Confit Garlic (Sous Vide)
(Makes 500g confit garlic)
- 500 g garlic, peeled
- 5 sprigs thyme
- 2 bay leaves
- 300 ml olive oil
- Flaky sea salt and freshly milled white pepper
Open the plastic sous viede bags and tip in the garlic. Add the thyme, bay leaves season with freshly milled pepper and flaky sea salt.
Pour in the oil, seal the bag in a vacuum and cook in a water bath at 80C for 1 hour until soft but not mushy.
Cool to 3C in a blast chillier and store in the refrigerator for up to 1 month.
As above but cook gently in a coved in a pan in the oven at 80C. Do not allow the oil to simmer you should just see the occasional bubble.