Garlic confit is one of those things that you can use in so many different recipes and that is so versatile. You can use it in everything from breads, pastas, warm salads, seafood, potatoes, and soups. Really, you are only ever limited by your imagination and it will certainly take your cooking to the next level.
Even today as I type this, we're using this garlic confit we made a few days ago for our bolognese dinner! When using garlic confit as an ingredient, you are able to unlock the sweeter and more complex flavors that garlic has.
Confit is traditionally a French cooking technique in which you cook something in its own fat, more specifically an animal product.
However, because garlic does not have fat, we instead cook it in olive oil which becomes infused with an intense garlic flavor, becoming, essentially, "garlic fat" or oil.
While it was mostly used as a preservation method, it has now become a widely used cooking technique. I bet you have seen duck confit somewhere!
You know another reason why we love garlic confit so much? It has limited ingredients, only 6 to be exact, and most of them, you probably already have in your kitchen! It's a win-win.
When it's done we recommend you let it chill for a few and then pop it in the fridge in an airtight container for it to chill even more before you use it. Here's your grocery list:
We hope you enjoy this garlic confit!
Cheers and eat well!
This garlic confit is a kitchen staple and one that will take your cooking to the next level! The garlic is sweet with a subtle umami flavor that can be used for various dishes such as risotto, bread, pastas, potatoes and more.
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