Sous Vide Shallot Confit
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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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.