Confit = slow-cooked in its own fat at a low temperature / slow-cooked in fat at a low temperature
My video debut! This garlic recipe is addicting. This slow cooking processes helps bring out the flavors and aromas of the garlic while simultaneously infusing that flavor into the surrounding oil.
In the video, you'll see my garlic confit came out a little extra golden. I was left with garlic cloves that were sweet like candy without verging on bitter, however you do not have to let yours go for as long if you want a lighter flavor and color.
Make sure to save the garlic oil either with the garlic or separately to be used in soups, stir-fries, or as a dipping oil to bring any food to new flavor heights.
The full recipe can be found under the video.
2 heads of garlic or more, peeled
Oil (I used EVOO in this recipe but you can also use a more neutral oil like grapeseed oil)
Any herbs (thyme, rosemary, or even a raw chili pepper would be great additions!)
Peel and trim the rough end of your garlic cloves. Lay garlic cloves in an even layer in a heat-safe pan. Cover the cloves completely with oil and place in the oven at around 200 degrees for an hour. Cooking temperatures and times may differ depending on how much garlic you're making, and even what type of cooking dish you use.
After an hour, check your garlic. The texture should be soft and supple, with some very very light browning. If you want sweeter and chewier cloves, leave them in for another ~15 minutes (like in the video).
Let the garlic and oil cool before transferring to another vessel. I prefer to keep the garlic and oil together but you can also separate them into separate containers. Garlic is also an efficient harborer for bad bacterias so even though it might seem odd, it's best to store the garlic oil in the fridge rather than on your counter or in your cabinet.