23 Nov 18 by member: jengetfit123
|
Looks great - but why sous vide? Seems like a long cooking time, what are the benefits?
23 Nov 18 by member: gz9gjg
|
Even Temp will have great results but I'm not sure the timeline would be worth it. Sure is pretty though!
23 Nov 18 by member: Cody Rachel
|
Timeline is actually better. Drop the one pound package of bacon into the water bath at night. Don't have to do a thing until the next day. Just open the package and crisp up. Actual prep time is way less than regular frying. Also, it gives a crisp surface and a soft tender center. Just a different twist on a staple.
23 Nov 18 by member: davet58
|
What temperature did you use? (I have a multi-cooker with sous vide capability but haven't tried that mode yet.)
23 Nov 18 by member: gz9gjg
|
145 deg F for 8+ hours. I let it go for 20 hours onceand it may have been too long. Hard to tell since people devoured 2lbs of it pretty quickly.
23 Nov 18 by member: davet58
|
Thanks, Dave - I need to try this!
23 Nov 18 by member: gz9gjg
|
Sous vide is a great tool when serving crowds, reheating, etc. I can slam out perfectly cooked shrimp all day or hold a stack of perfect ribeyes waiting to be seared for a couple hours. Eggs are fantastic too! Great tool to have along side the vacuum sealer and bbq/smoker.
23 Nov 18 by member: davet58
|