This garlic secret is a lie

[@LylahBean123]

“Shuh-lotz” is crazy

[@acooknamedMatt]

Haha Gordon Ramsay ya know ya know

[@PROcrastinatingnao]

Boutta say soundin like Ramsay with the shallots pronounciation.

[@KevinFeeley_KHF]

Though Confit as a term began life with the meaning of "food slow cooked in the fat of that food" it has since evolved into the modern meaning of "food slow cooked in fat/oil." It is essentially a braise using a lipid as the liquid phase as opposed to water as the liquid phase. Mayo made with chemical emulsifiers and seed oils isn't any less mayo just because it's not mayo as defined in the list of the mother sauces. Interesting technique, though I'd suggest lowering the temp on your roast to 325F and extending the cook time to more along the lines of 50-60 minutes. This will still convert the sugars without risking overshooting on the texture. Even better if you do it in a water bath at a set temp.

[@acooknamedMatt]

Oooh never thought of the water bath to control temp! Solid thank you

[@igorashmd]

The word confit (pronounced "kon-FEE") derives from the French verb confire, which simply means to preserve. Traditionally, confit simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. (Is this what you were expecting Matt ? Audience engagement and all ? :) )

[@oldpossum57]

On dit confiture, un mot apparenté à confit, pour des “jams and marmelades”. On a le confit d’oignons, préparé avec des oignons un peu de beurre, du sucre, vinaigre, des épices. Alors, “confit” ne signifie pas seulement les fameux confits de canard, confit d’oie qu’on trouve en sud-ouest de la France.

[@Shadowofawolf]

I've been wanting to roast garlic very recently. For some nice homemade garlic bread and other things. I'll remember this. Thanks man!

[@acooknamedMatt]

It’s great to have in the fridge and pull out whenever you want garlic in something

[@brodelicious]

Confit means to “preserve”. It’s usually done with fat because most foods when covered in fat don’t allow for bacterial growth. So preserved garlic is what you made and it’s exactly for the reasons you said at the beginning.

[@Ramj92]

I love spreading this on bread as a base. Never thought about doing it with shallots. I always remember you say its actually not confit every time I see/hear someone call it that lol.

[@acooknamedMatt]

So good on toast

[@Gucciadi]

Hehe, taking the camera out of the fridge after closing the door, almost breaks the fourth wall.

[@acooknamedMatt]

Haha

[@stefanmarchione6757]

Hey Matt...great simple recipe, tutorial, explanation, as well as finished product. I think the term "confit" became uber popular during this whole "pandemic" and TikTok 🤣 period of cooking for oneself; whether it be baking bread, neverending kitchen "hacks" 😩, or in this case, food preservation. Also, I think the concept of "con-feefeeing" 🤭 could just be simplified as cooking in A fat (as in this case, a rich olive oil 🫒) I think this would make a really good spread as a base for garlic crostini, homemade croutons, bread crumb topping, etc. Thanks for always entertaining and educationing your Followers, very informative 👍 Oh before I forget, your hair looks SO good today 😉✌️🗽

[@acooknamedMatt]

Thank you for the explanation and yes i did haha

[@stefanmarchione6757]

@@acooknamedMatt 👍😁🗽

[@rfcg462002]

The swearing that Matt uses in his videos are literally "chef's kiss". I appreciate a genuine content creator.

[@zheckav]

Garlic confit tastes a lot better than raw garlic, much more mellow. But dang, it looses so much of its punch. You need like 3 times the amount to make an aioli for example.

[@ceecee-thetransplantedgardener]

So - I grow my own garlic: hard neck, culinary, varieties - which are divas in terms of long term storage. The solution - "confit". I don't care what you call it - but it is wonderful. 😁

[@acooknamedMatt]

It really is. Especially to save your hard work on those veggies

[@nemoneon]

Roasted garlic spread is the best on a toasted bread with sun dried tomatoes..and avocado

[@staciesabatino3817]

I make this often for garlic bread. If anyone has never tries it its worth the effort.I do mine on the stove however seeing this video i will try the oven. Matt, Thank You!

[@acooknamedMatt]

Oven is easy set and forget haha

[@staciesabatino3817]

Yes looks that way. @@acooknamedMatt

[@Lustylibra]

Can you use the garlic confit as a marinade? and possibly add citrus

[@Chefmatson]

Always have a Mason jar full of that in my fridge!

[@acooknamedMatt]

Solid to have on deck

[@Chefmatson]

@@acooknamedMatt have you tried candied garlic? Chef buddy introduced me to them years ago. Makes a great immune boosting snack.

[@Gucciadi]

That garlic looks SO DELICIOUS!

[@ANiceGuy]

I wonder what happened to this guy

[@twistedfrannie9311]

I keep a jar in my fridge, I like it spread on sourdough with rosemary ,fried mushrooms , mozzarella and baked

[@acooknamedMatt]

Mmmm

[@Lustylibra]

is there a certain EVOO you recommend?

[@mikefreelandphoto]

Making some now after watching this. Perfect timing lol. Just curious, will green stems in the garlic make this bitter? The garlic at my local market has all been like that lately. I normally just remove it.

[@acooknamedMatt]

I always remove those stems

[@DanaKot336]

thanks for the info and the recipe ! in Celsius it'll be 177°

[@acooknamedMatt]

Oh I’ve thank you !

[@dbaker280]

someone forgot to edit this one

[@acooknamedMatt]

What

[@dbaker280]

@@acooknamedMattTheres a couple times here where you say something twice. Like you mean to cut it out 🙂

[@dbaker280]

I was being a dick, you obviously did edit it. I think the cuts could have been better though, the repetition is jarring to me

[@artherrightus7399]

To each their own but I watch these cooking videos with my family around. I wish everyone could curb the language. It’s not necessary

[@lkocevar]

A month? 6 months EASY! It... just.... doesn't.... go.... bad.....

[@acooknamedMatt]

Lol

[@TheMunkzilla1]

Matt is this true? When I did my ServSafe class and exam they said that garlic infused oils have "high botulism" rates? Now I see garlic being confited (sp?) All the time... So umm is this a lie by food safety administration? 😮

[@acooknamedMatt]

Yes but that’s if the garlic is raw. Also you have to take into account the fda saying that for contaminated containers etc. that can happen with mashed potatoes even

[@TheMunkzilla1]

Thanks for the clarification. I bake so this part is new to me.😅

[@MG-vk2ig]

Absoutely love garlic!!!

[@nikooooo7661]

isnt that oil going to solidify a bit tho

[@acooknamedMatt]

In the fridge yes.

[@sympatyk8906]

❤

[@grasscutter1919]

Language my boy…swearing cheapens you.

[@tebamiro5254]

😘🥦

[@pcalmalel6682]

👍👍❤️