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    You are in: Home / Recipes / Basic Confit of Garlic Recipe
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    Basic Confit of Garlic

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 24, 2009

      Yummmmm, the oil is just as delish as the cloves nice smokey flavor. I added 1T of rice vinegar to every cup of oil to ward of botulism. Thanks, this is a keeper!

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    • on April 28, 2011

      Wonderful! I've used it with asparagus, broccoli, and turkey burgers so far! Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2006

      Wonderful! I made this today and my house smells like a garlic paradise! I love garlic but my fiance does not. Using this, I can now add garlic to lots more things! He is going to hate it! lol The first thing I did with this is used it to make Tomato Bruschetta Tomato Bruschetta. Instead of using just plain oil, I used this! DIVINE! I am so glad I made this. I had a head and a half of garlic to use up before it went bad... so that worked out to 17 cloves. Perfect. One thing I found out though was that when the recipe says to turn the stove low, it means low. I have a gas stove and it doesn't go overly low. The oil and the garlic was starting to burn because the flame was too high. So I grabbed the guard from the other burner and put it on top of the one I was using and put the pan on top of that. That worked great. There were only little bubbles after that and I think that is what was needed. I will be putting this into my permanent recipe book. Thanks for yet another winner Sharon!

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    • on May 24, 2004

      This was very good. I chopped red, green, peppers and onions. I placed them on foil and drizzled this over them. I wrapped them up and cooked them on the barbecue. I think next time I will experiment with different herbs and spices. Thanks

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    • on May 28, 2014

      Just a wonderful way to keep garlic and get garlic flavored oil. I took the advice of a tbs of vinegar to ward of botulism and plan to keep it all the time just refreshing it. I also suggest preparing two burners if you have electric, one on lowest setting and one to bring to a boil. It takes a long time for the burner to get low enough to stop the boil otherwise.

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    Nutritional Facts for Basic Confit of Garlic

    Serving Size: 1 (30 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.7
     
    Calories from Fat 1
    20%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5.1 mg
    0%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.3 g
    1%
    Protein 1.9 g
    3%

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