Sous Vide Bacon for Champagne Breakfast

[MacKenzie]

Here's an idea for someone with big breakfast plans. Sous vide the whole package of bacon @ 147F for overnight or a few hours. It will then be cooked and tender. All that needs to be done after than is fry it up to crisp and colour it.

I just did a few strips in the SV to test this out and the bacon is very good, nice and tender, melts in your mouth. I really did like bacon done this way.  

Breakfast this morning to taste test the SV bacon.

 

[Jon B.]

What a wonderful idea!!!!   Aunt Nancy cooks bacon for 70 people at our annual Champagne Breakfast on the 4th of July.  I'm sure she will love this idea for next year!! 

[MacKenzie]

Jon, I thought you might like that.  

[Steve M]

I clearly need to up my game. Looks great

[ckreef]

Great looking breakfast.

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[MacKenzie]

Tasty great too, Steve M.

CK, I do like to start the day of right.

 

[Shuley]

That is a super interesting idea.

[CeramicChef]

@MacKenzie - that's a gorgeous money shot and a wonderful,idea!  Kudos to you, my NS Friend!

[dstr8]

GR8 idea @MacKenzie!   I will try this for the next bacon cook.  

[tony b]

Will definitely being doing this in the near future. 

@Jon B. - How do I swing an invite to next year's Champagne Breakfast? Sounds like a winner to me! 

[MacKenzie]

Thanks, everyone.

Tony if you get that invitation let me know I'll tag along.

[Jon B.]

10 hours ago, tony b said:

 

@Jon B. - How do I swing an invite to next year's Champagne Breakfast? Sounds like a winner to me! 

Tony,  I'll have my sister swing by and pick you up next year!!!!!  

Our family has been hosting this breakfast annually for over 30 years.  A few years ago Aunt Nancy hired a local kid to take a drone video of the breakfast as a surprise.  It turned out really well. 

Check it out 

[Aussie Ora]

Looks fantastic I don't have a sous vide machine just cook normally do you think they are worth it

Outback Kamado Bar and Grill♨

[MacKenzie]

Aussie, sous vide control, in my opinion is a must in the kitchen. I would not be without one.  In fact two would be nice, different temps for different baths.

[tony b]

Well done, Jon! I might take you up on that offer, ha, ha! I'd even be willing to brew a couple of beers for it. 

@Aussie Ora - MacKenzie is right; it's almost a "must have" in the kitchen. It's amazing all the things you can do with it. I would compare it to having a pressure cooker, as far as usefulness in the kitchen. 

[tinyfish]

After a breakfast like that I need a nap.

[dstr8]

Another vote for the necessity of a sous vide device in your kitchen.   Some weeks I use it even more than my KK!   There just isn't another way to conveniently and accurately get the same results...

[Jon B.]

Used my sous vide just last night..................flank steak at 133* for 2 hours and then onto a screaming hot CI skillet.  So good and so easy!!  If mine broke today, I would replace it the next day!!!!!