July 27th, 2012
I saw a comment on reddit the other day that talked about boiling bacon. BAsically, you start the bacon in cold water and high heat. The water boils, rendering the fat. As the water boils away, the bacon then fries like normal, but since the fat’s already rendered you get very good, very straight bacon that isn’t dried out or partially burned and partially raw.
I’m using Giant Eagle’s house brand, which is thick and nicely smokey.
I have a nice, square “panini” pan.
Just enough water to cover the bacon.
As the water boils away, it leaves all that delicious bacon grease behind.
The water is gone and I’ve dropped the heat a bit to medium.
Now just cook it, flipping to make sure both sides are nice and done.
Don’t worry, there’s still leftover bacon grease.
This stuff is so thick, I did some slices “extra crispy”.
Extra bacon porn for the redditors.