{"id":20784,"date":"2020-07-20T01:18:00","date_gmt":"2020-07-20T08:18:00","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=20784"},"modified":"2023-06-03T13:54:37","modified_gmt":"2023-06-03T20:54:37","slug":"garlic-confit","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=20784","title":{"rendered":"Garlic Confit"},"content":{"rendered":"\n

What is Garlic Confit<\/h2>\n\n\n\n

Confit is anything that has been cooked slowly into a rich, succulent texture<\/strong>. To confit garlic, fresh cloves of garlic are very gently poached in oil, this process makes the garlic soft, mashable, transforming them into delicate, sweet and incredibly delicious. The process of confit is applicable to literally anythin: tomatoes, vegetables, fruits chickpeas, meats like duck. This method of preserving food was originated in France. Back in the day before refrigerators food was often salted or slow cooked in fat to give it longer life. This unique technique turned out to be so delicious and sought after, it continues even now even after we have way better ways to give food a long shelf life. <\/p>\n\n\n

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Ingredients for Garlic Confit<\/h2>\n\n\n\n

The process of confi’ting is very simple with few ingredients. With some basic techniques, making confit is rather easy. Here are ingredients needed for garlic confit and step-by-step process. <\/p>\n\n\n\n

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  1. Garlic<\/strong>: use fresh garlic. It can be freshly peeled or store-bought peeled garlic cloves. Just make sure the cloves are plump, fresh without any bruise. <\/li>\n\n\n\n
  2. Oil:<\/strong>\u00a0traditionally extra virgin olive oil is used for best flavor. other high quality cooking oils work well too\u2013 grape seed,\u00a0avocado oil<\/a>, or oil you normal use at home should work, but my suggestion would be extra virgin olive oil.<\/li>\n\n\n\n
  3. Herbs:<\/strong>\u00a0Confit can be made without herbs, although herbs add freshness and added flavor. Herbs like thyme, rosmary, bay leaf, oregano, lemon peel are classic for best flavors. Spices like chili flakes, peppercorns, fennel seeds are all delicious addition to confit. Experiment with one or two from herbs and spices recommended. <\/li>\n<\/ol>\n\n\n\n

    How To Make Garlic Confit<\/h2>\n\n\n\n
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    1. Prepare the garlic: <\/strong>buy fresh garlic heads and peel them, alternatively buy pre-peeled garlic cloves.\u00a0<\/li>\n\n\n\n
    2. Place the cloves in deep skillet or baking dish<\/strong>. Start by placing the herbs in the bottom of the dish. Then add the garlic cloves. Pour the oil over everything to cover the garlic. PROTIP: <\/strong> <\/em>use a small baking dish or skillet with high sides, so you need less oil. Cover and bring the heat on the stove top(gas\/convection etc) to a low simmer (NEVER BOIL<\/strong>) cook for about 30 minutes or until garlic is slightly golden, buttery.<\/li>\n\n\n\n
    3. Slow roast in the oven\u00a0<\/strong>alternatively you can slow roast the garlic in the oven for about 2 hours at 195\u00baF\/100\u00baC. This should give you same results as stove top. <\/li>\n\n\n\n
    4. Allow the garlic confit to cool<\/strong> remove any herbs, its okay to leave the herbs in too. When cooled, transfer the garlic to a clean, sterile jar and store for up to 2-3 weeks in the fridge. The garlic can also be frozen. Freeze them in small single containers, so you can defrost as needed. <\/li>\n<\/ol>\n\n\n\n

      How to Use Garlic Confit<\/h2>\n\n\n\n

      Garlic confit is buttery, rich, mash-ably soft, with rich sweet flavor. Use it on toast, in pasta, rice, noodle, stir fry dishes, it elevates flavors of vinaigrette, dressing, salsas, hummus dips, butters use it anywhere you want to add umami rich goodness of garlic. Don’t throw away the flavorful oil, use it as a finishing drizzle to any dish too. <\/p>\n\n\n\n

      Recipes to try it in!<\/p>\n\n\n\n