FRYING BACON IN WATER! DOES IT WORK?

Food experiment.

[@meldavis1877]

I was an executive head chef and it’s great seeing people experimenting with food because food is an art and a science so thanks for sharing 😊🙏

[@BaldFoodieGuy]

You're welcome

[@holistichyp]

@mel davis hi; i hope you have a cooking/baking channel like darren mcgreevy?? royal family former chef

[@holistichyp]

@mel davis darren mcgrady was a former royal chef

[@rbrb288]

What McDonald's was that

[@meldavis1877]

@@holistichyp unfortunately I don’t I only cook for pleasure now and take photos of the food as do family and friends and I am a herbalist which I combine with the foods I cook and have a lovely fruit and veg garden thank you kindly 🙏

[@liammalarky3483]

As you've discovered, this works but takes ages. A mixture of water and a dab of butter might make a difference. Once the water evaporates, the butter will crisp the bacon. As a chef, we get oil/butter to smoke point and then start to fry. Do this at home, and your hyper sensitive interlinked smoke alarms will start kicking off!!!

[@adamskyj69]

Thanks for this interesting experiment Gareth. I've just come back from my daily visit to my elderly parents in their 80's, neither can walk very well, with my dad having Parkinsons and dementia, whilst mum falls constantly through low blood pressure issues. Dad was always a vegan, never smoked and seldom drank and used to jog around 15 miles per weekday for over 20 years. Now both falling apart and their lives are consumed with hospital checkups, restbite breaks in care and no real quality of life whatsoever. With that in mind, I think I will stick to fried or grilled bacon, the fatter the better, it gives more chance of my kids not having to waste their lives tending to my health issues as I rot as a living corpse, by dying a bit younger! Food for thought.... Anyway, great video as always.

[@BaldFoodieGuy]

Cheers Adam, all the best mate 👍

[@jimflynn466]

I’m with you Adam, my Dad died very suddenly aged 70, but my Mother lingered in a nursing home needing 24/7 care as she had Alzheimer’s she was just a wrack of skin and bone when she died aged 88, she would have been better off dying like my Dad, I’m 77 myself now and feeling my age so not bothered about snuffing it as long as it’s quick like my Dad. 👍

[@adamskyj69]

@@jimflynn466 Hi Jim, yeah, its terrible seeing them waste away, I hope too to be like your dad. Best wishes.

[@dalebaker9109]

So great, so sublime, and so flipping funny. This always gives me a smile Gaz.

[@Dom.Morris]

This could be a new part of your mission, Gareth - to have a look into the nitrates/nitrites issue and find us some good products/cooking techniques that lessen the dangers. Also, don't be afraid to talk plainly about the health risks - everyone reading this now has lost loved ones/been impacted by cancer and any advice to reduce the risks would be incredibly positive. Great video, buddy - entertaining and informative as always!👍👍👍

[@BaldFoodieGuy]

Cheers Dom

[@TofferJ-UK]

@@BaldFoodieGuy great documentary by ENDEVR I think is the channel, ‘The Meet Lobby….” 👍🇬🇧

[@wolveshat854]

@Dom Norris, great idea along with Oxalates Salicylates Histamine etc.

[@BaldFoodieGuy]

Hi all, hope you're having a good weekend. Just a little experiment with bacon. Too much water probably, ah we live and learn. All the best 😋😄

[@JPodMx]

If you haven't tried turkey bacon you should, just don't over cook as it goes dry.

[@corringhamdepot4434]

Who remembers chewing on bacon rind back in the good old days. I seem to remember people always hanging out bacon rind for the birds.

[@nelliemelba4967]

I still do. They love it!

[@greg5639]

We'd fight over it as kids back in the 60s / 70s

[@janet7356]

My dad use t crisp the bacon rind for us all those years ago those were the days

[@303shaunl]

It's frustrating, my fave bit. Supermarkets just don't do it anymore, I wonder why.

[@jackieclarke9771]

@ Janet oooh yes and my great grandad used to cook the bacon for us then cut the bread in quite thick slices and dip the bread in the bacon fat in the pan ( it was lard they cooked in then) and that was and always will be my favourite bacon butty. Wow that’s took me back a few decades lol xx

[@fatandy]

Hi mate good video, I fry a lot of my bacon in water, just a quick tip have the heat higher and just keep adding water, normally fry mine In around 5 to 7 minutes and it will come crispy, yours looked nice and crispy, well done mate keep up the good videos 👍🏻

[@BaldFoodieGuy]

Cheers Andy

[@steveflitton8903]

You can't really 'fry' anything in water because it will only reach 100C and then boil away as steam and vapour. Oil and fat will safely heat to around 190C. Perfect for those crispy bacon pieces. I like crispy bacon between two slices of toast. Delicious!

