Comments on: Garlic Confit http://www.breakawaycook.com/blog/2008/04/03/garlic-confit/ the hyperglobal meets the hyperlocal -- ethnic markets meet farmers' markets Sun, 14 Mar 2010 05:52:20 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Erichttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-232 Eric Mon, 08 Dec 2008 04:22:30 +0000 http://www.breakawaycook.com/blog/archives/73#comment-232 PS A small amount of ascorbic acid does nothing to the flavor. PS A small amount of ascorbic acid does nothing to the flavor.

]]> By: Erichttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-234 Eric Mon, 08 Dec 2008 04:21:56 +0000 http://www.breakawaycook.com/blog/archives/73#comment-234 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. 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: KirbyFhttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-233 KirbyF Mon, 08 Dec 2008 03:36:02 +0000 http://www.breakawaycook.com/blog/archives/73#comment-233 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. 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: John346http://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-230 John346 Fri, 17 Oct 2008 09:48:13 +0000 http://www.breakawaycook.com/blog/archives/73#comment-230 Very nice site! Very nice site!

]]> By: John346http://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-231 John346 Fri, 17 Oct 2008 09:48:01 +0000 http://www.breakawaycook.com/blog/archives/73#comment-231 Very nice site! [LINK http://training.cvc4.org/pharm1/14169/3.html]cheap tramadol[/LINK] Very nice site!
[LINK http://training.cvc4.org/pharm1/14169/3.htmlcheap tramadol[/LINK]

]]> By: Erichttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-228 Eric Tue, 09 Sep 2008 20:23:55 +0000 http://www.breakawaycook.com/blog/archives/73#comment-228 So happy you've discovered confit, Karen. You'll never look back! So happy you’ve discovered confit, Karen. You’ll never look back!

]]> By: ~karenhttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-229 ~karen Tue, 09 Sep 2008 09:26:12 +0000 http://www.breakawaycook.com/blog/archives/73#comment-229 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!!! 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: Pharm17http://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-227 Pharm17 Thu, 07 Aug 2008 07:21:08 +0000 http://www.breakawaycook.com/blog/archives/73#comment-227 Very nice site! [LINK http://c.1asphost.com/topfarm7/870.html]cheap tramadol[/LINK] Very nice site!
[LINK http://c.1asphost.com/topfarm7/870.htmlcheap tramadol[/LINK]

]]> By: Using Herbal Blasts in Your Cooking | The Breakaway Cookhttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-226 Using Herbal Blasts in Your Cooking | The Breakaway Cook Fri, 11 Apr 2008 16:49:54 +0000 http://www.breakawaycook.com/blog/archives/73#comment-226 [...] 1 teaspoon garlic confit [...] [...] 1 teaspoon garlic confit [...]

]]> By: mary-anne durkeehttp://www.breakawaycook.com/blog/2008/04/03/garlic-confit/comment-page-1/#comment-222 mary-anne durkee Mon, 07 Apr 2008 20:12:30 +0000 http://www.breakawaycook.com/blog/archives/73#comment-222 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! 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!

]]>