Carsten Schafer

  • 1 cup [or 225 0.00] peeled garlic cloves
  • 1/4 cup [or 56.25 0.00] extra virgin olive oil
  • 1 tbl [or 14.7868 0.00] kosher salt
Set the Sous Vide Precision Cooker to 190F (87C).
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 4 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.
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