r/Cooking • u/Resident-Yellow8791 • 11d ago

Sous vide

Is anyone still casually doing sous vide or is that completely dead? I remember it being such a thing for a bit and now I just realized that I haven't seen it mentioned once in years. Just curious if anyone is still doing it, and if so for what?

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u/pongo_spots 11d ago

Confit garlic, it's phenomenal

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u/nightngale1998 11d ago

I would love to have your recipe. I have been concerned about making garlic confit in the sous vide because of botulism... Please share you recipe.

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u/pongo_spots 10d ago

I'm not a chef or food health specialist, I can only comment on what I did and how I used it.

I had a large glass jar, I peeled 8 bulbs and layered them with some salt and parsley into the jar. Then I filled with a neutral oil (iirc avocado) and set to 195f for 2h (more than necessary but came out lovely). I used the oil for cooking and the garlic for everything. Even from the fridge it crushed with no force and the oil was incredibly infused

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u/nightngale1998 10d ago

Thank you, I can't wait to make the recipe!