In case anyone wonders why this works, the water helps transfer the heat of the pan to the bacon so it cooks evenly. It helps prevent burning because as long as water exists in the pan, it'll be very hard to get the bacon over 100C. The hot water helps render out the fat which makes the bacon much crunchier.

[-]

shaidowstars@reddit

How crunchy are we talking here? I like a good caramelized fat crunch, but not where it feels like I'm chewing a rock

[-]

WoodPunk_Studios@reddit

This is my new bacon hax. Commenter is right you don't need that much water, it's just enough to get some bacon fat rendering in the pan.

The bacon still ends up crispy because the water evaporates off by the end. It's actually easier to control because you don't get that thing where it's burnt in one spot and floppy on another.

The only downside is it takes a little longer to evaporate the water, but if you can spare a couple of minutes it's good bacon tech.

[-]

Rich_Resource2549@reddit

Would this work adding a few tbsp to the sheet pan when baking bacon?

[-]

WoodPunk_Studios@reddit

No. The reason it works in the pan is it spreads the direct heat out to the bacon. Oven is indirect heat.

Elsewhere in this thread I found a recipe that works for me and is one sentence.

"Lay cold bacon onto foil covered baking sheet. Put in cold oven and set to 400. Set a timer for 20 min and check every 5 min till done"

[-]

shaidowstars@reddit

Oooo I like the sound of that! Gonna try that once I have some m9ney to splurge on bacon

[-]

agoia@reddit

Aldi has very affordable bacon.

[-]

ReallyRhawnie@reddit

That Black Forest bacon... Yum!

[-]

weirdbiscuits@reddit

This is so unrelated but the phrase “splurge on bacon” just hurt my feelings because I realized I think that way too 😭 since when did splurging become common food items and not expensive material things or fancy dining!

[-]

death-by-pickleball@reddit

For real though. Dang inflation!

[-]

pobodys-nerfect5@reddit

Next time try adding the bacon to the pan before it heats up. The fat has more time to render without burning the meat and there’s no need for water

[-]

yankiigurl@reddit

good too know. Too bad I live in the land of no bacon.

we have bacon it just sucks, it doesn't crips up a pot of times it's too thick.

[-]

GlGABITE@reddit

I seldom eat bacon because I’m extremely sensitive to the fatty texture. I might have to try this!

[-]

spicy_ass_mayo@reddit

Bacon tech is my new favorite word

[-]

thetruegmon@reddit

Good crunchy. Chef for 10 years and I do this all the time.

[-]

Frisbeethefucker@reddit

I line a sheet tray with aluminum foil. Lay the bacon out flat, and cook in a 350 degree convection oven. Cook until desired doneness, and remember it will get crunchier as it cools, so pull a little early. I then place one side of the pan on a folded kitchen towel so the excess fat can run off. Once cooled completely you can scrape up the fat left in the sheet tray and save for sauteing veggies, adding flavor to dressings, etc.

[-]

mp4nda@reddit

I do this too but on a grill rack to make sure it’s all even

[-]

Frisbeethefucker@reddit

I used to use a rack and quit, because as the fat renders the bacon starts frying in it's own fat. Basically shallow fry's itself.

[-]

ALWanders@reddit

I hated cleaning the rack.

[-]

AusgefalleneHosen@reddit

Well you're the one cooking it, so once the water boils off you are frying the bacon in the rendered bacon fat. Just pull them when they're done to your liking.

[-]

Master_Feeling_2336@reddit

Does this also reduce the bacon grease splatter?

[-]

HugSized@reddit

Yes, the splattering happens because there's water in the bacon that releases as it cooks. If the pan is too hot, the water expands rapidly which causes violent splattering. Using water helps slow this water release which makes the splattering less intense.

[-]

FredJohnson100@reddit

Same concept as the traditional Chinese method of rendering lard from pork fat. With the left over crispy bits when separatd, instead of throwing them out, are used as a topping for noodles (waste not, want not).

