Seriously, anyone who didn’t know about how to make this didn’t have parents/relatives who cooked.
Y’all need to pick up a cookbook. Or watch Julia Child.
Sorry everyone didn’t grow up in a household where their caretaker cooker or knew how to cooked. Some of us didn’t grow up in a household with fresh fruits and produce. Some of us didn’t have the money to spend on a shit ton of garlic.
So how about enjoy the video instead of being a snobby bitch.
Also Julia Child would be ashamed of people behaving like that. Her whole deal was just… Making cooking accessible for people. Hell, she had a whole segment devoted to “oh, nobody taught you how to cook eggs? Here’s how you do that.” A significant part of her show was basics that people take for granted (and though the equipment may have changed somewhat, its still pretty helpful). My dad had busy parents who didn’t have the time or knowhow to cook, and he learned from watching Julia Child. French cooking made easy, here’s the basics everyone assumes you know but never taught you. And ever since, he’s had a love of cooking.
Stop putting people down for not knowing basics. Everyone is a beginner at some point or another.
I grew up in a healthy-eating cooking-skilled household and I did not know that this existed.
Just shut up and spread the TikTok
So confit is a way of cooking things, and it does marvellous things to many things.
You put stuff in oil and slow cook it. That’s confit. Garlic confit? Put it in oil and slow cook it. Chicken confit? You put it in oil and slow cook it.
(side note: confit historically means to preserve by cooking at a low temperature, (which often also meant a cure prior to cooking). So Fruitconfit is fruit that’s been cooked at a low temperature in a very concentrated sugar solution, not in oil. Nowadays, confit usually just means cooking slowly in oil outside the context of fruit and does not imply a curing process)
Compared to deep frying, almost no moisture is lost, and the flavour is not changed via the maillard process because it doesn’t happen. There is no charring or searing done to the meat/whatever you’re confitting.
For veg in general, to confit them will cause them to become ultratender, as fibers and stuff will partially break down, cell walls will collapse, but no moisture will be lost. And their flavour will mostly remain; for garlic in particular, the hot garlicky taste, the result of the allicin, which is a result of crushing or chopping the garlic, will never come out. The chemicals will break down under that amount of heat.
The oil does not terribly seep into the food by the way; it’s already saturated with water, and unless that water leaves, the oil doesn’t have a place to seep into. It’s saturated already, and the result of connective tissue breaking down, or fibres breaking down, is lessroom for fluids. Which is why a carrot can be nice and dry, go into a hot oven, and come out floppy and moist, as the water inside can no longer be held by its inside, and available, unabsorbed water = wet.
You do get a thin layer of oil coating the outside of the food.
This means that confit’ing a food item is actually very close to steaming that item at a particular temperature, or cooking it sous vide; in either case, the item does not dry out and slowly reaches its final temperature.
@brattylikestoeat the damned garlic wars was back on my dash this morning.
I like this post. Video with technique. Somebody being a dick. Other people saying don’t be a dick. Super helpful science dump that I enjoy a ton.
In French “confit” just means “preserved”; slow-cooked meat packed beneath oil or fat is the most familiar one…
…but here are a couple of other examples…
Here’smore info about how to make preserved lemons at home.
I highly recommend reading the notes on this post, which are fantastic if you like tumblr fights with all the seasonings (and stressful if you don’t.)
However, regardless of your *checks notes* socioeconomic status, alignment with colonisers, general life knowledge, cringiness and/or boiling rage - here’s a tip that isn’t there yet apparently
Check to make sure the fucking cooking pot is oven safe, okay
My chunky Smash Bears are officially out of hiatus!
The past couple of months have been crazy, had big troubles with my bank, my macbook died after my cat spilled water all over it, and I’ve spent a lot of time looking for a place to move (and I’m moving this Thursday yay!)
I’m happy to be able to get back to my working routine with peace of mind, and with such a beefy character as Wario! Next up are the Ice Climbers, first duo, so exciting! If you’d like to see their development, please support my art at Patreon, make me happy!
What do you consider the pillars of your diet? Like not what you consider the most delicious, or even necessarily your “favorite” food, but the food that if you look within your heart and are honest with yourself actually eat more often than anything else? I think mine is toast, broccoli, and eggs
