How have I never heard of garlic confit? Made it yesterday afternoon and am looking forward to using it this week.
Inspired by a niece's school project of making fresh butter, I decided to try it myself. After wayyyyyy too long in shaking a jar of salted cream, I am grateful that I don't have to churn my own butter
A student just returned from her first trip to London and brought me some nice little tea bags.
I used to make the equivalent of garlic confit with elephant garlic in a ramekin and olive oil and a 300 degree oven. Baked for a couple of hours, the garlic slips out of its fist and is perfectly soft and useful for all manner of squishing and bread. I daresay I will not be adding it to my freshly made butter, although I did make butter ...with my Kindergarten cooking class a million years ago, I think. It's good and fresh, yes, but I'm not sure it's worth all the work!
ReplyDeleteIf I had a rocker churn that I could kick with my foot, I'd consider it.
DeleteThis confit is a quick cook~you basically boil the garlic in oil. I strained the oil and am using it as well this week.