To kick off my challenge of cooking through the Modernist Cuisine at Home and also trying my hand at producing a cooking video I’ve decided to keep it simple. The writers of Modernist Cuisine at Home developed some really great uses for the pressure cooker. They realized that it was a kitchen device far too underutilized with home cooks, and chose to dedicate a lot of space in the book discussing different uses and techniques for the pressure cooker. Besides saving cooks time when braising tough cuts of meat, the pressure cooker can be used to speed up browning vegetables and developing intense flavors in stocks and purees. In this case the chef authors are using the advantages of the pressure cooker to quickly produce an intensely flavored confit of garlic in a relative short period of time. The garlic produced in this video is very rich in flavor and spreadably soft in texture, almost like a butter. The olive oil has wonderful garlic flavor and aromas, and can be reused on such things as salads, finishing dishes or to cook things with in hot pans. Take a look at our video and let us know what you think, as our foray into the writings of the Modernist Cuisine at Home begins. Stay Hungry Y’all!
-The Hungry Southerner