Confit Garlic

Got a really good deal on a pile of garlic so I decided to confit some and freeze for later use. Instead of baking it, I just cooked it on the stovetop. Turned out pretty well. Tried one and it tasted a little sweet which is nice. Should work well for garlic toast or other places you don't want a strong garlic taste. The added benefit is now I have a small jar of garlic oil!

Histrix said:

Garlic confit is a good thing.


However, one should be aware of the possible potential of botulism poisoning with garlic and pay attention to a few things. Here's a link to one site for those that have never made garlic confit and want to know a bit about garlic & botulism:


https://www.seriouseats.com/how-to-make-garlic-confit

Click to expand...

Good to know. I took the garlic out and froze it separately from the oil and I put the oil in the fridge as soon as it cooled down enough. I don't plan to keep the oil around longer than a few weeks as we should use it up by then.