Saturday, July 5, 2014


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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