Cooking bacon in water does reduce the fat some as cooking the bacon in water helps render out the bacon fat gently, which leads to less greasy and crispier and more tender bacon.
This is because the water keeps the temperature low initially, which allows the bacon fat to melt away before the meat overcooks or burns, and the fat that left behind crisps up beautifully after the water evaporates.
Using the water when cooking bacon technique prevents scorching and also reduces splatter.
You should add water to the pan when cooking bacon as the water helps you achieve tender, but crispy bacon with less mess.
By adding water to bacon, it gently renders the bacon fat at a lower consistent temperature, which prevents the bacon from burning and splattering before the bacon crisps up as the water evaporates.
This method of adding water to bacon, allows the fat to render out slowly and evenly, which results in perfectly cooked bacon, without the burnt edges that are common with high heat bacon frying, which makes the bacon more pliable and idea for even salads.
To cook thick bacon crispy, place the bacon on a baking sheet that is lined with parchment paper or aluminum foil, and place the bacon in the oven at 400 F.
Then bake the thick bacon for 20 minutes to 30 minutes until crispy and allow the bacon to render the fat evenly, and get flat and crispy without constant flipping.
Then once the bacon is done, remove it from the oven and drain the bacon of the grease by placing the bacon on paper towels.
You can also cook thick bacon to crispy by using a cold cast iron skillet and then slowly rendering the fat for consistent crispiness before draining the grease from the bacon.
Sprinkling a light dusting of flour on bacon also make the bacon crispy and flat.
The flour helps bacon get crispy and flat, because the flour absorbs excess grease from the bacon and creates a nice, thin and crunchy coating, which also prevents the bacon from curling up and results in evenly cooked, rigid strips of bacon.
Sprinkling bacon with flour, allows the starch to crisp up while the fat renders, which results in perfectly crunchy bacon without much splatter.
Another good way to get crispy bacon is to use Martha Stewart's preferred bacon cooking method in the oven, which gets nice crispy bacon.
Martha Stewart's preferred method to cook crispy bacon in the oven with baking paper is to use a rimmed baking sheet that is lined with parchment paper.
The method of cooking crispy bacon in the oven with a rimmed baking sheet that is lined with parchment paper is a technique that provides an easy and hands off, mess free consistently crispy result when cooking crispy bacon.
To cook crispy bacon in the oven with baking paper using Martha Stewart's preferred method.
Prep the pan, by lining a rimmed baking sheet with some parchment paper, although aluminum foil also works, but parchment paper is preferred to avoid sticking.
If you want more crispier results, Martha Stewart also suggests that you use a wire rack on top of the lined baking sheet to allow the fat to drip away from the bacon strips.
Next lay the bacon out on the baking sheet and arrange the bacon slices in a single layer on the prepared sheet or rack and ensure that they don't overlap.
The place the baking sheet and bacon in a preheated oven at 400 F and bake the bacon for around 15 minutes to 18 minutes, or until the bacon is well browned and crisp.
The exact baking time for your bacon, will depend on the thickness of the bacon.
Once the bacon is done, use tongs to transfer the bacon to a plate that is lined with paper towels, to drain out any excess grease.
And as the bacon cools down, the bacon will get a little bit crispier.