Simple Garlic Confit With Herbs Food

SIMPLE GARLIC CONFIT WITH HERBS

Steps:

• Peel garlic cloves and place in a medium heavy saucepan. Stir in thyme and oil. Cover and cook over very low heat (you want the garlic to gently poach, not deep fry!), about 30 minutes. Small bubbles will rise from the garlic, but don't let the oil simmer. The oil temperature should not go above 200°F. To test for doneness, spear a clove with a fork. If it's very soft, turn off heat; if not, poach 10-15 minutes more.
• Remove pan from heat, keep covered, and let cool to room temperature. Using a clean spoon, divide garlic and herbs among resealable glass jars. Fill jars with cooking oil, seal, and chill.
• Do Ahead
• Garlic confit can be chilled for up to 4 months.

GARLIC CONFIT

Steps:

• Cut the tops off the garlic bulbs, place on a clean working surface, and press down firmly with the flat part of a large knife to separate the cloves from the bulb. Remove the skins and discard.
• Pour oil into a very small pot; add garlic cloves and thyme.
• Turn heat to medium and cook until bubbles start to form. Lower the heat to the lowest possible setting and cook until garlic is soft but not brown, 20 to 25 minutes, depending on the size of the cloves.
• Place garlic cloves and oil in an ice cube tray and freeze until firm, 2 to 3 hours. Remove frozen cubes from the tray and store in a freezer bag.

HERBY GARLIC CONFIT

Steps:

• Preheat oven to 250°F. Place garlic, herbs, and oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60-75 minutes. (You'll have to pop one out of its skin to test it; it should be soft and jammy). Let cool.
• Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.

GARLIC CONFIT

Steps:

• Preheat oven to 275 degrees. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan. Add thyme and enough oil to just cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be strained after a day or two and refrigerated separately.)

HOW TO MAKE GARLIC CONFIT

Steps:

• Prep: Preheat oven to 250°F (121°C). Either peel the garlic cloves completely, or separate the cloves from the head, leaving the paper on.
• Assemble: Add garlic and oil to an oven-safe pan (like a cast iron or casserole dish). If garlic is not submerged completely, add a bit more oil. If desired, add a few hearty herbs to the pan.
• Cook: Cook for 2 hours, or until garlic cloves are golden brown and soft. Remove from oven and let cool.

GARLIC CONFIT

Steps:

• Halve any garlic cloves that are very large and place all the peeled garlic in a heavy covered pan.
• Add bay leaves, thyme, a tablespoon of kosher salt, and 15 or 20 whole black peppercorns; cover with oil.
• Place cover on pan and braise, in the oven, on 300 degrees F until garlic is tender and golden, about 1 hour or 1 1/4 hours.
• Cool to room temperature.
• Transfer garlic and oil to a sterilized jar and press plastic wrap over the top.
• Place another piece of plastic wrap over the rim of the jar and screw on cover.
• Store up to three weeks in the refrigerator being sure to not contaminate.
• Always use a clean fork or spoon to retrieve garlic or oil from jar and replace plastic wraps.