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Bacon. It’s good, right? So good. But here’s the thing: bacon can be better. Like, much, much better. How, you ask? Why, with sous vide! Yes, yes, we know. We have read the <a href="https://www.youtube.com/c/chefsteps">YouTube comments</a>: we sous vide everything, we’d sous vide our moms if we could, and so on and so on. But before you troll us, would you consider just trying it? Great. Here is what you do: You grab a vacuum-sealed pack of bacon, any bacon, and you just cook it sous vide—at [f 147]—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 allllll night long. WHAT YOU’LL NEED:
<a href="https://www.chefsteps.com/joule">Your trusty sous vide setup</a>
Bacon
A skillet