Steaming bacon

Bj_rnar_Bj_nness_Waage_62093

Hello

I am the chief steward/ head chef for the Norwegian submarine service. We have a Production Kitchen on Our naval base, and we pre-produce alle Our Food. We use a lot of sousvide/vacuum to preserve and get as much Food and as little Garbage onboard as possible. One of Our challanges onboard is that we have no ventilation. Pan frying is therefor not an option.

Everybody loves bacon, espesially Marine Offisers. We solved Our problom With pan frying by steaming Our bacon for 15 minutes - then freezing it. Onboard we regenerate the bacon on high temperature in our oven. This Works pretty well and we end up With a crispy bacon.

Do anyone have a better or other idea to how we can do this?

Sorry my bad English

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Johan_Edstrom_5586

That is majorly cool. Can't imagine all the hurdles you need to get over.

Sounds pretty smart to me. Trevligt att ha dig har!

Bj_rnar_Bj_nness_Waage_62093

Tack Johan

Chris_Young_80640

The process sounds pretty good, what is it that you don't like about the texture? Or are you looking to simplify the process further?

Bj_rnar_Bj_nness_Waage_62093

simplify the process further...

Chris_Young_80640

Hard to think of how to simplify it more. Unless there would be value of having it totally dehydrated so that you just open a vacuum sealed bag and eat crispy (but not hot) bacon?

Bj_rnar_Bj_nness_Waage_62093

Nah... hehe I want my bacon Nice crisp and hot hehe... Thanks for the answer

Chris_Young_80640

Agree, bacon is much better crisp and hot.

Bj_rnar_Bj_nness_Waage_62093

Indeed

richard.fine

I'm a little bit puzzled about the ventilation thing. What does pan frying produce that oven-baking doesn't, that ventilation is needed to get rid of? Vaporized oil?

Nicky_J_17040

i don't even like saying this, but can you fry it?

and your English is great by the way.

Bj_rnar_Bj_nness_Waage_62093

Thank you #Nicky - I dont think frying is a good solution. It will add even more fat and that will give it less Storage time in the freezer.

Thanks for the tips

Mike_WG__49564

I always cook all my bacon in the oven - it gives great results every time and I can cook much larger batches than in a frying pan. I'm curious as to why you steam it first though. Could you not just freeze the raw bacon and then oven bake it?

Bj_rnar_Bj_nness_Waage_62093

Hello @MikeWG.. There is no ventilation in the Norwegian submarines. Our experiance is that by steaming it first we get a more crisp bacon, and less smoke from frying in the galley..

pgcath

Does the HNoMS Ula, being "tropicalized" handle it better? There are two more being tropicalized, sayeth the Wikipedia.

Badass boats, BTW.

How do US subs handle the problem?

pgcath

Well, I've got some reading to do: https://www.google.com/search?q=cooking+on+a+US+submarine&oq=cooking+on+a+US+submarine

pgcath

http://forums.egullet.org/topic/78932-submarine-cuisine/ Oooh! Good post!

pgcath

And found my answer about US boats, via the above thread: "The air quality is better than you will find in most restaurants with the 3 exhaust fans we have running plus the air conditioning blowing in. We do have to clean it regularly since we certainly dont have the luxury of night porters and don't want fires in the ventilation system. "