Yummy Essentials: Garlic Confit in Olive Oil
Andy Anderson !
If you use baked garlic as much as I do, the good news is that you can whip up a big batch, store it in the oil it was cooked in, and it will store nicely in the fridge for up to a month. That way, whenever a recipe calls for baked garlic, all you need to do is grab some out of the fridge, and go for it.
So, you ready… Let’s get into the kitchen.
How to Make Yummy Essentials: Garlic Confit in Olive Oil
- Chef’s Note: If you have ever pinched my recipes, you know that in many of them that call for minced (raw) garlic, I prefer baked garlic.
Baked garlic is one of the little secrets that can totally change a recipe, and give it a depth, of flavor you have never imagined.
In this recipe, I am going to show you how to do a garlic confit. A confit is where you cook ingredients slowly while immersed in oil. The effect is similar to baking, however, using this method will give the garlic and even more mellow taste, and then when you store the garlic in the olive oil it was cooked in; you get some really yummy, garlic-infused oil… It is a win/win situation.