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Failed to imagine frying bacon could get any much better? We prove it can.
Here’s a very simple way how to make bacon that’s crisp and tender as a substitute of dry and crumbly. Make crispy bacon with no chance of overcooking. Bacon cooked in drinking water? It operates!
Put the bacon (in strips or reduce into pieces) and just adequate drinking water to protect it in a skillet in excess of large warmth. When the drinking water reaches a boil, reduced the warmth to medium. After all of the drinking water has simmered absent, turn down the warmth to medium-very low and proceed cooking until the bacon is crisp and properly browned. When we attempted this method, the meat plumped up as it cooked as a substitute of shriveling, leaving the bacon pleasantly crisp but moist, not tricky or brittle.
The addition of drinking water keeps the preliminary cooking temperature very low and light, so the meat retains its moisture and stays tender. By the time the drinking water reaches its boiling point (212 levels), the bacon unwanted fat is practically totally rendered, so you are also considerably significantly less probably to burn the meat though ready for the unwanted fat to cook off.
See this idea on Cook’s Illustrated: http://cooks.io/2lsVBVo
How to treatment your very own bacon at home: http://cooks.io/2lsWgpM
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Check out: Genius idea on how to quickly defrost meat https://www.youtube.com/watch?v=4a2hQpj6Dxc
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