I discovered garlic confit yesterday evening.
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I discovered garlic confit yesterday evening. Already ate 10+ cloves because it is absolutely delicious 🤤 🤤 🤤 Put whole peeled cloves of garlic in an oven safe dish, cover with olive oil, and gently roast at 120 or so degrees Celsius for about 2 hours, until the garlic swims to the top and gets slightly brown. Garlic will sink back when it cools. It is mild and spreadable, use it on bread, in mashed potatoes, soups... Store in the fridge covered in oil for max a week or freeze.
It doesn't seem to transpire out of every pore of mine, like sauteed and especially raw garlic, but I am still concerned I might smell, just not notice it. I think I should pause a bit as I am going to be around all my colleagues on Monday 😅
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I discovered garlic confit yesterday evening. Already ate 10+ cloves because it is absolutely delicious 🤤 🤤 🤤 Put whole peeled cloves of garlic in an oven safe dish, cover with olive oil, and gently roast at 120 or so degrees Celsius for about 2 hours, until the garlic swims to the top and gets slightly brown. Garlic will sink back when it cools. It is mild and spreadable, use it on bread, in mashed potatoes, soups... Store in the fridge covered in oil for max a week or freeze.
It doesn't seem to transpire out of every pore of mine, like sauteed and especially raw garlic, but I am still concerned I might smell, just not notice it. I think I should pause a bit as I am going to be around all my colleagues on Monday 😅
@rhelune Maybe it attracts other people eho love garlic

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