Canning garlic confit

Discover Pinterest’s best ideas and inspiration for Canning garlic confit. Get inspired and try out new things.
90 people searched this
·
Last updated 2d
Garlic Gift Ideas, What To Do With Garlic Confit, Canning Garlic Confit, Ways To Preserve Garlic, Canned Garlic, How To Make Garlic Confit, Stovetop Garlic Confit, How To Use Garlic Confit, Shallot Confit

Garlic Confit has to be one of my favorite ingredients ever. You know that special something in a recipe that no one can actually put their finger on but just wouldn’t taste as fabulous without it…well that is what Garlic Confit does. It brings a smile to any sauce, pasta, vegetable, stew, soup, butter, potato […]

683
What To Do With Garlic Confit, How To Use Garlic Confit, Recipes That Use Garlic Confit, Garlic Confit Salad Dressing, Uses For Garlic Confit, Canning Garlic Confit, Confit Garlic Recipe, What To Do With Extra Garlic, Garlic Confit Uses

Garlic confit is a magical ingredient that lift just about any dish and give it deep flavor. You can use it so many ways: in soups, in hummus, slathered onto bread. And it's so easy to make, too. This simple sous vide garlic confit recipe calls for garlic, extra virgin olive oil, herbs and salt.

1.5k
a tall pin with two photos. One photo is the ingredients for the garlic confit (olive oil, salt, garlic and fresh herbs. The other photo is the garlic confit cooked in a oval baking dish Cooked Garlic In Oil, Cooked Garlic Cloves, Confit Garlic Butter, Things To Do With Garlic Cloves, How To Roast Garlic Cloves In The Oven, Baking Garlic Cloves, Roasted Peeled Garlic Cloves, Easy Garlic Confit, Canning Garlic Confit

Garlic confit is where you slow-cook garlic cloves in oil until they’re soft and flavorful. You peel and simmer whole garlic cloves in oil for about 30 minutes to an hour. The result? Soft, spreadable garlic goodness that adds a rich flavor to dishes like pasta, mashed potatoes, or salad dressings.

2k
pressure cooker garlic confit Making Lentils, Confit Recipes, Garlic Confit, Stovetop Pressure Cooker, Modernist Cuisine, Using A Pressure Cooker, Molecular Gastronomy, Alkaline Foods, Food Science

I remember making lentils for the first time in my pressure cooker (this was before I went to culinary school). It blew up. My super-white kitchen was suddenly covered in yellow spots. The thing wouldn’t stop spewing lentils; I had to throw a towel over it. The problem, it turned out, was caused by a […]

73
Canning garlic confit and more

Explore related boards