How To Make Garlic Confit With 5 Minutes

5 minutes of prep are all that are required how to make garlic confit (and garlic oil) at home. These slowly-roasted garlic cloves are cooked and stored in oil, which is then used in a variety of dishes as a sweet, smooth, and tender addition.

Garlic confit is a delicious way to preserve garlic. It’s basically raw garlic that has been slowly cooked in olive oil, which reduces it to a soft, spreadable paste. This process also intensifies its flavor and yields a final product with a shelf life of up to a year. You can use garlic confit as an alternative to raw garlic in almost any recipe, or enjoy it on its own for an easy appetizer.

You can even mix some into your mashed potatoes or roasted red pepper dip for an extra kick! Making garlic confit at home is not only simple but much cheaper than purchasing it in most grocery stores. The preparation time will be slightly longer than if you purchased the finished product, but the benefits far outweigh this minor inconvenience.

What You’ll Need

– Garlic – You’ll need about 10 heads of garlic to make a pint of garlic confit. If you’re using smaller cloves, you may need to adjust the quantity accordingly.

– Olive oil – This will be the primary method of garlic preservation. You’ll want to use an extra virgin, fruity oil that has a light flavor.

– Jar – Pick a jar that has a wide mouth so you can easily get your hand inside to stir the garlic.

– Oven – You’ll need a very low temperature to slowly cook the garlic cloves or A Cooking Pot – Use a wide and deep pot so you have plenty of room for your jars.

How to Make Garlic Confit

Step 1: Peel and slice the garlic

Try to keep the slices as even as possible so they will all cook evenly. This is important because the longer you cook the garlic, the stronger the flavor will become. If you leave the slices too thin, they will burn before the inside has time to cook, but if they are too thick, they will take forever to cook. If you like, you can also smash the garlic before cooking it. This makes it easier to eat and breaks down the fibers, so it’s easier to digest.

Step 2: Cover the garlic with olive oil and seal it in jars.

Use a kitchen scale to make sure the jars are evenly filled and that the garlic is submerged in the oil. If there is too much oil in the jars, it will overflow when you place the lids on the pot, so make sure you have the right amount. The jars should be filled to within 1 inch of the top – this will give you room to shake the jars while they’re cooking.

Step 3: Simmer for 12 to 24 hours

Cook the garlic at a low temperature for a long time. This ensures the garlic is properly cooked and will not go bad quickly. If you cook it for too short a time, the flavor of the garlic will remain strong, which you may not like. And if you cook it for too long, the flavor will become bitter. We like to cook it for 12 hours, but if you like your garlic milder, you can cook it for less time.

Step 4: Strain the confit oil, chill and store.

When the garlic has finished cooking, set the jars on a plate and let them cool. Then pour the oil into a measuring cup and allow the oil and garlic to sit in the jars for a couple of hours to let the excess oil drip out. If you like, you can continue to strain out more oil. You can use the extra oil to sauté vegetables or in salad dressing. Once the oil has cooled, pour it into a jar, seal it and store in the fridge. The confit will keep for several months.

Store the confit in olive oil

As previously mentioned, the olive oil used to cook the garlic cloves acts as preservative, prolonging their shelf life. So, once you’ve finished making your garlic confit, you’ll want to transfer it to a container with a tight-fitting lid to store it. Your best bet is to store the confit in a large mason jar. If you’ve made a large batch of garlic confit, you can split it up between smaller jars or bottles. To transfer the confit to smaller containers, spoon it into a plastic bag and cut off the corner. Squeeze the garlic paste into the target container and seal it shut.

Bonus: How to Use Garlic Confit

– Spread on bread – Spread garlic confit on slices of fresh bread for a quick and easy snack.

– Mix into mashed potatoes – Add garlic confit to mashed potatoes for an extra kick of flavor.

– Add to roasted red pepper dip – Mix some garlic confit into your favorite roasted red pepper dip for an extra kick of flavor.

– Use as a topping or garnish

– Sprinkle garlic confit on top of baked dishes, salads, or even soups for a kick of flavor.

– Add to sauces or marinades

– Add garlic confit to marinades for extra flavor, or add it to a sauce near the end of cooking for a subtle garlic flavor.

FAQs How to Make Garlic Confit

What is the best oil for garlic confit?

