Tips & Tricks: The World’s Best Bacon Cooks Allllll Night Long

You’re passionate about cooking. We’re here to help.

And while you’re at it...

[Chunkers]

before everybody starts commenting hating on sous vide cooking just remember it's simply just a different cooking method it's like instead of using a grill you use your oven or instead of using a fire pit you use the grill it's just the next step in cooking method

[DoctorMcHerp]

I guess people are too busy bitching about another sous vide video, instead of understanding the concept behind this particular way of cooking bacon.

The point is to have a contrast between tender, non-stringy meat and a crispy surface. If you don't have equipment for sous vide, you can alternately place slab bacon in a pan or tray that's deep enough to allow you to put water about halfway up the sides of the bacon slab. Cover it loosely with foil, stick it in the middle of a 325F oven for 2 hours. Take it out, cool it completely to make it easier to slice, then sear accordingly. If you have any liquid left in the pan, then you have magical bacon jus that you can add other things to.

[zacharypark]

Next upload should be a challenge video where you guys can't sous vide anything

[IAmKyleBrown]

Sweet, the perfect way to simplify cooking 10 lbs of bacon for those epic breakfast parties.

[coachmurray]

Would love a comment on the safety of sous viding in the factory packaging. I've read in the past that you shouldn't do that. How can I tell if a specific package is safe or not? Is there a specific temp that I shouldn't go above?

[pbindulgence]

How quickly after you've cooked the bacon sous vide do you have to finish the bacon with a sear? Can you make a large batch, then sear some one day and the other the next?

[saifmanman]

I was about to say, "I hope there's a good balance of crispy and tender.." Glad we're on the same page about that :)

[Kebabfellas]

Is the plastic really safe for cooking in?

[TheStereotypedAsian]

That intro though LOL...well played good sir

[frankfurter]

I'm looking to improve my water game. Do you think I could sous vide my drinking water in my top of the line Joule™ sous vide machine?

[noracharles]

I used my Joule so often, I needed a 2nd one. Un-seared, soft bacon is better than crisp if you are adding it to Mac and cheese, a fettuccine sauce, or mornaisse sauce or dip. I could never get boneless chicken breasts or salmon perfect every time until my Joule. Plus much less cleanup. It takes a little longer for the cook time, but you can leave the food in it until you are ready. I miss Grant and Chefsteps videos with the Joule.

[beepbapboop]

sous vide, being relatively new to home cooks/kitchens everywhere, i love seeing these types of videos.
keep the sous vide videos coming!

[SimonPhungChannel]

Pouching before searing Bacon? That's insane.. It looks f*cking good!

[ariel]

I knew it, it was sous vide just from the thumb nail description alone. lol

[iPPonYoutube]

should change this channel to "everything sous vide" instead of chef steps hahaha

[gaetanodragonetti]

Is the plastic wrapping safe to be heated? Will it be ok to consume the food after being heated inside the plastic?

[bersercker]

to all the stupid comments about heating plastic, learn to research and read labels, food grade plastic is a thing you just have to check before buying

[justaddmusclecom]

That Bacon came out amazing when it was done.

[alexanderbaker]

I used to take a slab of bacon and put it on a low heat, indirect fire for about 12 hours when I was grilling. The result was absolutely amazing. I'd imagine this is similar.

[Arnoldo]

If I sous vide my bank account will it get better?