The toughest a part of making this garlic confit was separating and peeling the garlic and determining what constituted “too small.” I simply went forward and threw in all of the cloves. It seems that “too skinny” is likely to be the higher descriptor, however I’m undecided.
I appreciated all of the cloves. That’s, I ate one of many ones which may have been too small, and it was fantastic. I threw some too skinny and a few too small into the pasta sauce on the range and it was all simply fantastic. They melted into the sauce and gave it a easy garlic taste.
It was troublesome to maintain at a simmer, however I’d simply use a deeper, moderately than wider, pot subsequent time.