There is no definitive answer to this question as it depends on personal preferences. Some people prefer to use olive oil for garlic confit, while others prefer to use a lighter oil such as canola or vegetable oil. Ultimately, it is up to the individual to decide which oil they prefer to use.

Garlic confit made at home will last for up to two weeks and frozen for up to 3 months when stored in a sealed container in the fridge. The garlic cloves will become more and more mellow and sweet the longer they are stored in the oil.

Is homemade garlic confit safe?

Homemade garlic confit is safe if it is properly prepared. To make garlic confit, garlic cloves are slowly cooked in oil. This process can create an anaerobic environment in which bacteria can grow. If the garlic is not cooked properly, bacteria can survive and cause food poisoning. Symptoms of food poisoning include nausea, vomiting, and diarrhea.

What are the benefits of garlic confit?

Well, it is [Sic] quite a lot, isn’t it? Vitamin C, B6 and selenium. Anti-inflammatory. Anti-fungal. Anti-bacterial. Anti-viral. Improvement of immune function. Thins blood (can help control blood pressure). Increases anti-oxidants/fights free radicals in blood.

What does garlic do in the body of a woman?

Garlic can help fight inflammation, reduce cholesterol levels, and protect against chronic disease. However, there is no evidence that it can improve sexual function or increase libido.

What happens if you eat garlic everyday?

While eating too much of it can also cause negative side effects as well. So, eating garlic everyday isn’t really a good idea. The bottom line is, – If you want to reap all the benefits that come along with garlic, make sure you don’t overdo it. Use common sense and listen to your body if you feel that your body is getting used to it.

Is it good to take garlic at night?

No, it’s not, garlic is known to cause bad odour in your breath and body, it will disturb your sleep. If you must take garlic at night, then try eating some mint or chewing some jaggery (raw sugar), both are good for digestion and can neutralize the bad smell and taste of garlic.

Does boiling garlic destroy nutrients?

Yes, boiling garlic does destroy nutrients. It is important to note, however, that cooking garlic significantly diminishes its vitamin content. Vitamins B and C in garlic are water-soluble, so they are easily destroyed during food preparation, especially cooking. Because of this loss of nutrients, it is recommended to include fresh raw garlic in your diet whenever possible. In addition to fresh raw garlic, you can also benefit from the health benefits of garlic by using it as a seasoning in your cooking and baking. In this way, you can reasonably consume the recommended dose of 1-2 teaspoons of fresh or dried chopped garlic per day without sacrificing the nutritional content.

Is garlic a blood thinner?

Garlic has blood thinning effects as it contains a bioactive compound, allyl sulfide. Allyl sulphide relaxes blood vessels and arteries which can help lower blood pressure. Allyl sulphide also reduces platelet aggregation, which is the formation of blood clots in blood vessels. All in all, garlics effect on the cardiovascular system may be beneficial for reducing the risk of cardiovascular disease and hypertension.

Is garlic good for liver?

Garlic is the bulb that grows out of the plant allium sativum. It has many health benefits and is bad for your breath. One of the most interesting health benefits is that it can help protect your liver. Is garlic good for liver? Yes, it is. Its antioxidant properties are thought to be responsible for this effect. Garlic might even protect your liver from damage caused by alcohol (acetaldehyde) and other toxins in your body. If you have liver disease, incorporating garlic into your diet may help improve your general health and well-being. In addition to adding a few raw cloves to your dishes, you can make an infusion by simmering finely chopped garlic in water for 10 minutes, then straining and drinking the liquid.

Is garlic good for cholesterol?

Yes, garlic is good for cholesterol. A 2016 review of studies on garlic determined that garlic has the potential to reduce total cholesterol up to 30 milligrams per deciliter (mg/dL). Try simmering whole cloves of garlic in olive oil until they’re soft, and use them as a spread on foods you find bland.

Conclusion

Garlic confit is a delicious way to preserve garlic. It’s basically raw garlic that has been slowly cooked in olive oil, which reduces it to a soft, spreadable paste. This process also intensifies its flavor and yields a final product with a shelf life of up to a year. Making garlic confit at home is not only simple but much cheaper than purchasing it in most grocery stores. The preparation time will be slightly longer than if you purchased the finished product, but the benefits far outweigh this minor inconvenience. Whether you add it to baked dishes, sauces, or even use it as a spread on bread, garlic confit is a versatile and flavorful product that is well worth the minimal effort required to make it.

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