How To Make Garlic Confit
- May 18, 2008
- 2,327 Views
Writer
MarionRose
Editor
Marcus Manoogian
Director
Kevin Hall
Voice Over Artist
Gina Limbrick
Music
Edison Music Corp
Confit is an ancient French method of preserving food—it takes out the acrid bite of garlic, but leaves all of the flavor behind.
You Will Need
- Peeled heads of garlic
- 1 c. of olive oil
- A small heavy saucepan
- A stove top
Step 1: Ready the saucepan
Ready the saucepan. Put it on the stove over medium heat.
Step 2: Add ingredients
Place the peeled garlic cloves in the pan, and submerge them in oil.
Step 3: Cook the confit
Cook the confit. Let the oil come to low simmer and then continue cooking for about 15 to 20 minutes.
Keep your eye on the pan—you don’t want it to get too hot. If your garlic takes on too much color, or browns, you’ll need to start over.
Step 4: Let the confit cool
Let the confit cool. When the garlic is soft—but still pale—it will have all the flavor of garlic, but none of the bite!
You can store garlic confit in the refrigerator for up to a week.
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Comments (2)
I know this is super basic, but I honestly had no idea how to do this before this video. Thanks!
over 3 years ago by jenw
What do you do with the oil? How do you use the garlic? How do you store it? How many options are there? Let's all share what we can do with this. I usually simmer garlic cloves in water, drain them, mash them, and add them to butter for garlic bread and to serve on pasta and in mashed potatoes, then store the extra for about a week. It seems that the oil is wasted here. Anyone else?
over 2 years ago by homesewingnc
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