Tuesday, 5th August 2014

I’m making this garlic confit regularly for a long time now. Garlic confit is just perfect in dishes where you add the garlic normally raw, like salads, dressings, spreads, creams, etc. because the garlic loses some of its sharpness due to the cooking process in oil. Also the garlic gains a mild rich flavour. I can’t even stand raw garlic (or even worse raw onions), because I always end up with a dominant aftertaste in my mouth for at least a day. Therefore garlic confit and I are BFF, because something like this would never happen with him!

It’s very convenient to store a jar of it in the fridge, since if you may be out of fresh garlic you still have a great back-up! The garlic confit is of course also working in dishes where the garlic used to be cooked, but he won’t be that dominant in flavour. Which might also please some of you! 

To use the garlic I mash the clove with a small fork or the back of a knife. Like this the garlic distributes evenly in the dish.


Garlic Confit

One year ago: pizza bianca with swiss chard and goats cheese

Two years ago: orange honey dressing

Three years ago: strawberry tartlets with yogurt-lime-mousse

Four years ago: peach tartelettes 


4 Responses so far.

  1. Klingt interessant, sehr interessant. Aber warum blanchierst du den Knoblauch vorher, wenn er doch hinterher sowieso im Öl gart?

  2. anna says:

    Bei kleiner Temperatur? Muss das blubbern oder nicht?

    • Coconut & Vanilla says:

      Bei kleiner Einstellung am Herd. Da jeder Herd unterschiedlich ist, ist es schwierig zu sagen welche richtig ist. Daher sage ich kleine Temperatur.
      Das Öl muss nicht blubbern, es reicht, wenn so ein paar kleine Bläschen aufsteigen. Das Öl ist ja sowieso heiß und der Knoblauch gart auch, wenn es nicht “blubbert”. Nur wenn das Öl zu heiß ist, frittierst du den Knoblauch anstatt ihn langsam zu garen und er wird schnell zu dunkel.
      Viel Erfolg!

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