Alton Brown’s Pouch Table
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. 🙂
(optional – choose one)
white or red wine
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.)
Thanks a bunch. We were looking for exactly this.
Thanks. I thought this would be on the Food TV website but it’s not there. I can’t wait to make some pouches.
Thanks a bunch! Saved me the work of making this table myself 😉
Thanks. I find the table really useful–and I have added a number of vegetables that Alton doesn’t so I can create “European/American” dishes. You can also use parchment paper–which I find works better with fish. The fish doesn’t stick and the parchment holds in the liquid just as well.
Thanks as well! I’d been trying to build the list by watching a YouTube video, but couldn’t get the last two liquids. You did, however, miss the last “seasonings” ingedient which was basil.