Here's one simple tip on how to make the most mouth-watering bacon

Print this recipe
While eggs seem to be the natural pair to bacon, America's Test kitchen suggest a new best buddy: water. It appears that letting the bacon heat in boiling water first allows the meat to retain moisture while it cooks, leaving the strips crunchy, not crumbly.
"By the time the water reaches its boiling point of 212 degrees (F) the bacon fat is almost completely rendered," explains chef Bryan Roof. "So, you're also much less likely to burn the meat while you're waiting for the fat to burn off."
On the other hand, Bon Appetit suggests ditching your skillet altogether, as the culinary magazine favors cooking the bacon on a baking sheet in the oven. The magazine also warns against crowding the pieces of bacon so that heat circulates evenly.
Epicurious keeps the bacon on your cooktop but recommends starting the process with a cold, preferably cast-iron, skillet. The goal of this is again to get that pesky fat to render with a longer cooking process. This way, you're not left with either uncooked fat or overcooked meat.
Know some bacon lovers who would love to take a bite out of each of these tips to find their favorite? Pass this along, and they'll be in hog heaven.
Print this recipe
Share on Facebook

Rubbing alcohol: most households have a bottle in the medicine cabinet, but rarely use it. Surprisingly, it has many non-medicinal uses.
May 19   ·  
It's that time of year again when that one very special ingredient keeps popping up in all your recipes and news feeds, and no, we're not talking about pumpkin spice.
May 15   ·  
Who says an egg slicer is just for eggs?
May 14   ·