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Whether you grow your own garlic or get some, you’ll find inspiration on how to preserve it. For those who find garlic paste too spicy, they should definitely try the delicious garlic confit.
What is confit? This is the way most meats are prepared, for example duck leg confit in duck fat that melts on the tongue. Confit means to cook in fat, that is, in oil, butter or fat. Such cooking must then take place slowly, either on the stove or in the oven.
How to confit garlic, watch our video:
Oil temperature is crucial
The ideal temperature is when the chains of bubbles rise from the bottom in the fat, in the oven it is approximately 110-120 °C, but a lot depends on how the oven is baked in your oven. Neither the oil nor the fat should boil, because the garlic would turn brown and bitter, which would be a shame. And with it, the oil would also become bitter, which is a delicacy in itself – it tastes great in a salad, on potatoes or you can use it to prepare minutes.
The ideal temperature for confit garlic is when the chains of bubbles rise from the bottom in the fat, in the oven it is approximately 110-120 °C
How about confit garlic
For 2 glasses with a volume of about 150 ml, you will need 250 g of peeled garlic cloves, about 250 ml of olive oil, 1 teaspoon of salt, pepper balls, coriander, mustard seeds, chili and herbs to taste.
Place the peeled garlic cloves in a baking dish or deep baking tray. Pour the oil over the garlic so that the garlic is completely submerged. Add a little more rather than less oil. Add salt, spices and herbs and mix everything. Place in the oven and bake at 110°C for about 1.5 hours. Allow to cool completely, then fill clean glasses with garlic, herbs and spices. Pour oil over them.
You can use confit garlic and its oil in salads, you can rub it into spreads or mix it with mayonnaise and use it, for example, with grilled meat and hamburgers.
How to eat confit garlic?
Confit garlic is much milder than fresh garlic, and it’s also completely soft – smash it once or twice with a breakfast knife. To taste, just add salt to the toast with garlic and wish yourself a good taste.
You can use oil and garlic in salads, you can rub it into spreads or mix it with mayonnaise and use it, for example, with grilled meat and hamburgers.
Source: Receptář magazine