[Sca-cooks] Re: Sca-cooks digest, Vol 1 #693 - 22 msgs

[Elaine Koogler]

So then it would be much like a bagna cauda without the anchovies??

Kiri

Philip & Susan Troy wrote:

> Probably inspired by the garlic cloves one includes in various Savoyard preserved meats, such as confit d'oie ou de canard. These are preserved by cooking slowly in fat, like duck or goose fat, since that's what's being cooked. The fat replaces the water and the flavors concentrate wonderfully. For garlic confit, you would peel cloves and cook slowly in either duck or goose fat, but most commonly olive oil. The cloves become soft and very richly flavored, but much milder for their long cooking. They're just barely braised in enough oil to cover, not fried or browned. You can then spread them on bread, or sieve them into sauces, etc.
>
> Adamantius
> --
> Phil & Susan Troy
>
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