[-]

truth14ful@reddit

So does the bacon not actually touch the water bc theres a thin layer of grease between them?

[-]

ExpertOdin@reddit

It touches the water but you don't pull the bacon out until all the water has evaporated anyway.

Put bacon + water in and turn pan on
Bacon cooks at a lower temperature due to the presence of water so it takes longer, but lower temp for longer time means the fat renders out
Water fully evapourates, bacon fries in its own fat and becomes crispy
Yummy bacon with no water

[-]

Psianth@reddit

No, the bacon gets wet but it doesn't matter, it's already wet before it's cooked, anyway

[-]

Psianth@reddit

100%, tried and true method for bacon. Also works great for bratwurst, but you want more water for that (or better yet, a can of beer)

[-]

J_B_E_Zorg@reddit

There's a place in Prairie Du Chien Wisconsin famous for cooking burgers this way actually. Pete's Hamburg Stand.

[-]

NonorientableSurface@reddit

This. I do a couple tablespoons and it's a brilliant strategy. The alternative is to cook and render a few pieces in a cast iron pan, and then effectively deep fry the rest of the bacon.

[-]

FozzieB525@reddit

A little water is great for reheating pizza in a skillet too.

[-]

hera-fawcett@reddit

rehydrating is the most important part of reheating

[-]

Iguanabewithyou@reddit

Seriously this is such overkill 😂 dudes bacon is SWIMMING man

[-]

DanglingTangler@reddit

This is shit advice. This is the pile that Dr. Malcolm called, "one big pile of shit". You know how else you get crispy bacon? By cooking it properly on a low heat you fucking simian rejects, Jesus Christ.

No we should add water to the fat, that makes it go gooder.

[-]

Cindi-Jones@reddit

It turns out amazing and I feel like it is faster.

[-]

Actual-Fennel5072@reddit

Learned something new. Thanks 🙏

[-]

psykorean5@reddit

8. Boiling bacon for cooking it.. evens the cooking, cuts the sodium out alot and some of the fat.

I blanch mines 🤷‍♀️

[-]

Alewort@reddit

But also larger and more plump! The proteins set from the heatwhile the water is still in place but then you go on and get all the malliard deliciousness and texture.

[-]

purelyforwork@reddit

Is this the dog posting again

[-]

Specialist-Bat-7100@reddit

gif

[-]

Goreshj@reddit

This was one of the pictures he added at the end of his previous post as proof that he can cook

[-]

purelyforwork@reddit

💀

[-]

ApolloAuto@reddit

The autistic dog is at it again

[-]

DonutComfortable3838@reddit

Lol’d

[-]

Professional-Might31@reddit

Rut roh

[-]

mysterious_spirit420@reddit

Leave Spot alone he doesnt appreciate the slander!!! (Autistic symptoms are commonly found in animals and there is a theory it isnt limited to humans and based on my first dog Tiger, my 2nd to last dog Fatso, my last dog Buddy, and my current dog Spot i do believe it to be true)

[-]

J_B_La_Mighty@reddit

Considering that the purebreeding industry literally breeds dogs with defects as an acceptable tradeoff i wouldnt be surprised if autism is also one of these tradeoffs.

[-]

mysterious_spirit420@reddit

I never intentionally breed my dogs sometimes i get a new doggy and my current female doggy goes into heat and we leave for groceries or something (closest store is 7miles aways) and then boom they hooked up and after a few months I have more puppies and cant guve them away

[-]

clockworkstudent@reddit

Please get your dog spayed

[-]

mysterious_spirit420@reddit

They are now lol

[-]

ZeldaZanders@reddit

I've been saying this for ages. Dogs are autistic, and their special interest is Being a Good Boy

[-]

omgdiepls@reddit

My dog is hyper fixated on snacks. All of his good boy energy is in pursuit of food. Lmao.

