Perfect Bacon Every Time

Karen Douds - over a year ago

Interesting! This is how I was taught to cook liver (many, many years ago when I was married to someone who would actually eat liver with me). It made it moist and tender. I will definitely give this method a try the next time I cook bacon, especially if it stops a lot of the grease splatters that frying bacon makes. Cleaning up the stove and surrounding area is the one drawback to frying bacon.

Renae Scott - over a year ago

I don't know about this one, I like to save my bacon grease to use in other foods like green bean casserole or collard greens. Not sure I could do that with water in it.
And for Susan's comment about being a "health nut" and not wanting the grease to clog her arteries, LOL you're eating the bacon, what do you think that does LOL.
As for your drains, run really hot tap water and pour some Dawn dish soap straight into the drain, say goodbye to grease. I've been doing this for years and have never needed to call a plumber.

Graciela Luna - over a year ago

So if all the bacon does not fit in the pan, add second batch and more water or empty pan and make as with first batch?

phyllis curtis - over a year ago

I thought I invented this, lol. When cooking lots of bacon, I put bacon on a rack so it can drip. Add 1/2 inch water poured under the rack (similar to a broiler pan). Bake at 350 degrees in the oven. When the water has all evaporated, the bacon starts to crisp up. This makes for great tender/crisp bacon, that does not need to tended to. The whole process takes about 45 minutes, depending on the thickness of the bacon.
Otherwise, when cooking a small amount of bacon, I use the method shown here in the video. Bacon perfection.

Laurel McLaughlin - over a year ago

Same for me. I can never see the videos.

Barbara Giacomelli - over a year ago

None of the videos are there when I go to them! What is up with that????

Jessie Baum - over a year ago

I do this too and my bacon turns out great

Susan smieja - over a year ago

I have been using a sheet pan lined with foil or parchment paper and it always turns out great. I liked the idea of using the cold start and will try tomorrow. I always do 2 or 3 lbs and just throw in a storage bag and refrigerate. The sheet pan holds a whole Pound and I always have on hand ready to go.

Donna Doxtator - over a year ago

I have broiled my bacon for years, using Low setting, Middle Rack. My pan holds almost the full pound. Once several pieces brown I remove to paper lined plate. I then add remaining strips of bacon. Bacon comes out straight strips with no grease. If I do not use
all the bacon, I wrap in paer toweling and refrigerate. Leave in toweling and place in microwave to rewarm.

I have never heard of the water method and will definitely give it a try next time, Prefer broiler as I can do so much at one time and stretch bacon out fully on the pan.

Sue Sanders - over a year ago

I would advise to never pour any grease down your drain. I pour the little amt of grease in a glass jar that I save until its full to dispose in the trash with a tight lid on it. I take paper towels and wipe the skillet almost dry before adding soap and water to let sit while we have breakfast. Then take a brush and wipe skillet clean. The bacon is tender crisp and is delicious. Yes it browns as the water cooks down in evaporation. Those pickle jars and other type jars make a good container to pour your grease in. Any medium size jar can sit in a plastic container like a Cool Whip bottom and then set it in bottom of cabinet with a lid on the jar until you need to pour more greast in it.

Sue Sanders - over a year ago

The water method gives you tender crisp bacon without all the fat. The water cooks down during the cooking and still no splatters. Its delicious. I have done the oven method and had all that grease to pour off the foil on the cookie sheet...messy. Just put bacon in a heated skillet and cover with water...depends on size of skillet how much. My skillet takes about 1/2 cup. I will continue to use this method as the bacon is so good and so much less mess and no splatters on stove. I dont use drippings as is animal fat that we health nuts want to avoid to save our arteries.

Jeanne Collins - over a year ago

Haven't you ever heard of cooking bacon in the oven?? Line a sheet with foil (the type with a lip around the edge). Lay out your bacon strips on the foil covered sheet. Put the sheet in a COLD oven then turn it on to 400 degrees. In roughly 20 minutes you have perfectly cooked FLAT strips of bacon! Move the strips from the pan to a paper towel to catch any excess grease and once cooled, serve. By starting with a cold oven, the bacon heats up slowly and it never pops all over the oven. Each type of bacon takes a different time to cook so you'll need to watch it starting at the 15 minute mark until you figure out the best cooking time for your favorite brand. I prefer the bacon from smokehouse.com and it cooks perfectly in 22 minutes so I get it going, set my timer and I can forget about it till the timer goes off! It's also super easy to make candied bacon for ice cream this way, just sprinkle your strips with brown sugar before putting it in the oven. And cleanup is super simple! Just let the foil cool and wad it up and toss in trash! You're done!

Bonnie Beck - over a year ago

Alice. Greasy water??? The water evaporates!!!

Alice Jones - over a year ago

Sounds worth a try until I think about clean up, putting that greasy water down the drain? Next step, clean the drain or call the plumber soon.

Roxann Clark - over a year ago

well, this is new to me so I will try the video way first and if that does not work I will go with the oven,either way, it's new to me and it can't hurt. Love justapinch site. thanks