Sous vide

[T.G]

Yesterday's unofficial taste testing focus group (about 10-15 people down at the brewery tap room) crowned the red pepper as the overall winner, even by people who weren't into the heat.

[stearns]

Originally Posted by T.G

Yesterday's unofficial taste testing focus group (about 10-15 people down at the brewery tap room) crowned the red pepper as the overall winner, even by people who weren't into the heat.

Are these mainly olive oil, garlic and whatever ingredient, or is there more involved? They sound awesome

[T.G]

Originally Posted by stearns

Are these mainly olive oil, garlic and whatever ingredient, or is there more involved? They sound awesome

Other than salt, you hit the nail on the head Ben.

1 cup peeled garlic cloves
1/4 cup olive oil
1 scant tablespoon kosher salt (I use diamond krystal, if you use another brand or table salt, use less as they saltier)
anywhere from 1 teaspoon to 1 tablespoon of whatever herbs/spices you are adding

Vacuum seal and SV for 4 hours at 190F.


For sun dried tomatoes, about 1/3 cup of tomates and a few TBS extra oil.