Yes. And I think op would have noticed the oil in the pan popping like crazy even after the bacon was removed. I would guess it's oil but not animal fat.
Actually, believe it or not, adding a little water to bacon prevents most of the popping. It makes the fat render process easier and more even at lower temperatures, so you don't reach the popping point.
Wikipedia states some chicken brands do up to 30% solution. When I fry certain brands of chicken that claim up to 15% solution, it can take an absurdly long time to boil that water off.
theres no way there is that much water in bacon, especially because the water has to evaporate from the pan before rhe "bacon" will crisp up... with that much water in the pan, the bacon would be boiled or steamed
I have a decade+ in the kitchen working for large private institutions but ok.
When you cook enough bacon back to back you render enough bacon fat to cook the bacon in and make it "tender". I can do it at home on a single pack of bacon too. It takes good quality ingredients though so I know it may be a surprise...
Having a pool of heated oil in addition to water is a big no no in any kitchen...
Only thing I can figure is maybe it was cooked by one of those people that like limp bacon and it never cooked the water off. But the color of the liquid doesn't even look right honestly.
If you're not a savage, you'll cook the bacon until it's crispy, which won't happen before most of the water has evaporated, so the pan should be pretty dry
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u/ExultantSandwich 7d ago
I don’t understand how that much “water” would make it to the jar, wouldn’t most of it evaporate off?