Juiciest Bacon

63°C (145.4° F)
Temperature
Sous vide time
0 People
Serves
Easy
Difficulty

Introduction

While 24 hour sous-vide is ideal, 8 hours is minimum to render the fat and tenderize the protein. Recipe from Serious Eats via Chef Steps http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html https://www.chefsteps.com/activities/tips-tricks-the-world-s-best-bacon-cooks-allllll-night-long

Ingredients

  • 1 pack of thick-sliced bacon

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Introduction

While 24 hour sous-vide is ideal, 8 hours is minimum to render the fat and tenderize the protein. Recipe from Serious Eats via Chef Steps http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html https://www.chefsteps.com/activities/tips-tricks-the-world-s-best-bacon-cooks-allllll-night-long

Directions

  1. Place the whole package of bacon into sous-vide for 24 hours at 63°C.
  2. Place strips of bacon on a griddle at medium-high heat (around 325°F/163°C). Sear both sides, but be careful not to over-sear, as doing so will result in dry bacon which has lost all the "moistness" from the sous-vide. Optionally, use a bacon weight or a finishing trowel to keep the bacon flat and in contact with the griddle surface.
  3. Enjoy!

Comments

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