I just found my new favorite way of prepping bacon – sous vide! I simply have nothing bad to say about the technique. . . it’s easy, totally hands-free, and it turns out perfectly cooked bacon every single time.
Let’s start with that easy part as I say. How can it get simpler than this: you get a pack of store-bought bacon, dunk it into your pre-heated sous vide water bath without even tearing it off from that neatly sealed package, and leave it there to cook as you get some sleep. Instant breakfast the next day! Perfect!
Your bacon should come out fully-cooked, really moist and flavorful, and tender unlike any other strip of bacon you’ve had before. Eight hours of precise gentle cooking via sous vide just renders these bacon strips to a tenderness and succulence that is on an entirely new level.
You’ll be fine to stop here and these strips will be perfect for cold sandwiches or salads.
As for the cooking juices I’ve managed to save. . . that’s about two-thirds of a cup of good bacon flavor right there. I’m certainly not throwing that away!
Don’t feel too much guilt now, that ain’t pure bacon fat right there but actually “bacon stock”. Nonetheless, I’m cooking something out of it.
Got a cup of flour, added a couple teaspoons of baking powder, flavored it with some sugar and chili powder.
Then I added in an egg and all of the bacon stock, then whisked everything together into a batter. You guessed it right, we’re making chili-bacon waffles for breakfast! Salty, sweet, smoky breakfast waffles.
My batter turned out really thick given the volume of bacon stock I’ve added so I thinned it out with some milk, adding gradually just until I got it to a perfect consistency.
Lightly grease a waffle iron and pour in that savory batter! Let me confess, I brushed my waffles with lots of butter on top to make them nice and golden, and of course more flavorful.
Back to our bacon. Just thought of finishing them off with a good sear. As you see, they came out pale and not quite appetizing despite all the flavor they’ve got.
Got my griddle pan out and set the strips on the ridged side hoping to get that wavy, picture-perfect form on my breakfast plate. Didn’t happen.
For consolation, they turned out much vibrant though, and even more flavorful as all those natural sugars caramelized in the pan.
That was some breakfast! Perfectly done sunny-side-ups, savory waffles, and the best bacon I’ve ever prepared.