Garlic Confit
The beauty of confit is that it turns a pantry staple into a versatile base for almost any meal. The leftover infused oil carries a deep, tempered garlic character and is just as valuable as the cloves themselves.
Patience is your primary ingredient.
If the oil bubbles vigorously, you are frying the garlic instead of poaching it. Keep the heat strictly at the lowest setting to ensure the cloves soften evenly without browning.
- Small saucepan or cast-iron skillet
- Chef's knife
- Glass jar for storage
What goes in.
- 2 headsgarlic, cloves separated and peeled
- 1 cupextra virgin olive oil (or enough to submerge)
- 1 sprigfresh thyme or rosemary (optional)
Low and Slow Poaching
Maintain the oil at a temperature where you see only an occasional, lazy bubble. The goal is to cook the garlic through until it loses its structural integrity.
The method.
Prepare the garlic
Place peeled cloves in the saucepan. If they are large, ensure they are relatively uniform in size so they cook at the same rate.
Submerge
Pour the oil over the garlic until the cloves are completely covered. Add the herb sprig if using.
Poach
Set the burner to the lowest possible heat. Cook for 45 to 60 minutes. The cloves are finished when they yield completely to the pressure of a fork and have turned a soft, pale cream color.
Cool and store
Remove from heat and let cool in the oil completely before transferring to a glass jar. Keep refrigerated.
Other turns to take.
Chili Infused
Add a teaspoon of dried red pepper flakes to the oil before heating to create a spicy finish.
Lemon Zest
Drop a few strips of lemon peel into the oil to brighten the heavy garlic notes.
When it doesn't go to plan.
Use a heavy-bottomed pan to prevent hot spots that can scorch the garlic.
Always store the garlic submerged in the oil in the refrigerator; never leave it at room temperature.
Don't discard the oil after the garlic is finished; it is excellent for salad dressings or roasting vegetables.
The ones that keep coming up.
How do I know if the garlic is cooked enough?
Use a fork to press a clove against the side of the pan. If it mashes into a smooth paste without resistance, it is done.
How long does this keep?
Kept submerged in oil in the refrigerator, it will stay in good condition for up to two weeks.
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