A perfect way to put any wayward garlic to use.
Making garlic confit is incredibly simple. Peel your garlic cloves, trim the root ends, then put them in a pot and add enough oil to cover. Set the pot over medium heat and bring the oil to a bare simmer; then lower the heat until there's hardly any activity in the pot at all, save for the rare tiny bubble to come rolling up from one of the cloves.
When the cloves of garlic are extremely tender and a light tan color, they're done. How long this takes will depend on the age and size of the garlic cloves, and how hot the oil is. It can take less than an hour, or more than two. You can also do the process in a low 300°F oven, although I'd just as soon let it ride on the stovetop, where I can monitor it more closely.It might be easier to call this section,"How Not to Use Garlic Confit," since that's probably the shorter list .
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