Garlic - confit (by Alain Ducasse)

Garlic - confit (by Alain Ducasse)

Category: Cold meals and snacks

Kitchen: french

Ingredients
Common garlic	3 heads / large and even teeth
Garlic solo	5 pieces. purple
Fresh thyme	2 branches
Fresh rosemary	2 branches
Colored peppercorns	15-20 pcs.
Coarse salt	10-15 grams to taste
Olive oil	pour garlic

Cooking method

• Confit - meat or poultry completely immersed in fat and slowly stewed at low temperatures. In this recipe, garlic is dipped in oil and stewed at low heat.
• Peel the garlic from the top shell, leaving only the lowest shell. Place the garlic in a saucepan.
• 
• Add thyme, rosemary, pepper, coarse salt, add olive oil, just to coat the garlic. I used my blanks 🔗... Fresh herbs-spices are not stored for a long time, and drenched in olive oil, they stand well in the refrigerator and for a long time until full use.
• 
• Put the saucepan on fire, heat the oil until hot, and then reduce the heat to very low so that only the oil whispers little by little. Keep on fire for 45-60 minutes, periodically stirring the garlic gently.
• 
• Remove the saucepan from the heat, let the garlic and oil cool, transfer the garlic and spices to a jar and pour over the same oil. Keep refrigerated.
• 
• 
• 
• 

Note

Well, it turned out very tasty! On little chernyashechku, crush with a fork, sprinkle with coarse salt, green onion ... and with hot potatoes! The leanest dish!
It is good to add such garlic wherever you want to add flavor, to steamed vegetables, to boiled vegetables, to sauces, and to boiled meat. Garlic oil is good for salads, it is fragrant.
Recipe from the book by Alain Ducasse.
Confit - meat or poultry completely immersed in fat and stewed slowly at low temperature... In this recipe, garlic is dipped in oil and stewed at low heat.

Cook with pleasure and bon appetit!

Beautyaaa !!!! Is this a new lens?
I want this piece of bread

[Tanyusha]

Tanyusha, THANK YOU! I persuaded three of these pieces, and then I had to say NO to myself! ... but my hand still reaches for the jar

The lens is old 18-55, the new one needs to be removed from a distance of 2 km., This is a telescope for traveling along the shore

[Tanyusha]

Tanyusha, THANK YOU! I persuaded three of these pieces, and then I had to say NO to myself! ... but my hand still reaches for the jar

The lens is old 18-55, the new one needs to be removed from a distance of 2 km., This is a telescope for traveling along the shore

Yeah ... I would have eaten the same ... I don’t need sweets, but this and salty is nyamka
And the photo looks like something different, in a new way, I thought it was done with a new lens.

A wonderful recipe. As far as I understand, you can make from one multi-toothed garlic?

In the original, it is recommended to take lilac garlic, but the cloves look ordinary. I took what I was at home - both simple and solo, to taste. But the solo is not that hot in taste.
I think anyone can use it. And after cooking already, I can say: do not cut off the entire shell, let the garlic in the shell be so that it does not burst, so all the goodies inside the slices will remain

Interesting. I am a big fan of garlic and dishes with it.
But this is the question.
After an hour of boiling in olive oil (if I understand the recipe), in garlic its important tonic and vitamin-medicinal properties - round "zero"!
Even the famous "carbon hydrates" of fresh garlic, which give a huge energy boost, are most likely cooked in oil completely
As, for example, in boiled onions. Boiled onions are not hot, but absolutely useless :-(.
In olive oil after an hour of boiling, it is also not very useful.
That is, the dish on the usefulness of "zeros"
But raw garlic and fresh olive oil :-) In the separation of positive and tonic properties - a breakthrough
But thanks for the recipe!
I will do it.
The taste of the dish is very interesting.

Confit is a French cuisine dish, a very popular way of processing meat and vegetables.

Alain Ducasse comment:
- with low-temperature processing of garlic, its nutritional properties are fully preserved. Oil from cooking garlic can be added to salads, cook meat and vegetables on it.

I'll add on my own: if a dish looks good, arouses an appetite, improves the taste characteristics of other dishes, then it is healthy and has achieved its goal with taste.

THANKS for your feedback and comment!

Alain Ducasse comment:
- with low-temperature processing of garlic, its nutritional properties are fully preserved. Oil from cooking garlic can be added to salads, cook meat and vegetables on it.

