Session 216 — Confit Garlic and Confit Anything
← Block 41–42: Fermentation & Preservation Overview
Skill: Low-temperature oil preservation; confit technique; storing safely Read first: Confit Garlic
What you're learning: Confit means "preserved" — cooking slowly in fat at low temperature until incredibly tender, then storing submerged in that fat. Garlic confit is the gateway: whole peeled cloves cooked in olive oil at 200°F for 2+ hours until spreadable and golden. The garlic-infused oil is itself a pantry ingredient. The same technique works for cherry tomatoes, shallots, and duck legs (which you encountered in Block 25–26: French).
⚠️ Safety note: Garlic-in-oil creates anaerobic conditions where botulism can grow. Store garlic confit in the refrigerator (never at room temp) and use within 2 weeks, or freeze.
Full Meal: - Confit garlic spread on bread, stirred into pasta, or spooned over roasted vegetables - Use the garlic oil to sauté — it's deeply flavored
🎥 Compare Notes: Garlic Confit — Chef Studio — Watch the oil temperature control — too hot and it fries, too low and it won't soften — and how to judge doneness by color.