Sous Vide Bacon Fat Oysters

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 120 F / 48.9 C
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Bacon and oysters. Need we really say more? We didn’t think so. Now, get to cooking so you can get to eating. These can be served warm or chilled, if you can wait for them to chill. (Tip: Reserve the flavorful liquid from the oysters or another use, like oyster stew.)

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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 120°F (48°C).

  • 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.

  • 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.

  • Step 4

    Meanwhile, crumble cooled bacon into tiny pieces.

    • Finishing Steps

    • Step 1

      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.

    • Step 2

      Top each oyster with a dash of vinegar and olive oil. Sprinkle with crumbled bacon and top with slice of serrano pepper. Serve.

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120 F / 48.9 C Recipe Temp
Recipe Time
Prep Time