What Are You Chef-ing Tonight, Dr?

caliking

poster said:

JohnInCarolina said:

GrateEggspectations said:

caliking said:

JohnInCarolina said:

Canugghead said:

GrateEggspectations said:

@Canugghead

What’s wrong with fresh garlic in the bag?

Just a quick sear in the cast iron with some butter. 

I thought you knew, hence the garlic powder
https://www.tastingtable.com/1282289/why-should-never-use-raw-garlic-sous-vide-cooking/#:~:text=Garlic%20in%20sous%20vide%20carries%20a%20risk%20of%20botulism&text=Botulism%20is%20created%20by%20the,this%20bacteria%20as%20it%20grows.

I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  

I've come across this before, and think its SV superstition/lore.

I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand

I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 

I don’t think those tubs of peeled garlic are cheating.  There’s no extra flavor in garlic you peeled yourself.  @caliking actually introduced me to those things, just as he was pouring the entire thing into some recipe he was making.  It was a revelation.

As long as you don't get the Chinese sourced stuff which seems to be the case here. I froze some once, the milk and orange juice in the fridge side did have a hint of garlic after.

I don't understand the problem here...

GrateEggspectations

One big difference I always notice with fresh garlic vs the tubs: cutting nice, fresh garlic leaves my hands and knife coated in a tacky residue (apparently, sulfur) and seems more pungent (leaves my hands smelling despite repeated washings), whereas I never get this from the stuff in the tubs. 

LetsEat

I’m rather partial to fresh garlic but do recognize the convenience of prepared options. That being said, I’ve got a trick for you @GrateEggspectations.  Lingering garlic smells will vanish by running your fingers/hands over stainless steel.  I typically, wash my knife under running water while running my fingers along the knife body (avoid the blade). Conversely, stroke the stainless steel faucet spout with your wet and soapy hands. Both options will completely eliminate all garlic smells. 

fishlessman

caliking said:

fishlessman said:

JohnInCarolina said:

GrateEggspectations said:

caliking said:

JohnInCarolina said:

Canugghead said:

GrateEggspectations said:

@Canugghead

What’s wrong with fresh garlic in the bag?

Just a quick sear in the cast iron with some butter. 

I thought you knew, hence the garlic powder
https://www.tastingtable.com/1282289/why-should-never-use-raw-garlic-sous-vide-cooking/#:~:text=Garlic%20in%20sous%20vide%20carries%20a%20risk%20of%20botulism&text=Botulism%20is%20created%20by%20the,this%20bacteria%20as%20it%20grows.

I’m calling BS on this one.  There is a very popular Anova SV recipe for rosemary-garlic mashed potatoes that calls for fresh garlic in the bag.  You do it at fairly high temps for 90 minutes.  The garlic turns into paste that basically melts away into the potatoes.  It’s delicious.

My guess is the risk of botulism is quite low, and is much more likely under longer times and at lower temps.  In other words, I think there are certainly SV recipes using fresh garlic that are perfectly safe.  I’ll see what I can dig up later.

And the notion that garlic powder always yields better flavor also seems like heresy.  I mean I think it has its place too, and I use it, but… come on.  Tell that to @caliking and he will demand you hand over your chef card.  

I've come across this before, and think its SV superstition/lore.

I think the concern was/is that fresh garlic may turn a weird color (green?), or have a bitter flavor. I haven't made the Anova SV mashed potatoes recipe above, but I have taken the plunge, and tried raw garlic in the SV bag a time or two. Turned out fine. I wouldn't hesitate to use fresh garlic.

And, no... garlic powder does not yield better flavor. Its made for people who don't usually have enough fresh garlic on hand

I’ve mentioned this elsewhere and have seen it a few times as part of kitchen prep tips, but I’ve taken to blending cloves with some oil and then freezing in ice cube trays. Pretty convenient to have at the ready. Especially simple if you buy the giant tubs of peeled garlic cloves from Costco (cheating, I know). 

I don’t think those tubs of peeled garlic are cheating.  There’s no extra flavor in garlic you peeled yourself.  @caliking actually introduced me to those things, just as he was pouring the entire thing into some recipe he was making.  It was a revelation.

they dont store that well, dumping the whole thing in seams is logical

It keeps pretty well in the fridge. My dealer (aka the Indian store by me) repackages bulk peeled garlic into 2-3 cup portions. Cut slits in the bag, and keep the top of the baggie open. The more it can breathe, the less moldy garlic you'll have. Lasts ~3 weeks this way. 

the store here sells in sealed plastic tubs, ill try slicing holes in it next time. in the container it browns fairly quick. i really only buy it this way when making something like a lechon asado that needs 30 cloves or more which isnt too often. i was growing some kind of purple russian garlic but the area over grew after a few years, time to prep another bed, it was some seriously strong garlic that stored well hanging in an old onion bag

fishlessman

ice cubes pick up the garlic smell in the freezer, not good in a gin and tonic......well maybe if pasta was served on the side

GrateEggspectations

LetsEat said:

I’m rather partial to fresh garlic but do recognize the convenience of prepared options. That being said, I’ve got a trick for you @GrateEggspectations.  Lingering garlic smells will vanish by running your fingers/hands over stainless steel.  I typically, wash my knife under running water while running my fingers along the knife body (avoid the blade). Conversely, stroke the stainless steel faucet spout with your wet and soapy hands. Both options will completely eliminate all garlic smells. 

