For many across the UK, a leisurely weekend morning is synonymous with the sizzle and aroma of bacon cooking. Yet, a common kitchen mistake is turning this simple pleasure into a greasy, splattered ordeal. The traditional approach of frying bacon in added oil or butter is not only unnecessary but often leads to inferior results.
Why Oil is the Enemy of Crispy Bacon
The fundamental issue with adding extra fat to the pan is that bacon is already packed with its own. When you introduce oil or butter, you accelerate the cooking process too rapidly. This causes the fatty edges to char and burn before the meat has had a chance to cook through properly, leaving you with a combination of blackened bits and undercooked, rubbery rashers.
This method also creates a greasy mess, with hot fat splattering across the hob and often onto your clothes, embedding that lingering cooked-food smell. If you've been disappointed by soggy or unevenly cooked bacon, there's a remarkably simple and effective alternative that requires just one natural ingredient: water.
The Science Behind Cooking Bacon with Water
Initially, the idea of adding water to achieve crispiness might seem counterintuitive. However, the technique, as highlighted by the Express, works by gently moderating the cooking temperature. The water slows down the initial heating phase, allowing the bacon's own fat to render out slowly and evenly.
This controlled process ensures the heat is distributed uniformly across each rasher. The result is bacon that cooks thoroughly from the inside out, culminating in a consistent, golden crispiness rather than a greasy, chewy texture. After testing the method three times, the outcome is so consistently superior that many home cooks are ditching oil for good.
Step-by-Step: How to Cook Bacon with Water
Follow this straightforward guide for flawless bacon every time.
1. Start with a Cold Pan: Lay your bacon rashers in a single layer in a cold frying pan. Do not crowd the pan; cook in batches if necessary for the best results. Starting cold allows the fat to begin rendering gently as the pan heats.
2. Add Water: Pour in just enough cold water to barely cover the bottom of the pan. There's no need to submerge the bacon.
3. Simmer and Evaporate: Place the pan over a medium heat. Allow the water to come to a simmer. As it bubbles, it will gently cook the bacon. Over the next few minutes, the water will gradually evaporate.
4. Finish with a Sizzle: Once the water has fully evaporated, you will hear the sound change to a familiar sizzle as the bacon starts to fry in its own rendered fat. At this point, flip the rashers to ensure both sides turn a perfect golden-brown.
5. Crisp to Perfection: Reduce the heat to medium-low and continue cooking until the bacon reaches your desired level of crispiness. You will be left with richly flavoured, perfectly crispy bacon that's ready to serve, notably without the pool of excess grease or the risk of burnt spots.
This simple switch in technique promises a more enjoyable cooking experience and a far superior result on your breakfast plate, whether nestled in a buttery roll or served alongside eggs and toast.
