Sous Vide Confit

hey all,

I want to confit some garlic/shallots/veggies but don't have a microwave for the microwave method.

Can anyone recommend a temp/time to do this sous vide? Also, using sous vide does anything additional have to be added to make the confit last longer, and how long should the confit last safely in the fridge?

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brian_martin2001

Ice never done it sous vide, but i find the pressure cooker method works quite well. I find 15psi for 2 hours (the modernist cuisine method) works very well

Afonso_Tito_de_Morais_164825

Just hinting, never done it before but I'd go with 68C for 2-4h depending on the veggie you're doing.

Lou_34544

I'll try the 68c rec. No pressure cooker, unfortunately. Tiny pre-war apartment in NYC, so no stovetop searing (will smoke out my apartment and my neighbors...) no real room for a microwave, no extra gadgets (no pressure cooker...yet.) So as much as I'd like to try the recommended techniques with suggested equipment it's a little difficult on my end

elviswasjesus

Modernist Cuisine suggests 88C for 7 hours for confit garlic, which I guess makes sense when you think about the temps needed to break down plant cell walls? Like Brian I've only made it in a PC.