I have sous vide chicken thighs with thinly sliced raw garlic for 6 hours at 150F and haven't noticed an acrid or off taste.
Have other member's noticed bad garlic taste when sous vide with meat?
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
I have sous vide chicken thighs with thinly sliced raw garlic for 6 hours and haven't noticed an acrid or off taste.
Have other member's noticed bad garlic taste when sous vide with meat?
