tag:blogger.com,1999:blog-8814165.post116911367702882422..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: Garlic ConfitAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8814165.post-35935040560167868592009-09-17T14:54:16.721+02:002009-09-17T14:54:16.721+02:00garlic confit baked in an oven at 120degC for 2 ho...garlic confit baked in an oven at 120degC for 2 hours will not harbour any harmful bacteria, at that temp it would be sterilised. Store in a sterilised, airtight jar and it will keep for 3 mths in a fridge quite safely. You can also make a great chilli confit, both can be drizzled over pizzas and plain pasta for delicious authentic Italian dishes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-82678646241977473062009-01-18T17:24:00.000+01:002009-01-18T17:24:00.000+01:00Hi Anne,just one remark on your recipe; garlic con...Hi Anne,<BR/>just one remark on your recipe; garlic confit does not keep well at all! It should be thrown out after a couple of days in the fridge as it lends itself to forming bacteria that cause botulism. Other than that, good stuff indeed!Unknownhttps://www.blogger.com/profile/02015348695643306159noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-67215471895486728752008-01-06T18:04:00.000+01:002008-01-06T18:04:00.000+01:00Lola, This is in Anthony Bourdaine's cookbook as ...Lola, This is in Anthony Bourdaine's cookbook as well. He adds a bit of thyme for a punch of flavor. The garlic confit is great to flavor pork loin and then roast. (also in the cookbook)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1169506954540461952007-01-23T00:02:00.000+01:002007-01-23T00:02:00.000+01:00What a wonderful simple idea. Going try this mysel...What a wonderful simple idea. Going try this myself!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1169313072224921402007-01-20T18:11:00.000+01:002007-01-20T18:11:00.000+01:00Lola - thank you, baking it like that is great ind...Lola - thank you, baking it like that is great indeed!<BR/><BR/>Matt - oh, you grow your own! Nice! I should - we have plenty of space :)<BR/><BR/>Karlsfoodie - well, anything really! But for a place to start, try the next recipe, for Chicken Risotto. That's very nice.Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1169311872629687462007-01-20T17:51:00.000+01:002007-01-20T17:51:00.000+01:00hi AneeMay I know what can i use this garlic for?hi Anee<BR/>May I know what can i use this garlic for?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1169227751703109352007-01-19T18:29:00.000+01:002007-01-19T18:29:00.000+01:00This is a great use for leftover garlic, and a way...This is a great use for leftover garlic, and a way to extend it's life. I grow my own, so I always have too much. This is a great way to hold on to it and save my extra - thanks for the tip!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1169141203778201382007-01-18T18:26:00.000+01:002007-01-18T18:26:00.000+01:00Here's another suggestion for the next time you ge...Here's another suggestion for the next time you get stuck with a few heads of garlic:<BR/>Slice off the top of the unpeeled garlic head, exposing a bit of the cloves. Drizzle olive oil and lightly coat the garlic heads. Wrap in tinfoil and bake in oven for approximately 35-40 minutes, until garlic is all soft and sweet.the garlic can then be squeezed out of the skins and spread on bread.Anonymousnoreply@blogger.com