Chef Andy, known online as Andy Cooks, has shared a foolproof method for cooking bacon so it turns crispy without burnt edges, and home cooks have been praising the results. The technique requires only a frying pan and a splash of water.
The water trick explained
Chef Andy, who regularly shares recipes across social media and on his website, Andy Cooks, said: "Cooking bacon in a splash of water sounds wrong, but it's the easiest way I know to get crispy, evenly cooked rashers without burnt edges or undercooked fat."
He continued: "The water gently renders the fat and cooks the bacon through before any of it sees real heat, so by the time the water has evaporated, the bacon is set up to crisp without burning."
Choosing the right bacon
To get the most out of this technique, streaky bacon is recommended, as its higher fat content delivers superior results. Middle or back bacon will also work, though it won't crisp up quite as well.
It's equally important to begin with a cold pan, allowing the water to cook off and the fat to render at a gentle pace.
Step-by-step method
To try the method, you'll need a large frying pan, tongs, bacon, and a splash of water. Place the bacon in a cold pan, ensuring the rashers are spread out evenly. Pour in just enough cold water to cover the bacon, keeping it to a minimum.
Set the hob to a high heat for two or three minutes, allowing the water to slowly reduce until it has completely evaporated. Once the water has disappeared, turn the heat down to medium and keep a close eye on the bacon to prevent burning.
When the underside starts to colour, flip the bacon over and allow it to cook on the other side. Repeat this process until the desired level of crispiness is achieved, then plate up.
Readers on the website have praised the technique, with one person writing that it gets their bacon "perfectly crispy". Another said: "Amazing! I'm 70+ and I've missed out on this method for all my cooking years!"
