I know the issues with fresh garlic on steak sous vide, but what about dried minced garlic rehydrated with oil?
by LanikaiKid
2 Comments
Illegal_Tender
Still gonna burn.
Add the garlic at the end of your sear with a bunch of butter for basting.
Dry brining with oil also defeats the purpose of dry brining. The moisture can’t evaporate if it’s trapped under a layer of oil.
ThegreatandpowerfulR
A dry brine also doesn’t make that much sense before sous vide, if I’m going to brine/marinate before sous vide I just do it in the bag I’m going to cook in. Also the danger from fresh garlic is really not that big of a deal and not likely to be harmful at all, but I would still just use dried garlic just without the oil. Burning also isn’t a concern because by the time you sear it you’ll have wiped it off but it will have flavored your food.
2 Comments
Still gonna burn.
Add the garlic at the end of your sear with a bunch of butter for basting.
Dry brining with oil also defeats the purpose of dry brining. The moisture can’t evaporate if it’s trapped under a layer of oil.
A dry brine also doesn’t make that much sense before sous vide, if I’m going to brine/marinate before sous vide I just do it in the bag I’m going to cook in. Also the danger from fresh garlic is really not that big of a deal and not likely to be harmful at all, but I would still just use dried garlic just without the oil. Burning also isn’t a concern because by the time you sear it you’ll have wiped it off but it will have flavored your food.