[-]

Comfortable_Age_5595@reddit

i would’ve put dogs with adhd and cats as autistic

[-]

ZeldaZanders@reddit

They're both AuDHD

[-]

Laserdollarz@reddit

I have two cats. One was raised by humans and he was an only child for 8 years. Cat #2 was a parking lot princess stray who had a social group. We've decided that cat 1 is autistic, they might even speak different languages.

[-]

MR_6OUIJA6BOARD6@reddit

The autistic dogs' bubble guts at it again.

[-]

Supsti_1@reddit

Bro I died 😭🤣🤣🤣

[-]

Timmytimftw@reddit

It's the mom from the movie better off dead

[-]

dringle_drangle@reddit

Cackled so loud and suddenly that it startled my cat.

[-]

soapiev@reddit

At least this dish is in a pan and not a dog bowl. He’s trying

[-]

tipareth1978@reddit

This really works, been doing it a while after seeing it on a cooking show

[-]

37_lucky_ears@reddit

My god I'm witnessing internet legend and I am here for it.

[-]

helloviktoriara@reddit

haha nope, just a proud human sharing the chaos

[-]

stealingfrom@reddit

Thank you for saying this. It lead me to seek out the dog food thread and some of those comments are hilarious.

[-]

RatherGoodDog@reddit

Woof.

[-]

lesbicanadian44@reddit

He’s not a Dog or Autistic! He’s a human boy!

[-]

Hot420gravy@reddit

I cook bacon in the oven. Flip after 15 minutes, take out around 25 minutes. Perfect bacon.

[-]

GonWithTheNen@reddit

Can't wait to try this. Can you please tell me what temperature you set the oven to?

[-]

Hot420gravy@reddit

350° F (177° Celsius ) in a conventional oven. 22 to 35 minutes total, depending on thickness and desired texture. Flip around halfway through cooking.

More bacon oven tips:

Place on shallow baking pan (one with a raised edge to prevent grease from dripping) in even strips across the pan.

Times may vary, as I like thicker bacon usually so just cook to preference.

Remember, as with all baking, to look at it through the oven window with oven light on and try to not open the oven more than once to turn it, to keep heat even and bacon will be more evenly cooked.

Flip pieces with tongs to make it much easier and faster to put back in oven.

Grab pan carefully to avoid dipping oven mitt in grease or dripping in oven.

Drain grease when flipping to make bacon crisper if desired. (More air exposure, less grease coverage) Leave in the grease after flipping until finish to make more chewy bacon.

Place finished bacon on a plate with paper towels to absorb excess grease.

Microwave bacon? Actually, it works great in a pinch also! Place 4 strips in between a few paper towels on a plate and microwave 4 minutes. Comes out surprisingly really well!

[-]

GonWithTheNen@reddit

Thank you so much! Just saved this to my recipes folder. :D

[-]

maximusdorius@reddit

Wtf is this

[-]

_LSSJ_@reddit

This is the weird slop kid

[-]

Educational_Drop4261@reddit (OP)

I am, in fact, an adult.

[-]

PureYouth@reddit

Bacon boiled in cum? Sign me up 🤤

[-]

Educational_Drop4261@reddit (OP)

Extra protein. But fr the cum would coagulate making it more of a bacon in scrambled egg whites texture 😔

[-]

PureYouth@reddit

Wow. That is horrifying, how dare you?

[-]

Dizzy_Yard7671@reddit

I laughed so fucking hard at your other post, and now this one. I like these human boy posts.

[-]

lonelypriincess@reddit

This is too much no?

[-]

Educational_Drop4261@reddit (OP)

Yes

[-]

wavdaily@reddit

gif

[-]

Educational_Drop4261@reddit (OP)

Easy for cooking from frozen

[-]

momo76g@reddit

Does it make your house smoky ?

