Sous Vide Bacon...WTF?!
From Wikipedia: "Sous-vide (pronounced /suːˈviːd/), French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60 °C or 140 °F)."
The Cured Ham's definition of Bacon: A crispy and delicious combination of pork fat and meat from the belly area of the pig. Bacon can be served at breakfast, lunch or dinner. Bacon is good and good for you. There's always room for Bacon.
I've been eating lunch and dinner at One Market Restaurant in San Francisco for years. It's a staple for me and many colleagues for the Business Lunch. I'll continue to eat here.
However, one thing last week challenged my palate, Sous Vide Bacon! As part of the One Market Heirloom BLT, sous vide bacon acts as the base to a creative interpretation to an American classic. The heirlooms were varied and delicious, the greens were fresh, and the ring of bread was crisp. But the bacon was never intended to be crispy. Bacon when cooked under sous vide becomes gelatinous. The bacon tastes the way it's supposed to taste, but the texture is unfamiliar, think thin slices of bacon flavored Jello.
As someone who likes all things pork, I may have found an exception...Sous Vide Bacon. But I'm glad I tried it and it made for good conversation at lunch.