Why do I keep adding water to cook my bacon?

It worked perfectly

Solution looking for a problem...

Do the tatt two's protect from popping hot grease

Can’t be calling it pig flesh, how does that sound appetising 🤣

That spot between your chin and your neck... that's a good place to stockpile your bacon

This is why you have nearly 5 million subs and also why you’re my favorite chef on here

Ya no, baked bacon on foil makes the best crispy bacon.
Baked bacon on parchment makes the best bacon you'll ever eat.

I disagree it makes it too chewy

If you like this, great. But when I worked in a restaurant with a HUGE brunch crowd - we cooked our bacon on racks in the oven. 15 Minutes or so at 210 or thereabouts. Perfectly crunchy, every time, no flipping, and we could make a crap ton of bacon in one go. I do this at home nearly every Sunday now....works great. I can make the bacon while I'm cooking the pancakes.

My fave is grilling it on the BBQ! If we have a LOT of snow (usually 1 foot or more) I’ll put it in the oven. Perfect every time 🥰

And for crispy Turkey bacon, 5 minutes in a microwave at max power will do the trick!

The amount of times you said bacon in this video

The old fashioned way

Tnx for this tips 🤤🤤🤤🤤 I will try it!

Worked perfect!

Alternate title:

How to waste half of my morning to cook bacon.

For real, that's not necessary at all, i'll cook you the perfect bacon in nearly every way possible but i never used water and so much time for it lol.

I cook my bacon and sausages in the oven. Bacon gets crispy and sausages have a nice snap to the skin.

Baking bacon is just so much easier. I don't think I could ever go back to frying.

This works, but I just cut the bacon in half, and render on low for like 15 min. No water needed.

Starting out with a little rendered bacon fat from the prior batch of bacon also works quite nicely - just have to keep the heat on low-medium. This would probably be a bit faster, I'd imagine.

The word flesh ☠️☠️

You'd be mad to cook bacon with any other oil than the one that it bleeds out while cooking. Low n' slow with a little water, then blast at the end.

I haven't made bacon in a pan in about 20 years. Air fryer is the way to go. Not only does the excess fat drip out but you can make it as crispy as you like. I used to think I only liked really crispy bacon because I wasn't a big fan of the chewy fat. Well ever since I started making bacon in the air fryer I actually like it a little bit chewy now because when I air fry it the fat renders better and melts into the bacon itself and instead of being rubbery is a very nice tender consistency.

I just throw the bacon in the microwave 1 minute per strip and comes out perfect every time

I cook mine in lard. Deep fat fry it. You wanna talk about crisp!

I make crispy bacon also, with one less step

Just put it in the microwave for 6 min, easy.

how much is this much?

I started doing this and screwed up my bacon ...

Been off Bacon for a while as they are injecting pigs with mRNA.

I just put mine in the oven. You're all welcome

I now wear glasses whenever cooking bacon.

That's how Gramma taught me to make crispy bottom mandoo

Lol. The trick to crispy bacon is let it bench rest on a paper towel.

ah yes... bacon and water two things you cant live without.

If you must don't use any oil, use butter. Most plant oils is oxidized in storage and is really bad for us

Real ones save the bacon water for their bong. 😮‍💨

Fuck water. Jalapeño vinegar and a meal bowl to protect you from the popping is all you need

Why is there no aboriginal woman (with a REALLY REALLY dumb facial expression) next to him, interpreting everything in hilarious broken English? 🤔

I don't see that is any better than frying without water, and it's slower!

Pro tip, bake it in the oven...less work, and no water needed.

I’ve used this too. I noticed the first set was always worse than the second and third because the latter ones had more bacon fat in it so they had something to fry in, so i added some water to the first batch so the fat doesn’t evaporate from the first set.

Another trick to achieve the same is to start heating the bacon really low heat to get the bacon fat on the pan without evaporating it.

Third way and maybe the best way would be to add bacon grease on the pan before adding the bacon 😂

Obviously this is not American bacon. In America out pigs automatically know to crisp up.

Ever since I started to cook it in the oven it’s hard to cook it another way

I just fry it with no oil on a ceramic pan. No water. It gets perfectly crispy. Perhaps this is an issue with the cuts or type of bacon you guys have.

My grandmas has been making bacon tea since she was a child

Most companies con people filling bacon with water increasing the weight Coning the people charging them the price of bacon
Proof fry bacon bacon shrinks leaving with stuff in the pan
Proves they was robbed
That's why people purchase dry hams

Alternatively you can add fat rather than water at the start, but it has to be saturated (which largely means animal , but I actually use coconut). Start on a high heat, as here, but reduce it quickly. The effect is similar to this method in that the fat is rendered out of the bacon without burning it, and if you you're careful enough you end up with a nice pan of 'clean' fat (without any burnt bits in it) that you can leave in the pan for some really nice fried eggs (and it can be used several times).

Aussie accent?
I'm a non native speaker tying to improve my english, so finding accent is one of my way to try to improve.

Astonishing. 1.6 million views over nothing.