Ingredients
5 Garlic Heads
Neutral Oil – Sunflower, Grapeseed, Safflower, Canola for example
Equipment/Tools
Oven Heat Proof Dish
Gloves
Description
Confit is a low heat cooking method associated with poultry like geese confit, in French cooking. Here we are using garlic to not only flavor the oil but have cooked garlic readily available for different cooking applications.
Instructions
- Preheat the oven to the lowest temperature, 250-275 or the temperature your oven can accommodate
- Add garlic to baking dish and cover with oil until completely submerged. The garlic needs to remain under oil for the process. – Some people peel the garlic first which will decrease the time afterwards. However, when the garlic is cooked it is a simpler process to pop them out of the shells as they are now soft.
- Cook in the oven for about 45mins or until soft. – This can also be done by stovetop, uncovered, with a very limited bubble in either cooking process. The goal is to not burn the garlic as it is fragile. If you keep the heat low with little to no bubbles and you check after 45 mins and it’s not soft to the touch (you can squeeze with resistance similar to a grape) don’t turn the heat up. Just let it keep going for longer.
- Remove from heat and let cool off for 30 minutes, or longer until it is cool to touch.
- Put your gloves on and squeeze the garlic out of the skins, and try one. They shouldn’t have a strong pungent taste but rather a sweet and buttery feel. However, it’s still garlic so only directly eat a small piece!
- Once cooled, keep the garlic under the oil and store it in the refrigerator for up to a month.
Let me know if you try this recipe and how it turns out for you!