Sous vide

stearns · 03-03-2017, 07:28 AM

interesting, I've been loosely trying to keep track of the speed of the 4.75gal box, it's about 1.5* per minute.

Last night I did my first attempt at making a meal, chicken cordon bleu. I butterflied the chicken breasts, stuffed with a pepperjack cheese stick wrapped in ham and put in a freezer bag. Cooked for 1.5 hours at 150* (from looking at a few recipes online) then took them out, breaded with an egg wash and pankos seasoned with salt and pepper, then put in a cast iron pan on high with a little olive oil.

The chicken was cooked perfectly, very moist. The cheese inside was melted but not oozing, made for a very easy sear but when you cut it open (forgot to take pictures) it kept its shape. I think it probably could have benefited from being a little more liquidy, but that's probably party due to the type of cheese. The sear was far from perfect, probably because of using bread crumbs and olive oil, but still a very good meal overall.

I picked up some of these ice trays with the goal of saving bacon fat into small easily usable cubes for searing in the future.

I gotta go pick up some bacon this weekend to render the fat out to save (and I suppose eat the bacon, if I must). The plan is to fill the ice tray, put it in the freezer to solidify then transfer to a freezer bag so I always have it on hand. Anybody else try something like this? I don't see why it wouldn't work, but I guess I'll find out.

T.G · 03-03-2017, 08:16 AM

Quote:

Originally Posted by stearns

I gotta go pick up some bacon this weekend to render the fat out to save (and I suppose eat the bacon, if I must). The plan is to fill the ice tray, put it in the freezer to solidify then transfer to a freezer bag so I always have it on hand. Anybody else try something like this? I don't see why it wouldn't work, but I guess I'll find out.

How about just a mason jar of bacon grease in the refrigerator? Add and subtract as you go.

If you can find face bacon, that will yield far more renerdable fat (it's virtually all fat really).

Also, there is a recipe for SV bacon that I tried and commented on here
http://www.cigarasylum.com/vb/showth...on#post2113305

I honestly was hesitant to try it, "Why bother?" was my thought. Results were outstanding. Doesn't render much fat though. The juice in the bag is actually more meat juice than fat and the frying time is so short that very little melts.

03-03-2017, 07:28 AM	#1
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,424 Trading: (50)	Re: Sous vide interesting, I've been loosely trying to keep track of the speed of the 4.75gal box, it's about 1.5* per minute. Last night I did my first attempt at making a meal, chicken cordon bleu. I butterflied the chicken breasts, stuffed with a pepperjack cheese stick wrapped in ham and put in a freezer bag. Cooked for 1.5 hours at 150* (from looking at a few recipes online) then took them out, breaded with an egg wash and pankos seasoned with salt and pepper, then put in a cast iron pan on high with a little olive oil. The chicken was cooked perfectly, very moist. The cheese inside was melted but not oozing, made for a very easy sear but when you cut it open (forgot to take pictures) it kept its shape. I think it probably could have benefited from being a little more liquidy, but that's probably party due to the type of cheese. The sear was far from perfect, probably because of using bread crumbs and olive oil, but still a very good meal overall. I picked up some of these ice trays with the goal of saving bacon fat into small easily usable cubes for searing in the future. I gotta go pick up some bacon this weekend to render the fat out to save (and I suppose eat the bacon, if I must). The plan is to fill the ice tray, put it in the freezer to solidify then transfer to a freezer bag so I always have it on hand. Anybody else try something like this? I don't see why it wouldn't work, but I guess I'll find out. __________________ "Ignoring all the racket of conventional reality" - Keller Williams