garlic confit is garlic cloves cooked slowly over low heat in oil. Over time, they become super soft and slightly sweet, maintaining their garlic flavor without that harsh bite. In its simplest form you can spread it over toast with some sea salt, but I like to also add it to vinaigrettes and sauces for a little savory kick! -m👨🏻🍳
#garlicconfit #kitchentips #nycfoodie #pantrystaples #cookingtips
38 Comments
Why Safflower oil?
great chefs love talking bout umami
More of these please
Fuckin hate when i'm making garlic confit at home and it takes slightly too long. Little did I know I needed a station, and totally extraneous bowls.
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Are you dragging your knife across stone?
Yummy Thanks for sharing
Really appreciated this. Can you do more vids like this
my phone volume is on max and i can still barely hear you
Can you do a sushi roll or nigiri video? I would love to see your techniques and quantities for cooking rice for sushi.
🫶🏻
Musashi you so handsome! 🥰🥰
Awesome
Great video! Looking forward to more tutorials.
There’s stove tops that have simmer as an option
Skip the garlic clove bowl, and put garlic straight into the saucepan. One less bowl to clean!
Man is looking hella sophisticated in that turtle neck. Excellent tutorial, thanks!
haha it’s so weird to see u cooking during daytime!
Does the confit replace minced? Wondering if I can do that in Korean cooking. Thank you!
It is so important to explain movement efficiency to people. It doesn’t come naturally to everyone.
Most composed chef
this was beyond useful!! the ppl need more of this haha tysm🙏
Using sunflower oil still 🤢
Musashi you’re truly the best 🫡
What turtleneck you guys think is grosser the one around his neck or his cockhead.
Need to use a better oil.
Never trust a person who wears turtle necks
That's awesome
Where’s this cutting board from??
If your smashed garlic is put between the two bowls and the bowls are shook well, then they’ll shed their skins and you’ll be able to simply pick them out and drop them into your pot of oil.
Loved it! Calming voice and concise instructions
Your passion and dedication to your craft is so beautiful to watch. ❤
Yes, we did find it useful, thank you!
This is literally my secret to every recipe. That oil is so freaking flavourful!!
Is it critical to freeze your confit when not in use? I read somewhere that if you leave it at room temperature it can actually become toxic to eat after a time.
No disrespect to your girlfriend, I know “my chef boyfriend meals” is how you got started but we need more of this content.
I’ve been professionally cooking/cheffing for 22 years, and you have a clear crisp voice, excellent knowledge and seem to be great at explaining and teaching!
Hope to see more of these videos!
Cheers!
Where can I find a French top alternative like that?
grow out your hair bro u got perfect head shape for it