Sunday, April 26, 2020

Sous Vide Garlic Confit

This is so very simple but a jar of this in your refrigerator is great to have. Both the garlic cloves and the infused oil can be spread on bread, used in stir fry, fried rice, in dressings and marinades, on steaks, grilled vegetables, in mashed potatoes, and so much more.

Garlic Confit

Olive oil, or Avocado oil

Optional add-ins:

Whole dried chilies 
Whole black peppercorns
Whole Sichuan peppercorns
1/2 teaspoon kosher salt
  1. Place peeled garlic cloves into a mason jar with any add-ins.
  2. Pour oil in to cover the garlic by one inch. I like more oil for recipes, so I use a bigger jar and cover with a good 4 inches of oil.
  3. Gently tap the jar to bring air bubbles to the surface. 
  4. Place the lid on top of the jar and close it finger tight, loosely.
  5. Place the jar in a sous vide water bath set at 190 degrees for four hours. 
  6. Once cooled keep the jar in the refrigerator.
If using a jar in the sous vide makes you nervous you can follow steps one to four, then place the jar in a zip top bag. Lower the bag into the water to remove any air in the bag, and seal it. This will ensure that no water gets into the jar.
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