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Didn’t think frying bacon could get any better? We prove it can.
Here’s a simple way how to make bacon that’s crisp and tender instead of dry and crumbly. Make crispy bacon with no risk of overcooking. Bacon cooked in water? It works!
Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp yet moist, not tough or brittle.
The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off.
See this tip on Cook’s Illustrated: https://cooks.io/2lsVBVo
How to cure your own bacon at home: https://cooks.io/2lsWgpM
WATCH: Did you know you can cook steaks straight from the freezer? https://www.youtube.com/watch?v=uLWsEg1LmaE
WATCH: Genius tip on how to quickly defrost meat https://www.youtube.com/watch?v=4a2hQpj6Dxc
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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Post time: Jun-28-2017