Go to the Article: Tips & Tricks: The World’s Best Bacon Cooks Allllll Night Long
Ohhhh!!!
Then grab the microphone and let your words rip!
Didn't think it was possible to love you guys more than I already did.
Sounds brilliant to me!!! Screw the trolls and haters CS some people are critics with no credentials...Anyhow Im going to add bacon to the shopping list for the weekend. I did something similar but added some veggie broth and bacon zipped up the bag and made some awesome stock for the base of my Clam chowder....Yum if I do say so ....Stay awesome folks....<3
Temperature? Do the pieces need space between them?
What temperature do you sous vide the bacon at?
Hi there!
Not sure if I'm posting in the right place...
I love Chefsteps and have learned and laughed an awful lot with you guys so, THANK YOU!
On the other hand, I do feel like many of recipes/ classes/ tips this days ALL involve using the Joules machine. I unfortunately don't own one so wished there were more videos and articles that didn't relied only on Joules?
Just a thought...
Raul
What temp is sous vide set at for the bacon ? Assuming we aren't using the Joule and a normal Sous vide bath?
By the way, the bacon tip does look DELICIOUS.
147/64
Temperature and a more precise length would be nice.
I know that long 1 minute video was too much to watch to get the temp: 147F/64C.
According to the video, 147℉ (or 64℃) overnight or up to two days.
I didn't think the store vacuum pouches are rated for heat!? I even seem to remember reading they aren't. Care to enlighten?
OMG... I need this... Please tell me when Joule will be available in UK?
I don't have a joule, and use my anova sous vide immersion circulator to follow their recipes often. I don't think the brand matters as long as you follow the time / temp / ingredients
Thanks CS! Keep on keepin' on!
I can't wait to get my Joule. I've done several recipes from this site and they've all been fantastic. And that bacon looks aweosme.
Totally spellbinding....OK this is my Christmas gift this year to me....going crazy 😜 in the Caribbean down here waiting.
Plus you get oceans of bacon fat left in the bag.
In the photo, how are all the edges of the bacon nice and charred and dark, but not the bacon itself? It's not like they were seared with the edge down.
The heat shouldn't be high enough to render much of the fat.
Don't we need a temp for the sous vide step?
It's fantastic you can Joule it in its store-bought packaging. No muss, no fuss.
I like to cure whole pork belly since slab bacon is hard to come around here but I lack a true smoker setup (wood chips and a grill) so I get the cook (65*, close enough) but not the smoke. If I emulate one of the smoker-less/apartment recipes, adding smoked salt and/or liquid smoke to the equilibrium cure can I go right to the water bath and cook/chill/portion/freeze for storage then slice & sear as I go?
Sorry but I like my bacon crispy, not tender. I fry bacon in a 1/4 inch of vegetable oil. It draws the saturated fat away from the bacon. And the bacon never ends up with those white parts undercooked and the lean over cooked.
It's "pepper center cut bacon" according to the package in the video.
Hey CS, massive fan. Quick q, with different brands of bacon (I'm in UK) can you know in advance the plastic will take the heat and be food safe? Thanks Andy
Love it. I normally hate cooking bacon and often only need half a package. Way easier to save cooked bacon rather than raw. Can't wait to try it!
Huh, I have been thinking for months about doing this with pre-packaged chicken, but haven't been able to figure out if those packages are sous vide safe.
I never thought about bacon this way. Genius idea.
150 degrees isn't really hot. I think heat rating doesn't play into things till you get to boiling temperatures. I think the packaging is referring to putting the package in oven or microwave where the plastic could easily melt.
Search the past archives. They have tons of other recipes that do not use Joule. They also have some training on how to do the sous vide technique without buying an immersion circulator. Takes some patience and practice but doable.
According to the video, 147℉ (or 64℃) overnight or up to two days. Precise: 8.5 hours at 147F/64C.
The absolute madmen! They actually did it!
Chicken often have absorbent pads - so I wouldn't.
