Bacon 101

Louiie Victa
Louiie Victa
August 13, 2020
Water is a little known secret that helps bacon achieve a crisp yet tender bite that melts in your mouth. It renders out the grease, cooks the bacon evenly, and allows the bacon to essentially fry in its own fat. Air drying the bacon strips overnight in the refrigerator is another technique we’ll use to make it extra crispy. When we air dry, we help take more moisture out of the fat, causing the bacon to lay flat and not curl up to ensure even cooking. The Anova Precision Oven Steam Mode makes this process foolproof and splatter free, you’re guaranteed to enjoy breakfast a little more each time. NOTE: You can also use bacon straight out of the pack without air drying. Just add a little more time in the dry heat stage and cook to your desired doneness. Also, if doing multiple racks, give the bacon on the lower rack positions a little more time in dry heat stage if it still feels a little underdone.
Prep Time
Cook Time
Bacon 101
3.57 (7)
12 Strips
Thick cut bacon

1. Air Dry Bacon.

For the crispest results, take two sheets of parchment and lay bacon strips out on one sheet. Use the other sheet to cover the bacon. Keep as flat as possible and refrigerate. You may fold the parchment in half if it fits better in your refrigerator.
Air Dry Bacon.

2. Arrange bacon on sheet pan.

After air drying overnight, lay bacon slices flat on a sheet pan without overlapping to ensure they don’t stick together. For very easy cleanup, you can line the pan with parchment or foil before placing the bacon slices down.
Arrange bacon on sheet pan.

3. Preheat Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

4. Place Bacon in Oven.

When Oven has finished pre heating, Place sheet pan in middle rack (position 3) if doing a single pan, or on position 2 and 4 if doing multiple pans.
Place Bacon in Oven.

5. Cook with Steam.

Steam renders out the bacon fat and allows it to cook evenly. If you watch closely during this stage, you will see the bacon actually shrink while it “sweats” in the sheet pan.
Cook with Steam.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:10 Timer

6. Cook with dry heat.

Dry heat will help all the excess water evaporate and crisp up the bacon. This stage is important to extract all the excess grease and moisture to ensure that your bacon is perfectly crisp and not turn into rubbery strips.
Cook with dry heat.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:08 Timer

7. Take the bacon out of oven.

Be mindful of the hot sheet pan and the boiling grease. Transfer bacon carefully to paper towel lined plate and blot excess grease off. If your bacon still seems pliable at this point, don’t worry. It will crisp up more as it cools.
Take the bacon out of oven.

8. Serve and Enjoy!

Transfer bacon onto a serving plate for you and your guests to enjoy.
Serve and Enjoy!
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