What Are You Chef-ing Tonight, Dr?

Canugghead said:

Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.

…

Your pies are my gold standard. I need a step by step tutorial some day!

caliking said:

Canugghead said:

Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.

…

Your pies are my gold standard. I need a step by step tutorial some day!

Gold standard for quality (easy to surpass) or quantity (no way you're going to cook ten or more at a time) ? 

Tonight we're starting with a champagne tasting with friends (and some canapes), then having cote de boeuf smoked over alder with poutine. I'll post pictures and technique in a separate thread.  

A lot of fantastic cooks here that deserve their own thread. Amazing. 

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.

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.  

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

MasterC said:

Marinated lambchops and KRAFT Mac n Cheese 

F’me! That looks good. The cheapo Mac n cheese is one of my favorites. 

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). 

+1 swmbo freezes minced fresh garlic+ginger in ice cube trays.

@MasterC - lamb for the win every time.  Chop $$ shot.  Nailed 'em.  Congrats.  

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.

That is the only garlic I buy now.  The pre-pealed in the container is a life/time saver for me.  I am the same way.  Either pour the entire thing in or grab by the handfuls.

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.