Thanks for your tips! I guess what I'm asking for, is more awesome adventures that don't involve sous vide. But i guess that's what excites them at the moment... ( :
Thanks for your tips! Yup, I've been starting from the beginning again. I guess that what excites them at the moment is sous vide. I like it too, don't take me wrong, but it seems like every recipe involves sous vide this days...
What happened to quick and yummy meals this days? Hahaha
130-140°F (54-60°C). Fats begin to liquefy, a process called rendering. This is a slow process and can take hours if meat is held at this temp.
This site was founded with a strong emphasis on sous vide cooking. I wouldn't expect that to change, millions of sites out there that just focus on cooktop/oven cooking. Sous vide also gives results that you can't do easily with regular equipment.
Crazy... In a good way!
For years, favorite way to "do bacon" is how we did it catering; baked on a cookie rack over a cookie sheet with a bit more black pepper and brown sugar (bacon candy).
This would make "near perfect" burger bacon. Gonna have to try this.
Watch your packaging! As pointed in out in a previous comment, regarding chicken and absorbent pads, some bacon packaging has cardboard inserts! That would make for some really off putting flavors.
I don't know about this claim about drawing away saturated fat, but there's no reason you couldn't do this recipe and then cook the bacon in its own rendered grease so you have a nice deep pool to insure fully crispy.
Question: If you are not going to use all the bacon right away, what should be done with that bacon fat in the bag? I would like to have some "ready to go". The video had a LOT of fat going, not sure if you drain that off or just re-chill the package so that it congeals until ready to hit the pan.
thanks
This is how I make bacon - dry brine pork belly for 7-10 days, smoke it for a couple hours, and then sous vide it overnight. In the morning we just eat the bacon "raw". Super delicious and I freeze the extra packages for another time. I also freeze the juice/fat to use as a base for stock. It imparts amazing depth and flavor to the stock.
As a Southern cook, rendered bacon fat is a necessary evil for truly good cornbread. Can the rendered fluid in the bag be separated to save the fat, or is it primarily water?
I can't believe it! I have never had bacon this good! And I live in a very small town where just getting thick sliced is novel, much less peppered. Good job! I will never cook bacon any other way again.
I would just put the liquid in a container and refrigerate it. The fat should solidify at the top and juice will be on the bottom.
Quick note, Oscar Mayer bacon packages are mostly all designed to peel open by hand. This oversight caused the package to open unattended, and dumped all of the bacon grease into the water bath overnight. Suggest a revision to the video as many varieties of US packaging will have this issue.
I tried this last week and, depending on the bacon, I believe there will be a lot of "juice" in the bag as well. You would need to let it cool and separate off the fat from the liquid for storage.
What are you talking about? Pretty sure you just made up the the part about drawing out saturated fat.
That sounds like some good cornbread.
Just curious, where are you getting the 8 hour timeframe from?
Have you ever thought about buying an immersion circulator, Raul?
'Overnight' usually refers to a standard 8 hour sleep cycle. Put it in before you got to sleep, ready when you wake up. I'm guessing he adds a half hour for brushing teeth, etc. Call it 10 hours if you want, but it's definitely in the 8-10 hour timeframe.
I and some friends are curious about this as well. I know ziplock and vacuum seal bags that I use are rated for the heat, but I worry about standard store packaging and potential health issues there.
Corrected link http://amazingribs.com/tips_and_technique/meat_science.html
Thanks for posing that question, Eirinn! Would anyone from the TCS care to reply? Ever..?
Thanks for posing that question, Andrew! Would anyone from the TCS care to reply? Ever..?
We do this almost every week. We let the bacon cool in the bag for a while then peel the bacon strips apart and let them sit on a plate to fully cool to room temp before putting away in a zip lock. Takes no longer than 1 min to sear it in a ripping hot pan in the morning.
Thank-you Brian, I wish I had read this before I dropped my package of Oscar Meyer into the swirling pot. As you predicted, it opened and made a bloody mess. Better luck next time.
Joule App
