For Chewy, Crispy Bacon That's Almost Impossible To Burn, Cook It The Irish Way - Tasting Table

"Cooking bacon in water is a technique that involves just covering bacon with water in a pan. When set over medium-high heat, the water heats the fat then evaporates, and the bacon begins to crisp in its own rendered fat."

"You'll notice that the bacon can take on a slight ham-like quality with this cooking process, particularly when used to cook traditional Irish back bacon, which is cured from the loin rather than the belly of the pig and is leaner than American cuts."

"Some cooks have found that the water and pan method works just as well with American thick-cut bacon. In addition to cooking more evenly it even has a better tendency to lay flat rather than curl up!"

Cooking bacon in water involves covering strips with water in a pan and heating them. The water evaporates, allowing the bacon to crisp in its own fat. This method prevents burning and results in a chewy texture with crispy edges. Irish back bacon, which is leaner, can take on a ham-like quality. A different method involves simmering larger pieces of salty bacon for traditional dishes, but this does not yield crispy bacon unless fried afterward. The water method also works well with American thick-cut bacon, promoting even cooking and preventing curling.

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