I love bacon, but I hate the way it sputters and spurts and curls when you cook it in a skillet. A while back I shared this technique for roasting bacon in the oven that produces fairly flat strips, but I reserve that technique for times when I want to make a lot of bacon. For just a few strips, here's a stove-top technique from the folks at Cook's Illustrated.
Place thick-cut bacon in a cold skillet and cover with water. I know, "say what?", but trust me, it works, I promise.
Turn the heat on high.
Heat the skillet, uncovered, until the water begins to boil.
Turn the heat down to medium.
Continue cooking, uncovered, and without touching the bacon, until most of the water has evaporated.
Reduce heat to medium-low.
Continue cooking, turning as needed, until both sides are brown. I like it chewy, but cook it longer if you like it crispy.
Of course, bacon and eggs go hand-in-hand so I had to scramble some up.
And there you go. I hope you'll give it a try.
makes 2 servings
- 4 slices thick-cut bacon
- Place bacon in a cold skillet; cover bacon with water.
- Place heat on high and cook until water boils.
- Reduce heat to medium and continue cooking until water evaporates.
- Reduce heat to medium-low and cook until done, turning as needed so both sides brown evenly.