The Pork Fed Romeo

By Bailey1_

Ingredients

• Bacon

Details

Servings 1
Adapted from foodmancingthegirl.blogspot.com

Preparation

Step 1

Why would someone cook bacon in water? That just sounds awful. One would think the water would leach out all the fatty goodness. Your right. Thats what makes it so good. When you pan sauté bacon in water a lot of the fat leaves the bacon and jumps in the pool. Then the water boils off. That leaves you bacon cooking in bacon fat. Now we are talking

There are two other reasons to use this technique. First, it frees you from the sauté pan. The majority of the cooking happens through the boiling of the water, so you can focus your attention elsewhere. There will be an audible announcement to let you know you need to start watching. The final reason is even cooking. This is most true for thick cut bacon, but even for your Oscar Meyer thin cut you will see a difference. The water cooking allows for a full cooking without browning, so no burnt outside and chewy inside. Here are the steps:

First Place your bacon in a sauté pan.

Place the pan on the burner, crank up to high, and let it boil.

When the water is just about boiled off, it will begin to snap and hiss at you. Reduce to medium, and cook till the bacon is brown and crispy. This shouldn't be more than a minute or two.