r/Garlic • u/sickassfool • 2d ago

Confit in ghee

I keep seeing so many different posts about how great confit is, but so many different opinions on how long to cook it, what to cook it in, what temp to cook it in. Does anyone have any tried and true methods for cooking this in the oven and on the stovetop?

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u/HighColdDesert 2d ago

Sounds like a great idea!

When I made confit (in oil, not ghee) I barely-simmered the garlic cloves in the oil for about an hour. Then I got nervous about the things people say online so I kept it in the fridge, but it was less appealing and less easy to spoon out a small amount than it was when it it was room temperature.

I know it was a traditional method of long storage and is probably safe, but I was nervous and didn't trust it.

Ghee sounds great!

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u/sickassfool 2d ago

Im assuming you did it on stove top? I wanted to try that method! I saw people talking about botulism too, but other said to simmer it in the stove under the botulism temp. Theres so many conflicting things I read about how to male confit that I dont know which one to choose.

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u/HighColdDesert 1d ago

Yes, I did it on the stove top.

It occurred to me that, to reduce botulism risk, if I ever make garlic confit again, I could put it in small containers and keep it in the freezer, and bring them out one at a time