Sous Vide
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Yes, exactly. I just tried this last night for the first time and I'm cooking my bacon like this from now on. It has a whole different flavor even. I cooked at 145F for about 10 hours and then torched the bacon with my sear torch. Tasted like the bacon came off the grill. Super tender inside and nice and crispy on the outside. The bacon had a texture more akin to a crispy pork chop. I found a new favorite
Also, like you said it's the first thing in the article. And then the very first paragraph is:
I just don't understand how you can take the time to comment but not spend that same few seconds to read the first paragraph and get your answer.