Recipe Sous Vide Garlic Confit

RECIPE: SOUS VIDE GARLIC CONFIT

Recipe: Sous Vide Garlic Confit image

Sous vide garlic confit is a long-lasting, simple way of maximizing garlicy goodness across the board. Fridge for up to 2 weeks, or freeze for 3 months.

Provided by Jack Lawson

Time 4h5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup peeled garlic cloves
1/4 cup extra virgin olive oil
1 tbsp kosher salt
1 sprig thyme, or your favorite aromatic (e.g. oregano, rosemary, etc - dried chilies are also a great option)

Steps:

1 Combine 1 cup of peeled, good quality garlic cloves with olive oil, salt and aromatic in a mason jar. Leave at least 1/2 inch of space between the lid the the garlic. Make sure the lid is only finger tight to allow for air to escape during cooking.
2 Set your water bath to 190 degrees Fahrenheit, or 88 degrees Celsius.
3 As the bath is coming up to temperature place gently lower the mason jar into the water bath with a pair of tongs. This allows the glass to heat gradually, and reduces the risking of breaking.
4 Cook the garlic confit for a minimum of 4 hours, and up to 6.
5 Use immediately, fridge for up to 2 weeks, or freeze for up to 3 months. If doing either of the latter we suggest immediately cooling the mason jar in an ice bath.
6 Photo credit: photosimysia/Shutterstock

Nutrition Facts :

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