Cooking Bacon in Water?!
Ah, the noble bacon, the undisputed champion of the culinary world, wouldn't you agree? It's a symphony of flavors, a dance of textures that can elevate any dish or stand alone in its unbridled glory. But, my friends, have you ever encountered the tragedy of poorly cooked bacon? It's like eagerly unwrapping a Christmas gift only to find an empty box—a culinary betrayal, if you will.
People, they have their preferences, don't they? Some yearn for the satisfying crunch of crispy bacon, while others seek the tender embrace of the chewy variety. And then there are those who dare to dream of a bacon that embodies both qualities simultaneously. Now, the question arises: How does one achieve the delicate balance of crispiness without venturing into the realm of rubbery despair?
There exists a myriad of methods for cooking bacon—traditional skillet frying, the slow dance in the oven at low temperatures, and all the nuances in between. Yet, each path carries its pitfalls, threatening to leave you with a plate of breakfast meat that fails to ignite your taste buds. The skillet fry, a culinary tightrope where perfection can swiftly plunge into the abyss of a charred pork strip. The oven, a patient lover, might gift you delightful bacon, but oh, the agony of waiting! A moment's impatience, and you're left with an underwhelming, undercooked excuse for bacon.
Fear not, my friends, for there exists a solution, a beacon of hope that requires neither an abundance of time nor a sacrifice of flavor. Brace yourselves for a method that might seem unconventional, yet it holds the promise of bacon perfection. Picture this: a skillet, a stovetop, and the audacious addition of water. Yes, water! I know, it sounds absurd—wouldn't this leave you with a limp, greasy disaster? But, my fellow culinary enthusiasts, it's precisely this unorthodox approach that births the elusive harmony of chewy and crispy.
The method, as elucidated perfectly by Cook's Illustrated, involves placing the bacon in a skillet on the stovetop and covering it with water. A daring plunge into uncharted culinary waters, you might say. And yet, the result is a plump, juicy bacon that sidesteps the chaos of grease splattering across your kitchen.
But here's the kicker: don't dismiss the frying step. Lay those bacon strips in the skillet, add enough water to cloak them, and crank up the heat. Once the water reaches its boiling crescendo, dial it down to medium. As the bacon luxuriates in its aquatic haven, the water will gracefully evaporate.
As the final droplets vanish, lower the heat to medium-low. Now, the fat, which would typically have adorned your clothes and kitchen floor, will have rendered away, minimizing the risk of burning. This is your moment to crisp up the bacon to perfection, delivering a plate of succulence that defies the odds.
What remains is bacon that refuses to succumb to the twisted, ribbon-like fate. It won't be dry or brittle, nor will it become an arduous exercise in chewing. Instead, you'll savor a plate of resplendent, plump bacon that effortlessly melts in your mouth.
Sure, it might be tough to bid adieu to your time-honored cooking methods, but once you immerse your bacon in this aquatic adventure, there's a good chance you'll never look back. It is tried and it is true.
