When I learned it is possible to BAKE bacon in the oven — it changed the way I make bacon, and frankly made it easier!
Now, Karen over at Living Low Carb, One Day at a Time has suggested a revolutionary bacon-cooking technique: boiling the bacon in water, for a perfect combination of crispiness and chewiness.
She suggests this method leads to “perfect” bacon:http://tinyurl.com/l6n57ms
Last weekend I decided to give it a try!
You’ll want to uncover the pan when the water boils, in order to let the rest of the water boil off. You’ll also want to reduce the heat from high to medium, so the bacon doesn’t burn.
My first try cooking bacon in water was a semi-success. I didn’t watch the pan closely enough when the water had begun to boil, and my bacon got a little crispier than I would have desired.
However, I was also using black forest bacon, which is darker when it cooks up.
I’m definitely going to give it another try and not take my eyes off the pan! Stay tuned!