Why do some chefs blanch their garlic before confit-ing?
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.
Réalisé avec un soupçon d'amour.