“Bring water and bacon to a boil, pour off the salt water, and then fry the bacon.” Wait, what now? Boil the bacon, then fry it? I have so many questions, like what’s the point, are you on a ...

The idea is that the simmering water renders the fat out of the bacon more quickly and easily than in a dry pan, so by the time the water has boiled away the bacon can fully and quickly crisp up.