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Home > posts > 2019 > 09 > 2019-09-15_Garlic_Confit.html
Garlic Confit
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I made garlic confit sous-vide. I read a few recipes but there is no real use in copying them since it was super simple.
Peel garlic (3 heads), add olive oil plus 1 tsp of salt. Sous-vide at 190°F for 4 hours. I then did an ice water bath, put them into a container, and then right in the fridge. This should be more than sufficient to prevent botulism.
I actually used fresh heads but had trouble peeling them. If this is good, I may use the pre-pealed to see if it is worth the effort.
(I will come back and add comments when we taste it). I am sure the oil will also be very tasty if we use that!