Nomiku Files: Sous Vide Garlic Confit

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So it was about a week and a half ago that I decided to make garlic noodles. I was a little over-zealous in buying a bag of garlic from Costco of all places. In my mind I thought garlic noodles needed to have a ton of garlic in the recipe. When it really came down to it, my recipe only need 4 cloves.

My bulk garlic purchase meant I had a bag of 10 bulbs left over. Deshelling them all I realized the only thing I could do was make Garlic Confit as I had learned from the EatNomiku youtube channel.



To start here are a list of tools you could use to work on this recipe.

(Since I don’t think in ml and grams I roughly converted the measurements from the original recipe on the EatNomiku youtube channel.)
• 2 jars full of peeled garlic

Peeled the garlic the hard way (a couple hours gently peeling until my fingers were raw and garlic-y while watching a backlog of Grey’s Anatomy and Gotham, but next time I want to try using the two metal bowl method that this video suggests:

How to Peel a Head of Garlic in Less Than 10 Seconds from on Vimeo.

• 2 tablespoons of apple cider vinegar or sherry vinegar

Add vinegar

• ~ 1 tablespoon of dried thyme (I used fresh since I had some around)

I used fresh thyme.

• Fill jar with olive oil to the brim

1. Set up Nomiku water bath and turn temperature to 88°C (190°F), place all ingredients in a zip bag and remove air or sterile mason/canning jar and sous vide for 7 hours. I bought the Camwear food storage container just so that I could have this lovely see through tank photo.
Set it and forget it
2. If sous vided in bag, store in an airtight container in the fridge. Mason/canning jar can go directly into the fridge for storage. Can be kept for no more than a week.

What can you do with garlic confit?

  • Eat it plain
  • Mix it in mashed potatoes
  • Put it on bruschetta
  • Add it to pasta
  • Add into sandwiches

Here’s how we ate it:


Spread of pico de gaio, grapes, ciabatta, persimmons, garlic confit, prosciutto, and pancetta. We easily spread the garlic which was oh so soft on the sliced ciabatta then added salt, pepper to taste with the various other items in our spread. Delicious.

Also don’t make the n00b mistake I did by not allowing the water to cool before removing the jars of garlic confit. Am totally sitting here with an icepack licking my wounds having burned the tips of my fingers pulling out the jars, even having worn a glove. *sigh* Later ended up adding ice to water to remedy this issue before actually taking the jar out.

Caution: Garlic often contains botulism spores, which grow in the absence of air. Don’t try to store garlic confit more than a week in the refrigerator, or at all when not refrigerated.

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