Originally Posted by
gfunkdave
I don't think garlic will ever dissolve, but it will soften to a paste and some of the garlicky flavor will probably dissolve. I wonder if garlic flavor compounds are more fat- or water-soluble.
good question --I don't know what happens to the garlic during sous vide. When I have done a rib roast in the oven or on the grill, the garlic flavor is there and the garlic softens but only a little --not to spreading consistency and it really is too raw to eat.