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Could you immediately peel the cloves and store in the oil as long as the unpeeled?
Comment by Frank — January 5, 2011 @ 7:57 am
After reviewing this vid, I didn’t see anything about how low it stores in fridge. I think I got crossed with another viedo. It happens this time of night.
So how long do you think this will keep in just the fridew?
Comment by Frank — January 5, 2011 @ 8:59 am
The garlic confit, after simmering and cooling the unpeeled cloves in the olive oil, can stay in the fridge for up to 2 weeks. If you would like to peel garlic and simmer it the same way, the garlic would be good for about a week–the skins are protective and will help prolong a sweet, nutty flavor. Either way, for best flavor, let the oil and garlic stay out of the refrigerator for an hour or so (less if you plan to heat it and a bit more if you plan to serve it at room temperature). If you want to peel garlic cloves and store them in a jar in the fridge (without simmering) you don’t need any oil–the raw, peeled cloves can stay in a jar and stay in the fridge for 2 weeks. Once they start to sprout, they’re about to become over the hill so slit the clove lengthwise and remove the green shoot–then use the garlic as normal. I hope this helps. Let me know if you need more clarification.
Laur..
Comment by Lauren — January 5, 2011 @ 2:19 pm