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What Are You Chef-ing Tonight, Dr?
Comments
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Thinking about making some peach barbecue sauce if I remember to get everything that I need in Wally World.
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Canugghead said:Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.
…#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
BGE buffalo wings with creamy Maytag blue cheese dressed salad.
IL -
caliking said:Canugghead said:Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.
…canuckland -
Canugghead said:caliking said:Canugghead said:Just 'nuther pile of pedestrian pies, legit candidate for WAYCTDr.
…#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
----------------------------------------------------------------------- -
Stormbringer said: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.
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Pork chops, mashed taters, and mushroom gravy. Bought a whole Berkshire hog from a colleague, the $/lb of delivered meat was more than I hoped, but good to support a friend’s business ventures. Chops were as tender as I’ve ever had and no brining or marinating, pulled from the freezer 2 days ago, seasoned, and straight on the grill.
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Beef-mushroom stroganoff on fresh pasta with lemon-basil carrots.
IL -
Sous vide’d chicken (146 for 2hrs), rubbed with garlic powder, S&P, with a homemade salad and dressing. Toasted baguette for a small hit of carbs.
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@GrateEggspectations Nice, how did you sear after sv? Years ago I was on a FB sv group, the owner/admin would chastise anyone that dare to use fresh garlic in the bag!canuckland
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A lot of fantastic cooks here that deserve their own thread. Amazing.Las Vegas, NV
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@Canugghead
What’s wrong with fresh garlic in the bag?
Just a quick sear in the cast iron with some butter. -
GrateEggspectations said:@Canugghead
What’s wrong with fresh garlic in the bag?
Just a quick sear in the cast iron with some butter.
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.
canuckland -
@Canugghead
Hadn’t ever heard that before, and hadn’t ever used fresh garlic in a sous vide cook - probably because I’ve never come across a recipe that calls for it. Thanks. -
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.
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.
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 made a note never to piss you two off." - Stike -
Marinated lambchops and KRAFT Mac n Cheese
Fort Wayne Indiana -
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.
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.
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 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
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
The chops look beautiful @MasterC#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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MasterC said:Marinated lambchops and KRAFT Mac n Cheese
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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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.
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.
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 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 -
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.
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.
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 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 handcanuckland -
Happy Mardi Gras. Baby backs and venison sausage. Improvised method 3-.75-1
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@MasterC - lamb for the win every time. Chop $$ shot. Nailed 'em. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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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.
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.
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 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 made a note never to piss you two off." - Stike -
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.
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.
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 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 -
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.
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.
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 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
they dont store that well, dumping the whole thing in seams is logical
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.Midland, TX XLBGE
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peels pretty easy after shaking between two stainless bowls for quantity. caliking could buy a paint shaker or bring a bushel down to the paint department at lowes and let them shake itfukahwee maineyou can lead a fish to water but you can not make him drink it
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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.
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.
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 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
they dont store that well, dumping the whole thing in seams is logical#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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