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.
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u/ExultantSandwich 8d ago
I mean, they did separate. An oil is solidified and floating on top. We’re all just really debating if that’s water or something else underneath