As we have an plenitude of bacon in the house (waves at Jim and Di and Stan and Mary), I tried out the technique in this video.
Well, I messed up this video, actually, by putting too much water in at the beginning; I poured a lot out mid-way, pulling a goodly amount of rendered fat out, too. Still, the finished product was both moist and nicely crispy, so I'll give it a try again, maybe next weekend.
(I'm actually eclectic as far as my preferred "style" of bacon. I don't mind crispy. I don't mind chewy. Just … bacon.)
We've tried a variety of bacon cooking techniques here at the Consortium — pan-fried, oven-fried, microwaved. Oven seems to be the consensus favorite, and the throughput would certainly be better than this technique (unless you have a huge skillet), but all of the techniques work insofar as one thing goes: you end up with cooked bacon.
Yum.
The problem here is that bacon in the US appears to be too fatty. I think we would call bacon like that ‘streaky bacon’. Our bacon looks like South America, with the Andes and the River Plate as the fat, but most of it meat, and wider for the length.
This worked great for me. I made pepperoni/bacon sandwiches.
🙂
I definitely favor the oven, mainly because I can just pop it in there and come back 20 minutes later to perfect bacon without fussing over it.