Your Sous Vide Is The Trick To Perfect Thick-Cut Bacon
NEWS
By ALLI NEAL
If you're making a whole batch of bacon and plan ahead, cook it sous vide, a hands-off technique that provides tender and succulent results.
Simply throw a sealed bag of bacon into a tub of water with the sous vide circulator set to 145 degrees Fahrenheit the night before and let it go until the morning.
This way, the bacon confits in its own rendered fat at low temperatures, making it tender and succulent. Then, drain the rendered fat, crisp the slices in a pan, and enjoy.
Sous vide is particularly great for thick-cut bacon, resulting in slices with a tender, chewy middle and crispy, crunchy exterior. Thinner bacon should still work just fine.
