Alton Brown’s Pouch Table

Found here.

QUOTE:

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.)

7 responses to “Alton Brown’s Pouch Table”

  1. Brandon says :

    Thanks a bunch. We were looking for exactly this.

  2. Steph says :

    Thanks. I thought this would be on the Food TV website but it’s not there. I can’t wait to make some pouches.

  3. Rebecca says :

    Thanks a bunch! Saved me the work of making this table myself 😉

  4. Margaret says :

    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.

  5. clayton says :

    Exellent

  6. dana says :

    Thanks!

  7. John says :

    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.

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