As a bacon guy, naturally I try a lot of new bacon things. I admit I also don’t try a lot of new bacon things. Some things are, I believe, a bacon too far. But when it comes to actual recipes or cooking techniques which aren’t obviously a prank, I figure why not?
Hence, this past weekend, I made the above pictured Bacon Cinnamon Rolls. Those were easy and yummy. Not the best bacon mixtape ever, but still tasty.
Another thing I tried this week was not a recipe but a cooking method: boiled bacon.
The internet is rife with “the best way” to cook bacon tips. Broiling is a favorite, and I cook bacon that way sometimes. Broiling, or oven-roasting, is often touted as easy, resulting is less greasy bacon than fried. Less greasy, maybe, but clean-up is a bit of a headache (even if you do the foil-lined pan, and all that), and the inside of the oven gets spattered. At some point, you gotta deal with that. That said, clean-up is always a minor headache with bacon cooking — the price of deliciousness.
So when I saw the “cooking bacon in water” technique, I thought it sounded interesting. The blogger who suggested this touts even cooking, ease, and a less greasy bacon. So some of the advantages of oven cooking. Worth a test.
I will say I agree. It was easy. The bacon was evenly cooked, and crisped nicely once the water boiled off. Most of the cooking time required no intervention, so you can definitely do other things while the bacon is happily boiling away. Once the water is gone, to spend a minute or so crisping the bacon — one flip to get both sides — and done.
But the real advantage to me was in clean-up. Face it, bacon spatter is annoying. Gets on everything, because even if you use a spatter screen over the skillet, you have to lift it off to turn and position the bacon. Yet I found with the boiling method, spatter was minimal even after the water had boiled off and the bacon was doing its final sizzle in the remaining fat. The browning period at the end was quick, which was probably a factor, but it also didn’t feature the popping and blow-out common with regular frying.
That meant I had good bacon and easy clean-up. For the clean up alone, this cooking method gets a hearty five-porky rating from me. (I just made up the “porky rating,” but for reference five is the maximum number of porkies in the scale.)
Update: With thanks to QuickMissive for inspiring me to formalize the Porky Rating System, I have created Porky Scale rating icons. The Boiled Bacon Cooking Technique has been rated 5 Porkies.
The Cinnamon Bacon Rolls receive a 3 Porky rating owing to their tasty and satisfying quality.