Garlic Confit
About this recipe
Garlic confit is a simple yet flavorful way to prepare garlic, resulting in soft, caramelized cloves that can elevate any dish. This recipe from Chef Studio is straightforward and hands-off, making it accessible for anyone looking to add a touch of gourmet to their meals.
With just a couple of ingredients and a bit of time, you can create a versatile condiment that’s perfect for spreading on toast, mixing into dressings, or enhancing sauces.
Ingredient notes
- Use 2.5 cloves of garlic, but feel free to adjust based on your preference.
- Choose a neutral oil like peanut or canola to cover the garlic completely; avoid olive oil for cooking as it can become bitter.
Tips from Chef Studio's video
- Cooking the garlic in the oven at a low temperature ensures consistent results and prevents burning, unlike cooking on the stove.
- Cover the pan with aluminum foil to trap heat and moisture, allowing the garlic to cook evenly.
Good to know
- How long can garlic confit be stored?
- Up to 2 weeks in the fridge.
- Why do you cook it in the oven instead of on the stove in a pot?
- Oven cooking provides more consistent heat at a lower temperature, reducing the risk of burning the garlic.
- What can I use this for?
- Spread it on toast, add to salad dressing, use in roasted garlic aioli, marinades, or pasta sauce.
- What does confit garlic taste like?
- It tastes caramelized, subtly garlicky, with complex, almost brown sugar-like flavors.
No life story here — the video and the recipe are the whole point. All credit to Chef Studio: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel the garlic cloves and slice off the hard base of each clove if desired.
- 2
Place the peeled garlic cloves into a roasting pan.
- 3
Pour enough neutral oil over the garlic to completely cover the cloves, ensuring they are floating and not sitting on the bottom of the pan.
- 4
Cover the pan with aluminum foil.
- 5
Preheat the oven to 250°F (120°C) and place the covered pan inside.
- 6
Cook in the oven for 2 hours until the garlic is soft and golden.
- 7
Once cooked, strain the oil if desired and store the garlic in a clean container.
- 8
Pour olive oil over the garlic for storage to infuse flavor without bitterness.
Heads up — we had to guess a little:
- The recipe can be adjusted based on the number of garlic cloves used, hence the note on quantity.
- The amount of oil is inferred to be about 1 cup to ensure the garlic is fully submerged.
Credit where it's due: this recipe was transcribed from Chef Studio's original video on YouTube. Follow them there — it's their dish.
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