Put the cloves in a large bowl. Pour 2 cups hot tap water over the cloves and agitate with a wooden spoon or metal whisk for 1 minute to help loosen the cloves’ skins. Drain off the water. Peel the skins off the garlic and cut off any tough stem ends.
Put the peeled garlic in a small pot. Add enough oil to completely cover the garlic, about 1-1/4 cups in a 6-inch pot. Set the pot over low to medium-low heat and bring to a simmer. The oil should remain at around 210°F (no higher than 220°F), hot enough so that the oil bubbles gently. If the oil gets too hot and the garlic appears to be frying or browning, remove the pot from the heat for 1 or 2 min. The garlic will turn almost fully translucent as it cooks. After about 35 min. of total cooking time, some of the translucency will begin to recede to a dull, opaque color and the cloves will be soft enough to easily split with a spoon. If the cloves are still firm, continue cooking gently until the garlic reaches this desired doneness. Remove the pot from the heat and let cool.
Transfer the cloves and oil into separate airtight containers. Store each in the refrigerator for up to a week.
nutrition information (per serving):
sat fat g
Photo: Scott Philllips