Garlic Confit

88°C (190.4° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
Nomiku
Source

Ingredients

  • 250g peeled garlic
  • 750ml olive oil
  • 25ml apple cider vinegar or sherry vinegar
  • 10g dried thyme

Comments

DL
Danny Lundmark
Why no more than one week, should last an eternity in the fridge..?
over 4 years ago
DL
Danny Lundmark
Store bought garlic cloves in oil has got a lot longer shelf life than that?
over 4 years ago
AS
Alan Snow
This isn't really a confit as I know it, it's more like a cross between a vinaigrette and a confit. Confits preserve by submerging food in oil and then evaporating out all of the moisture. This recipe is made in a closed container (so evaporation is not possible) and it has added vinegar. If you want it to keep longer, I'd suggest making the confit without vinegar in an open container (like a jar with no lid) and storing it that way. Then you can add vinegar when it's time to eat it.
over 3 years ago
AS
Alan Snow
Just to clarify, I meant to close the container before storing it.
over 3 years ago

Directions

  1. Set up Nomiku water bath and turn temperature to 88°C (190°F), place all ingredients in a zip bag and remove air or sterile mason/canning jar and sous vide for 7 hours.
  2. If sous vided in bag, store in an airtight container in the fridge. Mason/canning jar can go directly into the fridge for storage. Can be kept for no more than one week.

Comments

DL
Danny Lundmark
Why no more than one week, should last an eternity in the fridge..?
over 4 years ago
DL
Danny Lundmark
Store bought garlic cloves in oil has got a lot longer shelf life than that?
over 4 years ago
AS
Alan Snow
This isn't really a confit as I know it, it's more like a cross between a vinaigrette and a confit. Confits preserve by submerging food in oil and then evaporating out all of the moisture. This recipe is made in a closed container (so evaporation is not possible) and it has added vinegar. If you want it to keep longer, I'd suggest making the confit without vinegar in an open container (like a jar with no lid) and storing it that way. Then you can add vinegar when it's time to eat it.
over 3 years ago
AS
Alan Snow
Just to clarify, I meant to close the container before storing it.
over 3 years ago