- 20 peeled garlics
- 300 g of olive oil
- 5 g of grain pepper
- Fresh thyme
To start preparing this recipe of glazed garlic, we add all the ingredients in a glass jar.
We cook it at 87 ºC for 4 hours in the Sous-vide Immersion Circulator SmartVide .
Thus, we obtain a semi-conserve with a texture almost of butter that we can use for a long time.
In this recipe, the vacuum helps us make the semi-conserve and to enhance the flavours of the product.Notes from the chef