Garlic Confit

I was looking at the garlic confit recipe from the MC book and it looks delicious. I don't have a pressure cooker currently so I was looking at the SV confit method and wanted to see if there was any guidance on how to 1) reduce botulism risk 2) preserve it more long term since I would want to make a big batch.

I know that there was mention of acidifying or adding salt to preserve the mix, would the addition of pink salt help with this and at what concentration?

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Allen_Johnson_67197

Interesting would love to know this as well @Brendan

Jack_Mayer_85396

@Brendan you might want to put a pressure cooker on your wish list. MC@H makes extensive use of PC's. there is also a thread on the eGullet forums devoted to pressure cooking. Also check out www.hippressurecooking.com for some more good info and recipes.

Brendan_Lee_56950

It's definitely on my list, along with way too many other things! I'm curious about the use of pink salt to preserve in general though.

Johan_Edstrom_5586

I dearly want to upgrade mine...

Jack_Mayer_85396

@Johan & @Brendan I've been using the Kuhn-Rikon 7L model for years and love it! If you're making stocks, I believe @Chris recommends the 12L model (about $400 on amazon). While I'd love to have the bigger version, I'm gonna get the Polyscience circulator first.

If y'all want some recipes, let me know ...

Johan_Edstrom_5586

Yeah, I want that big one and 2 Classics or professional, and a magical pony

Brendan_Lee_56950

I hear unicorn tears are delicious

Allen_Johnson_67197

That's tear of a Phoenix not unicorn

Brendan_Lee_56950

Unicorn tears (and burps) are much easier to bottle for resale incrediblethings.com/style-and-gear/bottled-unicorn-burps-tears/http://www.incrediblethings.com/style-and-gear/bottled-unicorn-burps-tears/

grant

Bed bath and beyond has cheap ones down to $20. I know, crazy. I have bought like 5 of them. Fagor something, 5qt. Perfect for all sorts of things in jars, raw aluminum.

Johan_Edstrom_5586

Bed baaaath and beyoooooound!

It is a Fine store just like Targ'e

Chris_Young_80640

@Brendan — Simply cook the garlic sous vide, long enough to get the texture and appearance you want, and then so long as you keep it refrigerated you don't need to worry about botulism. As a general rule of thumb, for every 5 °C / 9 °F lower in temperature you need to cook twice as long to get to a similar result. So if it's pressure cooked for 1 hour, which is around 120 °C / 248F, try cooking it sous vide at 85 °C / 185 °F for about 64 hours.

Now, that seems excessive. And it is. You can clearly confit garlic much faster than two to three days. But, if you do cook it sous vide for this long, you will get the deep brown appearance that the garlic cloves get from a pressure cooker in 1 hour.

Brendan_Lee_56950

There has been such an uproar about botulism since SV cooking has gone more mainstream so I had a feeling there was a lot of fear mongering going on. I know it's a real risk but I couldn't see how just keeping something refrigerated was going to be an issue with something like confit.

Thanks @chris.

Johan_Edstrom_5586

Hah, just got an 8qt Fagor stainless steel for right around 100.

polkachef74

@Brendan Lee, @Grant_Lee_Crilly, I bought the Fagor Duo 10 qt. from bed bath beyond. I've used it extensively since purchasing it about a year ago and has worked like a champ with all the recipes I've tried in MC at Home.

Allen_Johnson_67197

james.denissen

What are there differences between the Fagor "Splendid" 10 Qt and the Fagor "Elite" or "Futura" 10 Qt? You can get the Splendid for $80 on Amazon Prime but the Elite and Futura models are significantly more.

Brendan_Lee_56950

I don't know how up to date this is but it helps with some of that info

missvickie.com/resources/fagorchart.htm

Johan_Edstrom_5586

Design, extras, and pressure settings.

Jack_Mayer_85396

There is a good thread on the eGullet forums pertaining to pressure cookers. Also, check out "www.hippressurecooking.com"

nick.pmallon

I just saw this post as I was about to start a thread.. I got the Cuisinart Electric Pressure Cooker as a gift and it is too late to exchange, but I just found out it only reaches 10psi and not 15psi. Most recipes i've seen call for 15psi, ex: Garlic Confit in MC@H. Is it possible to still do it at 10psi or is the risk of botulism too high? How do i convert from 15psi down to 10psi when needed? Any comments would help. Thanks! @Chris

lfmichaud

If you look at Chris comment you'll see that doubling the time should do about the same thing at 10 psi instead of 15 psi. If you're adventurous you can always modify your pressure cooker lime Dave from CI:

http://www.cookingissues.com/2011/08/12/voiding-your-warranty-hacking-electric-pressure-cookers/

And don't worry about botulism if you're just cooking and not making shelf stable canning that's not more dangerous than a regular pressure cooker.