Adding water to frying bacon??

Yes, I have been doing this for a couple of years. If you want crumbly bacon to crumble on your salad, no water. If you want chewy delicious bacon with your eggs and potatoes, then put the bacon in a cold pan with a little water. The water helps render the fat and plumps the bacon, and the bacon is chewy and tasty. Definitely worth the extra couple of minutes it takes for the water to evaporate.

I haven't fried bacon in years.

Oven baked on parchment paper gives perfectly cooked slices and very little mess.

If I'm feeling "saucy" I sprinkle some brown sugar on the slices halfway through the process.

5thwheeleroldman wrote:
Should I try it when I CF steak? I'm a Texan, that would probably be sacrilege.

It ain't just for Texans and yes I think it would be sacrilege.:B

I also tried the water bath with bacon and it is a great tip.I'll be using it in the future.

Guess everyone has abandoned this topic, but, I tried a little water in the pan when I fried my sausage patty yesterday and the texture was better, also no splatter. Should I try it when I CF steak? I'm a Texan, that would probably be sacrilege. They might revoke my Texan card.

Tried it with our breakfast bacon. Seems to be much less splatter; bacon tasted great, maybe better than w/o water, not sure. We save bacon grease for tortillas, etc, and got a good bit more grease poured off our bacon than before. Guess the extra used to end up on the stove top.

after watching the video in the opening post we gave it a try and it worked as advertised .... largely due to the spatter, my wife seldom fries bacon on the stove .... she noted that there was so little spatter that the upper half of the sides of the frying pan were dry ... thanks for posting the info and link

Jim

Watched an episode of Man, Fire, Food on the Cooking Channel a week or 2 ago and they did the citrus (orange slices) and juice into the fryer. In the case of the show, the fryer was a big caldron over an open fire. They made carnitas with pork shoulder pieces.

Well I'll have to try it. the description sounds good. Is there a preferred cut of pork?

Deep frying, yes. The last 15-20 min of deep frying time, pour water into the oil. I just knew that it would spit and spatter all over the entire single burner (I did this outside the first time, and just continued to do it there) and make a huge mess of me and everything around. Nope, it barely spit, but I didn't have the oil at 425 degrees either. It was just below 350, maybe just above 325, but still hot.

And I don't joke about food, or safety, I was active duty Air Force for over 20 years. Safety is nothing to play a prank about. PERIOD. This is something I've done since I was stationed at George AFB from 1982-1987. The resturant is under the overpass in Hesperia, CA., right across the street from the train tracks on Lemon (?) I think. If somebody is close, please get me a green chili pork and cheese burrito!!

I still don't know if I'm following correctly? You pour the liquid in the oil of the deep fryer? Or are we talking about two different deep frying methods?
When i think of deep frying I think of oil deep enough to submerge in and for the food to float in at the end.