Anonymous Modernist 4784

@benjamin. I used MCAH. The recipes are essentially the same, except the AH version explicitly states that the jars should be placed on a trivet inside the PC. If one were to put the jars directly on the bottom, then, yes I guess, one could burn the oil and garlic. I don't think this is possible on a trivet under normal conditions. The AH version also mentions that the lids should be tightened, and then loosened by 1/4 turn to prevent the jar from exploding. I forgot if the MC says so. Edit: I just checked 3-354, and it does not seem to mention the loosening step. Maybe that's it? But otherwise I see no significant differences. And I do bring mine up to pressure on high heat and then lower. Keep trying; it is really good.

I tried this for the first time today. I'd say it turned out perfect although I've never had garlic confit before. I followed the directions. It's awesome spread over sourdough bread with a light sprinkle of salt. I would describe the results exactly as kettlerm does. The thing is that, unless something unusual happened, the temp inside the pressure cooker should not have gotten high enough to burn anything. That's the part I don't understand.