Originally Posted by
corky
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.
Well, I'll probably give it a try, and report on what a sous vide does to it. But it may be a week or so before I get to it.