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Chashu in the bath

dongta27

Okay, I just prepped Kenji's chashu recipe for sous vide (36hrs @ 146F). I subbed in garlic powder for the fresh garlic in fear of botulism. Over on reddit (r/sousvide), the consensus is "don't add fresh garlic to long cooks". I think our CS community says otherwise (just look out for telltale signs). So, that I will remember, could I get a few confirmations (or not) that fresh garlic is safe in long cooks?

Will post pics in a couple of days... if I'm not dead.

Thanks.

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Comments

fisher23

I don't use fresh garlic in cooks over a few hours, just what I do. If I want to use garlic I fry it in the oil that I am going to put in the bag, cooked garlic is fine. Or as you did garlic powder.

brian_martin2001

I don't necessarily think you would have a risk of it, so long as you clean and trim it. Yes, there is always the potential risk, but there is the potential risk of C. bot in so many other things as well. I personally wouldn't recommend using fresh raw garlic in long low cooks mainly because it wouldn't break down, it would still give you that harsh raw garlic taste. Like @John_Fisher_218893 I'll fry it or use garlic powder. Sometimes I'll make a few jars of garlic confit and just add a spoonful of that to whatever I'm cooking, but raw garlic has a rather harsh aggressive flavor that you don't always want, in my opinion anyway.