FATS AND AROMATICS

A few quick tests proved that aromatics added to

the sous-vide bag do indeed flavor the meat as it
cooks. But would adding a fat like oil or butter to the
bag help as well? For this test, the aromatics
consisted of 3 sprigs of thyme and a sliced garlic
clove. I placed just the steak, thyme, and garlic in
one bag, and I placed the same ingredients along
with 2 tablespoons butter in a second bag.
My hope was that as the butter melted, it would
pick up all the fat-soluble flavor molecules from the
garlic and thyme, helping to distribute their