Here's an old way of cooking bacon that'll bring out more flavors. As crispy as you'd want it. Lots of y'all probably already know how to do it. So for the folks that don't...


Start with stainless sauce pan or frying pan. Place the bacon in the cold pan. Cover with water.


Next, medium to higher heat. Bring the water to a boil. Continue until all the water evaporates. Once that happens, the bacon will fry in its own grease. Fry to the level of crispy you desire.


What this method does is bring out the flavors. If it's hickory smoked. You get stronger notes of hickory and sugar. The crisp is also more fluffy.


Now after you're done. You'll have, "fond" stuck to the pan, including the leftover grease. Add some flour and lightly brown it. Pour your choice of liquid in the pan. Beer, wine, plain water. That will Deglaze the pan. Fancy word for the cleaning it. What's leftover is the pan sauce. A bacon pan sauce.

If you don't want to make a pan sauce. Pour water in the pan like you were. Deglaze to clean anything that's sticking.

Never had bacon that way before. Worth giving it a try!

Wait till you smell it as it boils down. It'll fill the kitchen with a bacon smell that's different from just plain frying it.

In a good way?

Yes.

The smell of the flavors are more bold. Less of a greasy overtone.

(You can also do the same thing in the bottom of a stainless pot, you're gonna cook beans in [Black eyed peas]. After the bacon is done. Pour the beans over it and cook until they're done.)

Okay now that is something I am gonna try....thanks

Late to the thread.

How much longer does this take versus just frying the bacon?

~5 minutes more. You pour just enough water to cover the bacon. About a half inch deep worth of water. Burner on high to get it boiling. Medium fire to keep it boiling.

Bacon cooked in a coffee pot would still taste great. Never had any bacon that I didn`t like unless it just wasn`t cooked long enough. My method of choice is in a 400 degree oven for 20 minutes +/-.

I'm guessing there's no grease popping out while it's under the water.

After the water has boiled away, is there going to be grease popping like the regular way of frying it?

I'd love to avoid that grease popping and the aeroscolized grease all over the place even with the venthood on.

I don’t know what it is but boiling bacon just don’t seem right.