This caught my eye too. I love quick frozen breakfasts but the commercial offerings are all terrible. Does anyone know exactly how this is done? I’m picturing tiny glass jars with tight lids – they’ll probably float unless filled up nearly all the way with egg mixture. Cool after cooking, then directly into the freezer, then directly into the microwave?
Been there, done that for a dog. When Ella was last very ill, I bought a tube of ground meat and sous vide it medium. It was not beautiful, but I was able to discard the fat and then use the meat to add to her meals.
As far as hamburgers for us, I buy 1 pound of steak, trim off any fat, then grind it. I then form two 1/2 pound patties and partially freeze them. I then vacuum pack and sous vide rare, then use a blowtorch to sear the surfaces.
Two 1/2 pound rare steak burgers, mmmmmmm.
My problem with eggs is that that the yolks get to my desired doneness at a lower temp than the whites.
You can achieve something more akin to a traditional soft boiled or poached egg with a non-equilibrium cook (high-T, short time), but this is sensitive to egg size. And I find even the variation in size within a carton is enough to throw off the results.
The jarred egg bites are nice though.
I now exclusively cook turkey in the bath. 65°C for leg quarters, 55°C for breasts. Finish under the broiler. My notes say 1 wt% brine (5:2 salt:sugar) was too salty for my liking, but I think my preferred salinity is lower than others’.
For a big, multidish holiday meal, this moves much of the prep a day or two in advance and frees up the oven other than for a few minutes before you want to eat.
I’ll be that guy who points out that sous vide refers to cooking under vacuum. The device is an immersion circulator. But this battle was lost years ago.
Thick cut bacon. 145°F overnight. Cook in original sealed packaging.
Sear on one side for 30-60 seconds and serve. Crispy & moist. Also great for things like bacon wrapped asparagus or scallops.
I like to snip off a corner of the package after cooking to drain excess fat. Bonus is a jar of nice clean bacon fat for cooking use.
Oh man! You’ve just increase my family’s number of bacon-wrapped dinners. And no bits bacon grease!
and the contents and bacon are both fully cooked at the same time!
Mrs. L was making these with the small mason jars, and they turned out very well. She used egg whites instead of whole eggs. Her approach was to add the ingredients in each jar, then top with egg. It’s easier to get even distribution that way. Yes, they’re hard to clean but worse, the mason jar lids and rings started rusting. WTH?
I’ve never heard of this intriguing technique and the collection of priceless fat sounds effortless. I’m not super into bacon (I’m far more of a sausage guy) but I foresee an attempt soon. Any problems with buoyancy?
I can’t speak to that specific dish but you can always bag food with a spoon. I have a pair of tongs I set onto bags.
I asked since @jasg said to put the unopened package of bacon in the bath. Sometimes bags get puffy and bacon, being so superbly fatty, is already kind of buoyant.
Not with the 2lb packs I get at Costco. (Half of a saddle pack)
There is a YouTube channel called Sous Vide Everything that is worth checking out. He does crazy stuff, like a brisket sous vide for a month.
Thanks for that link. I’ve been playing with my Sous Vide setup for a couple years, Longest I have done a bath is three days for an Eye of Round roast. It was freaking amazing.
I have plenty of time to watch some YouTube, I caught the Rona so I have a few day off work.
Love Guga! He also has Guga Foods, a channel if you are into dry aging.