Put bacon in a cold pan

• Lay the bacon strips in a cold pan in a single layer.
• Do not preheat the pan.

Add water to cover

• Pour in just enough water to cover the bacon.
• The water keeps the temperature from getting too high, giving the fat time to render out so the meat and fat finish cooking at the same time.

Boil until the water evaporates

• Bring the water to a boil and let it bubble away.
• The muscle cooks quickly while the fat slowly renders in the water.

Crisp in the rendered fat

• Once the water has completely evaporated, keep cooking the bacon in its own fat.
• Fry until the bacon is nice and crispy, the meat is not overcooked or burnt, and the fat is perfectly rendered.

Serve

• Transfer the crispy bacon to a plate and serve immediately.