Garlic Confit
Garlic confit is easy to make, and a great comfort food. It can be used as a condiment, smear, or in recipes. Cooking garlic in oil leads toa sweeter garlic that will stay preserved for several days. Ingredients Garlic cloves, peeled, with the dry bits cut off Butter Sea Salt to taste (Optional) Rosemary, thyme, or whatever herb floats your goat. Instructions Preheat your oven, toaster oven, or air fryer to 300F/150C. Choose a pan that suits the amount of garlic you have. I used a bread loaf pan for this batch. In a single layer, arrange your peeled garlic cloves. They can touch and overlap a bit, but the more layers, the more butter you need. Add salt to taste. I recommend starting with 1/4 tsp. per stick of unsalted butter/110g and adding any additional at the end. If your butter is salted, skip this step and only add at the end. Cut your butter into smaller chunks so it will melt easier, and use enough that when it melts your garlic is submerged. I start with 1 stick/113...