Garlic confit is my secret ingredient, my special sauce, one of my all-time favorite tricks to give any vegetable a makeover. It's a play on an old technique (preserving meat in its own fat) and a venerable French dish (duck confit). You can use the same fancy term to cook and preserve garlic in essentially the same way. Except, here, olive oil is the fat of choice. The technique produces meltingly tender and sweet cloves, along with a by-product of fragrant and delicious oil. It's magic.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1GNEvYk
No comments:
Post a Comment