THEN, I found a clip in which Guarnaschelli further explains the technique while being interviewed on The Dish, and it all made sense.
Her explanation? "I start all my bacon by simmering it in a little bit of water and letting all the water cook out," says Guarnaschelli.
The general idea is that the water helps render the fat, and by the time the water evaporates your bacon will have rendered off enough fat to help it get nice and crispy. Apparently the hack also prevents the fat from splattering, too. ¯\_(ツ)_/¯
Have you ever cooked bacon in water? Let us know in the comments!
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