Randy has been wading into deep culinary waters lately. Not content with baking wonderful sourdough and rye breads, he has decided to cure bacon. It's a time consuming process but he doesn't mind taking time to create something special. I mind, because it means I have to wait several days after he starts the process, but the wait is always worth it.
This is fully cured, but of course we cooked it hot and crispy before having it for breakfast. Amazing!
And now he has a new toy: a Sous Vide machine. This does a neat trick - it will hold food at a specific internal temperature for hours. If it's set correctly, the food will never get overdone. Randy used it today for the first time. He started by seasoning the meat and sealing it in an air-tight, leak-proof bag.
Then he put water in the magic machine, set the controls where he wanted them, brought it up to temperature, and put the bag in.
After X amount of time, the food is done! But if you don't want to serve it yet, just leave it in; it will still be perfect whenever you are ready.
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