Garlic Confit

I am starting a 30 part video series over on my socials about the fundamentals of cooking. I had so many people coming to me asking for this series to be revisted, which is why it will be an in depth 30 part. I will be going over cooking techniques and recipes that will help you be a better cook and making cooking way more fun! The first lesson is how to make garlic confit.

What is Garlic Confit?

Garlic confit is a cooking method that involves slowly poaching garlic cloves in oil or fat at low temperatures, infusing the garlic with a subtle, nutty flavor. The slow cooking process allows the cloves to soften and develop a mellow sweetness while still retaining their unique garlicky essence. Typically, olive oil is used for this process, but you can also experiment with other oils like avocado oil, or even clarified butter, depending on your taste preferences.

Ways to Use Garlic Confit:

• Spread on bread, toast, or crackers
• Blend into sauces
• Use in salad dressings
• Blend into a puree / spread to make a dip or spread
• Top onto pizzas
• Top on salads
• Blend into homemade pasta mixtures or sauces

How to Prevent Botulism:

A concern people always have with garlic confit is preventing botulism. Botulism is a rare but potentially life-threatening illness caused by a toxin produced by the bacterium Clostridium botulinum. It thrives in a low acidity environemnt. It can happen in garlic confit or the garlic oil used if not stored properly.

Here is how you prevent it…

1. Use Fresh and High-Quality Ingredients: Start with fresh garlic cloves and use high-quality olive oil or other oils. Avoid using garlic that shows signs of spoilage, such as mold or unusual odor.
2. Properly Clean and Sterilize Equipment: Before making garlic confit, ensure that all utensils, jars, and containers you will use are thoroughly cleaned and sterilized. This step helps prevent contamination from harmful bacteria.
3. Acidify the Ingredients (Optional): While garlic is low in acidity, adding acid to the confit can inhibit the growth of botulinum bacteria. You can achieve this by adding a small amount of lemon juice or vinegar to the oil before cooking.
4. Use Low-Temperature Cooking: The key to safe garlic confit is to cook it at a low temperature. The oil should never reach a temperature below 250°F (121°C) to ensure that any potential botulinum spores are killed during the cooking process. If you follow the cooking instructions in this recipe, you will be alright.
5. Store Properly: After making garlic confit, store it in a clean, airtight container in the refrigerator. It is essential to keep the confit chilled at all times to prevent bacterial growth.
6. Consume Promptly: Consumed within two weeks.
7. Do Not Store at Room Temperature: Botulinum bacteria thrive in low-oxygen and low-acid environments, making it unsafe to store garlic confit at room temperature.
8. Discard If There Are Signs of Spoilage: If you notice any unusual changes in color, texture, or smell in the garlic confit, discard it immediately and do not consume it.

Ingredients:

• 2 cups peeled garlic
• 2 cups olive oil
• 1 rosemary sprig
• 1 sprig thyme

Preparation:

STEP 1.

Preheat the oven to 250*F.

STEP 2.

Add all of the ingredients to a small oven safe pot or baking dish. Make sure all of the garlic is covered by oil, add more if needed. Add to the oven and bake for 2 hours. Remove after 2 hours or until fork tender.

STEP 3.

Cool slightly, then strain from the oil and use or store both the oil and the garlic in the fridge for up to two weeks.