Hi I am planning to try this, but before that I just have 1 question
I am planning to make 1 batch but my pan is so wide there will be too much oil needed to submerge the garlic and i dun think i can finish all the oil before my 2nd batch
my q is can the left over oil be used to make confit again by adding fresh oil??? will it affect the 2nd confit negatively?
or will it make the oil even better??