Why parboil bacon

It should be noted that you can broil the bacon with a low-broil heat to get an effect similar to frying it on a skillet. I don't recommend this, it will cause the bacon to sputter and spit resulting in grease getting on the walls of the oven and the heating element. This will smoke up the entire kitchen and give the oven black spots. In general, broiling is a bad idea because of mishaps like this. It's best for finishing off and crisping dishes, not cooking them. Yes, bacon can be microwaved.

Why should this be done? There is no reasonable explanation aside from saving time. It creates a pale chewy piece of fat that is improperly rendered and unappetizing. Regardless, to cook bacon in a microwave, put it in a tall bowl lined with paper towels with the bacon laid up against the side of the bowl. Make sure an inch is between each of the strips. Microwave on high for a minute at a time, checking on the bacon and flipping it between minutes, until reaching the intended crispness.

Boiling bacon sounds wrong, and it is, but parboiling bacon isn't a bad option. Placing bacon in boiling water for thirty seconds to a minute will help get rid of excess fat and salt from the strip and prevent it from sputtering grease when frying it.

To parboil bacon, simply put it in boiling water for thirty seconds to a minute then take it out and drain the water off with a paper towel.

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Jewish Sweet Potato Side Dish. Updated 9 hours ago 14 comments. Sauces Butter. The term is called par-cooking. You can par cook the bacon as hobodave said. I find boiling it for a few minutes works nicely, as frying can make parts of it too crisp to wrap effectively. You can do it but it requires some attention. Another method is to use less or use a very thinly sliced bacon. This is not always readily available.

I often use pancetta from the deli, which can easily be sliced thinly and gives the same general flavor, though often not as smoky as some bacons. The intensity of the heat is important, also. If I am bacon wrapping something I usually plan on grilling or broiling it. The bacon crisps and the fat that renders out during cooking has a basting effect on whatever you wrapped.

I ran into the same issue with underdone fatty areas. I now cut the bacon strip in two and wrap so that the lean is to the outside left and right, and the fatty parts where the skin used to be long ago touching in the middle. First, use just enough water to cover the bottom of the pan , rather than adding enough to completely cover the bacon. Next, cook the bacon over medium-high heat until it evaporates, then lower the heat to medium until the bacon reaches the right stage of crispiness.

In their estimation, the results were just as good and didn't take as long waiting for water to boil off can be quite a time investment. I think this sounds like a great trick to use when I'm cooking bacon just for me. The only drawbacks I can see to it is that you don't get to keep the yummy bacon fat to use in other dishes, and that the bacon still shrinks.

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I tried this for the first time this morning and I am pleased to say it worked great.