America’s Test Kitchen did, that’s who.
Note: you have to be a member to access ATK’s stuff, and I’m not – but they also publish some stuff on non-subscription sites, so, props to the nice folk at ATK, and thanks for the tip and all , but I’ll save my subscription $$ for something else.
I only use uncured, because I have a funny reaction to the other stuff, and this apple smoked version from Trader Joe’s is one of my very favorites, whether I’m thinking this whole cook-in-water thing, or mebbe making Cheesy Sex Tots, or maple-roasted bacon – which used to be my fave preparation method, but now I’m thinkin’ it’ll have to share status with this way, because, well, we’ll get to that…
•1 pkg bacon
•Your preferred seasonings*
*I really like to add a bit of my current fave steak seasoning, and garlic and/or onion powder to my bacon, but you choose the spices and seasonings you like.
Heat a large skillet over high heat until the pan is very hot.
Add the bacon, seasoned side down, being careful not to crowd the pan, you may need to do this in batches, repeat your seasoning on the exposed bacon side, and add just enough water to cover the bacon.
Cook on high just until the water begins to boil, then reduce the flame to medium, cook until the water is gone, then reduce the heat to low and continue to cook until the bacon is nicely browned and crisped, turning as needed.
Drain the bacon on paper towels, reset the flame to high, and repeat until you’ve cooked all the bacon.
Nice method, tasty bacon – and the water helps to keep grease spatters down as well as really bad black charred bits in the bottom of the pan while you’re on your second or third batch of bacon.
I drained and let mine cool, then used some in a very fine spinach salad (tomorrow’s Doris Project post) and on top of a batch of Rich’s new favorite savory deviled eggs – recipe to come, mebbe Thursday.
Which got me to thinking…
The water, certes, worked a treat, and the bacon was lovely, but, what about using something other than plain ole water?
The possibilities are intriguing, no?
We don’t actually have bacon all that often, so it may take me a while to test it out; but until then, this’ll do.