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ItsMeMofos13
Uh oh
agarwaen117
This is how Botox was invented.
Rockefeller1337
Throw the garlic out and reseal them
Daytime_Napper
mrjeffj
Rip OP
Eastern_Bit_9279
The home chefs will say alot of things, but the famous restaurant i just soent 18 months working in that was exactly the standard deal 90 mins with rosemary thyme and garlic with abit of butter.
milbug_jrm
What’s the thought on freezing raw meat vs sous vide first and then freeze? I’ve personally had better luck freezing meat that has already been sous vide.
DoritoDustThumb
Just stop putting shit in the bag. I swear people do this because it looks better in pictures or something.
Alert_Net31
Did you marinate them before vacuum sealing? I love fresh garlic too, garlic and steak are such a great combo.
rdmarc45re
🍿
mclen
Woop woop
IgnoreMeBot
Normally you save your aromatics for your sear or they just get bitter and taste like dirt
SkollFenrirson
This sub is s meme
Beepbeepimadog
chappersyo
Nee naw
speppers69
If you want fresh garlic and herb flavor…heat up a little bit of beef stock/broth with wine along with your fresh smashed garlic and herbs on the stove to boiling. Put it in a small ziploc bag. Then freeze. Add the frozen flavor packet to your meat. You freeze it to help create a better seal if you don’t have a liquid setting on your vac sealer. Makes a great little flavor bomb as you cook your meat.
TheChef44
The steaks look sad
captainkrinking
Is garlic in the bag good?
duecesdueces
ever since I learned that microplastics leech out in frozen temps, Ive been obssesed in trying to find a solution for freezing. Any suggestions?
20 Comments
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Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
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Uh oh
This is how Botox was invented.
Throw the garlic out and reseal them
Rip OP
The home chefs will say alot of things, but the famous restaurant i just soent 18 months working in that was exactly the standard deal 90 mins with rosemary thyme and garlic with abit of butter.
What’s the thought on freezing raw meat vs sous vide first and then freeze? I’ve personally had better luck freezing meat that has already been sous vide.
Just stop putting shit in the bag. I swear people do this because it looks better in pictures or something.
Did you marinate them before vacuum sealing? I love fresh garlic too, garlic and steak are such a great combo.
🍿
Woop woop
Normally you save your aromatics for your sear or they just get bitter and taste like dirt
This sub is s meme
Nee naw
If you want fresh garlic and herb flavor…heat up a little bit of beef stock/broth with wine along with your fresh smashed garlic and herbs on the stove to boiling. Put it in a small ziploc bag. Then freeze. Add the frozen flavor packet to your meat. You freeze it to help create a better seal if you don’t have a liquid setting on your vac sealer. Makes a great little flavor bomb as you cook your meat.
The steaks look sad
Is garlic in the bag good?
ever since I learned that microplastics leech out in frozen temps, Ive been obssesed in trying to find a solution for freezing. Any suggestions?