Sous Vide Garlic Confit Recipe from The Value


garlic confit

Food and lifestyle blogger, The Value, did a riff of our own sous vide garlic confit recipe, and we love it!

Check it out below – you’ll literally be making flavor to add to everything you put in your mouth. You won’t regret it.

Thanks, The Value, for the recipe!

Make Sure You Have the Necessities 

To start, here is a list of tools you will need for this recipe.

Ingredients:

  

  • 2 tablespoons of apple cider vinegar or sherry vinegar

  • 1 tablespoon of dried thyme

  • Fill jar with olive oil to the brim

Directions:

  1. Set up Nomiku water bath and turn temperature to 88°C (190°F)
  2. Place all ingredients in a zip bag and remove air or sterile mason/canning jar
  3. Sous vide for 7 hours

Please note: If sous vide in bag, store in an airtight container in the fridge. Mason/canning jar can go directly into the fridge for storage. Can be kept for no more than a week.

Caution: Garlic often contains botulism spores, which grow in the absence of air. Don’t try to store garlic confit more than a week in the refrigerator, or at all when not refrigerated.

What can you do with garlic confit?

  • Eat it plain
  • Mix it in mashed potatoes
  • Put it on bruschetta
  • Add it to pasta
  • Add into sandwiches

Here’s how The Value ate it:

Spread of pico de gaio, grapes, ciabatta, persimmons, garlic confit, prosciutto, and pancetta. They easily spread the garlic which was oh so soft on the sliced ciabatta then added salt, pepper to taste with the various other items in our spread. Delicious.

Nom Tip: Do not reach into the water to grab the jars right after it finishes. You will burn your fingers trying to grab the jars. Either place ice in the water until it is cool enough to reach in for the jars, or use the jar lifter, as mentioned above, to pull out the jars from the water bath. We do not want any injuries because of this!

Sous Vide Garlic Confit from The Value2015-01-07 17:02:12 GMTfood blogger,the value,yummy,recipe,cooking,how to,canning,molecular gastronomy,confit,garlic,food,foodie,nom,sous vide,sousvide,nomiku




Tags: garlic, guest blog, Tips and Tricks.