How many of you love bacon but hate the excessive amount of salt that's in it? I do!
You can beat that problem. I use the thick sliced bacon to do it though. It won't tear up like thin sliced bacon might.
I parboil the bacon in about an inch of water by letting it simmer for a few minutes in the hot water. I then pour the water off and let the bacon pan-fry slowly on a very low heat to keep it from ever burning.
And presto!!, you've got the best tasting crispy brown bacon that you ever had with far less salt than it had when you bought it!! It tastes better and you won't have as much salt in it! And it isn't burnt either!
This is good! I no longer have to deal with all that salt in the bacon.
You can beat that problem. I use the thick sliced bacon to do it though. It won't tear up like thin sliced bacon might.
I parboil the bacon in about an inch of water by letting it simmer for a few minutes in the hot water. I then pour the water off and let the bacon pan-fry slowly on a very low heat to keep it from ever burning.
And presto!!, you've got the best tasting crispy brown bacon that you ever had with far less salt than it had when you bought it!! It tastes better and you won't have as much salt in it! And it isn't burnt either!
This is good! I no longer have to deal with all that salt in the bacon.