pouch cooking

Brian Christiansen wrote on 26 Mar 2006 in rec.food.cooking

Quoted message said:

I recently tried what is called pouch cooking using the chart on the
page http://www.goodeatsfanpage.com/Season7/Pouch/Pouch.htm (near
where it says "scene 6"😉. I was wondering a few things about it,
though.

The basic formula is to layer a starch, such as ramen noodles, a meat
such as chicken (though this can certainly be skipped), and vegetables
such as carrots, brocolli florets, snow peas, etc, and some liquid (I
think that the "formula" uses 3 T, but I found it works better with
4-5 T) in a foil pouch then cook it. The cooking is in a 400 degree
oven for 15 minutes. For the liquid, wine is good, chicken broth is
good, but a few times I have just used plain water.

Although it recommends using soy sauce as one of the liquids, I treat
it more as a seasoning and put no more than 1 or 2 t on it, otherwise
it is way too salty. The flavoring packet can also be used, but I
would recommend using at most half of it, and not adding soy sauce if
you do use it.

I have been using ramen noodles as the starch so far because that is
what it recommends, and because I like them. However, one of the
suggestions for a starch to use in them is rice. Would rice cook in
that situation, or perhaps he means minute rice, or perhaps precooked
rice.

Brian Christiansen

When I pouch cook, it is on the grill...I don't add a starch. I do add a
little liquid lemon juice (1/2 a lemon's worth), fish sauce (to taste),
wooster sauce or whatever. I use veggies of choice and a protien source,
such as fish, chicken, beef or pork. Usually I use boneless chicken
thighs, a little onion and minced garlic, a few thin slices of carrot, a
few 1 inch sections of fresh green beans, a few slices of red bell
pepper, maybe some celery and some sliced button mushrooms. Seasoning I
vary as to how I feel that day, dill, teragon, etc.

I do serve it with a starch (when I ate them)... Cooked seperately.

As to cooking time and temp...Well my grill doesn't have a thermometer
and I don't cook the pouch on high so I'm guessing 350F to 375F-ish for
20 to 30 minutes. Turning the pouch over a few times during the cooking
time.

I'd serve this on a bed of rice usually.

The rice... I'd cook it in a rice cooker with green chiles or whatever
struck my fancy as would compliment the meal ... and tomato juice (Well
really V8) as the cooking liquid.

AFAIK There isn't really a set way to do this...

--
-Alan

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I recently tried what is called pouch cooking using the chart on the page
http://www.goodeatsfanpage.com/Season7/Pouch/Pouch.htm (near where it says
"scene 6"😉. I was wondering a few things about it, though.

The basic formula is to layer a starch, such as ramen noodles, a meat such
as chicken (though this can certainly be skipped), and vegetables such as
carrots, brocolli florets, snow peas, etc, and some liquid (I think that
the "formula" uses 3 T, but I found it works better with 4-5 T) in a foil
pouch then cook it. The cooking is in a 400 degree oven for 15 minutes.
For the liquid, wine is good, chicken broth is good, but a few times I
have just used plain water.

Although it recommends using soy sauce as one of the liquids, I treat it
more as a seasoning and put no more than 1 or 2 t on it, otherwise it is
way too salty. The flavoring packet can also be used, but I would
recommend using at most half of it, and not adding soy sauce if you do use
it.

I have been using ramen noodles as the starch so far because that is what
it recommends, and because I like them. However, one of the suggestions
for a starch to use in them is rice. Would rice cook in that situation,
or perhaps he means minute rice, or perhaps precooked rice.

Brian Christiansen

This is a fairly quick cooking method. You will have to use a starch that
has the same cook time. Here is a couscous suggestion from Alton Brown. If
you also scroll to the bottom of the recipe you will see links to other
recipes from the same show.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24167,00.html

"Brian Christiansen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I recently tried what is called pouch cooking using the chart on the page
http://www.goodeatsfanpage.com/Season7/Pouch/Pouch.htm (near where it says
"scene 6"😉. I was wondering a few things about it, though.

Sorry, I forgot that the script for the show is going to give more complete
instructions. I'd better start drinking the coffee that is steaming beside
me. Seriously though, when I saw the show I thought that couscous would be
a good and easy addition.
Janet

On Sun, 26 Mar 2006 13:56:29 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Brian Christiansen wrote on 26 Mar 2006 in rec.food.cooking

Quoted message said:

When I pouch cook, it is on the grill...I don't add a starch. I do add a
little liquid lemon juice (1/2 a lemon's worth), fish sauce (to taste),
wooster sauce or whatever. I use veggies of choice and a protien source,
such as fish, chicken, beef or pork. Usually I use boneless chicken
thighs, a little onion and minced garlic, a few thin slices of carrot, a
few 1 inch sections of fresh green beans, a few slices of red bell
pepper, maybe some celery and some sliced button mushrooms. Seasoning I
vary as to how I feel that day, dill, teragon, etc.

I pouch-cooked some tilapia fillets on the grill sitting them on a bed
of celery, tomato, onion and carrots, sprinkled with lemon juice and
seasonings and boy was it good!