Pretty damn interesting!
I would not believe in life.
It seemed to me that if you cook for an hour, then everything will die there. In terms of utility.
But I believe this Alain.
Although with difficulty :-)
Stop though. Low temperature !!!!!!!
And then we boil the oil for an hour!
Doesn't work! It will be high temperature. I was right :-)

Did I write "boil" in the recipe? I write: subtract T * to a minimum. I even put a divider below the pan under the pan to reduce the heat even more, especially since I had a pan with a thick bottom, it accumulates heat even more

For low temperatures, I have meat recipes:
Sous-vide pork ham with Oursson processor https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=197790.0
Pork loin ham in its own sous-vide juice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=188706.0

Very interesting results are obtained at low temperatures

Did I write "boil" in the recipe? I write: subtract T * to a minimum.

Now I understand everything! Was not attentive.
I thought we were boiling for an hour - abaldel.
Probably this dish is good to do in a multicooker on the "Quiet languishing" mode!

Probably this dish is good to do in a multicooker on the "Quiet languishing" mode!

You can also try. There are options for baking such garlic in the oven, but there you need to sprinkle the garlic with a lot of olive oil.

I prefer to simmer on the stove, so you can give less T *.

Everyone who has ever cooked pilaf as it should, that is, with a head of unpeeled garlic, knows the taste of this garlic.

Everyone who has ever cooked pilaf as it should, that is, with a head of unpeeled garlic, knows the taste of this garlic.

Oh, delicious!

I prefer to simmer on the stove, so you can give less T *.

Very interesting yes.
I read about meat with a temperature probe.
I will try unchangeably!
But from the point of view of banal erudition, do you think Mrs. Admin, you can carry out such a method for processing. if not meat, then garlic?
Heat the oil to a temperature of 70 degrees and stupidly pour it into a thermos (glass / Chinese / good)
Taking into account the fact that in a good Chinese thermos T water from boiling water to very very hot water lasts for almost two days, then the time required to "pour out" the garlic will surely pass without losses in the oil T mode?
And nothing will need to be measured and controlled.
Just carefully put the garlic into the liner of the wide-mouth thermos. I poured hot oil and screwed on the thermos jug, pouring boiling water for the thermo-coat into its cushioning part / lid.! And that's all. Then he took out the finished garlic.
S? (S is a question modifier used by marginal elements in personal communication with friends and acquaintances)

Very interesting yes.

Why such difficulties?

Take a slow cooker (is there?) And on the low mode (they usually have two modes: high and low) extinguish as much as you like. In this mode, nothing boils and the temperature (in my Kenwood, at least) is about 80 degrees.

Vegetables can also be cooked sous-vide.
For example:
- carrots 184 * F, or 84 * C time approximately 45 minutes
- berries, strawberries 184 * F, or 84 * C for about 10-30 minutes

Therefore, you can cook in a thermos

Why such difficulties?

Take a slow cooker (is there?) And on the low mode (they usually have two modes: high and low) extinguish as much as you like. In this mode, nothing boils and the temperature (in my Kenwood, at least) is about 80 degrees.

Natasha, of course you can! But, if there are only 5 heads of garlic, then you can cook in a small saucepan or in a thermos

Garlic is on sale all year round, so cooking a large portion ... somehow ... depends on the needs of the family

Why such difficulties?

Look, I have two devices.
1. Yoghurt maker. Modified by me to the limit. It has an automatic shutdown timer and I also stuck a rheostat there for the accuracy of heating the sole plate (for the maximum accurate temperature)
All this heavily modified stray is used by me like this:
I carefully sterilize the Mulinex yogurt jars.
I pour warm cow's milk into a yogurt maker and start EVERYTHING.

2. I bring a LOT of milk from the village.
So that the remainder (liter / one and a half) does not disappear, I stupidly boil it, I cool it down, add the remainder of befidobacteria (the same as in Moulinex) and load it into a large wide-necked thermos.

VERDICT: NO difference !!!!!!!!!!!!!!!!
Yoghurt from a high-tech device with two temperature and time controls and from a can stupidly removed from a thermos is identical!

So why run a multicooker if you only need to keep the garlic in hot oil for 6 hours.
A thermos for this task, IMHO, is more than enough.
And as Filias Fogh used to say from the children's cartoon "80 days around the world" Use what is at hand and do not look for another! (from)
Although he was talking about the personal intimate relationship of a nut and a badger from another cartoon.

So let's try a thermos!
We heat the oil to 80-85 * C and pour the garlic with herbs. While it is infused, temp in a thermos. a little will fall, ok

Admin, can I put dried herb? I just threw a large and beautiful garlic, I was thinking where to attach it, and here is your recipe

Yeah, and a thermos is more difficult to wash than a slow cooker. For example, I also make yogurt exclusively in a thermos, and low-temperature cooking - you are welcome at DVA!