[-]

Educational_Drop4261@reddit (OP)

I have an extractor fan over my stove, so if that was an issue I would not notice. But it is just steam coming off so I doubt it would…

[-]

momo76g@reddit

Hmmm I might need a bigger extractor. Every time I attempt bacon cooking my smoke alarms go off

[-]

Kawa11Turtle@reddit

Are you turning it on?

[-]

OrangeClyde@reddit

You could’ve included the after pic 😒

[-]

MapleBaconNurps@reddit

Mushrooms cooked this way turn out great, also. Add a bit of butter to the boiling water.

[-]

FlawedHero@reddit

Yep, done it like this many times. I generally do it if I want to harvest as much bacon fat as possible from a lb as it renders a fair bit more out of the bacon.

Helps get the fat crispier, the meat more tender. It's a bigger chunk of time but worth it.

[-]

Doglover4561@reddit

I don’t like how this makes me feel

[-]

vitanyroyale@reddit

Same 💯

[-]

vitanyroyale@reddit

GET OUT 😐

[-]

Spingecringe@reddit

Or just put it in the oven, it turns quite crispy. You don’t have to resort to this. After all, the best bacon is achieved with bakin’.

[-]

BunkaTheBunkaqunk@reddit

If you have an air fryer (oven type, not basket type) it does very well in there too.

[-]

Educational_Drop4261@reddit (OP)

I agree 100% I find it easier to hand wash a pan than the over things. Maybe tinfoil is a solution…

[-]

ALWanders@reddit

Tinfoil work well and makes for super easy cleanup.

[-]

CampbellsBeefBroth@reddit

I just use tinfoil. cook the bacon, let the fat cool, pick up and pitch (or put it into a small container for a tasty cooking fat)

[-]

Sp0ge@reddit

Baking sheet is the solution (not sure what it is called in english but the paper that you can put on oven trays)

[-]

Foef_Yet_Flalf@reddit

It's called parchment paper, but it's just a regular paper product impregnated with silicone to allow it to remain nonstick at high temperatures without smoking

[-]

Wolfson1@reddit

My favorite way for bacon is done over the fire, on the green egg. Extra thickkkk and get a nice smoke flavor. Oven is third for me after pan fried in cast iron

[-]

Spingecringe@reddit

gif

[-]

Reasonable_Ear3773@reddit

I lay my bacon on a cooling rack inside the baking tray. All the extra grease just drips right off.

[-]

pasaroanth@reddit

I’ve done it both ways, that and on parchment. It takes about double the time on a rack and you’re left with a rack covered in burnt on bacon grease in every nook and cranny.

Directly on parchment and put it on paper towels after that will leach the grease off. Put a layer on top and press down to soak up any on top if you’re concerned.

If fat content overall is a major concern that having somewhere to drip fat away while you cook is necessary, maybe a protein that is inherently like 70% fat isn’t the best choice to start with.

[-]

FawltyMotors@reddit

This is the way

[-]

Reasonable_Ear3773@reddit

I have a pound in the fridge right now. I'll try the parchment on my next attempt. Thanks!

[-]

pasaroanth@reddit

400° and normal cut bacon only takes about 15 min. Just keep an eye on it. I did it on the rack for so long that I burnt it my first time on parchment because I was fully expecting 30 minutes or more. It’s a crazy big difference in time.

[-]

Jabroni_jawn@reddit

What about the grease on top

[-]

Reasonable_Ear3773@reddit

You gotta have some grease! The bacon is baconless without it.

[-]

A88Y@reddit

Not a huge fan of real crispy bacon tbh

[-]

diane_nu_nu_nguyen@reddit

Same. Bacon needs to be chewy, I don't want a meat crouton lmao

[-]

Fantastic_Key_96345@reddit

Except doing that in the summer is a bad idea.

[-]

steelguy17@reddit

This is incorrect, pan fried bacon done correctly is better than baked. Just more effort and time vs the oven.

