Matt cooks garlic confit
CSA box- garlic
Garlic confit (via whats-his-face and Craft)
a small sauce pan
the cloves from like 4 heads of garlic: peeled, whole
olive oil
place cloves in small sauce pan and pour just enough oil to cover the cloves, probably a littl over a cup. If the tops of some stick out don't sweat it, just be sure to stir them around so they will be under oil at some point. Place on low heat. If lots of bubbles start to rise too hot. Place on heat diffuser or lower heat. Cook until garlic is soft, when a paring knife has meets just a little resistance. Probably around 30-40 minutes. Remove from heat and cool to room temp.
Place garlic and oil in jar. Store in refridge. To use, smear on bread, use oil in cooking, dressings etc. Stir a few cloves in to sauces, soups, any dish where that great smooth garlic umami will drive your guest nuts and make you the envy of chefs everywhere. They'll never figure out how you do such great stuff.
Editor's Note**
Use on a grilled pizza marguerite
Dough, tomatoes, garlic confit, fresh basil and real buffalo Mozzarella.
posted by Coral @ Wednesday, August 23, 2006
4 Comments:
Hate to always be the voice of doom, but you should remind people that herbs/garlic/onion infusions in oil create the anaerobic conditions for botulism to grow. And botulism is pretty resistant to heat.
The USDA recommends for canning that you hold the material at 240-250 F for 20 to 100 minutes. Not sure if your recipe reaches that temp or not. But the advice gets more vague for something consumed relatively quickly.
The general rules most people seem to follow is:
Prepare garlic-in-oil fresh, and use it immediately.
It's best to throw away any garlic-in-oil that's left-over.
If you decide to store it, make sure it goes into the refrigerator right away, and use it within a week.
Never store garlic-in-oil at room temperature.
Throw away any that has been in the refrigerator for more than a week.
It's always great to impress the guests, but botulism poisoning is not the way to do it.
Geez, the guy from Craft didn't mention THAT! I am going to be paranoid, now. While we haven't had a problem in the past, there is always a first time. Take evey precaution to keep your food supply safe.
I think you're thinking it's canned somehow. It's not so there's no anerobic condition to begin with
OR you can use it in something that's acidic enough to kill badbot. Not sure what the specific PH is to kill it but I'm pretty sure it doens't take much
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