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I always have some emergency garlic confit in the fridge.

Take an ovenproof baking dish, fill with peeled garlic cloves, cover cloves with high quality olive oil. Cover with tin foil. Cook for one hour in oven, low temperature.

Store in glasses. Will keep for weeks. Or months in fridge, although the oil will become solid.

Use it for whatever needs a garlic boost.

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FooBarrington@lemmy.world ⁨3⁩ ⁨weeks⁩ ago
Roughly what temperature are you using?

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- glorkon@lemmy.world ⁨3⁩ ⁨weeks⁩ ago
  120°C is good. Cook for at least one hour. Add aromatics like thyme or rosemary if you feel like it.
  
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  - FooBarrington@lemmy.world ⁨3⁩ ⁨weeks⁩ ago
    Thanks, can’t wait to give that a try!
    
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    glorkon@lemmy.world ⁨3⁩ ⁨weeks⁩ ago
    You’re welcome! You’ll love it. There are tons of Youtube videos about this, btw.
    
    And there are tons of great things you can do with it - for example:
    
    Blend the soft garlic with parmeggiano, spread on slice of ciabatta, sprinkle with cheese, bake until golden brown, sprinkle some garlic oil and parsley. That’s fantastic garlic bread.
    
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Dasus@lemmy.world ⁨3⁩ ⁨weeks⁩ ago
You could just use rapeseed etc oil to avoid it going solid in the fridge, unless there’s a specific reason why you use olive oil?

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- glorkon@lemmy.world ⁨3⁩ ⁨weeks⁩ ago
  I just prefer a good olive oil. The confit is way better used on pasta that way. But you’re right, rapeseed oil might be a better choice if you don’t want it to solidify.
  
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