[-]

kindaadulting87@reddit

Agree. Baking paper on the pan in the oven is my go to

[-]

IceCoughy@reddit

You get the same result without water too

[-]

RogerSmith111@reddit

It looks like you poured dish soap in there

[-]

sock0808@reddit

You are right. I don’t believe it.

[-]

peese-of-cawffee@reddit

Just bake it in the oven on a cookie sheet or cake pan with parchment. Drain it and flip it once halfway through if it's thick cut. Perfect bacon every time.

[-]

_TheShapeOfColor_@reddit

... or you could just cook the bacon normally?

What purpose does the boiling have?

[-]

Individual_Pin_7866@reddit

I do this with sausage but never thought to do it with bacon !!!!

[-]

Digital_Legend52@reddit

Or just bake it in the oven at 400 for like 10 minutes or so. Adding water does nothing to the bacon.

[-]

reddit-rach@reddit

Believe it or not, also jail

[-]

avonlea_dreams@reddit

This is legit, learned this from Americas Test kitchen, legit the best bacon I’ve ever cooked.

[-]

OCCULTGOBLIN@reddit

No, I don't think I will.

[-]

brmarcum@reddit

I’ve heard this before. Never tried it myself but I’ve seen it come out perfectly fine.

[-]

TheConfusedPro@reddit

I’ve used this method and it does work but it’s loooong af. I just put mine in the oven for half the time and get the same result

[-]

A_Meteorologist@reddit

I tried this once and it came out evenly cooked but flavorless

[-]

Mistr111398@reddit

It’s the best way to cook and eat bacon

[-]

UnfriendlyToast@reddit

This cooks out the flavor why would you do that?

[-]

t4ldro@reddit

I didn’t believe this back like 10 years ago when I was told this but it really does work! It renders the fat a bit so when it evaporates and the meat cooks it’s so fuckin perfect!

[-]

Effective_Gene5155@reddit

What the fuck is tender and crispy supposed to mean

[-]

SoulofOsiris@reddit

I see you've never tried the Tendercrisp®️ from Burger King

[-]

mostmischievous@reddit

They’re not diametrically opposed, mutually exclusive textures.

[-]

Effective_Gene5155@reddit

Explain how

[-]

GatePorters@reddit

Perfectly cooked bacon?

You know, between limp noodle and dusty crust.

[-]

BatDynamite@reddit

Probably crispy enough on the outside but it still has some chew to it

[-]

TruthThroughArt@reddit

ya but doesn't this already work just by letting the fat render without adding water? I've never had a problem getting great bacon just by letting its own fat render as my cooking oil. i have a jar of of bacon grease in the fridge for cooking

[-]

BatDynamite@reddit

It's a legit trick used by many chefs in order to avoid bacon being too crispy, but they only use a thin layer of water instead of whatever OP did.

[-]

TruthThroughArt@reddit

I see I see, I might have to give this a shot

[-]

BatDynamite@reddit

https://youtu.be/Hm2JZJcGA0o?si=-3munZOd1LEEKgST

This is a proper explanation

[-]

jamma_mamma@reddit

My thought exactly. Those two things are mutually exclusive in my mind.

[-]

pasaroanth@reddit

A bit of chew that you have to bite through on the inside with a crispy exterior. Think—if you pick up one end it’ll mostly stand out straight on its own, then make a snap/crack when you bend it but may give a little resistance to tearing.

This is opposed to the floppy rubbery bacon we know and hate, and the overcooked bacon where if you snap it you’ll get 20 crumbles and shards shooting in all directions.

Tender on the inside, crispy on the outside.

[-]

WoodPunk_Studios@reddit

Perfect bacon is both. So is perfect fried chicken.

[-]

Educational_Drop4261@reddit (OP)

So crispy can mean anything from yummy melt in your mouth with a slight crackle when you chew into it to cardboard.

