This technique is great for small batches of bacon. The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. This also prevents oil from splattering everywhere. By the time the water reaches its boiling point (212°F), the bacon fat is almost completely rendered, so you're much less likely to burn the meat while waiting for the fat to cook off. The meat plumps up while it cooks instead of shriveling, leaving the bacon pleasantly crisp, not tough or brittle.
|Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat.|
|When the water reaches a boil, lower the heat to medium.|
|Once the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned.|