[@greenpedal370]

Just more KZbin bad science.

[@GeekfromYorkshire]

The "frying" in water the boiling escaping water vapour from the inside of the bacon drags some fat with it so it makes the inside less fatty and the outside more fatty, then when moisture is lower due to the evaporation it fries but as the fat is more on the outside you get a crust i.e. crispier.

[@surfaceten510n]

This method brings to mind you don't boil your cabbage twice.

[@daveallan3743]

You shouldn't use any kind of oil only animal fat eg lard or ghee or dripping it burns at a high temp than oil and give it a better taste

[@PSYCHIC_PSYCHO]

I purchase 2 packs of 6 thick cut smoked bacon rashers and devour all 12 in one sitting

[@Finglebat]

If you want Crispy bacon, use a non-stick pan and put the rashers in a cold pan (no oil) and cook normal... The key bit is not to heat the pan first, which feels counterintuitive.

[@kevinsyd2012]

Try again, Gareth: streaky bacon (not back), a little water, max heat to start and turn gas down when all the water has gone, flip the rashers 4 or 5 times when the water's gone to crisp evenly. This method allows the water to render the fat without burning the meat. When the water has boiled off, the rendered fat and meat cook evenly and crisp together (the usual frying method with burn the meat before the fat has fully rendered). Good luck..!

[@millinutz]

Yes indeed Kevinsyd, exactly the same way as I do mine, and an added bonus is, the rashers hardly curl up like they do in the "traditional method" unless frying very thin rashers.

[@crazydaisy999]

What you can do is get some grease proof paper put the bacon on it wrap it all up and stick in the microwave for about 3 minutes, have a check on it and go again unt it's done . It's Goes all brown and crisp. I do that most mornings 😊

[@ritualchaos7182]

Works for speeding up the caramelisation of onions, also works on mushrooms.

[@annickvallily4117]

...and sausages. It's called the boil and burn method😊

[@coniston3106]

lovely video. i just did a bit of research on the nitrate thing you was saying, and think it's true. soaking it for a few while before/during the cooking can help. but i think the best way to not have nitrate is to simply avoid food like ham or bacon because they do have nitrate to prevent molding. but i'm definitely not 100% sure of what i said, anyone feel free to correct me. have a good sunday.

[@BaldFoodieGuy]

Cheers, enjoy your Sunday

[@SirHilaryManfat]

Interesting idea. Personally I think that grilling bacon is by far the best method, as it cooks out the excess fat and gets the bacon far crispier. As for health issues, I always follow the simple rule: Everything in moderation.

[@ranavalona24]

I agree. Grill on a wire rack, with another on top to keep the rashers flat. Catch the excess fat on kitchen foil.

[@myoldmate]

Grilled Bacon is the way to go. It's quick and provides scrumptious deliciousness.

[@myoldmate]

@@ranavalona24 and then keep the fat to use later or feed to your salivating dog. It's what I do.

[@hehted]

😢​@@ranavalona24and then you can pour it off into your large pot good for frying your next batch of bacon

[@richardneale246]

At nearly 70, I've stopped looking round corners Gareth !!!!!!!☹☹😦😦😮😮😮😮👹👹👹😂😂 Your Channel is such a 'God Send' for folks who suffer from Anxiety and depression. Today is the last day of Mental Awareness Week. Thank You for what you do. Hope you don't mind me mentioning this ??? 😍😍

[@BaldFoodieGuy]

Cheers Richard. Not at all mate. Hope you're well pal.

[@MagralhoPT]

4:47 you beat me to it! Well done! Keeping people informed about them nasties. You should try, after replacing the water, add a bit of white wine and let the bacon steam on it! Makes good bacon into great bacon as it infuses the flavours. (If you are keen on wine flavour only)

[@trondberentsen3378]

😂😂😂...what a great video Gaz...cant stop laughing. 😂

[@BaldFoodieGuy]

Cheers

[@geoffduke1763]

Never ever thought of frying with water! However good tip to help a fried egg is to add water and put a lid on the pan and it steams the top, quicker and sort of half poaches the egg. Plus thanks for the tip about nitrates, never heard of it so going to look up what nitrates do. Don't worry about what people comment on, you are always going to attract d*ck heads! Comes with the territory! Edit holy chit I've just read about nitrates and damn I'm going to do the water thing from now on with bacon! Thanks for the heads up.

