if you love garlic, you will be enchantedwith this garlic confit. to make garlic confit, we take garlic cloves and slowly poach themin olive oil, the cloves become utterly soft and taste mellow, almost sweet. it's likenothing you've ever tasted! it's absolutely addictive. the confit can be used to flavor all kindsof dishes -- sandwiches, soups, pastas, pizzas, dips, and even mashed potatoes. or you canmake a fabulous garlic confit spread. for ideas and recipes, go to my website: foodandstyle.com. there is one crucial thing about making garlicconfit - it needs to cook at a very low temperature. and i'll show you how we're going to achievethat. but first, let's peel our cloves.
you'll need 10 ounces of unpeeled garlic cloves.that's about 2 cups. to peel this much garlic, there's a quick and easy technique. you'llneed a stainless steel bowl. place half the garlic cloves in the bowl. top with anotherbowl, upside-down. hold tight and shake vigorously for about 10 to 15 seconds. let's have a look.you see? the garlic cloves are totally peeled! now remove the cloves that are skinless, andcontinue shaking until all the cloves are done. her we go. and now you repeat with thebalance of the cloves. now that the cloves are peeled, you want to trim the top rootend. you'll need two essential tools for this recipe:first, a 1-quart saucepan. it will make it easier to measure the temperature of the confit,and also use a lot less oil. and then a heat
diffuser. if you have a professional stove,like a viking or wolf, this tool is crucial. place the garlic cloves in the pan and thenadd the olive oil. place the heat diffuser on top of your burner, and then place thepan on top of the diffuser. and as you see, the pan is not in direct contact with thediffuser. this is going to help us keep a very low heat. place a thermometer in thepan and turn the heat on medium. okay, we've reached the ideal temperature for cookingthe confit, so now lower the heat and slow-simmer for about an hour, keeping the temperaturebetween about 200 and 210 degrees fahrenheit. as you see, small bubbles are rising to thesurface, and that's okay, but make sure the oil never comes to a boil. it's been an hour,and the confit is done. look at the cloves
- they have a lovely pale-golden color andthey are utterly soft, as soft as butter! so now turn off the heat. remove from thestove and let cool to room temperature. you won't believe how good this garlic confitsmells! it gives me hunger pangs every time i make it. enjoy!
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