Posted by johngl
In last weekend’s post, I touched on my “new” BaaS methodology. To be clear, I didn’t invent BaaS, I simply applied a name to it in hopes that it would give rise to a new buzzword — like we need more of those.
A conversation could go something like this:
Person: <curiously> So, you like to cook?
Me: <abruptly> Yes.
Person: <sigh> What’s your favorite way to cook? Grilling, roasting, braising…?
Me: <enthusiastically> I enjoy BaaS! <proudly> I’ve recently named a new genre.
Person: <eyes rolling>You enjoy cooking fish? That’s hardly new.
Me: <irritated> Not bass! <implied Gordon Ramsey-ish “You IDIOT!” and using index and thumb to visually indicate size changes> Big B, little a, little a, big S, BaaS! Anything with bacon as a seasoning. Stay with me here.
Person: Anyone ever tell you that you’re a bit of a snob?
Me: You insult me. I’m a total snob.
Feel free to drop in another word in place of “snob”. I know you want to.
How about a picture?
I’ve been noticing these things called Pork Sirloin that sell for an amazingly inexpensive $1.99/lb. Attempting to see just what bacon could do, I took two of these individually cryovac’d sirloins and left one alone. The other, I removed from it’s packaging, applied bacon, then repacked it.
Really, that is all there was to it. These then went into my sous vide rig at 132°F.
Yep, its been years and I’m still using the same (some would say ghetto) outfit. If it ain’t broke, don’t fix it. I already had the roaster (to keep things warm on cooking gigs), so all I added was this little gem:
After literally hundreds of hours of cooking, this little baby has never let me down. I’m sure they’ve come out with a new model by now, but for $150 (including shipping) this was hard to beat.
Back to the pork.
One thing about sous vide: meat look pretty anemic when it comes out of the bag. In fact, the bacon looked so pale, I popped both of the roasts into the oven for some much needed color. The photo above was taken after the stint in the oven. Still pale, but way better looking than it was before.
But, this wasn’t about looks. I was specifically trying to determine just how much flavor BaaS could impart after about seven hours of hot tubbing.
Most glorious spousal unit agreed to participate in the taste test since a sample space of one isn’t very reliable.
I’d made up some traditional Mayocoba beans to accompany the pork sirloin.
This tale of two sirloins ended with the taste testers unanimously proclaiming the bacon wrapped version as the winner.
According to the packing, these pork sirloins are enhanced with salt and pork stock. Still, the one I did nothing to came out quite bland whereas the bacon-wrapped version tasted considerably more ham-like.
The experiment was a smashing success proving that, without a doubt, BaaS works. As for what we did with about four pounds of pork sirloin?
The one that wasn’t bacon-wrapped got cut into slices and got some pan-seared love (along with a cognac reduction):
The ham-like bacon-wrapped version got used, at least partially, as “ham topping” on pizza:
I just sous-vide’d a couple of more of the bacon-wrapped pork sirloins yesterday so we’d have some fodder for quick dinners during the week. Cooking to 132°F leaves plenty of room for quickly seared ham steaks or breaded pork chops without drying them out.
BaaS has turned out to be a fun experiment and a very tasty success!