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Garlic Confit

post #1 of 7
2/9/06 at 2:11pm
Thread Starter 
Garlic Confit how do i make it?
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post #2 of 7
2/9/06 at 4:34pm

Garlic confit

Ingredients:
  • 1 head garlic, peeled and separated into cloves
  • 1/2 cup olive oil
Place garlic in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes.
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post #3 of 7
2/9/06 at 7:57pm
yeah and the oil is just as important as the garlic once your done
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post #4 of 7
2/10/06 at 5:29am
The way I do mine is I put Some Thyme Sprigs, a few Pepercorns and Fresh bay Leaves.
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post #5 of 7
2/10/06 at 6:24am

mnnn...sounds good....

What about garlic Basil confit?
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post #6 of 7
2/10/06 at 1:58pm
One place I used to work at made it with 5-pound jars of peeled garlic cloves, usually a total of 15 or 20 pounds at a time. Put the garlic in a 2-inch-deep hotel pan, pour in olive oil (1/2 cup for every 5 pounds of garlic), mix thoroughly to cover all the cloves, cover tightly with foil, and bake about 45 minutes in a 325-degree convection oven. Rotate the pan(s) once during baking. When the cloves are golden, it's done. We would then puree it, but you needn't if you want to use the cloves whole.

You could probably add sprigs of whatever herb you wanted -- although I thing fresh thyme would be best. If you want basil, try using a spinkle of dried; fresh might be too delicate.
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post #7 of 7
2/12/06 at 12:20pm
I place my garlic inside of a stoneware crock with some olive oil and bake at around 325 for about 20 minutes. When cooled slightly, I mash the mixture and spread on bread.
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