Recipe review Confit Garlic & Garlic Oil - Keep it Simple

[judydawn]

I don't have to make this, Katie gave me a jar the other day - thanks Katie. I really appreciated it.

[goldfish]

This is wonderful!!  Will be making plenty of this!!  A jar of the garlic and the oil went to a garlic loving friend who had invited DD and me to dinner - "......and don't bring a thing!" ... Perfect!!

The oil was a much lighter colour than in the photo... just the result of the flash I think

[gertbysea]

It is a lovely recipe which renders the garlic smooth and rich. Both have no many uses but we warned it does solidify in the fridge. No matter though


Gert

[jeninwa]

It is a lovely recipe which renders the garlic smooth and rich. Both have no many uses but we warned it does solidify in the fridge. No matter though
Gert

Mine hasn't solidify yet, only thing I have made with olive oil that hasn't.
I have been using mine a lot in different recipes.

[TamG]

I made this recipe and it is lovely.  I have used the end products in a few recipes so far as well.

The only problem I had was quite a few cloves were mashed up.  I think from looking at the pictures that people have posted that the cloves I used were too small.  When I make it again I will look for larger garlic cloves.

[matmob]

My cloves were also a bit small, but organic out of my own garden so I don't care!  There was a bit of sludge in the bottom, but I think I can see that in other peoples photos, I just tipped it into the jar with the garlic.  Certainly easy!

[judydawn]

Tenina, I have one question about this confit. 

Step 6 - separate garlic cloves from the oil and use separately or together.

Step 7 - Garlic will keep well if submerged in oil in a sterilised jar in the fridge. The oil will solidify so is not pourable from the fridge.  It is safe to keep strained oil in the pantry.

Is the oil in which the garlic is cooked returned to the cloves of garlic or do you mean to use fresh oil?

I know I'm not the only one who is slightly confused here.

Remember the chicken stock recipe, you didn't say to discard the bones and some people were a little confused about that 

Love the book Tenina 

[gertbysea]

I just made my second lot . I filled  a jar with the garlic, poured the leftover oil over it to fill I the jar and the rest of the oil I put in another jar. Both in the fridge for me. Seems I am using it every day. Excellent recipe.

Gert

[fundj&e]

confit onion works well 2 

[cookie1]

I bought the garlic to make this so e time ago and still haven't done it. The intention is there. 

[gertbysea]

Better  do it so before the garlic grows scapes though garlic scapes  are a  treat.

Gert

[KarenH]

I have been lazy and bought a jar of garlic cloves already peeled (stored in water and salt).   If I was going to make this using pre-peeled garlic, would you just start from Step 5 where you put the peeled garlic in the bowl with the remaining ingredients and cook it?  I wasn't going to do the blanch and dunk in ice-water step, because I thought that was really just to make peeling easier 

[gertbysea]

Yes it does make peeling easy . I have discovered I can buy bags of fresh garlic already peeled and if I did I would do the same Karen.

Gert

[fundj&e]

i buy the 1kg bags of peeled garlic from the markets 1/2 i will confit them and 1/2 blitz and add oil

[cookie1]

Better  do it so before the garlic grows scapes though garlic scapes  are a  treat.

Gert

What are garlic scapes please Gert?