[@BaldFoodieGuy]

Yes Geoff you're right mate. ✅️

[@GeekfromYorkshire]

I always cook eggs with a lid, I do bacon til crispy, it leaves a brown crud stuck to pan, then I add mushrooms, they release water and moving mushrooms around while cooking cleans the pan without ruining non-stick, then the mushrooms as they finish cooking then release back the fat having absorbed the crud, then I do eggs with lid on over low heat and the pan is nearly clean, and at most wipe with kitchen roll or leave fat for the next cook.

[@fanfeck2844]

@@AntonGullymps and scientists want to ban nitrites as they can cause bowel cancers. This was from a Guardian article last year by leading doctors.

[@MarkBrennan]

I would try it but when I'm frying bacon on a Sunday I add the mushrooms half way though and do some fried bread at the end which soaks up all the tasty bacon fat from the pan. Not a healthy choice but it's only once a week and it's lovely.

[@BaldFoodieGuy]

Cheers Mark

[@SuperLittleTyke]

It warms the cockles of my refurbished heart to see all the comments from bacon lovers. Recently, I've been eating Lidl's deluxe dry-cured streaky. The opened packet keeps a lot longer than standard bacon.

[@Anya-rx2qe5jj7n]

Afternoon Gaz, hope you and the family are all well? Just watched the video, bless you, you always make light of everything you do. I thought it was gonna turn into bacon soup, either that or you'd come back tomorrow with the finished product.🤦‍♀️🤣 but all in all it looked like it worked just a long process. Cheers and have a lovely rest of the day.😊👍

[@thomasbland5450]

The frying bacon in water method is mostly applicable to American style (streaky in the UK) bacon, rather than the UK style.

[@BaldFoodieGuy]

Yes not tried it again.

[@keithshwalbe6981]

That should be interesting Gareth. Good luck mate !

[@peterpaszczak4013]

...a day late in getting here but you should try doing sausages like this, it cooks the inside of the sausage without burning the outside, then fry to the degree that you like. works great everytime. Apologies if someone has already made this comment.

[@BaldFoodieGuy]

Cheers Peter thank you pal. 😊

[@peterpaszczak4013]

@@BaldFoodieGuy Should've added that as long as you don't pierce or burst the sausage skin, that'll continue cooking the inside in it's own juices and oil. Keep them coming.

[@stewartmk7]

Looked good, in fact I could smell the bacon.. and now I want some. I usually snip round the edge when frying, so the rashers sit flat & cook evenly.

[@SandraDent-lf4xy]

Gareth, i wasn't sure how it would turn out, but it looked lovely. I always snip the bacon so it lies flat. I need 4 rashers of bacon to make a sandwich because i cut all the fat off. It's unusual when you have dry cure bacon to get any of the white stuff. All that was missing was some HP brown sauce. When I used to fry bacon i used to get a slice of dry bread and rub it round the pan and get all the brown bits off, it was lovely

[@SuperLittleTyke]

Tip for calorie counters: A comment I saw elsewhere noted that a good estimate for _any_ bread is 70 calories for 28g or 1oz. Some breads will be more, like brioche for example.

[@locomotive6727]

Hi , Nice one ...Dave😄👍👍

[@lardyman2]

I actually found this method works really well at making crispy and not burnt bacon.

[@peezebeuponyou3774]

I'd save the pan fat and use that to fry your next batch. I've got to be honest, I grill my bacon. It's not so much the nitrates you have to worry about, but the nitrites, which can become carcinogenic. Love the channel. 👍

[@garethjones3485]

Alright Gaz? Never done this myself but can see why this would work. Thought you were gonna pack it in and use oil at one point. But I think it's just essentially cooking the bacon in its own lovely juices once the water has done its thing and part cooked it. The fat instead of oil is from the bacon itself, so that would make sense as to how the flavour was intensified. Good vid and a good topic for discussion. Stick at it I say 😄

[@cazyaz523]

You have just poached bacon! You’ll never get crispy bacon like that Gareth. Criminal! 😂

[@mmwaashumslowww7167]

With the high price of oils, this is the time to experiment with alternative ways of cooking.

