Sous Vide Garlic Confit Recipe
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- This sous vide recipe yields two results... In essence, killing two birds with one garlic recipe! Garlic cloves + Olive oil = Garlic Oil as well as a Garlic Puree. Both perfect additions to punch up any dish. This is it folks! SO simple yet SO versatile!
Ingredients:
A boatload of peeled garlic cloves.
Enough Olive oil to submerge the aforementioned mass of garlic cloves.
Instructions:
Set circulator at 88°C (190°F) Cook 8 to 12 hours.
Then just walk away and let the waves do the work. You won't be disappointed with the instant flavor this rich garlic-infused oil delivers to a salad or bread or favorite pasta. Adding the garlic puree to any dish will elevate the savoriness to tickle any taste bud.
Equipment Used:
VacMaster SV1 Sous Vide Immersion Circulator: www.vacmasterfresh.com/sv1-so....
VacMaster Chamber Vacuum Sealers: www.vacmasterfresh.com/vacuum....
VacMaster Multi-Ring Bag Stand - Pint, Quart, Gallon: www.vacmasterfresh.com/vacuum....
VacMaster Vacuum Chamber Bags & Pouches: www.vacmasterfresh.com/bags-r....
#sousvide #garlicconfit #recipe - แนวปฏิบัติและการใช้ชีวิต
Fantastic. The oil is great and the garlic cloves are addictive.
I need to buy more garlic.
Thanks for telling us we could use a spoon lol. I've got a reason to bust out the sous vide. Thanks for mentioning the temp for safety concerns
I been making this for about a few months now and Its amazing! and Sous Vide no smell!
Thanks, great video.
Oof so I make this in my oven. 300 f uncovered for about 2 hours or so. Let it cool and put it in a mason jar so the Garlic I covered by the oil until I’m ready to use them. Cooked cloves spread beautifully and the oil is fantastic for cooking. Edit. Storing them like this keeps for 2-3 weeks in the fridge.
how long can you keep the pureed garlic in mason jar refrigerated?
So I made about that amount in my slow cooker. The results were amazing but the halls in my apartment were so saturated by the smell that I don’t think anyone could pin point that it was me. Whoops. But with the sous vied method I imagine my neighbors would be much happier.
I always add the garlic infused olive oil to the puree. Then after I jar it, I top it with a quarter inch of that oil. I salt it too.
I'm a new owner of a VP215, can you please share settings for vac, seal and cool times?
How long does the oil and garlic confit last?
What would be the max. temperature recomended? Like, could I do this at 100°C for less time? Great video BTW!
If you wanna cut down on time do it on a stove top
why you set the temperature at 88C? what if you set it at 73C?
What about adding salt or other seasoning?
🥰
Is it plastic bag? With hot oil for over night?
Can you vacum this with a foodsaver? Those chamber machines are a tad expensive lol
Use a zip-lock bag 👍
You can use the pulse feature on the food saver. I would use them vs freezer bag since this is a longer cook
Are you sure you have enough garlic in there??
where did u get your microphone? mine is trash and yours sounds great
How long will the puree keep in the refrigerator?
Hi Frank! I portion up the puree and then vacuum seal and freeze. I always have a cup or two in a jar in the refrigerator ready to use and it seems fine for at least two weeks properly covered and refrigerated and months or more properly vacuum sealed and frozen ... I also keep the oil refrigerated ... any other culinary queries, questions or comments, please dont hesitate!
I guess you can keep the whole thing (oil and garlic) in the fridge for a considerable amount of time and only puree the amount you want when you need it. Plus doing this the cloves are so tender you will puree them just by light pressing them with the side of the knife.
Hello I heard this is dangerous to keep for more than two weeks is that correct?
If you keep it in the oil, it should be shelf stable for a few months.
While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of Clostridium botulinum, C. perfringens, and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at
below 36.5°F (2.5°C) for up to 90 days,
below 38°F (3.3°C) for less than 31 days,
below 41°F (5°C) for less than 10 days, or
below 44.5°F (7°C) for less than 5 days
to prevent spores of non-proteolytic C. botulinum from outgrowing and producing deadly neurotoxin (Gould, 1999; Peck, 1997).
A few sous vide recipes use temperature and time combinations which can reduce non-proteolytic C. botulinum to a safe level; specifically, a 6 decimal reduction in non-proteolytic C. botulinum requires 520 minutes (8 hours 40 minutes) at 167°F (75°C), 75 minutes at 176°F (80°C), or 25 minutes at 185°F (85°C) (Fernández and Peck, 1999). The food may then be stored at below 39°F (4°C) indefinitely, the minimum temperature at which B. cereus can grow (Andersson et al., 1995). While O�Mahony et al. (2004) found that the majority of pouches after vacuum packaging had high levels of residual oxygen, this doesn’t imply that the Clostridium species - which require the absence of oxygen to grow - aren’t a problem since the interior of the food often has an absence of oxygen. Most other food pathogens are able to grow with or without oxygen.
Copied directly from here - references herein.
www.douglasbaldwin.com/sous-vide.html#Safety_Background
dont' forget to separate the water from the oil at the end.
Can this be done in Mason jars instead?
Yes ! that’s how I do it , it’s easier since I don’t have a fancy sealer like his
@@sickossfu3786 How long can it keep for? Thanks
@@bazzadownunder6117 longest I’ve kept it is one month in the fridge
@@sickossfu3786 Thank you.
I added garlic to oil a couple weeks ago not knowing I had to cook it.
Is it too late to cook it? Or should I just dump it and start over?
@That Southern Chef is this method safe? I mean temp + time configuration? Is it safe to keep this oil refrigerated and used cold for dressings etc?
Очень интересно, но очень жаль, что не русских субтитров....☺🌹
Bro why not straight up cook it in the mason jar 💀
One of the most expensive kitchens.. and maybe the worst audio I’ve heard on a TH-cam video 😩 new mic
so much background noise
uhg, get rid of the music or whatever that is at the beginning!
agreed. I would pay good money for some sort of AI app to get rid of music in this sort of you tube video.
Not very helpful for the average person with the average kitchen lol
Sous vide is becoming readily available and is dropping in price. You can pick up a sous vide machine for 50$, use (decent quality) freezer bags and a big stock pot or plastic container. You'll find with that bit of investment, you can actually save money by buying 'non standard' cuts of meat (pork shoulder, pork loin) and making delicious things out of it.
But those are just my two cents.
You could put it in the oven 200 degrees.
Audio is blown out! Terrible.