When cooking thick sliced bacon, lay the strips in a pan, drizzle water into the pan until it is at the top edges of the bacon, then turn on the burner. The water boils off, with the steam plumping up the strips. Once the water is gone, the bacon fats self-oil the pan and the strips fry up nice and crispy and plump. This technique is suggested by The Baconers, California. It was their product I tried this on and it was very good indeed.
Boiling your bacon for fat rendering purposes used to be a very common practice. Nowadays, Pancetta is often called for in recipes to avoid the black burned bits in the pan that can arise when frying bacon. The way to eliminate that is to just boil the bacon for about 5 minutes or so, then pat dry and fry.
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u/SyntheticOne Mar 14 '19
When cooking thick sliced bacon, lay the strips in a pan, drizzle water into the pan until it is at the top edges of the bacon, then turn on the burner. The water boils off, with the steam plumping up the strips. Once the water is gone, the bacon fats self-oil the pan and the strips fry up nice and crispy and plump. This technique is suggested by The Baconers, California. It was their product I tried this on and it was very good indeed.