Cooking bacon in water instead of oil produces crispier, more delicious rashers without the mess, smoke, or burnt edges, according to Chuckie Hessong, a cookery class instructor and founder of Laughing Rooster Eats.
Frying bacon in oil often results in grease spattering across the hob, filling the kitchen with smoke, and leaving the pan requiring vigorous scrubbing. Oil heats the meat too rapidly, causing the edges to char before the pink centre is cooked through, frequently producing bacon that is burnt, soggy, and excessively greasy.
Why water works better
Hessong claimed bacon turns out considerably better when cooked in water rather than oil. He said: "Boiled Bacon creates a meaty, crispy, tender bacon - every time without making a big ol' mess of my stove or stinking up my house, hair, and clothes."
Bacon contains substantial fat content, which melts away and renders during heating so the bacon essentially cooks itself. When oil is added, the white fat cooks more rapidly than the pink meat, leaving burnt edges while the centre remains undercooked.
How to make tastier bacon
Water slows the cooking process enough for the fat to render correctly, ensuring every section cooks simultaneously and results in perfectly caramelised rashers. It prevents burning, delivers a superior texture, and stops oil from scorching the pan.
To start, place the bacon in a cold frying pan, allowing it to overlap since the rashers will shrink. Pour in a little water—enough to barely cover the bacon, but not so much that it boils instead of fries.
Set the pan on high heat until the water bubbles, then reduce to medium and let the water evaporate. Wait for the bacon to sizzle, then cook for about two minutes until it reaches the preferred crispiness, turning midway so both sides cook equally.
Once cooked, remove the bacon and place it on a buttered roll or slice of bread. The result is golden-brown, juicy bacon that is far more delicious than it would ordinarily taste.
