Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

It's gotta be at least 160 degrees right? The fat won't break down at least than that.

Looks friggin amazing! I want to do a pork belly once the weather gets cold enough and use it in some ramen dishes.

[Tokitoki]

I make my bacon in the oven with a cast iron pan. Turns out similarly I'd guess. Not as much fat rendered out, but it makes for a much more consistent doneness throughout, and no curling.

[Boyiee]

For thanksgiving I was debating sous vide ribs as a "side" to bring to my parents. Should I do something else? My other options are pretty much something baked or crockpotted so that it can be hot on arrival and I don't have as many awesome ideas for those.

[Zetanio]

For thanksgiving I was debating sous vide ribs as a "side" to bring to my parents. Should I do something else? My other options are pretty much something baked or crockpotted so that it can be hot on arrival and I don't have as many awesome ideas for those.

I would do ribs. Get some curing salt for that "smoke" ring effect. They are super easy to finish under a broiler or high temp bake.

[Tokitoki]

Or a grill. Just don't put sauce on until after you sear that side.

I feel like you guys would know that already, though.

[dasva]

It's gotta be at least 160 degrees right? The fat won't break down at least than that.

Looks friggin amazing! I want to do a pork belly once the weather gets cold enough and use it in some ramen dishes.

Actually was 147. From what reading I've done it will start at lower like 140 or so but yeah don't think you wont come close to breaking it all down unless you crank it up some more. Bah should've taken a picture of the bacon right out but you can kind of see it thru the grease bag but you still have the standard streaks of meat and fat... just not as much so you don't those huge puddles when you fry. Some of the guides I looked up say they tried higher temps and/or really long times but say it got too much of the fat and left it more dried out

[Zetanio]

Or a grill. Just don't put sauce on until after you sear that side.

I feel like you guys would know that already, though.

Grill is best but he said crock or bake only. I've broiled it too but I'm assuming that the turkey will be in the oven.

[Yuri-G]

For thanksgiving I was debating sous vide ribs as a "side" to bring to my parents. Should I do something else? My other options are pretty much something baked or crockpotted so that it can be hot on arrival and I don't have as many awesome ideas for those.

oven bacon is best bacon, straight up. unless for some reason you really need curliness.


@zet I wanted to do pork belly ramen until I read up and discovered how much work it is if you make the broth yourself and do it right. I may still try it, but probably during break when I'm not in school

[dasva]

I agree oven is pgood and easy/consistent so if you already doing that you don't gain those by sous vide but just oven doesn't quite give that same tender melt in your mouth feeling of slow cooking something for most of a day.

edit: almost forgot cooking it like that technically was originally used as a preservation technique (albeit usually at slightly higher temps) so another advantage is you could sous vide it then just refreeze it or leave it in the fridge for awhile until you hankering for bacon and then cook it up real quick. That of course is if you are some heathen that wouldn't finish cooking and eating right away

[Zetanio]

oven bacon is best bacon, straight up. unless for some reason you really need curliness.


@zet I wanted to do pork belly ramen until I read up and discovered how much work it is if you make the broth yourself and do it right. I may still try it, but probably during break when I'm not in school

Making the broth can be as easy or as hard as you want to make it. I've been amazing broths in an hour. The ridiculous shit they do at the ramen places is why we pay them for it. You can certainly make a great broth at home with minimal effort.

[Tokitoki]

I agree oven is pgood and easy/consistent so if you already doing that you don't gain those by sous vide but just oven doesn't quite give that same tender melt in your mouth feeling of slow cooking something for most of a day.

It's still not quite the same, but I do the bacon on 375 and it takes about 15-20 minutes. It will melt in your mouth when I make it; I guarantee it.

[Zetanio]

Toki, going to Wagamama tonight and possibly Sugarfish too.

Gonna be a tasty day.

[Tokitoki]

That sounds awesome.

I'm going to be cleaning the apartment and prepping food for Friendsgiving. On the plus side I've got green, home brew, and a bunch of whisky to tide me over.

[Coren]

Thoughts on sous-vide turkey for turkeyday?

[Zetanio]

Thoughts on sous-vide turkey for turkeyday?

Possible but almost not worth the effort imo. You'll get nearly the same outcome unless you're going to cut everything out and roll it into a roast.

[Coren]

I should have started with seriouseats like I usually do. He's got a full breakdown on it, including your point that it's not worth it unless you do breasts-only, rolled like a roast. He also does roast the skin separately and also make gravy. It does look really good, so I'll probably give it a try. Luckily it's only ~2.5 hrs.

[Zetanio]

I should have started with seriouseats like I usually do. He's got a full breakdown on it, including your point that it's not worth it unless you do breasts-only, rolled like a roast. He also does roast the skin separately and also make gravy. It does look really good, so I'll probably give it a try. Luckily it's only ~2.5 hrs.

Yeah I've used that recipe before. It's delicious, especially getting the skin ridiculously crispy.

[Boyiee]

So I think I'll just do brussel sprouts and pancetta and maybe a creamed corn cornbread cast iron and bring it all over. Should still be warm and can always toss in oven.

The ribs I might just do for myself.

[Yuri-G]

Making the broth can be as easy or as hard as you want to make it. I've been amazing broths in an hour. The ridiculous shit they do at the ramen places is why we pay them for it. You can certainly make a great broth at home with minimal effort.

hmm, you have a point. maybe I'll try something a little more on the simple side. I see recipes for tonkutsu broth that literally take days to make and complicated techniques and I'm like Consuela... nooooo, no no.


a quick google search reveals a lot of recipes that use a combination of chicken stock and various types of dashi stock, which I think would be a fair place to start.

[SamanosukeShiva]

Go to Ramen subreddit, they have a really good shio ramen broth recipe