Sous Vide Bacon 🥓 Best Bacon on Earth
HTML-код
- Опубликовано: 8 сен 2024
- #bacon #sousvide #butternthyme
Sous vide bacon is becoming increasingly popular as people want the best of both worlds - crispy bacon pieces with a tender bite of bacon. Sous vide bacon is the ultimate food hack.
This technique allows for perfect results every time, thanks to an easy cooking process that eliminates a high percentage of fat. All without the mess!
Instructions Link:
www.butter-n-t...
Subscribe to our Channel - Thank you
www.youtube.co...
Join Us On Social Media
Facebook
/ butternthyme
Instagram
/ butternthyme
Pinterest
/ butternthyme
News Feed
feeds.feedburne...
And THIS is why I kept that sous vide unit…
I’m going to try this for the first time, really appreciate the excellent video
You totally nailed this video. Straight and to the point. I am happy to hear that it can set up in the fridge after the sous vide process so that you don't have to do a big batch in one go. I DEFINTLEY will be doing this one.
Good video. After sv, I'll bake it at 400f for 15 minutes or so.
Omg that's amazing. Just leave it in the fridge, cooked.
It will probably last longer too!
Also, just using the store bag... 🤯
If cholesterol eventually kills me because of this, I'll still love you for this tip 😅
Sorry broski, but the really great thing about this method is not "getting rid of the fat", but rather the water. Now when you fry it there's no splatter bc there's no water going into the hot oil.
I think this is a good "Safe" option for those who like soft or not extra crispy bacon... Sometimes I want it a little soft... but then get freaked out about under cooking it and eating it... so I usually go full crispy.
Same
After I Sous Vide my bacon and pour all the liquid into a jar (same brand, Wrights), and it cools,I get lovely fat on top but a lot of a jelly-like portion in the jar. What is that, do you get the same?
Do you have a suggestion for temperature and time for cooking the bacon in the oven after sous vide? I don't believe your recipe includes this info.
Takes around 15-20 minutes. Roast with oven rack in the middle of the oven. Sorry for any delay on replying. The bacon is so so good. Enjoy.
@@butter-n-thyme Thank you. Do you have a suggested temperature? 350ºF? 400ºF?
@@butter-n-thyme Without any information about how to bake it this video is useless.
So how'd you make the sous vous bacon hot? How's you make the water hot?
The machine he put inside of there is called an immersion circulator. It takes the water that's in the bath into its machine, makes it the desired temperature (in this case, 145° F), and spits it back out into the bath for a controlled temperature. It will stay at that temperature as long as it's plugged in, even if for several days or a week.
Can I use the rendered fat? Do I have to cook it to remove the rendered water?
You can use the bacon fat to make some really good roast potatoes.
Just substitute the normal recipe of duck/goose fat with bacon 🥓
Could it have been eaten without additional frying?
Yes, but the texture would be soggy in my option. After the sous vide, the bacon is complete cooked and safe to eat.
I am not getting your notifications 😢
Wonder why? Maybe try unsubscribing, then re-subscribing and hitting the bell to get all notices.
@@butter-n-thyme I’m going to try that. Thank you
Most bacon is already cured- so you can eat it safely right out of the package.
Eating any raw pork is a terrible and unsafe practice. I suppose it would depend on how 'cured' the product is. Besides, who does not prefer crispy bacon?
lame
Yes, yes you are...
It's not sous vide when you not vacuum it
That's not true
@@gregnelson5726 it is - go translate what "sous vide" means..
Your just being pedantic. I own a vacuum sealer but use the freezer bag technique all the time also. The immersion technique that was shown in this video is a very common and correct way to do sous vide. It removes the vast majority of the air which is pretty much always good enough.
@@jm9371 still no sous vide. Holding a bag like that does not change the structure. Zip butter and it stays butter. Sous vide butter and it melts caused by the reduced boiling temp.
The main attributes of sous vide are the temperature and time of cooking. There is no air, but also not a significant amount of vacuum. One could cook without the bag, but instead in a fat bath -confit-, and it would essentially be the same as vacuum-bag sous vide.