Sous Vide Oyster Steak with Homemade Sweet and Spicy Tomato Ketchup

Sous Vide Oyster Steak with Homemade Sweet and Spicy Tomato Ketchup

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  • Lisa

    Danger Will Robinson Danger!!

    You rarely sous vide with fresh garlic. A. Garlic surface can have c. Botulinum and Sous Vide is the perfect medium (anaerobic) to grow spores. Botulism can kill you. B. Garlic (and many vegetables) require a much higher temp than meat so for the record, the temperature to cook garlic sv is 183. But see point C. C. Garlic cooked sv does NOT develop the garlicky taste you expect. It actually gets an acrid unpleasant taste (unless you are making a confit with countervening ingredients) SO it is recommended that only dry garlic is used for sv. Really only salt is the only flavor (sugar to a much less degree) that can permeate meat. It is best to add flavorings and such AFTER sv (in searing and saucing)
    Posted by Lisa |January 10, 2020
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