Maybe my explanation is bad but I mean it is not cardboard or stone

[-]

Prinzka@reddit

Crispy cannot mean "melt in your mouth", in any context

[-]

Effective_Gene5155@reddit

Right i get it

I wouldnt call cardboard crispy though, crispy is crunchy but for thin things but with a good connotation

Though I dont know what i would call something cooked so far its become charcoal now that I think about it

[-]

Ur-Quan_Lord_13@reddit

Burnt

[-]

Effective_Gene5155@reddit

Burnt doesnt describe the mouth feel in the way crispy/crunchy do

It describes appearance, and flavor

[-]

Ur-Quan_Lord_13@reddit

Agreed. I was more being flippant about the last sentence where you mentioned "charcoal" :p

In the specific case of bacon, unless you're speaking to someone who's never had it "maximum well done" before, I think "burnt bacon" gives the full picture. So for something else with that mouth feel, "like burnt bacon" would work... But to describe it de novo, crumbly is the first that comes to mind? And brittle. Crumbly+brittle maybe gets the full concept?

[-]

ZeldaZanders@reddit

Like a brittle crunch

[-]

Best-Huckleberry7497@reddit

No, crispy means crispy and chewy means chewy.

[-]

Evening-Animal-4820@reddit

means you fkd up the bacon. next he'll say its renders out the fat why'll leaving it fatty.

[-]

GreenZebra23@reddit

The red part gets crispy and the fat is tender, I'm thinking

[-]

AppropriateTouching@reddit

Nah.

[-]

permalink_save@reddit

Believe it or not, you can just add some oil to the pan to jump start the rendering and crisping.

[-]

CosmicViking17@reddit

Bacon is disgusting

[-]

Weewoes@reddit

This is lwgit I watched a woman on YouTube do this. It breaks down the fat so when the water is gone everything crisps together nicely. This method works well for caramelised onions too.

[-]

Psianth@reddit

Perfectly good method for cooking bacon, just way more water than needed.

[-]

Sad-Earth-489@reddit

the dog is back

[-]

Azubedo@reddit

Tendy and crispy...and we already know you're full of shit

[-]

Medical_Rate3986@reddit

Ahh good old bacon and dishsoap mhmm...

[-]

junkstabber@reddit

Just bake it. Peak bacon.

[-]

Howcanitbesosimple@reddit

Just use an oven bro

[-]

subversion_dnb@reddit

Who tf taught some of you to cook?

[-]

tipareth1978@reddit

Yessss! This is the best kitchen trick I've picked up in a while.

[-]

plastic_alloys@reddit

Microwave is also good for getting crispy bacon, weirdly

[-]

Educational_Drop4261@reddit (OP)

My theory. Crispy bacon is mostly just bacon that has lost its moisture without being overcooked (not dry because grease is wet).

The microwave I think is relatively good at drying out things…

[-]

Die_Welt_ist_flach@reddit

https://youtu.be/TSz7n-K2XV8?si=oH-B-WOfQXiYtYhS

[-]

FigSpecific6210@reddit

How is something both tender and crispy at the same time?

[-]

Educational_Drop4261@reddit (OP)

Boiled 👍

[-]

FigSpecific6210@reddit

Disgusting. Learn to cook.

[-]

ifuckinlovetiddies@reddit

Seems like an extra step.

Put in oven.

Take out oven.

[-]

Educational_Drop4261@reddit (OP)

Took out oven. We had a lovely time. She was very hot (:

[-]

KeithChatman@reddit

I honestly do the same thing with my ground beef when making tacos and other meals. It helps by steaming the meat as well as cooking, it allowing it to loosen up, makes my taco meat also smaller so more seasoning is able to get to more parts of the meat. I'm draining the grease off anyway so any leftover water will get drained as well. Also doesn't white castle cook their burgers in water?

[-]

Educational_Drop4261@reddit (OP)

Had to google. Apparently Americans call it ground beef. Makes sense cause cows don’t fly often.

[-]

supbro327@reddit

No one else microwaves their bacon?…..

