To confit… Or not to confit. That is the question…
For this challenge, the idea was to slow cook something in either oil or sugar water. That is the general idea of confit. It’s most well known use is probably for duck confit. This is where the duck leg is salt cured, and then slow roasted in its own rendered fat, and then stored in said fat. Mmm… fat.
Well anyways, I wasn’t looking to get my hands on a duck leg, so instead I decided to use the confit process on garlic. No big surprise there, right? I am a garlic lover, as evidenced here as well as most of my recipes.
When you confit the garlic, the flavor is extremely mellow and lovely. It’s so decadent, you can even spread it on toast, like butter. Which is just what I ended up doing.
1 head of garlic
1 cup olive oil
The first, and most annoying step is to peel all of the garlic cloves. Since I was doing this as an experiment, I only used one head of garlic. However, I plan on making a lot more and having to peel 10 heads. So there’s that. But once you have them peeled, you are ready to rock and roll.
Gently heat the olive oil to about 200 degrees. Use an instant read thermometer for this. You want the oil to be hot, but not boiling. The whole idea of confit is to slowly cook whatever you are using. Place the garlic cloves in the oil, and cook for about 45 minutes. Your entire house will be vampire-repellent and smell amazing.
You can store the garlic confit (with its oil!) in a sealed container for about a month. Mine did not last that long, as I kept smearing it on everything.