Sous Vide Bacon Fat Oysters
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Perfect results in a few simple steps.
Ingredients for 2
8 ounces bacon
12 oysters, shucked, shells reserved
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1 serrano pepper, thinly sliced
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
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Step 2
Cook the bacon in a large non-stick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate, reserving rendered fat in the pan. Let bacon and fat cool to room temperature.
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Step 3
Combine the cooled bacon fat and shucked oysters in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
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Step 4
Meanwhile, crumble cooled bacon into tiny pieces.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the oysters from the bag, pat dry, and place each in half of an oyster shell.
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Step 1
Top each oyster with a dash of vinegar and olive oil. Sprinkle with crumbled bacon and top with slice of serrano pepper. Serve.