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Export 4 ingredients for grocery delivery
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.
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