On Mon, 28 Apr 2014 07:12:17 -0700 (PDT), ImStillMags
> wrote:

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

I have a 14" pan with high sides (more like a chicken fryer) that can
easily cook a whole pound of bacon at a time... the high sides cut way
down on spatter.