I’ve never heard of rhis way until now. It makes sense but I wonder if any flavor goes away in the boil. All in all I’m not a big fan of cooking it in a pan. Messy and high maintenance.
My preference is in the oven.
Thin bacon in the oven is sketchy. Get thick stuff.
Lean bacon- dont use a rack
Fatty stuff the rack is nice to have but not necessary.
Foil or parchment paper helps for clean up.
400 degrees for 12 to 20 minutes.
If ya let the meat come to room temperature before ya cook it it cooks faster and more evenly.
You can pepper it or add maple syrup to it to be fancy before ya put it in the oven.
Brown sugar is also legit. Candied bacon. The sugar/syrup method kinda hardens/crisps things and it’s really good that way.
Don’t forget, after ya take it out of the heat it still cooks while cooling.
Bacon is like sex. Even when it’s not good, it’s still pretty good.