Cook time: 7 hours sous vide
Note: Garlic in oil is an anaerobic environment and requires proper handling. It is important to add an acid like apple cider vinegar or sherry vinegar to garlic confit to prevent microbe growth and refrigerate for storage.
- 250g peeled garlic
- 750ml olive oil
- 25ml apple cider vinegar or sherry vinegar
- 10g dried thyme
- Set up Nomiku water bath and turn temperature to 88°C (190°F), place all ingredients in a zip bag and remove air or sterile mason/canning jar and sous vide for 7 hours.
- If sous vided in bag, store in an airtight container in the fridge. Mason/canning jar can go directly into the fridge for storage. Can be kept for no more than a week.