Thanks. Yes, have used that in the past with some success. Good reminder. 

JohnInCarolina

As long as you’re not using jarlic, I’m OK with whatever approach you prefer.  

Canugghead

caliking said:

It keeps pretty well in the fridge. My dealer (aka the Indian store by me) repackages bulk peeled garlic into 2-3 cup portions. Cut slits in the bag, and keep the top of the baggie open. The more it can breathe, the less moldy garlic you'll have. Lasts ~3 weeks this way. 

Infusing whole fridge load of food with open bag of garlic bulbs constantly, that's next level

caliking

LetsEat said:

I’m rather partial to fresh garlic but do recognize the convenience of prepared options. That being said, I’ve got a trick for you @GrateEggspectations.  Lingering garlic smells will vanish by running your fingers/hands over stainless steel.  I typically, wash my knife under running water while running my fingers along the knife body (avoid the blade). Conversely, stroke the stainless steel faucet spout with your wet and soapy hands. Both options will completely eliminate all garlic smells. 

I can't be the only one to be slightly turned on by this. Lucky faucet.

Canugghead

This is a family forum guys.

JohnInCarolina

Canugghead said:

This is a family forum guys.

DISAGREE

NDG

VDAY reverse sear tenderloin ( lots of creamed spinach I know   it’s my fav ) 

lousubcap

NDG said:

VDAY reverse sear tenderloin ( lots of creamed spinach I know   it’s my fav ) 

Great cook excepting too much green but your cook, your banquet.  Nailed that cook and $$ shot.  
That potato deserves top shelf mention.  Beauty right there.  

Canugghead

Not chef'd, quick late lunch yesterday at a hole in the wall place. Freshly breaded and fried after payment, messy and yummy.

Canugghead

Given the new warranty policy, I'm glad my BGE collection dropped from four (XL,L,L,S) to just XL now...
Tonight's quick bite after clearing snow front and back, about 20 minutes from ignition to camera ready, love my baby pellet pooper. 

lousubcap

@Canugghead - May have been a quick cook that turned out some sweet chix legs but the prep work for those lollipops is labourious (nod).  Well done!

Canugghead

Thanks @lousubcap, should have mentioned they were dug out of the freezer couple of days prior. 

MasterC

Just thought I'd stop by and say pork belly  burnt ends


 
Carry on 

gmanrva

Couple tomahawk pork chopssorry for the order 

Ozzie_Isaac

Went to through some steaks on and apparently I forgot about some jalapeño poppers from Super Bowl.  They were very light and sounded like glass when you tapped them.

lousubcap

Ozzie_Isaac said:

Went to through some steaks on and apparently I forgot about some jalapeño poppers from Super Bowl.  They were very light and sounded like glass when you tapped them.

Welcome to the club-He!! I have been known to throw them on, consume and only realize the damages the next AM.  
You may have some fire starters right there-or lump lite!

Ozzie_Isaac

Chili Rellenos

Needed more salt in the batter, should have used monteray jack along with Oaxaca cheese.  Paired well with a rojo salsa I made yesterday. Photo order is vanillas choice.

shtgunal3

Ozzie_Isaac said:

Went to through some steaks on and apparently I forgot about some jalapeño poppers from Super Bowl.  They were very light and sounded like glass when you tapped them.

Sorta resembles @mickey wings

GrateEggspectations

shtgunal3 said:

Ozzie_Isaac said:

Went to through some steaks on and apparently I forgot about some jalapeño poppers from Super Bowl.  They were very light and sounded like glass when you tapped them.

Sorta resembles @mickey wings

Yes…. Just a few order of magnitudes too rare. 

poster

Snowmobiled into the camp for the weekend. Brought a couple dozen oysters. Zero skills or cooking involved. Had a couple oyster shots too 

poster

Day 2  was a chili by the fire. Copius amounts of beans

lousubcap

@poster - sweet move with the oysters.  Eating well for sure.  No problem keeping the beer cold!

poster

lousubcap said:

@poster - sweet move with the oysters.  Eating well for sure.  No problem keeping the beer cold!

No, lots of effort to keep it from freezing though, or exploding on the ride in! 

Dobie

Flying solo tonight 

HeavyG

Melinda's sauces are pretty good across the board.