Garlic Confit and Garlic Oil (Hot and Cold Infusion Method)

Making Garlic Confit and Garlic Oil with both methods of Hot and Cold Infusion. Also included is "How to get Super Clear Infused Oil". This is definitely something you need to have in your kitchen arsenal if you are serious about food. It goes well with lots of things, better yet even on some humble toasted sourdough bread and perhaps some melted cheese and vine ripe tomatoes. So good that it's even delicately creamy.

The Top 8 Health Benefits of Garlic

Garlic Helps Boost Your Body's Immune System.
Garlic Helps Reduce High Blood Pressure.
Garlic Helps Reduce Cholesterol Levels.
Garlic Can Help With Prevention of Cancer.
Garlic Has Antibiotic Properties.
Garlic May Prevent Alzheimer's and Dementia.
Garlic Can Improve Athletic Performance.
Garlic Helps Detox Your Body.

DIRECTIONS

As much garlic as you want to do. Peeled.
Neutral Oil to fill TWICE the amount of garlic (Neutral oil such as corn, sunflower, vegetable, rapeseed, olive oil and etc. Don't use heavy aromatic oils such as peanut or sesame oil that counter the garlic)
Slow cooker or Baking Pan for Oven
Cook oil until temperature reaches about 90C/194F and the garlic is cooked by being soft in the middle. Test with knife.
Strain and process with coffee filter paper, if not, cheese cloth or muslin cloth.
Store garlic and filtered oil together in mason or jam jars in the fridge for up to 1 month. Make sure the garlic confit is submerged in infused oil.
You can freeze the extra garlic and oil for a good 6 months in the freezer. *** Oil temperature not more than 90C/194F either in a slow cooker or oven. Oven needs to be on low 100C/212F setting.

*Warning* You and your whole house will smell like garlic when you try this project out. I can guarantee you, that your house will be vampire free.

To read more about the health benefits of Garlic you can check out this page.