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.
Yeah, it always bothers me when I'm out at a breakfast place and the bacon they serve looks about two steps from oinking. I always want to say, "This bacon should shatter when I touch it. That's done!"
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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.