Garlic is one of the world's most widely used flavorings, valued in almost every major cuisine. It has a remarkable ability to make savory dishes taste better, both with its own distinctive flavor and its ability to complement other ingredients. When raw, the cloves can be hot and pungent. Yet, when garlic is slow-cooked, its flavor becomes remarkably sweet and mellow as its sulfury juices break down and reveal the natural sugars.
Skin On
Garlic bulbs grow around a central stem, which remains soft and pliable in some varieties but grows woody in others. Although there is a wide degree of variation, the woody or "hardneck" varieties tend to be stronger-flavored than the "softneck" varieties. Each bulb contains a number of individual cloves, each with its own protective layer of papery skin. Peeled cloves of garlic can be slow-cooked, but they hold their shape better and are easier to handle when cooked in the skin.
Slow-Roasting
Skin-on garlic can be slow-roasted in entire bulbs or as individual cloves. Both methods work for either large or small quantities of garlic. Individual cloves or bulbs can be scattered on a baking sheet and cooked slowly in a 250 F to 300 F oven until soft. Individual cloves should be stirred periodically, but it's not necessary for whole bulbs. Some cooks prefer to enclose the garlic in a terra cotta roaster or several layers of foil, which traps a degree of steam and protects the garlic from drying out.
Slow Cooker
A stoneware slow cooker provides an excellent environment for slow cooking garlic. Fill a small slow cooker with loose cloves or whole bulbs of garlic and turn the thermostat to its "Low" setting. Cover the slow cooker and leave the garlic to cook gently overnight, eight to 10 hours for loose garlic and 12 to 14 hours for full bulbs. Stir the garlic periodically, so the cloves on the bottom don't overcook. Remove the garlic once it's completely soft.
Confit
Confit is a French term that originally was applied to duck legs slow-cooked and then preserved under a protective blanket of duck fat. In more liberal modern usage, the term is applied to almost any food that's slow cooked in fat or oil. To make garlic confit, separate the cloves and place them in a heavy-bottomed saucepan. Add just enough vegetable or olive oil to immerse the garlic completely, then bring the pot to a gentle simmer at approximately 160 F. Cook until the garlic is completely soft, usually two to three hours.
References
- On Cooking: A Textbook of Culinary Fundamentals; Sarah Labensky, et al.
- Fine Cooking: Slow-Cooked Garlic
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