More foolin' around with sous vide sans pics

Little Steven

Well after the sea bass last night I threw on some pork loin ribs. Tonight when I got home I seasoned some boneless and put them in the bath. I haven't read much in the way of methods or recipies but I'm batting a thousand so far. Really impressed. One thing I did learn is not to add as much garlic to the spinach and swiss chard as you would if you were steaming or sauteeing...whew!

Canugghead

Steve, for sous vide I use garlic powder instead of raw, this write up specifically mentions garlic and alcohol...

http://www.sousvidesupreme.com/en-us/sousvide_cookingtips.htm