[@BaldFoodieGuy]

Cheers pal yes we give it a go.

[@pv-mm2or]

For years now I have put 3 rashers in a bowl and poured boiling water straight from the kettle stir for half a minute take the bacon out and pat dry with kitchen towel, and fry in hot oil, with all the additives and excess water purged, the bacon fry's to nicely crisp and tasty.

[@UKdraxion]

I like dry frying my bacon, I find it goes really crispy, this however was interesting to watch your process.........

[@uppergorple]

There's a way of doing sausages where you put water and oil in the pan. As the water boils away the sausages are cooked then the oil takes over for the browning. Actually works!

[@Clyde__Frog]

Always keep your bacon fat in a container in the fridge, keeps for ages and is super useful and tasty for loads of things. You can just top it up every time you make bacon.

[@BaldFoodieGuy]

Good tip

[@wolveshat854]

My Nan used to spread bacon fat on bread, she also ate tripe, animal hearts etc. She lived to the grand age of 97

[@wolveshat854]

@super ted forgot to mention she smoked park drive as well 😂🤣

[@MarlynMeehan]

Keeping your bacon fat goes to back to rationing when fats were rationed up to 8 years after the end of the war.

[@stephenparker5272]

@@teddy11179 love it. Old school brought up in war time. No foodie fads then!

[@baldieman64]

Putting a lid on the pan, so it steams in its own juices, works just as well.

[@pheart2381]

That white stuff Mrs Beeton called albumen. She used to get on her high horse about it saying you should never waste or loose it during cooking process.

[@darthgardner]

Not for everyone..but i microwave mine on a microwave griddle type plate it has ridges to allow the fat to run out,but for me its my way and its never been undercooked/overcooked nor soggy white bits.3 rashers about 4 mins fullpower @ 850w power.

[@ellemetcalf110]

I had breast cancer, diagnosed 2015. Went through chemo and radiotherapy. Eight years cancer-free October. Was told to steer clear from bacon and sausages. 😮😮 I now just have it as a treat every so often. I fry and drain on kitchen paper, is all!

[@BaldFoodieGuy]

Oh I'm glad you're ok now

[@ellemetcalf110]

@BaldFoodieGuy Aww thank you, so am I. I'd rather be six foot above with grey hair, he he. I used to have gorgeous, glossy, geometric haircut but now it's grey! My husband, (who's bald) said we could be bookends on the mantlepiece, bless him!

[@HFC786]

Is this just boiling or steaming but with little water!

[@wildthing6668813]

The bacon bought in supermarkets has water added to it whilst bacon bought from a butcher doesn't contain water that's how you get less product in the supermarkets compared to that in a butcher's shop. You pay more for the butcher's bacon but when you take the added water out it's probably just as expensive as the butchers bacon as they can add as much as 30% water to a pound of sliced bacon.

[@BaldFoodieGuy]

Cheers pal

[@fin4795]

I’ve been doing it since I left my last posting in BAOR ……. that’s quite a few years back too…… just to get rid of the crap that they pump in to give some taste, keep it longer on the shelf, and to add weight to scam us with! Change the pan just as the water is about to disappear, and fry it properly. Don’t boil the water, just let it simmer, and you won’t lose the fatty bit, and it will cook well after you transfer pans. The American Test Kitchen has recently picked up on it to do their caramelised onion as well. My old man was a chef in the navy, wartime, and showed me how to do the same thing donkeys years ago. Also the Army Concrete Company teach their cooks to grill the breakfast bacon on the big trays with water added to the trays just before grilling. Try it again, and you’ll enjoy it without the stuff that does so many bad things to our bodies. Keep up the brilliant work, and be as entertaining as ever. Cheers Pal. 😅

[@BaldFoodieGuy]

Cheers pal

[@Faithnomore227]

No no no. I've also seen this water method recently. I watched it n thought no. I've now seen your attempt n I'm definitely in the camp of no. I grill or oven bake for 12 minutes until crispy. I will stick to them methods. Hope you're doing well and all is good Gareth.

[@adam8892]

I think it is just boiled bacon. Need the crispyness and fat. and takes way too long. BTW. Is that real butter?

