Sous vide

T.G · 01-08-2017, 11:25 AM

Late last year, Serious Eats released a sous vide cooking procedure for thick cut bacon. I just got around to trying it...

O.M.G.

Melt. In. Your. Mouth.

Crispy, melty all at the same time.

Here's the recipe:
http://www.seriouseats.com/recipes/2...on-recipe.html

Here are my comments/notes:
- I used bacon from the butcher program at the local UC. They've won multiple awards for their bacon. And it's meaty, not the bag o' belly fat you typically get with the cheap store bought stuff. Moral of the story here: Don't skimp. Buy the good stuff.

- The author says you can just put the pack right into the water, I wouldn't do that if it were a commercial pack with cardboard inside. Freeze it, cut it open, hold the cardboard in your hands for a moment, it will warm enough to peel away and then rebag the frozen bacon either with a vacuum sealer or ziplock immersion method.

- All that juice in the bag when you are done, save that. That's liquid gold. Use it to make a sauce, gravy or cook with it, even brush your teeth with it, you'll thank me later.

- I cooked it for 36 hours just because that's how things worked out. You have to handle the bacon gently, it will crack and fall apart before it makes it to the pan. Not sure if a shorter time will change this.

- The bacon cooks very quickly once in the frying pan. Don't get it too hot and heed his time recommendations of 2 minutes on one side, then 30 seconds after the flip.

- I would not try this with thin bacon, it would probably fall apart.

- If you are really slick, since the water is already at the perfect temp, the morning of when you are going to serve this, get a couple of large eggs, pick the shells, drop them into boiling water for one to two minutes max, immediately put them into an ice bath to shock them, then, once cooled, drop them into your sous vide water bath with the bacon, let them cook at the 145F temp for an hour and fifteen minutes to have the ultimate soft boiled egg along with the bacon. Reduce the cook time for smaller eggs, increase for XL & jumbos.

01-08-2017, 11:25 AM	#11
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	Re: Sous vide Late last year, Serious Eats released a sous vide cooking procedure for thick cut bacon. I just got around to trying it... O.M.G. Melt. In. Your. Mouth. Crispy, melty all at the same time. Here's the recipe: http://www.seriouseats.com/recipes/2...on-recipe.html Here are my comments/notes: - I used bacon from the butcher program at the local UC. They've won multiple awards for their bacon. And it's meaty, not the bag o' belly fat you typically get with the cheap store bought stuff. Moral of the story here: Don't skimp. Buy the good stuff. - The author says you can just put the pack right into the water, I wouldn't do that if it were a commercial pack with cardboard inside. Freeze it, cut it open, hold the cardboard in your hands for a moment, it will warm enough to peel away and then rebag the frozen bacon either with a vacuum sealer or ziplock immersion method. - All that juice in the bag when you are done, save that. That's liquid gold. Use it to make a sauce, gravy or cook with it, even brush your teeth with it, you'll thank me later. - I cooked it for 36 hours just because that's how things worked out. You have to handle the bacon gently, it will crack and fall apart before it makes it to the pan. Not sure if a shorter time will change this. - The bacon cooks very quickly once in the frying pan. Don't get it too hot and heed his time recommendations of 2 minutes on one side, then 30 seconds after the flip. - I would not try this with thin bacon, it would probably fall apart. - If you are really slick, since the water is already at the perfect temp, the morning of when you are going to serve this, get a couple of large eggs, pick the shells, drop them into boiling water for one to two minutes max, immediately put them into an ice bath to shock them, then, once cooled, drop them into your sous vide water bath with the bacon, let them cook at the 145F temp for an hour and fifteen minutes to have the ultimate soft boiled egg along with the bacon. Reduce the cook time for smaller eggs, increase for XL & jumbos.