Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Garlic Confit
Published Dec. 12, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- 3heads garlic (about 30 cloves), peeled
- Extra-virgin olive oil, to cover (1 to 2 cups, depending on the vessel)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
395 calories; 43 grams fat; 6 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 275 degrees. Place the garlic in an oven-safe saucepan, skillet or baking dish that snuggly fits the cloves. Add enough olive oil to just cover the cloves. Bake until the cloves are golden and tender enough to easily smash with a fork, 1 to 1½ hours. Let cool.
- Step 2
To store, transfer the cloves and oil to a clean, resealable container; if the cloves aren’t covered in oil, add more oil or try a different vessel. Because garlic confit is not very acidic, it will not keep on the counter; refrigerate up to 2 weeks and use a clean utensil to get what you need from the container.
Private Notes
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Cooking Notes
dah
I learned about this from a CIA-trained chef. He would confit the garlic, drain it, and purée the garlic and put into ziplock bags, flatten them out and store in the freezer. Then, when you need garlic, just break off a piece. It thaws very quickly and you can use it however you want.
Avoid Botulism
To avoid botulism, please read the USDA recommendations regarding the storage of garlic confit. It should NOT be stored for 2 weeks. Never store it for more than 7 days, always have at least 1/2" headspace in the container, and make sure to store it at 40F or lower.
GreenSageSJ
Every couple months, I buy a bag of peeled garlic cloves at Costco, put them in a 9x13 inch pan, cover them w/ a liter of olive oil & bake at 250º for 2 hrs until the cloves are lightly golden & just tender. I drain the oil into 1 pint bottles, adding sprigs of fresh herbs to a couple bottles, leaving others w/ garlic infused oil. The oil stays in the fridge till needed. I freeze the cloves in ½ pint containers, putting one in the fridge to use for cooking. Easy, delicious, brilliant!
Jesse
The article does not mention: there is a risk of botulism associated with keeping this on the counter. Botulism spores occur naturally in soil, survive cooking temperatures, and come out of dormancy in theboxygen-free environment afforded by the oil. If you don't want to run the risk of death by neurotoxin, keep this in the fridge.
Asia
More than 20 years ago I found a South African cookbook that had the easiest way to roast garlic. I buy 2 bags of garlic at Costco (4 lbs) and then simmer the garlic in chicken broth or bouillon with a bit of cheap sherry until the garlic softens. I use my stick blender to emulsify the garlic and broth and then pour it into ice cube trays to solidify some before cutting the blocks into various sizes. Not a week of cooking goes by without me adding a cube of the golden garlic to some dish.
Chase
The second sentence in Step 2 reads: "Because garlic confit is not very acidic, it will not keep on the counter." I find that to be clear.
Jen V.
1 hour to make, 24 hours to recover from the heartburn. Ouch.
AWW
Add two or three sprigs of thyme and a bay leaf, makes all the difference in the flavor profile.
Jesse
The article does not mention: there is a risk of botulism associated with keeping this on the counter. Botulism spores occur naturally in soil, survive cooking temperatures, and come out of dormancy in theboxygen-free environment afforded by the oil. If you don't want to run the risk of death by neurotoxin, keep this in the fridge.
Chase
The second sentence in Step 2 reads: "Because garlic confit is not very acidic, it will not keep on the counter." I find that to be clear.
Armando Lindner
Chefs in Perigord cook the garlic very slowly under goose or duck fat until soft . It gives extraordinary flavor to a wild mushrooms fricassée or a tomato sauce.
Asia
More than 20 years ago I found a South African cookbook that had the easiest way to roast garlic. I buy 2 bags of garlic at Costco (4 lbs) and then simmer the garlic in chicken broth or bouillon with a bit of cheap sherry until the garlic softens. I use my stick blender to emulsify the garlic and broth and then pour it into ice cube trays to solidify some before cutting the blocks into various sizes. Not a week of cooking goes by without me adding a cube of the golden garlic to some dish.
Jen
Easier - buy the bag of peeled garlic cloves at Costco (or get them elsewhere for more $). Throw them in your food processor raw and process until smooth. Add a tablespoon or two of olive oil along the way. Press the paste into small mason jars (jelly jars) and freeze. Take them out one at a time and keep in the fridge for minced garlic. Works like a charm.
dmaxl
That's a completely different recipe/concept: Chopped garlic vs. long-cooked garlic confit. Very, very different flavors.
DrA
I make this, smash the garlic, then place it in a small ice cube tray and place into the freezer. When I need some, I take out the amount of cubes I need and defrost them.
GreenSageSJ
Every couple months, I buy a bag of peeled garlic cloves at Costco, put them in a 9x13 inch pan, cover them w/ a liter of olive oil & bake at 250º for 2 hrs until the cloves are lightly golden & just tender. I drain the oil into 1 pint bottles, adding sprigs of fresh herbs to a couple bottles, leaving others w/ garlic infused oil. The oil stays in the fridge till needed. I freeze the cloves in ½ pint containers, putting one in the fridge to use for cooking. Easy, delicious, brilliant!
dah
I learned about this from a CIA-trained chef. He would confit the garlic, drain it, and purée the garlic and put into ziplock bags, flatten them out and store in the freezer. Then, when you need garlic, just break off a piece. It thaws very quickly and you can use it however you want.
Jessie
My brother makes garlic confit and uses the garlic in his red sauce which comes out great. I love the idea of doing this in the oven but not sure my brand new stainless steel saucepan is oven safe for over an hour. I chickened out and used low heat on the stove for 1.5 hours. Garlic is super soft. Wonder if adding some salt might make the garlic more tasty or just end up in the oil.
Avoid Botulism
To avoid botulism, please read the USDA recommendations regarding the storage of garlic confit. It should NOT be stored for 2 weeks. Never store it for more than 7 days, always have at least 1/2" headspace in the container, and make sure to store it at 40F or lower.
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