I think she's a keeper
this post was submitted on 07 May 2025
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My brain is now forever tainted with the idea that you can, and some people do, boil bacon.
If you put a little water in the pan with cold bacon it will steam for a bit and help render out the fat before it then deep-fries in that fat. To much water and you get whatever this is.
Fried bacon fat is amazing...
There is only one true way to cook bacon and it's in a CI pan and in it's own grease.
In the oven is superior. You get an even cook and the rendered fat can be saved in the fridge for cooking later without all the charred bits that you get in a cast iron skillet.
Charred bits? The hell, your CI pan shouldn't have any charred bits in it. I like crispy bacon anyways.