Sous vide

[stearns]

I thought about the mason jar approach, I guess I was thinking it might be easier to grab 2 bacon cubes (or whatever is needed per pan) rather than needing to think about how much to pull from the jar. that and my fiance will kill me if I put another mason jar full of whatever in the fridge

probably wouldn't make a difference, I think the trays were $6 so if I end up not using them it's not the end of the world. I saw your post about the bacon when I was re-reading through this thread, definitely on my list of things to try. Also thanks for the tip about face bacon, I"ll check with my butcher to see if they have/can make for me. it's a small shop but they're awesome

[BigAsh]

been using this for years to keep bacon grease in the fridge...strains out the bits...spoon out some whenever needed....empty it and start from scratch about twice a year or as needed...

https://s7d2.scene7.com/is/image/BedBathandBeyond/90524311797423p?$478$

[massphatness]

Hosted a dinner party for some of my staff over the weekend and chef'd up some tenderloin.

Had the butcher prep & truss a couple 3 lb hunks of beef to which I then added a simple rub of salt and coarse ground black pepper.




I cooked them for about 90 minutes at 135* then seared them in a cast iron skillet



Finished product came out moist & delicious!

Plus now that I have a real carving (thanks to a Secret Santa), my cuts don't look like they were made with a chainsaw!