Prepared vegetable bases, including purées, confit and aromatics.
Blanching garlic is a classical French technique that completely transforms the ingredient's character. By repeatedly blanching in fresh milk, the milk absorbs the harsh sulfur compounds responsible for raw garlic's bite, leaving behind only sweet, mild flavor with a subtle nuttiness. The result is garlic that's almost creamy and delicate, perfect as a garnish or side component where garlic's presence is desired without its aggressive character.
Charring pepper skins under heat causes them to separate from the flesh, allowing easy removal while concentrating the pepper's sweet, fruity flavor. The key difference between the two methods: roasting in an oven cooks the internal flesh gently, creating a soft, luxurious result; searing over direct flame keeps the flesh firmer while still charring the exterior. Choose based on your intended use and desired texture.
Semi-confit refers to slow, gentle cooking, not true confit (which involves very long cooking). This technique cooks tomatoes for just 5-10 minutes at precisely 70°C, preserving their fresh flavor while softening their skins and concentrating their sweetness slightly. The olive oil becomes infused with tomato essence and becomes part of the final dish. This is a foundation component used across many preparations from appetizers to main courses.
Semi-confit peppers begin with seared peppers (charred over direct flame) then finish with gentle 70°C oil poaching. The combination concentrates pepper flavor, infuses herbalmotes, and creates a luxurious, tender result. The reserved oil becomes a precious infusion for dressings and cooking. This preparation bridges appetizers and main courses seamlessly, serve with bread and cheese, use in composed salads, or accompany grilled meats.