At first this method seems just wrong. But the water does evaporate, and the bacon is truly fried in fat at the end.
This actually works. In the latest issue of Cook's Illustrated, Christopher Kimble writes this as a hack for super crispy bacon.
The science? The slow heating of water denatures bacon proteins more slowly than direct heat, since the water takes up most of the heat, rather than the bacon. This results in a crispier, less tough bacon, due to less cross-linking of proteins.
It made sense to me.
I've marinated my bacon in apple cider vinegar before (pork and apple flavors go well together) and found the combination to be very balanced. Instead of the super fatty taste, you get a slight hint of vinegar that cuts through that. It's pretty good.
Sometimes when I forget to take my bacon out of the freezer, I steam it in a little bit of water (just lightly) and than cook it in the oven. Comes out delicious (I use uncured pork belly and just add some sea salt).I than take the remaining bacon grease to cook my eggs in. Yum!!!!!
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