A chef’s secret for bacon that’s crisp outside, slightly tender inside, with no bitter, overcooked edges.
Why It’s Foolproof
- Gentle start renders fat slowly = no curling, no burning
- Richer flavor—less “fried,” more “roasted”
- Perfect for thick-cut or artisanal bacon
How to Do It
- Place bacon strips in a cold skillet (cast iron or nonstick).
- Add just enough cold water to barely cover the bottom (about ¼ inch).
- Turn heat to medium-high. Let water come to a simmer—it will gently poach the bacon as it heats.
- Once water evaporates (~3–5 minutes), reduce heat to medium-low.
- Continue cooking 5–8 minutes, flipping occasionally, until deeply golden and crisp.
- Drain on paper towels.
💡 Pro Tip: The water prevents the bacon from seizing up, so it stays flat and cooks evenly. You’ll notice a cleaner, less smoky taste—ideal for BLTs or eating plain.
🥓 Bonus: How to Store & Reheat for Maximum Crisp
- Room temp: Eat within 2 hours.
- Fridge: Store in an airtight container up to 1 week.
- Reheat:
- Oven: 375°F for 5–8 minutes
- Air fryer: 350°F for 2–3 minutes
- Skillet: 2–3 minutes on medium
→ Never microwave if you love crispness!
❌ What NOT to Do
- Don’t crowd the pan—bacon steams instead of crisps.
- Don’t walk away—bacon burns in seconds.
- Don’t skip draining—excess fat makes it soggy.
❤️ The Bottom Line
Great bacon isn’t about luck—it’s about method.
- Need 12 perfect strips for brunch? → Oven method.
- Savoring 2 thick slices with your coffee? → Cold water start.
Both deliver crisp, golden, flavorful bacon—with less stress and more joy.
So grab that package, choose your method, and cook with confidence. Because life’s too short for sad, soggy bacon.
“Perfection isn’t complicated—it’s just bacon, heat, and a little patience.” 🥓✨
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