Sous Vide Garlic Confit
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 8
1 cup peeled garlic cloves
1/4 cup extra virgin olive oil
1 tablespoon kosher salt
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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.
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.