Garlic Confit
April 3rd, 2008 Posted in Cooking ideas
I know that I’m lucky to be surrounded by a few Korean-run corner markets, all of which offer big bags (more than 100 cloves) of peeled, hyperfresh garlic for just a dollar or two. It is vastly superior to the great majority of skin-still-on, dried-up or even sprouted garlic available at most supermarkets. These of course can be used as is, in all the typical ways cooks use garlic, but since I learned to poach garlic in canola or olive oil at very low temperatures, I’ve never looked back. Poached garlic, or garlic confit (“confit” refers to some cooked food that is then covered in fat of some kind, which works both as a seal and a preservative) is mellower than raw garlic, yet still provides plenty of garlic-y goodness. I keep a Mason jar of it in the fridge, barely covered with oil. Whenever I need garlic, I simply open the jar and spoon a few (or more) out. I often use a spoonful of the garlic-infused oil, too. Use them as you would normal garlic.
At this point in life, I can’t imagine going back to using garlic the old way. Be sure to make your confit as soon as you buy your bag of unpeeled garlic, because the window of freshness on peeled garlic is short. Don’t buy peeled garlic that has brown spots, or that looks even slightly slimy—only buy the plump, vibrant, healthy-looking garlic for your confit. It lasts in the refrigerator, covered and in oil, for at least a month, but I seem to keep mine for up to six months without any problem. Some people worry about botulism with any confit, since the anaerobic environment can allow bacteria to develop, but I never worry about it — it doesn’t sit around long enough. If you’re at all worried, simply add a tablespoon of vinegar of choice to it.
I’m also very curious to see how others use it — please do report!
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- About 50 cloves of garlic, peeled
- Enough olive oil (or canola oil) to cover them in a shallow pan (about 1 cup, depending on the shape of your pan)
Slice off the brown root end of each clove, and place the cloves in a skillet. Cover them completely with the oil. Heat the pan very, very gently – you want bubbles to rise, but ideally not break the surface. Slow and gentle is the key here. Cook them for about 40 minutes, stirring occasionally. Let them cool in the oil, then transfer to a Mason jar, and refrigerate.
17 Responses to “Garlic Confit”
By
Scott on Apr 5, 2008
I’ve been doing this since you first wrote about it. I’ve found that the garlic ends up being so soft, and that it is in opaque solidified oil, that it is hard to spoon out a clove. Instead, I end up just scooping out a mix of both. Is yours that soft and hard to identify?
By
Eric on Apr 5, 2008
Mine indeed becomes soft, but not to the point of not being able to ID it. Maybe the type of oil makes a difference? I usually use Trader Joe’s organic CA olive oil, which doesn’t seem to cause the problem you describe…. maybe try cooking it for slightly less time?
By
White On Rice Couple on Apr 5, 2008
There’s two mason jars full of garlic confit in our fridge right now. We just used some yesterday for some creamy garlic salad dressing!
This was an inspiration from Keller about 6 years ago and you’re right, there’s no turning back.
By
Eric on Apr 5, 2008
I love that dressing.
It’s not often that a recipe comes along that completely changes how you think of an important ingredient — like garlic — but I must say this one was exactly that. Raw garlic cloves just feel so . . . wrong at this point. Plus, the hassle factor: no more peeling! Just reach in with the spoon or fork and grab one.
By
mary-anne durkee on Apr 6, 2008
I usually use my home grown hard neck garlic for making garlic confit. Remember it is imperative to keep it refrigerated as garlic in oil is a perfect breeding ground for botulism. Commercially done roasted garlic contains ascorbic acid as required by the FDA for safety.
I only keep my garlic confit for a week in the refrigerator-so I make smaller batches.
According to the University of Colorado:
“FDA recommends that home-prepared mixtures of garlic-in-oil be made fresh for use and not left at room temperatures. Leftovers should be refrigerated and used within three weeks, or frozen or discarded. (In other parts of the country where Type E Botulism is more prevalent, 10 days is the recommended storage time limit in the refrigerator.) Remember, the growth of bacteria and toxin-causing botulism does not alter the taste or smell of the product! “
By
ellen on Apr 6, 2008
I’ve also been doing it since you first wrote about it, and gave jars of garlic as christmas presents last year.
like Scott, I find the oil solidifies in the fridge, but I can usually scoop out individual cloves when I need to. (with Berkeley Bowl Organic evoo.) I don’t bother cutting off the ends, and haven’t found it causes any problems.
the oil is great for vegetables, pasta, and salad.
By
Eric on Apr 7, 2008
Thanks Ellen — I’ve recently made it without cutting the ends off, too, and it doesn’t seem to make much difference. Will amend.
Mary-Anne, thanks for your thoughts on botulism. As I said, if you’re worried about botulism, you can add a spoonful of vinegar, or you could toss in some vitamin C (ascorbic acid). And yes, always refrigerate the confit.
By
mary-anne durkee on Apr 7, 2008
I almost died of botulism in Spain when I was 18. You can’t smell it or see it! Just like honey contains botulism spores and infants must never be given honey.
I never feared botuslism in garlic until I started reading university articles on the subject-especially from a Canadian University and thought better safe than sorry, so I add ascorbic acid also known as “sour salt”. Botulism is no fun-I know!
By
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~karen on Sep 9, 2008
this has become a staple in my fridge now, too! this recipe makes these heart-healthy morsels even more accessible than ever! i haven’t found pre-peeled cloves here, but i’m more than happy to do it myself; about 4 heads is perfect for filling the jar. it’s wonderful for pestos and creamy sauces. i usually just spread a few softened cloves onto my morning toast and sprinkle with some good salt. i find that the oil doesn’t seem to solidify as much in the fridge if i cool for a shorter time on the stovetop. thanx a ton, eric, for changing the way i think about garlic!!!
By
Eric on Sep 9, 2008
So happy you’ve discovered confit, Karen. You’ll never look back!
By
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KirbyF on Dec 7, 2008
I was going to make garlic confit and give as a holiday gift too.
However, now reading about botulism, I’m a bit worried.
For those that gave it away, did you ‘can’ them in mason jars and keep at room temp for a period of time? Did you advise giftees to eat within a month? Did you add vinegar? ascorbic acid?
Anyone know what aa does to the flavor?
Thanks in advance.
By
Eric on Dec 7, 2008
Kirby — if you’re worried about botulism you probably shouldn’t do it; giftees will pick up on your caution and will regard it with suspicion. If you do decide to make some confit, however, just adding some vitamin C, or even just vinegar, makes it awfully hard for botulism to grow, especially when the confit is refrigerated. Also, it’s not something that should sit around forever; I once had a huge jar of it that lasted about six months, but it’s probably better to make it in smaller batches and put it in smaller jars; it’s so good that it tends to get used up very quickly anyway.
By
Eric on Dec 7, 2008
PS A small amount of ascorbic acid does nothing to the flavor.