You’ve Been Cooking Bacon All Wrong
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You’ve Been Cooking Bacon All Wrong

Editor
Never suffer a bacon fat attack again

Bacon is delicious. It’s easy to prepare and takes little time to produce the perfect crispy, slightly chewy, salty, fatty pieces of heaven that so many people love to eat.

With great deliciousness, however, may come great danger. Picture yourself at the stove, cooking bacon in one pan and eggs in another, boiling water for coffee and marvelously multitasking when suddenly — out of nowhere — you get hit!! Straight in the face or square on the neck, tiny specks of lava-hot fat, shooting like bullets up from the pan of sizzling bacon! With eggs sputtering in one pan, water boiling viciously in another, and a pan of bacon firing ceaselessly, a cooked breakfast can suddenly feel like a military invasion.

Luckily for all of us, American’s Test Kitchen has found a solution that yields deliciously crisp, evenly cooked results with none of the hazards traditionally associated with cooking bacon.

The answer is simple: water. Once your bacon is in the pan, add just enough water to cover the bottom of the pan before cooking the bacon over a medium-high heat. Once the water has evaporated, reduce the heat and continue to cook the bacon until lovely and crispy. This method not only prevents a barrage of bacon fat attacking you during the procedure, but also ensures perfectly rendered fat and evenly cooked, perfectly chewy, and delightfully crisp bacon with virtually no risk of burning while you prepare other things.

So go forth to the stove and rejoice! The hot, spitting bacon fat has finally been tamed! Now all that’s left to do is add your bacon to the dish of your choice — perhaps one of these 10 utterly delicious thing to make with bacon — or simply enjoy it on its own.

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