"I cook bacon in a cold pan with a little bit of water. It's just how I was taught."
"Bacon is a very thin, fat product. So if you hit it in a [hot] pan, it'll just seize up and shrink."
"it's better [to] start cold and low. Low and slow for bacon."
"You can use it in place of butter or oil to saute vegetables, make bean soup, or add rich flavor to anything"
Begin bacon in a cold skillet with a little water and heat slowly to prevent the meat from seizing, shrinking, and curling. Bacon is a thin, fatty product that reacts poorly to sudden high heat, so low-and-slow cooking preserves texture and juiciness. Choose high-quality, thick-cut bacon and avoid adding butter or oil since bacon will render its own fat. Bring strips to room temperature before cooking for better crisping and flavor. Save the rendered bacon grease and reuse it as a flavorful substitute for butter or oil in sautés, soups, and other dishes.
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