For about a year I have been making bacon a different way than I used to. In a cast iron pan I'll put a little water, enough to just cover the bacon (that's not a lot), then simmer the meat until wth water boils off, about ten minutes. They fry it like normal.
The bacon nds up plump and chewy as opposed to crispy.
I think I like it better, but I'm not sure.
Try it and give me some feedback.
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