Making Garlic Confit and Garlic Oil with both methods of Hot and Cold Infusion. This is definitely something you need to have in your kitchen arsenal if you are serious about food. It goes well with lots of things, better yet even on some humble toasted sourdough bread and perhaps some melted cheese and vine ripe tomatoes. So good that it's even delicately creamy. *** Warning *** You and your whole house will smell like garlic when you try this project out. I can guarantee you, that your house will be vampire free.

#garlic
#confit
#oil

Recipe Breakdown

1. As much garlic as you want to do. Peeled.
2. Neutral Oil to fill TWICE the amount of garlic (Neutral oil such as corn, sunflower, vegetable, rapeseed, olive oil and etc. Don't use heavy aromatic oils such as peanut or sesame oil that counter the garlic)
3. Slow cooker or Baking Pan for Oven
4. Cook oil until temperature reaches about 90 degrees celcius and the garlic is cooked by being soft in the middle. Test with knife.
5. Strain and process with coffee filter paper, if not, cheese cloth or muslin cloth.
6. Store garlic and filtered oil together in mason or jam jars in the fridge for up to 1 month. Make sure the garlic confit is submerged in infused oil.
7. You can freeze the extra garlic and oil for a good 6 months in the freezer.

***** Oil temperature not more than 90 degrees celcius either in a slow cooker or oven. Oven needs to be on low 100 degrees celcius setting.

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Music Credit

Music: Business Corporate by Alex Menco
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Logo Creation

Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.

Check out his links below.

Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
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