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Garlic Confit
Learn how to make garlic confit, a simple preparation of roasted garlic in oil that improves just about everything it touches.
👥 1 Servings🔥 Cook: 10 min👤 Jeremy Fox📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
📝 Preparation Steps
1
Preheat oven to 250°. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about ⏱️ 2 hours. Let cool; transfer garlic and oil to an airtight container and chill. Do ahead: Garlic can be cooked 2 weeks ahead. Keep chilled. Bring to room temperature before using. Note: In most cases, confited garlic is perfectly safe to eat, but storing garlic in oil does come with some risk of botulism, a food-borne illness caused by bacteria that thrive in low-oxygen, low-acid, low-sugar environments. The cooking process greatly reduces that risk, as does storing the cooked garlic and oil at a temperature below 38°F and consuming them within 2 weeks. For longer storage, or to store at room temperature, look for methods using a pressure canner.
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