[-]

Educational_Drop4261@reddit (OP)

Done it. Works really well. Some brands of bacon I find microwave actually works best. Maybe the smart ones can tell me why…

[-]

Drackar39@reddit

Yeah this is more than you actually need, you just need a small layer to insulate from sticking while the fat renders. You're just increasing cooking time.

[-]

Educational_Drop4261@reddit (OP)

Yes. An hour for bacon.

[-]

escapevelocity-25k@reddit

I’ve done this, works great! But lately I’ve been doing bacon in the oven as well. Put it in cold, start preheating the oven to like 400 degrees, by the time it gets there the bacon is done and perfectly crispy.

The point of both methods is to reduce the fat slowly as it cooks, that’s how you get the crispness.

[-]

Educational_Drop4261@reddit (OP)

Another benefit of both (and the reason why I make the pork broth) is that you can easily cook the bacon from frozen.

I do my way because I find the clean up easier and also separating the frozen bacon chunk from oven can be tricky.

[-]

digita1catt@reddit

You get crispy bacon, but you evaporate away all the flavour.

So if you want less tasty bacon that looks good and makes a noise for a microphone, be my guest?

[-]

Educational_Drop4261@reddit (OP)

Evaporate the flavour away how? None of the fat or bacon particles mix with the steam. Desalination plants evaporate water so that the salt gets left behind so the saltiness shouldn’t get removed.

The only thing that evaporates away is my time. But my time is disposable so no loss 👍

[-]

Sickofchildren@reddit

To be fair you do eat dog food every day so this must be a treat for you

[-]

Educational_Drop4261@reddit (OP)

Both are treats!

[-]

JustAsking_qustions@reddit

It’s so soapy. rinse your pan better

[-]

Educational_Drop4261@reddit (OP)

Fun fact a lot of older traditional soaps were made from animal fat. So although there is no soap there, the rendering of the fat in the water looking like soap is a very real observation.

[-]

Decent-Vanilla3707@reddit

This is the way. Render the fat.

[-]

Enclave2287@reddit

Believe it or not; I'm walking on air.

[-]

J-Signal@reddit

I need the end results

[-]

VeterinarianCold8214@reddit

I'd rather just microwave mine tbqh

[-]

ideapit@reddit

Put bacon on baking sheet with tinfoil or parchment paper.

Set oven to 400 (no preheating).

Give it 15-20 mins or so (check and turn at 10 mins).

Enjoy bacon. Next to no cleanup.

[-]

KonradJim2@reddit

The basic method is good but that's way too much water.

[-]

Alarming-Project-363@reddit

This is common ball knowledge, my grandma used to cook the bacon this way since I was a kid

[-]

OG-Giligadi@reddit

I can't. It looks like blisters. Everywhere.

gif

[-]

RustyBrassInstrument@reddit

I have an air fryer oven now, and giant sheet pans. 30 minutes at 350F and my bacon is amazing.

[-]

batboy001@reddit

The age old lost art of rendering the far out of bacon to help it crisp your ancestors should be proud.

[-]

AStupidFuckingHorse@reddit

I make bacon in the air fryer every morning. 6-8 minutes on 400 depending on how tender or crispy you like it. Boom. Easy AF

[-]

lordbancs@reddit

This seems like it’d be dangerous

[-]

EntropyNT@reddit

gif

[-]

SadExercises420@reddit

I stick mine in the oven now. No flipping or splattering grease, comes out delicious and perfect, can’t believe it took me til 40 to realize that was an option.

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NoAvocadoMeSad@reddit

Wait until you find out how good it comes out in a microwave

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Xalterai@reddit

Hell, if you don't want to preheat a whole oven and you aren't cooking a whole pack, it works even better in an airfryer.

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SadExercises420@reddit

I barely use my air fryer, I should probably try it

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PawnWithoutPurpose@reddit

Put back into a cold pan at low heat , let slowly get hot and flip until fat rendered. No water. Better bacon.

