Good Food
50 Garlic Cloves
Breakaway Cook Eric Gower cooks up garlic confit, which he keeps in his refrigerator to use whenever garlic is called for in recipes. He recommends using the same amount of confit as you’d use garlic in a recipe. He also suggests adding it to pasta sauces at the end of cooking. Garlic Confit 50 fresh whole cloves of peeled garlic!
By Evan Kleiman • • 1 min readBreakaway CookEric Gower cooks up garlic confit, which he keeps in his refrigerator to use whenever garlic is called for in recipes. He recommends using the same amount of confit as you’d use garlic in a recipe. He also suggests adding it to pasta sauces at the end of cooking.
Garlic Confit
50 fresh whole cloves of peeled garlic! (fresh is very important)
Olive oil
Put garlic in shallow pan and cover with about 2 inches of olive oil, until all cloves are covered. Cook on the lowest flame setting for 45 minutes. Let cool and transfer to a jar. Garlic gets deliciously mellow and creamy.
Precautions for avoiding botulism in oil infusion recipes:
Wash all soil-contaminated produce before adding it to an oil infusion
Add an acidifying agent such as lemon juice or vinegar to the recipe at the rate of one tablespoon per cup of oil
Keep oil infusions refrigerated in order to retard the growth of any microbes
Discard infusions after one week, or sooner if apparent cloudiness, gas bubbles, or foul odor develop
When in doubt, throw it out
