Garlic Confit

Discussion in 'Professional Chefs' started by maxs, Oct 30, 2012.

  1. maxs

    maxs

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    Why do some chefs blanch their garlic before confit-ing?

    Thanks!
     
  2. soignee

    soignee

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    To remove any bitterness.
     
     
  3. someday

    someday

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    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. 
     
  4. arugula

    arugula

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    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.
     
  5. maxs

    maxs

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    Lessen confit time?

    It only takes about 45 minutes on the stovetop. Set it and forget it, no?
     
  6. chefedb

    chefedb

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    Today everything is a Confit. Guess it sounds nice? Or you can charge more.
     
    Last edited: Nov 8, 2012
  7. petalsandcoco

    petalsandcoco

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    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.

    Petals.
     
    Last edited: Nov 8, 2012