Garlic is such a widely-used ingredient. It’s present in almost every cuisine around the world. And, in my opinion, it’s just like butter; the more garlic in a dish, the better. Simmering garlic in oil like this makes it so tender and ready for use in many dishes, especially Bistro-style, that call for confit. You not only get tender, flavorful cooked garlic for use later on, but you also get wonderful garlic-infused oil to use on breads, etc.
The process for making garlic confit couldn’t be simpler. It calls for a lot of peeled garlic. Feel free to peel it yourself. I prefer to buy fresh peeled garlic from a local Asian supermarket in a large container.
It’s an important building block in more complicated dishes, but if you just want to try some right away, here is a great simple recipe to make use of both the confit and the oil.
- 45 peeled garlic cloves
- 2 cups canola oil
- Place the garlic cloves in a saucepan and submerge them in canola oil so that it covers the cloves.
- Place the pan over low heat, just enough to cause small bubbles rise from the cloves. Stir every 5 minutes or so. You should not be boiling or browning the cloves, just a gentle, even heat. Use a diffuser or pan under the saucepan if the heat is too intense.
- After 40 minutes or so, remove the tender cloves and store them, submerged in the oil, in the fridge. Keeps for about a month.
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