Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker […]
Fantastic way of preserving garlic and herbs. Fresh herbs and garlic dry quickly when processed with salt.
Sweet & savory, this is a great topping for seared meats, like pork or beef.