Clay's Kitchen : Sous Vide Recipes

Sous Vide Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bacon

Grab a vacuum-sealed pack of bacon, any bacon, and you just cook it sous vide — at 147°F — overnight. Wake up in the morning, sear it on one side, and — actually, there is no and. That's all you do. You wind up with bacon that has all the crispy on one side, all the tender on the other. To recap: bacon is good, but this bacon is better. So pop it in the water, cue the Barry White, and get ready to fall hard. Because the world's best bacon cooks all night long.


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