Confierter Knoblauch im Sous Vide
Recipe Information
Confierter Knoblauch
Cultural Context
Confierter Knoblauch, or confit garlic, is a beloved technique in German cuisine that transforms garlic into a sweet, mellow condiment. Traditionally used to enhance various dishes, it showcases the ability to preserve garlic while softening its pungent flavor. This method has gained popularity worldwide, often used in gourmet cooking and home kitchens alike.
olive oil
🥗Healthier: avocado oil
💰Cheaper: sunflower oil
Avocado oil is healthier and has a higher smoke point.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are more affordable and have a longer shelf life.
Schälen Sie den Knoblauch.
Geben Sie den geschälten Knoblauch zusammen mit Salz in einen Vakuumbeutel.
Vakuumieren Sie den Beutel.
Garen Sie den Beutel im Sous Vide Garer bei einer konstanten Temperatur zwischen 50 und 85 °C.
Nach dem Garen können Sie den Knoblauch nach Belieben anbraten.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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