You’re certainly not alone if you can’t get enough of that wonderfully crispy bacon strip—the kind that snaps when you bite into it, has golden edges, and has just the right amount of crunch. Let’s face it, though: making bacon at home isn’t always easy. It can be rubbery and undercooked one minute, then seared around the edges and covered in fat on your hob. Does that sound familiar?
Imagine being able to consistently get your bacon cooked to a crispy, even texture without having to deal with a greasy mess, a smokey kitchen, or constant doubts about whether to flip or change the heat. A single, very easy trick makes all the difference.
The key? Water. Yes, the unanticipated step that ups your bacon game is to add water to your skillet. Why would you add liquid to something you want crispy? It may seem counterintuitive. The science and magic behind it, however, are as follows.
The fat renders too quickly when bacon is cooked the old-fashioned way, directly in a hot skillet. Hot areas form that burn the meat before the remainder of the strip is even nearly done, causing curling and uneven cooking. Furthermore, the high heat causes the fat to spray violently, which can result in small grease burns or, at the very least, a significant cleanup task.
But everything changes when you start with water. To produce a more mild cooking environment, add approximately ¼ inch of water to a cold skillet that is packed with bacon. The water starts to simmer while the pan steadily heats up, rendering the fat evenly and slowly. By initially maintaining a lower cooking temperature, it allows the bacon to release its fat without rapidly shrivelling or charring.
The bacon starts to fry in its own wonderfully rendered fat as the water evaporates, which just takes a few minutes, but it’s already mostly cooked through by then. Without the typical stress or mess, the final step gives you that pleasing crispness.
To begin, place your raw bacon strips in a single layer in a chilly skillet. They will cook more evenly if they are not overlapping. Fill the skillet with just enough water to cover the bottom, about ¼ inch. Reduce the heat to medium and let the water simmer gently. As the water gradually cooks off, you’ll see that the bacon begins to soften and release fat. The water will eventually evaporate as the simmer goes on, leaving the pan with rendered bacon fat.
Depending on the amount of water used, the entire process takes roughly five to eight minutes. After the water has evaporated, turn the heat down a little and allow the bacon to finish cooking in its fat. Watch closely as it crisps up quickly without burning. After that, move the bacon to a paper towel-lined dish so that any extra fat may be drained off.
Would you rather bake bacon? The same method works in the oven. Warm up to 200°C (400°F). Place your bacon in a single layer on a wire rack that has been placed on top of a rimmed baking sheet. To produce some light steam, add a tablespoon or two of water to the bottom of the sheet pan, not on top of the bacon. Roast, turning the strips halfway through, for 15 to 20 minutes. While allowing for a beautiful crisp at the end, the additional moisture helps start things off gently and keeps the bacon from drying out or cooking unevenly.
You can improve your bacon even further in a few ways. The water approach works best with thick-cut bacon. It produces a meaty, gratifying bite and renders more slowly, allowing you more control. A wire rack helps fat drop away and preserves your bacon crispy rather than greasy or limp, whether you’re baking or draining after frying.
Instead of throwing away any leftover bacon grease, pour it into a jar and keep it in the refrigerator. You may use it to roast vegetables, cook eggs, create popcorn, or even give a smoky flavour to greens. Additionally, before cooking, consider sprinkling your bacon with smoked paprika, brown sugar, chilli flakes, cracked black pepper, or even a little maple syrup for an added flavour boost. The heat wonderfully caramelises the seasoning.
This approach ultimately results in easier, more consistent cooking with less cleaning and more enjoyment, not just better bacon. It elevates your BLT or regular breakfast to the level of a brunch menu item. Don’t forget to add a splash of water the next time you’re going for that frying pan. Bacon greatness is just a tiny step away. You’ll question how you ever cooked it any other way after you give it a try.