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  • Writer's pictureJere Folgert

Garlic Confit

What does confit mean in cooking?  Confit refers to the process of slow cooking and storing food in fat. Confit is a French word that means "preserved." In the confit method, meats are cooked in fat for a long time at low temperatures. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all winter.

Garlic confit. groeat farm montana
Garlic confit. groeat farm montana

Garlic confit: sounds fancy, right? Like something served on a tablecloth woven from moonlight and sprinkled with fairy tears. Well, hold your monocle, posh pals, because this culinary gem is actually easier to make than convincing your cat you're not secretly plotting world domination (trust me, I've tried). 

Imagine cloves of garlic, plump and pearly white, basking in a gentle olive oil bubble bath for hours. They melt in your mouth, not your hand (unlike a rogue jalapeño), releasing a flavor so sweet and mellow, it'll make you wonder if vampires are secretly just misunderstood garlic enthusiasts.

But fear not, fangless friends! Garlic confit isn't some vampire chow-down. It's a pantry superhero, ready to add depth and magic to everything from mashed potatoes to pasta to that questionable tuna casserole Aunt Mildred insists on bringing to every potluck.

Think of it as garlic's ultimate spa day. The low heat mellows out its bite, leaving behind pure, golden deliciousness. Spread it on bread, dollop it on soup, or slather it on a steak like garlic butter's cooler, less judgmental cousin.

So next time you're at the grocery store, don't just grab the sad, lonely cloves by the onions. Grab a whole head, channel your inner French grandma, and whip up a batch of garlic confit. Your taste buds (and maybe your date, if they're garlic-friendly) will thank you.

garlic confit  www,
garlic confit

Just remember, with great power comes great responsibility. Use your garlic confit wisely, and resist the urge to bathe in it. Olive oil baths are expensive, and let's be honest, you'll smell like a Tuscan pizza gone rogue.

Garlic Confit: From Humble Head to Flavor Bomb - A Hilarious (and Delicious) Journey

Ah, garlic. The pungent prince of the pantry, the aromatic overlord of the allium family, the one ingredient that can turn bland broccoli into a symphony of savory delight. But what if I told you there's a way to take garlic, not just to 11, but to a whole new dimension of flavortown? Enter: Garlic Confit.

Imagine this: Plump cloves of garlic, basking in a luxurious olive oil bubble bath for hours, emerging softer than a baby's blankie and sweeter than a first kiss (but with way less awkwardness). That, my friends, is the magic of confit. It's like garlic went to finishing school and learned to express itself with nuance and sophistication, instead of shouting, "HEY REMEMBER ME? I'M GARLIC!"

So, how do we get from grocery store head to gourmet gold? Buckle up, buttercups, because it's easier than you think (and definitely funnier than your uncle's attempts at stand-up comedy).

Step 1: The Peeling Palooza. Get ready for a battle royale with nature's papery armor. Separate the cloves, peel like a ninja (minus the throwing stars, please), and trim off any grumpy-looking root ends. Think of it as garlic boot camp, preparing your troops for culinary greatness.

Step 2: The Olive Oasis. Grab a cozy oven-safe dish and drizzle in enough olive oil to create a luxurious garlic jacuzzi. Submerge your cloves like they're on a Roman holiday, making sure they're completely covered. A little rosemary or thyme can join the party if you're feeling fancy.

Step 3: The Low-and-Slow Sizzle. Now comes the patience part. Pop that dish in a 250°F oven and let it simmer for 2-3 hours. Think of it as garlic meditation, a time for them to reflect on their past sharpness and embrace their mellow future. Don't worry, the house will smell like a Tuscan dream, and your neighbors will be begging for invites to your imaginary garlic-infused soiree.

Step 4: The Triumphant Transformation. Once the cloves are golden and smush-ably soft, you've officially conquered garlic confit! Let them cool in their olive oil bath, like royalty lounging in a post-spa soak.

Now, the fun begins! This garlic elixir is your culinary cheat code. Spread it on crusty bread for an instant gourmet appetizer, dollop it on soup for a flavor explosion, or use it to roast veggies that'll make Brussels sprouts beg for mercy. You can even whip up a garlicky mayo that'll put store-bought to shame.

Storage? Easy peasy. Keep your confit in an airtight jar in the fridge, where it'll happily hang out for up to a month. Just remember, with great power comes great responsibility. Use your garlic confit wisely, and resist the urge to bathe in it. Unless you want to smell like a pizza gone rogue, which, let's be honest, might be hilarious for everyone else, but not so much for you.

So there you have it, folks! From humble head to flavor bomb, garlic confit is the kitchen upgrade you never knew you needed. It's easy, it's delicious, and it's guaranteed to put a smile on your face (and maybe a few garlic tears in your eyes, but those are tears of joy, I promise).

Now go forth and conquer the culinary world, one garlicky masterpiece at a time! And remember, if things get too spicy, just blame it on the garlic. It always gets the blame anyway.

P.S. If you make any garlic confit disasters (we've all been there), feel free to share them in the comments. Laughter is the best spice, after all!

If you are seeking flavorful garlic to make your garlic confit, contact GroEat Farm in Montana. They grow hardneck garlic in organically rich soil. Their garlic sells out quickly and is popular. Here is their web site.

garlic confit
garlic confit


GroEat Farm, LLC is a small, sustainable family farm located in Bozeman, Montana.  We’re located in the beautiful Hyalite foothills, below the Gallatin Mountain Range.  The hardneck varieties that grow at our farm (Ophioscorodon) flourish here, due to the combination of the cold winters, temperate summers, moist spring, and the dynamic alluvial soils, washed down from the Gallatin Range (comprised of Archean metamorphics, Paleozoic and Mesozoic sedimentary rocks, and Eocene volcanics).  Not only are the GroEat Hardneck garlic healthy and beautiful, the flavor’s are robust and delicate. Our mission at GroEat Farm, LLC is to grow premium hardneck garlic, preserve garlic varieties for the future (through propagation), and to provide others with the opportunity to grow garlic from our seed.   We help home gardeners, chefs, small-scale commercial growers, gardeners, plant nurseries, and anyone else looking for better hardneck garlic.  We are continuing a very long tradition of growing quality gourmet and seed hardneck garlic.   

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