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By Lizzyanny from Pacific Northwest
For perfectly crisp bacon that doesn't make a huge splattering mess in your kitchen, add a tablespoon of water to your pan after placing the bacon inside. The water will render the fat, keeping splashes at bay, while the heat continues to crisp your bacon well after all the water has evaporated.
This is a foolproof way to cook a lot of bacon without splattering it all over cooking surfaces.
Prep Time: 25 minutes
Cook Time: 16-18 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Take a piece of bacon (not frozen) and dip it into flour, coating both sides, then fry as usual. Flour gives it more body and makes a beautiful crust. An added bonus is that the grease doesn't pop when frying, and shrinkage is less.
I keep a shaker, with large holes, filled with flour beside my stove. When I'm frying bacon, I sift some on the bacon in the pan. The bacon does not swivel up or spatter as much when frying. The bacon goes farther because it lies flat. It's much neater too when making bacon, lettuce and tomato sandwiches. I also sprinkle some on squash and okra when I'm frying it because I like the crispness it gives.