[@davidrobinson4553]

Butter on a Bacon Sandwich 😲 I just put good quality Bacon into a none stick pan fry it till it's crisp transfer bacon to a plate 2 slices of bread into the pan ,fry on one side then make sandwich fried sids in and eat, maybe a bit of HP/Daddies sauce depending on mood, Food of the Gods. I usually have this once a week so I'll risk the nitrates. Keep the Content Flowing I'm really enjoying your channel 👍🇬🇧🍺

[@BaldFoodieGuy]

Thank you pal

[@themav7232]

The bacon came out better than I expected, nice one 👍

[@BaldFoodieGuy]

Me too cheers

[@pauljackson1981]

Nitrates,I was Getting 15 pound an hour,13.50 an hour for dayrates.. Cured???? What was wrong with it before it was cured??

[@debbiefuller201]

I always cook my bacon this way but I put a lid on it until all the water has evaporated. Then remove the lid for the last few minutes. The result is lovely crispy fat on the bacon which is light and crispy and not hard. Delicious!

[@DJ_Dopamine]

You can also fry chicken in water. An old student hack! I just add the minimum amount possible to get it cooking without catching/burning and as that evaporates away... add a little more as needed.

[@BaldFoodieGuy]

Great tip!

[@chrisw9643]

Enjoyed the video thanks Gareth 👍

[@BaldFoodieGuy]

Glad you enjoyed it

[@markedwards6147]

Here's and recommendation for you, Gareth... I always GRILL my bacon (the M and S smoked, back bacon is superb) for around twelve mins, turning occasionally until lovely and sizzly brown and crisp. Then serve with BRIE cheese on generously buttered, fresh-baked rustic white bread and a grilled tomato on the side. A sensational light supper 😎👍

[@surfaceten510n]

Smoked bacon is an abomination.

[@Michael_Brock]

I cut the rind off, and as posted elsewhere feed the birds. But would cut diagonally. But that's a habit because it makes it easier for soup. Bacon and cheese loaded toasties with tomato soup is my favourite winter meal. Or chicken soup if feeling unwell, flu, cold etc. Btw not a cook, just home cook. So soups simple but nice tins or instant.

[@chrisclowes5207]

Isn't frying in water called boiling?

[@paulmatthews7744]

Your hand action describing the curling of gammon is spot on.

[@BaldFoodieGuy]

Haha cheers

[@roblloyd1879]

Going back to my camping/scouting days in the late 50s we would cook bacon and eggs over the camp fire. Ordinary steel or cast iron fry pan (no non-stick in those days) heated over the fire, the bacon added to the hot dry pan first as it produced enough fat to fry the egg and prevent it sticking. Simples! Not sure with modern supermarket bacon which contains rather a lot of water.

[@BaldFoodieGuy]

Can't beat going camping 👌

[@stevebomonster]

Gramps used to fry bacon in a cast iron pan with lurpak butter, not spread, 6oyrs ago, then cut 2 thick slices of white farmhouse bread, then put both slices into the pan to soak up the fond and a pint pot of tea, I was 5...

[@AllanNeaves-qn3zr]

Happy Sunday afternoon Gareth, well we do have boiled bacon,just a different cut of pork. It was worth a try, but i can't see the point of all that faffing about. If you grilled the bacon,fat out,crispy in😊Now like you i 😍 the porky devil 👿 it's so bad.BUT taste&texture,smell, i tell you the aroma of cooking bacon can raise the dead and change the mind of a vegetarian 😂 joys of life 2 slices white bread,butter,brown sauce at least 4 back rashers or 6streaky😊well cooked. Build the sarnie AND THEN The press or squash flatten said sandwich, pour mug of tea. Then watch the stress of life fade away. As ever Gareth a bright spot in any day. Thank you and keep 'em coming 😊❤ Cheers

[@sholtham1]

I wondered how long it would take after seeing 'Andy Cooks' on TikTok where he does this with streaky bacon. His videos are edited super-fast and give the illusion of quick prep - no such thing! Your 'experiment' is the reality! Glad it tasted good.

[@BaldFoodieGuy]

Yes not done it since think your supposed to use streaky

[@TheGrimReaper1]

Alternatively if you are on a diet Spray a bit of extra virgin olive oil in the pan, put in one slice of bacon, ( plus egg) after a few minutes turn it over then eat on a couple of pieces of lightly done toast without marg or butter . Ps , I can never get those so called oil sprayers to actually “spray”

[@sarahstrong7174]

What has happened to our bacon-rinds? When I was a little girl my Dad was the only one in the family who would be given bacon for breakfast. My mother had the rinds but I would occasionally be given a piece of one, which I loved. It was normal practice in the 60s & 70s for men to be given the best food. Women & children sometimes got very little protein indeed.

