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.
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!