If you don’t love garlic, you're not alone. But try garlic confit, says Milk Street Director of Education Rosemary Gill, and you’ll quickly change your tune. Garlic confit consists of cloves that have poached slowly in olive oil, which renders them sweet, lush and versatile. Watch Rosie demonstrate how to make what she calls “liquid gold,” then use your garlic confit — the oil, cloves or both — to dress up everything from pasta to roasted chicken or even toast.
The world of fermentation.