Comments on: Garlic Confit

By: Michael

Michael — Mon, 31 Oct 2011 22:54:22 +0000

I love my sous vide cooker for meat, but have been looking for other uses. My daughter taught me how to cook the garlic confit perfectly at 85C or 185F, using the sous vide method.

By: Patrick Monk.RN

Patrick Monk.RN — Sat, 18 Sep 2010 19:52:35 +0000

Gonna experiment with Ghee.

By: Eric

Eric — Mon, 08 Dec 2008 04:22:30 +0000

PS A small amount of ascorbic acid does nothing to the flavor.

By: Eric

Eric — Mon, 08 Dec 2008 04:21:56 +0000

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: KirbyF

KirbyF — Mon, 08 Dec 2008 03:36:02 +0000

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.

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By: Eric

Eric — Tue, 09 Sep 2008 20:23:55 +0000

So happy you’ve discovered confit, Karen. You’ll never look back!

By: ~karen

~karen — Tue, 09 Sep 2008 09:26:12 +0000

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!!!

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