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Confit garlic

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Ingredients for 1 servings:

  • 125 g garlic bulb(s), Chinese
  • 1 tsp rosemary, dried
  • 1 tsp thyme, dried
  • 1 bay leaf
  • 175 ml olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Preheat the sous vide cooker to 90°C. Peel and quarter the garlic. Place all ingredients in a sous vide-suitable bag and carefully vacuum seal. If necessary, place the bag in a second bag and vacuum seal tightly. Place the bag in the water bath and cook for 2 hours. Divide the cooked garlic among sterile jars, pour over the hot oil, and immediately seal the jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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