Troubleshooting Confit Garlic
Confit garlic is sautéed slowly in fat or oil, resulting in tender, spreadable garlic cloves with a mellow, sweet flavor. It's a simple process, but sometimes garlic confit doesn't turn out as expected. Here are some tips for troubleshooting:
Why Does Garlic Float During Confit?
Garlic cloves have air pockets that make them buoyant. As they cook, moisture evaporates, increasing air volume inside and making them float more. Older garlic contains less moisture so will float faster.
Choosing the Right Fat
Butter, olive oil and rendered duck fat all work well for confit. Ghee may be too dense, preventing garlic from sinking into the fat to cook evenly. Pure clarified butter has more success suspending garlic under the surface.
Preparing Garlic for Confit
- Choose firm, fresh garlic heads and remove just before cooking. Old garlic will brown too quickly.
- Cut off the root end of cloves to allow steam to escape rather than inflate cloves.
- Pat garlic dry thoroughly before sautéing to reduce sputtering and foaming.
Cooking Tips
- Use a heavy pan to maintain even heat and cook low and slow.
- Weigh garlic down with a heat-proof lid or plate if cloves float.
- Don't overfill the pan. Crowding raises temperature and promotes burning.
With fresh garlic and the right techniques, you can achieve tender confit garlic bathing in its own infused oil. Adjust methods as needed based on observation during cooking. Perfectly cooked confit garlic is worth the extra effort!
