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
@jm9371 Жыл бұрын
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.
@MrGorillafingers4 ай бұрын
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.
@CoolBreeze6402 ай бұрын
Good video. After sv, I'll bake it at 400f for 15 minutes or so.
@TragoudistrosMPH Жыл бұрын
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 😅
@hakuji4829 Жыл бұрын
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.
@daltonschwartz88257 ай бұрын
Same
@DigitaldogNet8 ай бұрын
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?
@fadoodle2 жыл бұрын
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.
@butter-n-thyme2 жыл бұрын
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.
@fadoodle2 жыл бұрын
@@butter-n-thyme Thank you. Do you have a suggested temperature? 350ºF? 400ºF?
@martinbentley8485 Жыл бұрын
@@butter-n-thyme Without any information about how to bake it this video is useless.
@hxhdfjifzirstc894Ай бұрын
@@martinbentley8485 Excuse me, ma'am... do you have any goddam idea how an oven works? IT'S BACON. Ya bake it.
@Mar.....O6 ай бұрын
So how'd you make the sous vous bacon hot? How's you make the water hot?
@MuffinMcFluffin5 ай бұрын
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.
@dahnic692 жыл бұрын
Could it have been eaten without additional frying?
@butter-n-thyme2 жыл бұрын
Yes, but the texture would be soggy in my option. After the sous vide, the bacon is complete cooked and safe to eat.
@PH-dg1hv2 жыл бұрын
Can I use the rendered fat? Do I have to cook it to remove the rendered water?
@taktojest3367 Жыл бұрын
You can use the bacon fat to make some really good roast potatoes. Just substitute the normal recipe of duck/goose fat with bacon 🥓
@suNRze2 жыл бұрын
I am not getting your notifications 😢
@butter-n-thyme2 жыл бұрын
Wonder why? Maybe try unsubscribing, then re-subscribing and hitting the bell to get all notices.
@suNRze2 жыл бұрын
@@butter-n-thyme I’m going to try that. Thank you
@russellclaude2 жыл бұрын
Most bacon is already cured- so you can eat it safely right out of the package.
@jm9371 Жыл бұрын
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?
@hxhdfjifzirstc894Ай бұрын
Horseshit
@alexhansen64822 жыл бұрын
lame
@HmmmYeahRiiiiiight8 ай бұрын
Yes, yes you are...
@klagoggle Жыл бұрын
It's not sous vide when you not vacuum it
@gregnelson5726 Жыл бұрын
That's not true
@klagoggle Жыл бұрын
@@gregnelson5726 it is - go translate what "sous vide" means..
@jm9371 Жыл бұрын
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.
@klagoggle Жыл бұрын
@@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.
@johngalt977 ай бұрын
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.