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Jeramy_Jones@reddit

I cook my bacon like this now too. It’s much easier to avoid burning it.

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Clivodota@reddit

Less water dude, you’re boil/braising

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Bucks3378@reddit

I have done this with cooking frozen bacon works just fine

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Gr34zy@reddit

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Raiden21x3@reddit

Am I the only one on this planet that HATES CRISPY BACON?

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KarmicBurn@reddit

Waste of time and messy. Just cook it on the oven with a baking tray like normal. Temperature and time are what matters.

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Sailor_D00m@reddit

I do this with sausage too

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Wonderful_Habit_@reddit

Honestly, as a chef, I can totally get behind water bacon. You just have to make sure to drain it!

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HusbandMaterial1922@reddit

I like how you had a 2nd photo to show that it comes out crispy.

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Educational_Drop4261@reddit (OP)

Got distracted, water boiled off and I burnt the shit out of the bacon. Every other time it has been great…

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HusbandMaterial1922@reddit

Were you distracted by posting to Reddit? Just curious.

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uberiffic@reddit

People who like crunchy bacon deserve prison! It needs to be cooked, but just so. I dont want to eat fucking bacon flavored charcoal man. Give me some nice chew please and thank you.

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Educational_Drop4261@reddit (OP)

I am horrified, and in the last 24 hours literally hundreds of people have told me to go to therapy because of what I eat…

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readit145@reddit

I believe it because I’ve done it

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Murse_Focker@reddit

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puff_of_fluff@reddit

Yeah but it also leeches out a lot of the salt and flavor from the bacon, which then just sticks to the pan and burns into bacon residue.

I’ve never found this to be helpful or necessary.

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azionka@reddit

Did you switched oil with dish soap?

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Alternative_Pick_865@reddit

Gotta try this

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Educational_Drop4261@reddit (OP)

100% don’t use as much water or you gonna be waiting for a while…

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dapperdave@reddit

This is my go-to method, especially for thick-cut. It's also a great opportunity to season the bacon if you want to. Perfect for when you have lots of other things going on because it's impossible to burn it while there's water in there.

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romcomtom2@reddit

Believe it or not, totally the right way to cook bacon.

Cooks evenly and it will come out crispy but not overly crunchy... basically perfect.

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Iatemydoggo@reddit

Fits the sub

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Impressive-Pepper785@reddit

Well show us tender and crispy then. 🤷🏻‍♀️

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psychecaleb@reddit

You don't even need water.

Just lay the bacon in the pan on low heat until some fat renders out, then pump it up to medium. Flip every minute or two to check each side, you can leave it chewy or cook until crispy.

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1Noir@reddit

They aren’t wrong actually, this is just food science.

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DarrowofLycos@reddit

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bdubwilliams22@reddit

Bacon is like the easiest thing to cook. Put some tin foil down on baking sheet, plop some pieces on there and chuck into the oven until you can smell it. Eat bacon. When you come back the grease will have hardened, so just throw away the tin foil. Voila!

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mearbearcate@reddit

I mean, this is what it says to do for frozen sausages i make so i’m not mad at it lmfao. Maybe too much water tho.

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thomstevens420@reddit

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Evening-Animal-4820@reddit

tender and crispy lol. how did you fk up bacon were theres crispy and soft?

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Useful-Risk-6269@reddit

I tried this and it took 48 business hours for it to cook. Back to the oven for my bacon.

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Educational_Drop4261@reddit (OP)

Yeah so it seems I add entirely too much water. Suppose that’s the part that makes this food shitty…

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Annual_Entry2369@reddit

... what? or rather, why?

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pkinetics@reddit

Saline injected bacon spatters a lot as the water is driven out of the meat into the rendered oil. The water cook allows the water in the meat to combine then be boiled off.

It also helps extract excessive salt from the solution.

Don’t need to do this with dry cured bacon.

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