Garlic Confit

I love using this technique for garlic cookery. A similar end result as roasting garlic, without the mess, broken cloves of loss of product.

Roasting whole heads of garlic, slathered in oil (maybe some salt and a sprig of thyme) all within a tinfoil pouch in the oven is the most traditional way you might see a chef roasting garlic. But I’m team confit.

Less food waste, faster/easier to prepare, and a more consistent cook than the foil pouch or any oven related method of cooking garlic.

I prefer this confit method over roasting garlic in the oven because you also end up with two awesome products by using this technique;

Perfectly creamy, whole cloves of garlic confit AND highly flavorful garlic oil.

I use garlic confit and the confit oil in so many recipes, it is one of my most utilized ingredients in the fridge, and for good reason…

Sub in garlic confit in any recipe that calls for roasted garlic!

Prep Time: 30 minutes
Yield: 1.5 cups

INGREDIENTS:

2 heads garlic, peeled cloves

1 cup Vegetable or Canola Oil

pinch kosher salt

DIRECTIONS:

1. Add peeled garlic cloves to a small pot. Add oil, and salt. Use enough oil to cover the garlic cloves until they are completely submerged.

2. Turn heat to low and allow garlic to slowly cook at this temperature the entire time, no lid needed. You will see some liquids escape form the garlic and rise to the surface as it cooks, this is normal. Be sure to monitor the garlic cloves and your oil temperature (a temp around 200 degrees Fahrenheit is ideal) If you see the cloves begin to turn dark, lower your heat. This is a low and slow process.

3. After 30 minutes at cooking on low, check doneness by inserting the tip of a knife into a clove. It should have no resistance and the clove should be completely softened and able to smush into a paste.

4. Once garlic is completely soft, remove from heat and allow to cool in pan for about 30 minutes. Once cooled slightly, transfer both garlic and oil to an airtight container.

RECIPE NOTES:

• I prefer to store the oil and garlic confit cloves together to allow the oil to develop further flavor. This also will preserve the garlic, and it can be kept in the fridge for up to a month, or longer. However, I notice the garlic begins to lose some potency after a few weeks.

• Use crushed garlic confit paste to spread on almost anything.. if you’re a roasted garlic lover, spread this ingredient over your grilled steaks, veggies, or even just some good toasted sourdough.

• Think of this paste and oil as a flavor connector, utilize it as a layer of flavor within your salad dressings, stir fry, or pasta sauce.

• Literally any oil based sauce you create (most of which will call for garlic) will befit from using some of this garlic oil. Think; chili crisp, dipping sauce for dumplings, or a homemade hot sauce or BBQ sauce…

• FLAVOR YOUR OIL; infuse other foods like peppers, thyme, citrus, ect… Anything that can be simmered and infuse into the oil.

• Ever wonder how awesome dipping oils that restaurants serve with fresh bread. are made