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Garlic Confit

post #1 of 7
10/30/12 at 3:27pm
Thread Starter 

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

Thanks!

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post #2 of 7
11/4/12 at 5:32pm

To remove any bitterness.
 

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post #3 of 7
11/4/12 at 11:45pm

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. 

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post #4 of 7
11/5/12 at 2:37pm
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.
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post #5 of 7
11/7/12 at 9:46pm
Thread Starter 

Lessen confit time?

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

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post #6 of 7
11/8/12 at 2:40am

Today everything is a Confit. Guess it sounds nice? Or you can charge more.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #7 of 7
11/8/12 at 6:02am
Quote:
Originally Posted by soignee View Post

To remove any bitterness.
 

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.

 

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