Long cooked garlic does not have the harsh flavour nor the gaseous after effect of eating raw or quick cooked garlic. I make a batch of confit garlic, to be frozen, and eat a couple now and then, like a condiment to the dish.
1.Peel garlic and place in a single layer in baking dish.
2.Cover with olive oil, bake at 85˚C until soft, around 2.5 hours. Keep garlic infused olive oil for cooking.
3.Place on baking paper in a large tray, freeze until hard, and store in a box in freezer.
4.To serve, take it out and warm up in the dish at the end of cooking.
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