Sous Vide Shallot Confit
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
4 shallots, peeled and quartered
3 tablespoons extra virgin olive oil
3 tablespoons granulated sugar
1 teaspoon 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 2 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.