Found this recipe for garlic confit and wanted to have a go at making some via my sous vide cooker.
- 4 bulbs garlic
- 1 shallot
- ~ 1/3 cube butter (saute shallots)
- ~ 1/3 cup olive oil
- ~ 1 T salt
- ~ 2 t smoked paprika
I put mine is the cooker for about four hours at 190f. After which I ran it through the blender until it was smooth and refrigerated it overnight.
Have fun!
Bonus:
If you make toast, spread on some butter, and then spread on a thin layer of this confit you will eat the best garlic bread ever. Super yum!
Did it again but with the three peppers instead of the paprika.
He says an important reaction stops at 140f in case that’s important.