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Bouchon – Garlic Confit

January 28th, 2013 · No Comments

I didn’t even know what this was before I found the recipe. As soon as you pick up Bouchon, you basically want to eat steak frites.

Bouchon - Garlic Confit

So in making the fries, it recommended making garlic aioli to go with them (make it, it’s delicious). The mayonnaise gets the garlic from first making a garlic confit.

What is confit? Basically, it’s poaching something slowly, at a very low temperature, in oil.

You peel about 50 garlic cloves, submerge them in a pot by one inch in a neutral oil (I used canola), and use very low heat for about an hour.

Bouchon - Garlic Confit Bouchon - Garlic Confit

Bouchon - Garlic Confit

And what comes out? Heaven, that’s what. The garlic becomes incredibly soft – you can (and should) spread it on bread like butter. The oil actually takes on quite a nice flavour as well. The garlic has this beautiful nutty flavour and loses any acridity that raw garlic has – you’ll find all kinds of new uses for it. Tonight, I just made a simple pizza – tomato sauce, cheese, and mashed up cloves from the confit – beautiful!

While Modernist Cuisine at Home has a recipe for Pressure-Cooked Garlic confit, it requires pressure cooking for almost an hour, not to mention using glass jars (and a pressure cooker). Given that all I had to do for the Bouchon recipe was peel garlic, put in pot, wait, I just couldn’t justify the extra work, knowing that the Bouchon recipe already gives you an amazing product.

As they say in Esperanto, Provu Mem! (try it!)

Tags: Cooking at home

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