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Discussion in 'Professional Chefs' started by maxs, Oct 30, 2012.
Why do some chefs blanch their garlic before confit-ing?
To remove any bitterness.
I predict at least....4 responses telling you that garlic confit isn't really "confit."
But yes, to remove some bitterness. I find it to be an un-necessary step, but a lot of chefs swear by it.
I have never blanched my garlic before confitting personally. I'm guessing its one of two things to remove biterness like soignee said or just to lessen confit time.
Lessen confit time?
It only takes about 45 minutes on the stovetop. Set it and forget it, no?
Today everything is a Confit. Guess it sounds nice? Or you can charge more.
I agree with you soignee.
Depending the dish being created, blanching , be it garlic or onions, the palate will be hit with a more subtle flavor, takes on a sweeter profile without the added aftertaste.