Sous Vide Bacon Fat Oysters
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!)
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
Set the Anova Sous Vide Precision Cooker to 120°F (48°C).
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.
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.
Meanwhile, crumble cooled bacon into tiny pieces.
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.
Top each oyster with a dash of vinegar and olive oil. Sprinkle with crumbled bacon and top with slice of serrano pepper. Serve.