I think she's a keeper
this post was submitted on 07 May 2025
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If you put a little water in the pan with cold bacon it will steam for a bit and help render out the fat before it then deep-fries in that fat. To much water and you get whatever this is.
Y'all've seriously never tried grilling your bacon in the oven? The fat just melts off and leaves your bacon perfect. If you like it crispy, just leave it in for a bit longer.
Yea, I use my air fryer for everything. Wife wanted bacon so I figured what the hell, put it on bake and it was the best bacon ever and all the fat poured right out crystal clear.
Not even. You can totally submerge the bacon in a pan full of water. As you say, the fat renders out and you then fry it in that fat when the water all boils off.
This is literally just boiling it and taking it out of the water like it's fucking spaghetti or something.
Fried bacon fat is amazing...
There is only one true way to cook bacon and it's in a CI pan and in it's own grease.
In the oven is superior. You get an even cook and the rendered fat can be saved in the fridge for cooking later without all the charred bits that you get in a cast iron skillet.
Charred bits? The hell, your CI pan shouldn't have any charred bits in it. I like crispy bacon anyways.