Sous vide

[T.G]

Making some infused garlic oil now, I'll know in a few hours if it works.

Basically, I took the garlic confit idea, reduced the garlic and upped the oil. One bulb of very coarsely chopped garlic, a handful of coarsely ripped up dried peppers, a teaspoon or two of dried oregano, a tablespoon of kosher salt (diamond krystal) and one 500 ml bottle of bold flavored olive oil. Split evenly into two quart vacuum bags, and going in the bath for 4 hours or so at 190. Should get a decent extraction and hopefully shouldn't cook the oil. If it works, I figure the oil should be good for finishing or dipping bread.

Thinking I'll strain it when done, save the garlic cloves and some of the peppers for grinding into a sauce at a later date.