HOW TO COOK BACON ON A GRIDDLE RECIPES

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323; -webkit-text-stroke: #232323}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323; -webkit-text-stroke: #232323; min-height: 15.0px}span.s1 {font-kerning: none}The idea of cooking bacon sous vide initially made me roll my eyes a little. This has got to be one of those "everything looks like a nail when you've got a hammer" situations, I said to myself. You know, one of those times when sous vide was being deployed just for the sake of sous vide, rather than actually improving things. I mean, is it possible to improve on plain old fried bacon? What could possibly be the point of cooking bacon in a water bath?Still, I decided to give it a spin...Holy cow, was it good!I mean, really really good. The idea of bacon that is crisp and moist at the same time is appealing, but in practice it ends up being crisp in some areas and rubbery in others, which is why I generally prefer my bacon cooked completely crisp. But overnight sous vide bacon is the first bacon I've ever tasted that delivers on that moist-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth like the finest confit pork belly as you chew.

Provided by J. Kenji López-Alt

Total Time 06 hours 00 minutes

Prep Time 007 minutes

Yield Ingredients for 4

Number Of Ingredients 1

• Ingredients

Even though peameal has nothing to do with the bacon we know and love, many still refer to it as "Canadian bacon." They call it that in Canada, the place on both sides of Quebec—joking, joking....Part of the history of Montreal is an overdramatized opposition to Toronto. Maybe it's hockey, maybe it's the separatist thing, or maybe it's just a friendly rivalry. Regardless, we love Toronto. It's where our favorite butcher, Stephen Alexander, has his shops (Cumbrae's) and it's the national capital of oyster bars (Rodney's, Oyster Boy, Starfish). It's also home to Kids in the Hall, John Candy, the Black Hoof, and, of course, the Saint Lawrence Market, where you can get a peameal bacon bun with maple mustard. Peameal is not made with peas anymore. Like most aspects of life, ranging from food to plastic, peameal is being taken over by corn. We make our peameal with dried yellow peas crushed in the processor. The purpose of peas or cornmeal is to wick and dry, thus preventing spoilage. You will let the meat brine for a minimum of four full days, ninety-six hours, in the fridge. It is necessary to have a brine injector; they sell them nowadays for under ten bucks in big stores.

Provided by Fredéric Morin

Yield Makes about 4 pounds (1.8 kg)

Number Of Ingredients 9

• Ingredients