PlazaJen: The Blog

Riding the Bike with One Pedal.

An Open Letter to Andrew and Dan:

In the recent issue of “Kitchen Notes” in Cook’s Illustrated, you told us all how AWESOME it is to cook bacon this innovative way: put bacon in pan, cover bacon with water, turn on the heat and let it go! According these dudes, the water keeps the bacon meat from shrinking, and then as the water dissipates, you just let it sizzle and crisp up and ZOMG you have bacon like you used to have in your Easy Bake Kitchen Suite, only your real-life bacon is made of meat and not rubber! OMG! This is so not how it fucking works! Let me save you from this experiment! Right after I go choke these foodie dudes to death with a set of circular knitting needles.

Because what happens is that the meat bubbles along in the water, and it looks nasty-ass and foamy, but you think, ok, you’re essentially par-boiling meat, it’s going to do that, it’s MAGIC, remember, and then? The water cooks off and you don’t just float into nice-and-crispy with a Zoey Deschanel ‘I’m-so-twee’ skipping move, no, my friends, you now see the fat start to render and cook off the bacon. Which is what bacon does in a frying pan. But what did we have in the pan already? Yes? Are we following? WE HAD WATER. Have you ever accidentally gotten something with too much moisture into hot oil before, have you? Do you know what happens?

BURNING HOT FAT EXPLOSIONS is what happens, that’s what. Good thing I didn’t do any tours of duty or it would have been ALLLLLLL torn up in there, what with the spattering cracks of pain and PTSD and the flashbacks and the napalm and the screams.

And, because your meat has absorbed water at varying levels, you will now balance hot burning fat explosions with the fact that parts of your bacon are charring while other parts are looking like parboiled rubbery white fat. So you try to hold the over-cooked parts out of the pan with your tongs, while the blubber tries to catch up, and you dodge esplodyness of epic proportions.

NOT FUN. Bacon, we used to be good friends. I know it’s not your fault. It’s the endless pursuit of foodiness and trying new things, but I’m never going to do it again and Andrew and Dan better never pop out into a back alley to get a quick smoke, because I’m going to be waiting. And maybe not with knitting needles. With a pan of hot bacon fat. We’ll all have matching arm scars!

2 Comments

  1. Foolproof and wonderful bacon cooking method: lay it across a broiler pan and bake it at 350°F for 30 minutes or so. Turns out flat and crispy and most of the grease drips below.

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