confit

Also hardcore: use half as much garlic, and make up the difference with 2x as much garlic confit.

Would this taste much different from a potato cooked in oil but not deep fried (confit)?

I imagine deep-frying, or a slow confit will have the exact same effect with a lot less danger.

I don’t do the * in the gitignore because I use the confit alias and disable showing untracked files.

I sometimes put a pinch of pink salt in with my duck confit cure, and it comes out distinctively hammier.

I'd guess that confit would be safe too, and I'm not sure why you think the FDA would forbid it.

Also, not to nitpick, but duck confit only takes 8 hours or so; it's one of the easiest things to do with a water bath.

What are you expecting, duck confit and beef wellington?

Low-temp water baths are like duck confit dispensing machines.

I'm a little obsessed with this topic (I confit a lot of garlic).

If you give someone a delicious homemade chutney and that inspires them, they could gift you the following year with a marmalade or cherry confit or something else.

I'd think the only acceptable preparation would be braising or confit.

By the way - another way of making roasted garlic in oil is to "confit" the garlic completely in oil - submerge the garlic in the oil and cook it at 275F (~135C) for ~3 hours.