Imparting Flavor
Asked by Riki on Saturday, June 26
My boss just bought a sous vide machine for my galley. I have had success with the time tempurature and everything has come out wonderfully tender. However he asked me to prepare a recipe of rack of lamb using forty cloves of garlic rosemary and olive oil. I marinated the lamb for 3 hours before sous vide and he said the lamb did not take on any of the flavors. Any tips on why this might have happened?
1 Answer to This Question
Please vote for your favorite answer by using the up and down arrows next to it.
28
I'm not sure, normally using fresh garlic in sous vide has the opposite effect and can overpower dishes.
Did you leave all 40 of the garlic cloves in during the sous vide process or just during marination? If it was just during marination then I'm not sure that would be long enough to really get throughout all the meat and stay, especially through a long sous vide cooking process.
In that case you could try leaving more garlic cloves in with the meat during the sous vide cooking.
Answered by Jason Logsdon on Sunday, June 27
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
Know the Answer to this Question?
In order to post an answer please
log in or
create an account, it's free and only takes 30 seconds.
Want more great Sous Vide content?
Our free Cooking Sous Vide newsletter will be sent every few weeks and each edition will contain tips, tricks, recipes, and how-to's for Cooking Sous Vide. They will also contain links to some of the best sous vide information on the internet.
Subscribe Now!
Like This Article? Then Please Share It
Digg It |
Save to del.icio.us |
Stumble It |
Reddit It |
Or subscribe to the RSS Feed of our Content 
to get notified
when new pages are added
