Go to the Recipe: Quick & Easy Vegetable Confit
Any risk of botulism with long-term storage of garlic confit?
So long as your refrigerate garlic confit you don't need to be concerned about botulism. If you want to store it unrefrigerated, then you would need to pressure cook garlic confit to make it safe.
Can the fat be reused? Can the fat be seasoned with herbs and or whole spices, to effectively also get seasoned oil.
Yes, it can.
What's the equivalent in watts of your microwave's setting 2 (20%)?
For my microwave, max is 800w; but I can only use two settings: 80w (too low) or 240w (too high; yielded very dark garlic with burnt flavour). I'll experiment with 80w and longer cooking times.
How long can I keep the garlic confit? Both in the fridge and pressure cooked?
Has anyone experimented with using peeled garlic? How would that affect cooking time and power level? I would like to simply fish-out clean cloves of garlic a few at a time instead of having to pick-apart a whole bulb each time I want some.
What would be the time/temp settings if doing this in the oven? Low & Slow I would imagine? I don't have a microwave,,,
I used peeled garlic and it took less than half of the time.
Can we use the sous vide instead of Microwave? if so, what temp, how long? normal cooking times for veggies 10 or 30 minutes at 190F ?
You can do it in a pot, add just enough oil to cover the garlic (or onion) and simmer for about 30-45 minutes.
An recommendation for Sous vide temperature and time?
Now that 1100-1200 watt microwaves are common, I’d recommend scaling down to Power 1. Also make sure you know how to convince your microwave to actually use the power you’ve input. I lost a few bulbs figuring that out.
