heat at the lowest setting possible.
Consistency is everything
Use a heavy-bottomed small saucepan or a Turkish coffee pot to ensure even heat distribution. Ensure your garlic is completely peeled and dry before adding it to the oil.
- small heavy-bottomed saucepan
- chef's knife
- glass storage jar
What goes in.
- 3 headsfresh garlic, separated into cloves and peeled
- 1 to 1.5 cupsextra virgin olive oil, enough to cover the cloves
- 2 sprigsfresh thyme or rosemary (optional)
Submersion and Heat Control
The oil must fully submerge the cloves. Keep the heat so low that you only see an occasional, tiny bubble rise to the surface, never a steady simmer.
The method.
Prepare the garlic
Peel the cloves carefully. If you have trouble, give them a light press with the flat side of a knife to loosen the papery skin.
Combine
Place the cloves in the saucepan and pour in the oil until they are completely covered. Add the herbs if using.
Cook
Place the pan over the lowest heat setting. Cook for about 60 to 75 minutes. The garlic is ready when it is pale gold and can be mashed easily against the side of the pot with a wooden spoon.
Cool and store
Remove from heat and let it cool completely in the pot. Transfer everything—oil and cloves—into a clean glass jar.
Other turns to take.
Chili Infused
Add two whole dried red chilies to the oil during the cooking process for a subtle heat.
When it doesn't go to plan.
Always store your finished confit in the refrigerator.
Use the leftover oil in the pan to sauté vegetables or whisk into a vinaigrette.
If the garlic starts to brown at the edges, move the pan to a smaller burner or turn the heat off for ten minutes.
The ones that keep coming up.
How long will this last?
Stored in an airtight glass jar in the refrigerator, it will keep for up to two weeks.
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