Aside from butter, garlic is another of my life’s greatest passions. I put at least half a bulb of garlic in almost every dish I make. When cooked well, it adds a warm, roasted and almost sweet flavor to any dish. Frying or sautéing garlic are two of the easiest ways to prepare the aromatic, but my all-time favorite method of preparing it is by making garlic confit.
This cooking technique isn’t exclusively for meat, though. Case in point: garlic confit. Instead of fat, garlic confit uses oil for cooking and preservation. Making garlic confit is extremely easy. The most “difficult” part of the process is the prep work. Confited garlic yields tender, spreadable, aromatic cloves that don’t leave a raw garlic taste in your mouth. It has a smoky, somewhat sweet flavor and can be used to add an extra dimension of flavor in your dips, sauces, dressings and marinades.
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