Appears in Cook's Illustrated November/December 2019
Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.
For silky, spreadable, nutty-sweet garlic, we prefer garlic confit—a preparation that calls for gently heating peeled cloves in oil—to roasting whole heads of garlic. Preparing garlic confit is faster than roasting because oil transfers hea...