Garlic confit is a great condiment to have in the fridge at all times.
You can season your Salad, pasta, eat with just a cracker or use the infused oil as your secret sauce in every vegetarian meal.
The Sous Vide cooking itself is very easy (toss and forget) and can last in a fridge for weeks.
Ingredients
Fresh garlic - at least two heads
Fresh rosemary
Fresh thyme
1/2 tbsp of salt
1/2 tbsp of ground dried chili
Olive oil - as much as needed to cover all ingredients in oil
Cooking
Throw every ingredient to the vacuum bag or to a mason jar.
Add olive oil as much as needed to cover all ingredients and submerge it into the preheated water at 85°C/185°F for 4 hours.
if you're going to use vacuum bags, make sure you vacuum carefully the air out of the bag, otherwise, your bag is going to rise to the water level.
if you're going to use major jars, it will be much easier - just add all ingredients, leaving minor gap for air, place the lid on top and twist the band to seal the jar, but not to tight -once you submerge the jars into the preheated water, the water will create enough pressure to vacuum the jar.
Note that I used an 8oz/235ml size jars - if you want in the future to use these jars for creme brulee, I would recommend buying a 4oz/125ml size jars.
After 4 hours, your garlic will be soft as butter and the oil will be infused with garlic and herbs flavors. you can strain the oil in a separated jar for future use or just leave it as is.
Final result - garlic confit soft as butter & infused olive oil
Recommended equipment
Vacuum Seal Rolls - https://amzn.to/2yfP6NC
Mason Jars (8oz) - https://amzn.to/2t2b1JO
Sous vide weights - https://amzn.to/2C0LW3Z
Canning Jar Lifter - https://amzn.to/2BZdc2J
Butcher Block Cutting Board - https://amzn.to/2pPcOwJ
FoodSaver vacuum sealer - https://amzn.to/2QBs77y
Anova precision cooker - https://anovaculinary.com/