Made chicken breasts yesterday, after some research. It's the reason I bought the sous vide. I will be raising chickens this year, but I've never ever eaten chicken breast that I truly enjoyed. It's dry and it's stringy, no matter how it is prepared or by whom. 149 F, 2 hours, skin on. Cooked with salt, pepper, fresh thyme. Wrapped one with a slice of bacon, added avocado oil to the other. Sliced and served under a sauce/topping of butter, onion, lime, many mushrooms, spinach, tarragon, melted cheese, wine. I'm a fan!!! I even enjoyed the test slice I topped with nothing.

I was planning on pounding out a turkey breast to flatten it and roll it up into a log and then wrap it with bacon and sous vide it at 145 degrees for 3 hours. Question: Is it safe to put some stuffing in the center since I will only be cooking to 145? I know I will maintain an internal temp of around 143 degrees for 30 minutes. With the other breast I was going to wrap a cooked smoke sausage which I believe I wouldn't have any problems there since it's cooked.

I've started buying bacon for myself again when I am alone in Cathedral City for four weeks at a time. Here's how I've been cooking it. First of all, I only want two or three strips at a time, but I've been mostly cooking three. I use a medium sized T-Fal non-stick skillet, and I spray the pan with a small amount of water. I then cut the bacon strips with scissors into varying lengths so that I can fit them into the pan easily, and I put the bacon in the slightly wet cold pan. I then put the pan on high heat until the water has evaporated and I hear a bit of sizzle, and then I turn the heat down to medium low. I turn the bacon several times and cook it until it is slightly crisp. As I take it out of the pan, I press it with the back of a spoon so that the grease goes back into the pan, and I let it drain on a paper towel. For the small amount of bacon I cook at a time, half a paper towel is enough. This method gives me bacon the way I like it, and I also have leftover bacon fat that I can save for later use. I think that preserving the fat is very important, and I have many uses for it. I would not want to use any method that would not yield leftover bacon fat. Since I cook bacon only once or twice a week, I do not end up with much bacon fat. I have not taken any of my cast iron pans to Cathedral City because I do not have space to store them. The house came with a lot of T-Fal non-stick pans, and I've decided that I like them.

I love mine! It only takes up as much space as 2 or 3 water glasses stacked inside each other. My prefer container is a small Igloo Cube cooler, but I’ve also used my 16 qt stock pot, and my 8 qt dutch oven. However, I will have to admit that I bought the honking big Anova container when I made sous vide pork chops for my cookbook club. It was not necessary and was simply a vanity-indulgence. Yes, you do need to brown meat after you’ve cooked it in the sous-vide set-up, but I do not brown chicken that I’m using for chicken salad or a casserole or any place where I would use poached/boiled chicken. I have given Anova immersion circulators to my DSIL, my DSS, and my DBIL. DSIL and DSS are very enthusiastic users. Not so much DBIL probably because he’s a grumpy old man who won’t spend the time to understand the usefulness of the tool. My DSIL cooked delicious rib-eye steaks for us last weekend. He put them on then took the kids to the zoo. When he got back, he seared the steaks and dinner was ready. My favorite thing to make is Egg Bites. I combined 2 recipes Ingredients: https://copykat.com/starbucks-sous-vide-egg-bites-bacon-gruyere/#recipe Method: https://recipes.anovaculinary.com/recipe/sous-vide-egg-bites-bacon-gruyere Do y’all remember a couple of years ago, I thought I was making Eggs Benedict for 11 people for Christmas Brunch? I did a lot of testing to get the poached eggs just right…to the point that I really couldn’t bear to look at another poached egg. I don’t know if I ever shared the outcome with y’all. DD and her family all came down with COVID a couple of days before Christmas Day, so we scratched the whole thing and everyone stayed home. One of these days, I’m going to have to try again.