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  3. Although it's ridiculously rare, and this stuff shouldn't last long, but store your garlic confit in the fridge. Leaving it out could potentially lead to botulism or some other anaerobic spore-forming bacteria to start growing.

    Again, it's very rare, but the risk does exist.

  10. This is one of the best ways to utilize fresh garlic. I must add that the oil used can be repurchased. Simply use a few of the garlic pieces (mashed) by placing them in oil. Use oil for stir fry, or pan fried steaks on the stove. Don't waste that tasty flavor.

  12. EVERYONE I Have a
    "Which Way Tastes Better"
    The video way or Take a whole bud, slice across the top so you've sliced off the tips of the cloves. Pour a little olive oil in in the bud. Wrap in foil. Bake at 300⁰ until soft & sweet.
    Use the garlic the same ways this video suggests.
    One thing I love about the video is you get all that garlic flavored oil.
    What Do You Think?
    Check A Box/Boxes
    □ Simmered In Oil
    □ Baked In Foil
    □ Both
    □ Neither
    Good Lord I need a life!

  19. I've made garlic confit before, and I really enjoyed using it in place of freshly grated garlic as it saved all of the prep time and getting the garlic smell off my fingers. I just smashed it in the pan and continued with the recipe.

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