"The process of slowly cooking garlic in oil diminishes its natural pungency, turning it soft, spreadable, and decadent, with a flavor similar to roasted garlic. Spread over grilled bread, it is a delicious appetizer all on its own, or you can toss garlic confit in the pan with fried eggs for an easy upgrade that adds layers of flavor."
"A six-quart crock pot only pulls about 180 watts of electricity on average, compared to 2,000-5,000 for a standard oven. That's a reduction of more than 90%. Even if things need to cook an hour longer in the slow cooker, the savings are still quite significant."
"To use the slow cooker instead, just pop all of the same ingredients in the crock pot, set the temperature to low, and let it cook for around three hours, or until the garlic is nice and soft."
Garlic confit, made by slowly cooking garlic cloves in oil, transforms pungent raw garlic into soft, spreadable, decadent cloves with roasted flavor. Traditional methods involve oven-cooking at low temperatures for several hours, but using a slow cooker offers significant advantages. Setting a crock pot to low for approximately three hours produces identical results while consuming only 180 watts compared to an oven's 2,000-5,000 watts—a reduction exceeding 90%. This energy efficiency makes slow cookers an excellent alternative for this labor-intensive preparation. The main drawback involves batch size, as crock pots require substantial oil quantities and multiple garlic heads to properly submerge the cloves.
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