{"id":281,"date":"2010-12-06T20:11:00","date_gmt":"2010-12-06T20:11:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/garlic-confi\/"},"modified":"2016-01-16T18:47:05","modified_gmt":"2016-01-16T18:47:05","slug":"garlic-confit","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2010\/12\/garlic-confit\/","title":{"rendered":"Garlic Confit"},"content":{"rendered":"<p><a onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_2MG0u_23Iio\/TP1Dli42GII\/AAAAAAAAAGg\/ZJDd0qHlPUk\/s1600\/garlic_confit.jpg\"><img decoding=\"async\" style=\"float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 299px;\" src=\"http:\/\/media.axelakesson.com\/2010\/12\/garlic_confit.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5547664628289771650\" border=\"0\" \/><\/a><\/p>\n<p>Garlic confit is a great pantry staple and very easy to make. It can be used to flavour mashed potatoes, stirred into soup or simply spread on a piece of toasted baguette. The garlic confit can be stored in the fridge for about a month (completely submerged in the oil) and the oil can be used for other purposes, for instance dressings.<\/p>\n<p>Ingredients for the garlic confit:<br \/>About 45 peeled garlic cloves (roughly equal in size)<br \/>About 500 ml rapeseed oil<\/p>\n<p>Preparing  the garlic confit:<br \/>Place the peeled garlic cloves in a small saucepan and add enough oil to cover them by about 2 cm. Make sure that none of the garlic cloves are poking through the oil, if necessary add more oil.<br \/>Place the saucepan over medium-low heat. If you have a gas burner use a diffuser to lower the heat. The garlic should cook very gently, look out for very small bubbles in the oil.<br \/>Cook for about 40 minutes and give the cloves a stir every 5 minutes or so. After 40 minutes pick up one of the cloves with your spoon and pierce it with a paring knife, it should be completely tender if they are done.<br \/>Remove from the heat and let the garlic cool in the oil.<br \/>Transfer to a jar and poor over the oil, make sure that the garlic confit is submerged in the oil. Refrigerate for up to one month.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Garlic confit is a great pantry staple and very easy to make. It can be used to flavour mashed potatoes,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":433,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232],"tags":[181,182,113,183],"class_list":["post-281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-essentials","tag-condiments","tag-confit","tag-french","tag-garlic"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=281"}],"version-history":[{"count":1,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/281\/revisions"}],"predecessor-version":[{"id":434,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/281\/revisions\/434"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media\/433"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=281"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}