Sous vide garlic confit is truly fantastic. In this recipe, we confit garlic using the power of the temperature-controlling sous vide.
The result? Insanely good and fool-proof garlic confit for any occasion.
I have to admit, I was skeptical at first. Why spend one and a half hours cooking garlic confit sous vide when you could confit quicker using a different method? But I decided to give it a try cause I heard great things, and my mind was instantly changed. It was amazing.
First off, the flavor tasted like the true essence of garlic. Second, it is incredibly simple to get awesome results. And last, the texture comes out perfect.
Now go on and whip up sous vide garlic confit for your next dinner party, garlic bread, or literally any occasion. You won’t be disappointed.
An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.
However, in this recipe, we keep things simple by using canning jars. Just add all the ingredients into canning jars, tighten the lid, and carefully drop the jar in the water bath using rubber tongs.
Note that the lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.
Garlic Time and Temperature
Through lots of R&D, we’ve found that cooking garlic sous vide at 88C/190F for one and a half hours is the perfect combo. This time and temperature give garlic the perfect confit texture and taste that you are seeking.
What To Use Garlic Confit For
A better question here is "what can't you use garlic confit for?" Garlic confit is the perfect addition to just about any dish, and there are limitless options for using it. I made a list of a few of my favorite applications:
- Spread it on top of bread or toast
- Make garlic bread with it.
- Add it in homemade hummus dip
- Top your pizza with it
- Add it in mashed potatoes
Refrigerating the Garlic Confit
Proper cooling and refrigeration of the garlic confit and infused oils are very important, due to the risk of developing botulism and other bacterias. To combat these risks, we recommend immediately transferring the jars to an ice bath to avoid the "danger zone."
Once cooled, you can use the garlic immediately or store them in an airtight container in the fridge. Per food safety guidelines, it is recommended that you use them within 4 days of making.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bathwater. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of cheesecakes in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA-free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Mason Jars – For this recipe, you are going to need 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.
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Check out our full list of recommended gear here.
Sous Vide Garlic Confit Recipe
- 1 head garlic, cloves peeled and root ends trimmed
- ¼ cup extra virgin olive oil
- 2 sprigs thyme
- 1 teaspoon salt
- 4 oz canning jar
Set sous vide machine to 88C/190F.
Add all ingredients into a 4 ounce canning jar. Gently submerge the entire jar in the bath using rubber tongs, and set a timer for 1 and a half hour.
Remove jar from bath using tongs and transfer to an ice bath for 10 minutes. Once chilled, remove garlic from oil and place on a paper lined plate. Pat the cloves dry using paper towel and lightly coat them in salt to taste. Consume immediately or store them in an airtight container in the refrigerator.
As an added bonus, you will be left with a delightful garlic and thyme infused olive oil. Make sure to discard the thyme immediately, but the oil can be saved in the freezer for up to two months. Just make sure to let it thaw prior to using on your bread, pizza, pasta or whatever it may be!