This is the big table that was shown on the Good Eats episode "The Pouch Principle." You had to look really fast to see the last few items on the liquids list... or have a TiVo. :)
| Meat (Choose one) |
Vegetables (any) |
Starch (optional - choose one) |
Aromatics (<=2) |
Seasonings (any) |
Liquids (mix/match) |
|---|---|---|---|---|---|
| beef pork lamb fish shrimp chicken etc. |
mushroom artichoke tomato peppers snow pea broccoli bok choy |
rice noodle potato dumpling cous cous |
onion garlic scallions shallot celery fennel carrots |
red pepper white pepper honey salt pepper coriander cilantro lemon parsley |
soy sauce mirin veg. broth sesame oil vermouth white or red wine chicken stock fruit juice fish sauce |
The quantity notes were per Alton's commentary.
Based on my experience with starchy/sugary vegetables in pouches (potato, parsnip, carrot, onion, garlic, 1 tbsp olive oil, fresh rosemary and thyme, bake at 350F for about an hour), if you're cooking mainly starch/sugar, USE A FAT TO KEEP THE VEGGIES FROM STICKING. Trust me, chunks of potato permanently stuck to the aluminum foil are not edible. Also, if you're using a higher (say, >5%) acidity vinegar, don't use aluminum foil. Also goes for acidic veggies (like tomatoes). Finally, if you look at the list and connect the dots, you'll notice that you can create a significant number Asian wok and noodle dishes with this table. What you can't see is that you can create pretty much any salmon dish that doesn't require searing. Old Seattle trick is to put salmon, dill, and lemon in aluminum foil, seal it tightly, and run it through the dishwasher (top rack). I am not making this up. (Some argue you need to run through two complete cycles, while others say no heat dry.)
Comments
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Hi there - I came across this post while trying to find out what was on the chart from The Pouch Principle, and was pleasantly surprised! Thanks for putting this together!
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Posted by: Kat | September 26, 2003 06:12 AM
