Pouch Cooking
Jade and I just finished up watching an episode of my favorite show, Good Eats. I did a search for ‘pouch cooking’ and low and behold I found this website that has everything from that episode on it:
http://www.goodeatsfanpage.com/
On this episode he gave a chart on what generally to mix and how. Here’s the chart he gave:
| MEAT | VEGGIES | STARCH | AROMA’s | SEASONING | LIQUIDS |
| Usually just 1 | 1 - 2 | Optional | 1 - 2 | Unlimited | Unlimited |
| BEEF PORK LAMB FISH SHRIMP CHIX OTHER |
MUSHROOMS ARTICHOKE TOMATO PEPPERS SNOW PEAS BROCCOLI BOK CHOY |
RICE NOODLES POTATO DUMPLING COUS-COUS |
ONION GARLIC SCALLIONS SHALLOT CELERY FENNEL CARROT |
RED PEP WHITE P. HONEY SALT PEPPER CORIANDER CILANTRO LEMON PARSLEY BASIL |
SOY SAUCE MIRIN VEG BROTH SESAME OIL VERMOUTH WHITE/RED WINE CHICKEN STOCK FRUIT JUICE FISH SAUCE |
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Preheat oven to 400 degrees. Dry food on the bottom, seasoning middle to top, moist food on top. Ball foil, leaving a pinhole for a little steam to come out. Bake for 15 minutes. |
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Now I just need to pick my combination.
January 14th, 2008 / 1 Comment