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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Blend the water, flour, garlic oil and salt for about 1 minute until evenly combined. The mixture will be very fluid.
- Heat a nonstick skillet over medium heat and wipe with a little neutral oil. Stir or briefly blend the mixture again, then pour in a small spoonful. Stand back from the bubbling oil and steam.
- Let the mixture spread into a thin round. Cook until the water has bubbled away, the lace looks dry and lightly golden, and the edges release. Lower the heat if it colors before drying.
- Lift carefully with a thin spatula and place on paper towel to drain. Repeat in small batches, stirring the mixture between pours. Let the tuiles cool before handling and add to the finished dish just before serving.
Notes
Keep unused mixture refrigerated and cook it promptly.
If using homemade garlic oil, count its 4-day refrigerated limit from the day the oil was prepared. Cooking a tuile does not restart that storage clock.
The number of garnishes depends on the size and thickness of each pour.
Base recipe: Slow-Roasted Garlic Confit and Oil
