On Monday, April 28, 2014 7:00:52 AM UTC-7, Sqwertz wrote:
> On Mon, 28 Apr 2014 08:07:14 -0500, Phyllis Stone wrote:
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> > In one of the cooking magazines there are instructions for cooking bacon in
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> > water. It says to put in skillet with enough water to cover. When the water
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> > boils lower heat to medium. Once water is gone turn heat to medium low and
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> > cook until crisp. Has anyone ever heard of this and tried it?
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> Yes. It leaches all the salt and flavor out of the bacon and leaves
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> it burnt onto the bottom of the pan. Stick with the oven-sheet
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> pan-optional rack method, especially if you want to cook any sort of
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> quantity (more than 7 ounces at a time).
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> -sw


what he said. I cook a lot of bacon at one time in the oven. Then I keep it in the fridge for uses all week. It's the best methodology for perfectly done bacon.