[@barney992]

would it cook quicker if used boiled water at start . have heated an egg in a pan till white then put in little bit of water and covered it to steam . cooks it quicker .

[@user-xi3vg6ow8i]

You look like ex military, I did some time in the cook house and I am pretty sure they were frying turines of eggs in water the way you describe when on base camp. Cook house duties were generally called "Jankers" to the uninitiated, usually for committing some misdemeanour or other. I was always in trouble for something or other.

[@BaldFoodieGuy]

Yes I was. 🤣 cheers pal

[@iamkjb1]

'Still here at 50' 🤣bless you. Good idea to boil bacon for a couple of mins first to get rid of a lot of those curing salts that leave a nasty black residue when you fry it.

[@bertiebassett2823]

Farmfoods do an American style thin Bacon which is smoked with maple just over a quid which is really good 👍

[@KeithJD]

You'll have to try the streaky bacon in kitchen roll, microwave method next.

[@carolsmith6012]

Edwards butcher in Wales is really good , think they have a shop in Conwy, their sausages are good, great that you gave Edwards's a mention

[@colin101981]

Always good video, thanks. Get bread in the fry pan for fried bread, after saying on a diet! 😊😊 After watching, I'd agree. I'll stick with the fry pan and some oil or lard. Obviously can't eat them all day every day, when you have a treat, w0w! are they tastey.

[@BaldFoodieGuy]

Cheers pal

[@fimbles1015]

Great video as usual :) i always wonder if this is done for health reasons, No oil. Or it tastes diffrent?

[@chanabhaji2726]

Theres enough water injected into it as there is. Even our local butcher explained that these days all our bacon has water added apparently it keeps the cost down! You had a go Kudos to you for trying

[@daveturnbull7221]

I dry cook streaky bacon in the pan. Heaped up in a nice roll with a wedge of cheddar it is just awesome.

[@anjkovo2138]

Hey Gareth, a challange for you...Do a video on a fine full English breakfast for us using your fave brand items👍👍

[@BaldFoodieGuy]

Nice one

[@valeriewright8686]

The best way is to dry fry it first on high and then add a little water. Turns out lovely and crispy.

[@TheNorthport1]

If you fry the bacon in water to get rid of the nitrates and nitrites, and you do not empty out the water before it evaporates, where does the nitrates go. Right back into the bacon.

[@danram69]

i preffer mine done in the air fryer , but i do my fried eggs in water great job as always good to see new ideas

[@janet7356]

U r up and about this morning Gareth r u alrite u seem a bit all over the place ha ha isnt it spiting i like mine frazzled u dont half make me laugh with some of the things u come out with ha ha 😂

[@Simon-fr4ts]

I am not normal when it comes to bacon. I hate fat on meat, so I always trim off as much of the rind as possible and grill it. Always smoked bacon with lashings of Hammonds Chop brown sauce in a buttered roll. Yum. Some will say it's too dry, but I prefer this over having a mouthful of rubber bands.

[@dogcatdogable]

This works a lot better with streaky bacon. British back bacon is actually pretty lean, so there's not a huge amount of fat to render out.

[@BaldFoodieGuy]

Cheers 😋

[@Nasauniverse001]

I'm on a carnevour diet. Bacon, beef, butter and eegs. Lost 3 kilos in 14 days, feel full, saves money, time and washing up, and up can eat the fat too. Lovely.

[@BaldFoodieGuy]

Oh sounds great

[@shandywarhol4444]

As I type, I'm sat on a bench, at Asda, eating one of their breakfast rolls.... They use water too, to cook the eggs.... They sorta steam them..... It's gotta be healthier!! Kx

[@dianerayburn1728]

I always soak joints of gammon overnight and change the water before I cook it because of the nitrates. Don't the nitrates stay in the pan and cook back into the bacon?

