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