Paleo Diet and Paleolithic Diet Questions & Answers

Question

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At first this method seems just wrong. But the water does evaporate, and the bacon is truly fried in fat at the end.

flag	asked May 15 2012 at 13:57 Don 789●3●10

Holy crap that's awesome! Thanks or sharing that....will try it today! – Karin May 15 2012 at 15:13

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Naw.. oven roasted works nicely for me every time. Sometimes I'll crack black pepper over, maybe cayenne.. good bacon times. – jesuisjuba - paleorepublic.com May 15 2012 at 18:10

The best part was this comment under the video: And if you want another 3 slices, just clear your calendar and repeat all steps. hawaiidispenser – MathGirl72 May 15 2012 at 19:56

SarahH · Answer 1 · 2012-05-15 15:39:58Z UTC

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That's great for people who like a chewy bacon!

I'm definitely one of those "the crisper the better" people. I fry my bacon in the oven.

answered May 15 2012 at 15:39

SarahH
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I do the oven method also, with the bacon on a wire rack. I like bacon, and I like bacon fat, but I don't like soggy bacon. I get to collect and keep the fat for another use. – Carl_Stawicki May 15 2012 at 16:11

I'm an oven person too. 475 til done - let the oil collect on my silpat and save for eggs, veggies, etc. I'd be afraid to try this with my precious bacon, ha! – Charmaine May 15 2012 at 17:44

And it's so much quicker than pan frying! Normally, my pan-fried bacon takes 2-3 hours, oven-baked bacon takes 30 minutes tops. – SarahH May 15 2012 at 23:21

Sol · Answer 2 · 2012-05-15 14:04:56Z UTC

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I add a couple of strips of bacon to my soups often enough. They don't come out crunchy but I love the flavor bacon adds to my soups.

answered May 15 2012 at 14:04

Sol
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Great idea, never thought to do that. Thanks for sharing! – Karin May 15 2012 at 15:14

Knarf · Answer 3 · 2012-05-15 16:52:23Z UTC

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.

Kelly B · Answer 4 · 2012-05-15 17:02:51Z UTC

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I tried it and it completely eliminated all flavor from the bacon - yecch! The bacon stuck to the pan, and the texture was too chewy for me and not chewy enough for my husband. Nasty all around.

answered May 15 2012 at 17:02

Kelly B
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Chelsea · Answer 5 · 2012-05-15 22:15:11Z UTC

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!!!!!

Anyone try cooking bacon with water?

5 Answers