[@adztaylor2277]

I hear people say...'Why add water when the industry pumps so much water into pork produce.' Most of the bacon we eat in the UK has been wet-cured, a preservative process which increases the meat's water content by 5-7%. So why does cooking in bacon work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan. There you go...Sorted. All the best to you and family Gaz

[@BaldFoodieGuy]

Cheers Adz

[@welshpam1958]

Interesting experiment Gareth! Thanks for showing us! 👍

[@BaldFoodieGuy]

You're welcome

[@dollybearzz8401]

Just a wee update on my efforts to try this: Thanks to your video, I’ve just enjoyed a delicious Sunday breakfast, but I did it in slightly different way. I put enough cold water to half fill my frying pan, then added the bacon 🥓 when the water came to the boil. I left it to cook while I busied myself with other things, returning to turn it every so often; when I noticed that the water was very low I added my egg 🍳 and tomato 🍅 : Resulting in a perfectly cooked, delicious meal, accompanied by a warmed up Scottish ‘buttery’! (I’ll try to make some fried bread next time.) I didn’t really notice how long it took, but I will definitely be cooking my bacon this way from now on! 👍😬

[@JohnBeattie-yv6ty]

Brill, you really are a breath of fresh air, I have a lot of trouble getting decent bacon, and usually end up dabbing the chemical stuff off it in the pan.

[@BaldFoodieGuy]

You're welcome 😊

[@earlbee3196]

Good job, it looks great, Testy testy, very very tasty . 🥓 ✌🏻👨🏻‍🦲✌🏻

[@markdaniels2200]

I cook sausages in water before I then cook them on the outside. It definitely makes a difference to them. Looking at the bacon scenario, it does not seem to make any difference to the end result but takes more time. I prefer to grill bacon, like eating burnt offerings…. 😂👍…

[@dollybearzz8401]

Looks really tasty, so I’ll give it a try next time I have some bacon 🥓! I’ve not had fried bread for years, (my late Dad used to make it for me), so that’s another good accompaniment to go with the bacon and egg 🍳. Thanks for sharing this idea! 😬

[@TheWolfsnack]

My Irish immigrant dad would fry bacon...then fry eggs in the bacon fat.....the fry green tomatos in the bacon fat...then what was left in the pan was used to fry the bread.....in bacon fat. That was the usual Sunday breakfast after Mass.

[@dollybearzz8401]

@@TheWolfsnack Sounds good! Anything my Dad cooked was tasty; always had the knack for making something good from few ingredients.

[@GrumpyBugger.]

cook bacon in the airfryer.. depends on the thickness and your own bacon you buy.. just keep adding a minute after 5 minutes till you get it perfect.. mine is 4 rashers.. 7 mins.. know the time means its the same each time. Streaky is great too.. fattier the better as cooked long enough and the fat goes like Frazzles crisps.

[@gazookerman1328]

I guessed you wouldn't be doing that again Gareth. I think there is enough water in the bacon already. I just put my bacon in a cold non stick pan and take it from there. You could use a little oil with back bacon, but no oil needed at all with streaky...Good video, as usual....

[@BaldFoodieGuy]

Yes, no not doing it again lol

[@Jimbo878]

I use greaseproof paper, lay a rashee down, fold paper over, another rasher, fold and so on to keep them separated, into the freezer for half hour. Pour enough water in pan to cover bottom, bring to a raging boil, lay the near frozen rashers in, leave heat on high until water is gone and bacon starts to brown, drop a teaspoon of butter in middle of pan, place greaseproof paper you wrapped them in on top and a large pot on top to flatten rashers down, 2 minutes - done 😮

[@BaldFoodieGuy]

Cheers

[@STONEWALL148]

Try using a George Foreman Griller this takes out a lot of the nasties whilst leaving the bacon tasty and reducing your calorie intake. The downside is the cleaning but if you get one with detachable plates this makes it easier

[@lawrencelawrence3928]

Bring the bacon to the boil, drain water and then fry. Super crispy bacon and not so salty. Boil bacon for longer is less salty required. Worked with streaky for me.. Enjoy

[@allythescot]

Great video,enjoyed,Ally

[@BaldFoodieGuy]

Cheers Ally

[@keithfinn1011]

Bacon sarnie is a rare treat these days for me. They already bulk up the weight with water if they can; so just buy good dry cured smoked or plain bacon. A smaller amount of something nicer is worth it. It's the bread that will kill you anyway .

[@garethedwards6529]

Next time you fry bacon, try sprinkling a little bit of flour onto it before cooking. works a treat. keep up good work from one Gareth to another. enjoy.

[@BaldFoodieGuy]

Cheers Gareth nice one pal thank you.

[@jenniferfox301]

I don't add water, but the fat that leeches out I use to fry my egg, or mushrooms ❤

[@glendaratcliffe6638]

Streaky bacon works best, a little less water, and a higher gas ... wonderful x

[@alanh2062]

I reckon you should’ve done a side by side comparison, same bacon, one fried, one with water method, then a taste test.