Comments on: For the Love of Garlic http://www.foodiemoment.com/2010/01/26/for-the-love-of-garlic/ Sharing the passion of food Fri, 10 Sep 2010 01:32:04 -0400 hourly 1 http://wordpress.org/?v=3.0.1 By: Adventures in Cooking with the La Caja China Roaster | A Foodie Moment http://www.foodiemoment.com/2010/01/26/for-the-love-of-garlic/comment-page-1/#comment-221 Adventures in Cooking with the La Caja China Roaster | A Foodie Moment Thu, 04 Feb 2010 20:58:23 +0000 http://www.foodiemoment.com/?p=190#comment-221 [...] La Caja China web site. This mixture features sour orange juice, garlic (which I had fortunately prepared just days before), and a blend of other spices. And lots of brine (salt water), of course. Marinating and brining a [...] [...] La Caja China web site. This mixture features sour orange juice, garlic (which I had fortunately prepared just days before), and a blend of other spices. And lots of brine (salt water), of course. Marinating and brining a [...]

]]> By: Jake Richter http://www.foodiemoment.com/2010/01/26/for-the-love-of-garlic/comment-page-1/#comment-195 Jake Richter Fri, 29 Jan 2010 13:50:18 +0000 http://www.foodiemoment.com/?p=190#comment-195 Laura, I'm envious! I would be happy to try and answer questions for you, but sous vide for the home is still somewhat experimental, so I encourage you to experiment as well. You may want to also pick up a copy of Harold McGee's "On Food and Cooking, 2nd Edition", as understanding which temperatures certain things happen at is key to low-temperature cooking as is done with sous vide. If you want to be more adventurous, definitely check out Thomas Keller's "Cooking Under Pressure", which offers complete sous vide recipes. Jake Laura, I’m envious! I would be happy to try and answer questions for you, but sous vide for the home is still somewhat experimental, so I encourage you to experiment as well. You may want to also pick up a copy of Harold McGee’s “On Food and Cooking, 2nd Edition”, as understanding which temperatures certain things happen at is key to low-temperature cooking as is done with sous vide.

If you want to be more adventurous, definitely check out Thomas Keller’s “Cooking Under Pressure”, which offers complete sous vide recipes.

Jake

]]> By: Laura http://www.foodiemoment.com/2010/01/26/for-the-love-of-garlic/comment-page-1/#comment-194 Laura Fri, 29 Jan 2010 03:48:22 +0000 http://www.foodiemoment.com/?p=190#comment-194 Jake, I just came across your website. I'm not sure if you answer questions for the home cook? I recently bought the "sous vide supreme" for home use. I'm quickly realizing that there aren't many books/recipes on sous vide cooking for the home cook. Would you be available for questions on sous vide cooking? Thanks! Laura Jake, I just came across your website. I’m not sure if you answer questions for the home cook? I recently bought the “sous vide supreme” for home use. I’m quickly realizing that there aren’t many books/recipes on sous vide cooking for the home cook. Would you be available for questions on sous vide cooking? Thanks!
Laura

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