Crispy Steam-Roasted Bacon

No matter how you cook your bacon, adding a bit of water water during cooking helps it achive a crisp-yet-tender bite that melts in your mouth. But doing this on the stovetop can make for a splattery mess, so we like to turn to the Anova Precision Oven. Using steam-roast settings — a relatively warm oven with continuous steam — speeds up the fat rendering process so that it can spend more time crisping in its own fat. A second dry cook stage ensures even browning and crispiness. Notes: Exact crisping times will likely vary by brand. Keep an eye on your bacon and adjust the second stage timing as needed. You can also cook more bacon than written in the recipe. Use two baking sheets; you may need to add additional time to the second cook stage.