Yeah, and a thermos is more difficult to wash than a slow cooker

Che?
Modern thermos with mirrors ALL in general have plastic or Teflon liners.
I sometimes sterilize these inserts on a quick basis (just for yogurt)
So what about the wash ..
This is just five seconds.
I threw the insert into the dishwasher and then took out a clean one!

Here are the liners. They are several floors. Boiling water is poured into the top one to create a "heat cap" over the product.
The thermos itself is mirror-glass, but it only sweats, the product is in the liner.

Aaaaa .... And I have an old Kitayoz (Soviet) with glass and a narrow neck.

Aaaaa .... And I have an old Kitayoz (Soviet) with glass and a narrow neck.

I have a Soviet Chinese thermos (with a star and a rose) :-) My favorite. It is for boiling water.
For him, I bought an authentic spare flask at a flea market :-) Under SOSIALISM, it turns out that the Chinese supplied spare flasks!
In general, the old Teroms rule, but there were few wide-headed ones.
And now they do a lot with a wide throat.
Here is an example of Czech.



Do not buy them from me such five pieces exploded :-(
It is trite five pieces during normal operation. I brewed herbal tea in them.
On average, a thermos lived for five months. Then it burst :-( The flask burst.
Since I had them stolen (for free), I stupidly took a new one, but I was impressed by the quality of this product. Quality stability :-)

Admin, can I put dried herb?

Fresh is certainly better, the aroma is richer. Look at me and stock up on weed in olive oil, always useful

I think, in the absence of, you can put it dried, because we need taste and smell

Admin, thanks. We rarely have such weed on sale, so it will grow in the country, and we will turn it into olive oil

[Tanyush!]

The garlic turned out so spicy, great, Tanyush! Thank you very much - I will definitely do it!
It will come in handy with many dishes, especially during fasting.

[Marina]

Yes, Marina, today the garlic and boiled potato sandwiches went very well

Marinochka, THANK YOU!

Rommie! As always, everything is very tasty and simple! Thanks a lot for the recipe.

[limon]

limon, THANK YOU! Nice to hear that my recipes suit you

[Romchka]

Romchka, how delicious! I love garlic in all forms - fresh, salted, pickled, baked (well, except maybe gaseous)! I will definitely cook it! Thank you!

[Larissa]

Larissa, THANK YOU! And for HEALTH !!!

I also add garlic to a lot of places, I like it. I noticed that the confit garlic does not have a pungent smell, you can kiss

Admin, such an enticing recipe, I love garlic in any form, and from pilaf I privatize it before anyone else, as a hostess. I don't have a slow cooker, but if I make it in the Panasonic cartoon on Stew, will it work? Or is there still a pace. higher? Well, this is so as not to stand guard at the stove for an hour. I have a small Panasonic, maybe there is a pace. it will be lower, when baking pies, biscuits, I add time, and I halve the recipes for my little Panasonechka.

[Melanyushka]

Melanyushka, THANK YOU!

I can't say anything about multicooker. And then the multicooker cooks under the lid, and this is the preservation of steam inside, this is still cooking in a saucepan.
In an ordinary saucepan, garlic is stewed in oil at no low temperature, under an open lid, condensation does not accumulate, steam goes up.

Cooking in a small saucepan is problem-free, you just need some garlic and puff, well, stir 2-3 times.
While in the kitchen I was busy with cooking and dishes, and an hour passed unnoticed

Thanks, I will definitely try!

Admin, I made it and took off the test with my mother. The bread was a peasant sponge according to the recipe from Kava. Tasty! Thanks for the wonderful recipe

[Natasha]

Natasha, to your health! I am so pleased that you also liked the garlic! For little chernyashechku, for appetite - very healthy!

Heat the oil to a temperature of 70 degrees and stupidly pour it into a thermos (glass / Chinese / good)

And I liked your idea with a thermos, I will try, but only in a thermos with a metal flask. After the explosion in a thermos with a glass flask, I am generally afraid of them before.

This recipe is just an utter bomb !!! I'm going to get the ingredients tomorrow. I also intend to add a pod of red hot pepper!

[sola]

sola, I'm waiting for a review about garlic, cook for health!

And I also love avocados, I have enough 🔗, look, suddenly you like it and fall in love
I didn’t try the nightingale tongues only because I didn’t see it on sale, and so - I’m ready for experiments

And I liked your idea with a thermos, I will try, but only in a thermos with a metal flask. After the explosion in a thermos with a glass flask, I am generally afraid of them before.

Asenka, tell me, did you do it in a thermos with met. flask? As a result?

I do it often now. Tried perversions of the main recipe (adding a pod of paprika, sweet pepper, spicy herbs) only add joy Thinking about whole mini champignons