Confit is a French way of preparing and preserving food. Classic confit is made of pork, duck or turkey. The cooking method deals with a long-term languishing of an ingredient at low temperature in its own juice or fat. Dishes prepared using this method can be stored in a fridge for a long time.
Garlic confit is incredibly easy to make. You can use it as a seasoning or serve it as an appetizer. Garlic loses its extra bitterness but acquires softness and creamy taste after heat treatment.
Ingredients
Serves: –+
- Peeled garlic cloves 1 cup
- Olive oil 50 ml
- Salt 1 tbsp
Method
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Preheat a water bath to 87°C using a sous vide thermostat.
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Peel 5 garlic bulbs and divide them into cloves. Add a pinch of salt and sugar. Mix 250gr of olive oil with garlic in a large bag. Then pump out the air and seal the bag with a vacuum sealer. Immerse the bag into the sous vide water bath for 4 hours.
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After the cooking time is over, lay out the garlic confit to an airtight container and cool it down.
The dish is done! You can use it as a seasoning for other meals or eat as a snack. Garlic can be stored in the fridge for up to 1 month. Leftover oil can be used as a salad dressing.
