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Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Premium German stovetop pressure cooker — spring-valve precision
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Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Premium German stovetop pressure cooker — spring-valve precision
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In a medium saucepan, cover the beans with 2 inches of water. Add the garlic, thyme and bay leaf and bring to a boil. Simmer the beans over low heat, stirring occasionally, until tender, about 2 hours. Add more water as necessary to keep the beans covered by 2 inches. Drain the beans and reserve the garlic and 1/3 cup of the cooking liquid. Transfer the beans, garlic, cooking liquid and 1/4 cup of the olive oil to a food processor and puree. Season with salt and pepper. In a mini food processor, combine the parsley and celery leaves with the remaining 1/2 cup of olive oil and puree. Season with salt and pepper. Transfer the white bean dip to a shallow bowl and make a well in the center of the dip with the back of a spoon. Pour the parsley oil into the well and serve with flatbread or pita chips.