Though I'll give boiling a try -

dude... the answer always has been in the name. Bake your bacon. 1/4 or 1/2 sheet pan (with edges) - and the second round is better as it's nearly fried in its own fat.

Air fryer makes bacon absolutely sublime. I won't be boiling mine.

So deep fried bacon. I bake it, but on an elevated rack so it doesn't deep fry.
you're not actually boiling it. And the air fryer is essentially baking it.

This guy does great videos. Skip the BS and go right to the 4 minute mark for the science of cooking bacon, or go right to 8:20 for the charts and graphs. Makes sense to me. I may try baking it in water so I can do a whole package at a time.


<iframe width="560" height="315" src="https://www.youtube.com/embed/PCW6dlBD-_g" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>

A fair amount of the bacon you eat in a restaurant comes right out of the deep fryer.

A lot of bacon at home is essentially deep fried. If you cook a lb of bacon in a skillet, by the time you're half done, there's so much rendered fat in the skillet that you're essentially deep frying the bacon.

Try Sous Vide at 145degrees for 12-24 hours. Hot cast iron for 45 seconds on one side then flip for a few seconds. Crisp on the outside melting on the inside.

The other advantage is that you can Sous Vide ahead of time, refrigerate until you want some, then cook very quickly when desired.

S/F, FOG

Baked my bacon in water twice now and it was delicious, or rather more delicious!

I use a baking sheet? with low edges and just put enough water in it to touch all the slices.

I don’t pre-heat, just 390F and when it starts looking done, I flip it- and continue until crispy.

It seems to take much more time, but I thing the results are worth it.

Thanks for bringing this method to my attention.

The missus has wanted to try sous vide but not enough to go buy the kit to do it.
Interesting, so you've combined baking and adding water. We may try that.

The thing I noticed the first time was that the side touching the tray wasn’t hardly done even though the top was done. Probably because it was sitting in the water. Flipping once the top was done worked the trick and didn’t over cook the done side, probably because now it was in the “water”.

Good to know, thanks. That's why when I bake it, I bake it on an elevated rack so we get hot air all around the bacon.

Bacon boiled in potato soup is particularly wonderful.

Masaum,

I was gifted the sous vide years ago and thought it wasn't going to useful. I was wrong.

I use it for ribs and steaks, finishing on the grill or open flame, or smoker or even the broiler. The advantage, especially for the ribs, is that you can cook them ahead of time then turn the water temp down to 112 degrees until ready to finish then within ten minutes at the time of your choosing.


S/F, FOG

We usually cook bacon in the oven on a baking sheet lined with parchment paper, but I really prefer bacon cooked in a big ol Iron skillet.

Sent from my SM-N950U using Tapatalk

I've never heard of "Boiled Bacon". :confused:

It's not really boiled.

A bit of a follow up; I’ve been using the water method for a few months now and with some experimenting I have found that using more water is giving me better results. I now put enough water in my foil lined baking tray to slightly float the bacon. Delicious!

I put it in the oven after I get it prepped while it is still pre-heating to 375 for around 24 minutes, then flip the slices and cook for about 8 more minutes.

Interesting. Why flip the slices? In a skillet, I think the cooking is primarily through conduction (hot skillet touching bacon), but in the oven, the whole oven is hot. I assume a lot or most of the cooking in the oven is from radiation and convection.

The side sitting in the water looks raw when the top side is almost cooked, so it needs to be flipped to get it completely cooked.