Sous Vide Garlic Confit

(1032)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This Sous Vide Garlic Confit is a fantastic condiment to have in the fridge at all times. You can toss it in pasta, spread it on bread or toast, or use it as a topping for cheese and crackers. You also might want to eat it straight from the jar, and that’s okay, too!
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Ingredients for 8

  • 1 cup peeled garlic cloves

  • 1/4 cup extra virgin olive oil

  • 1 tablespoon kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 2

    Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 4 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer the confit to an air-tight storage container and refrigerate for up to 1 month.

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190 F / 87.8 C Recipe Temp
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