Water and Fat Mix After All

Let me tell you all about a “new” fangled way to cook your fatty pork. Think bacon, breakfast sausage, or any sausage for that matter. Add 1/2 inch of water to your skillet and let me tell you what happens. You get perfect tender, meaty pork, that cooks all the way through, the FIRST TIME, with the beautiful charring on the outside to give you that crisp you have come to know and love .

Here is what happens. The water creates steam, which helps cook the meat through, without burning it, and when that water-that-turns-to-steam evaporates? Well, then the fat that has rendered down a bit cooks up nicely.

Thank you to Michael Ruhlman (you can follow him on Twitter @ruhlman), for this technique…I will never cook bacon, any other way….

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