Step 1

Add half a cup of olive oil to a deep frying pan and sautee the peeled garlic cloves at low temperature until they acquire a soft golden color. Move the garlic constantly to avoid burning it. Rest until the garlic and the oil is at room temperature.

Step 2

Place the precooked garlic cloves inside the sous vide bags. You will add the same amount of garlic cloves per bag. Optionally use one-pint size mason jars with lids.

Step 3

Add the spices and herbs to each of the bags. One bag will have a fresh oregano sprig. Another bag will include Aleppo pepper flakes, and the third bag will incorporate the lemon peel and the black pepper.

Step 4

Add a pinch of sea salt to each bag and cover with olive oil. The olive oil must cover all the garlic cloves.

Step 5

Seal the bags with the vacuum sealer and submerge them in the water bath.

Step 6

Cook the garlic confit for 2 hours at 87.5C or 190F temperature. If you prefer not to sautee the peeled garlic cloves, skip that step and cook it raw in the precision cooker for 2.5 hours.