A chef has revealed the secret ingredient to achieving perfectly crispy bacon every time - but it's not oil or butter. Bacon is an enormously popular meat and a cornerstone of the famed full English breakfast, sitting alongside staples such as eggs, sausages, hash browns, baked beans and more. It's also incredibly versatile - from the beloved bacon sandwich and the classic BLT, to dishes including spaghetti carbonara, bacon cheeseburgers and even soup; bacon can be incorporated into a wide range of meals.
However, getting it just right isn't always a given - and people tend to have their own preferences when it comes to texture and finish. Some favour soft and chewy bacon, while others insist on a crispy rasher with a satisfying bite.
Chef Andy Hearnden's technique
New Zealand chef Andy Hearnden, who is known across social media as Andy Cooks, has unveiled his go-to technique for producing perfectly crispy bacon every time. The chef is based in Australia and spent over 20 years working in professional kitchens before the COVID-19 pandemic prompted him to explore content creation and social media. He has since built up a following of millions.
In a video posted on YouTube, he demonstrated his approach to achieving crispy bacon - and it all hinges on adding one free ingredient to the pan beforehand: water. Speaking directly to the camera while preparing his rashers, he began: "Want crispy bacon? Just add water. I'm serious. Cold pan, bacon in, bit of water on top, and then turn it on."
Why water works
The chef then went on to explain why water plays such a crucial role in the bacon-cooking process. He said: "So here's why it works. Bacon is packed full of moisture and fat. If you blast it in a dry hot pan, the outside gets cooked first before the fat has a chance to render."
"Adding the water keeps the temperature controlled at the start, and it gives a chance for the fat to render out before the flesh starts to burn. The water evaporates, and now the bacon is frying in its own fat. Even contact, better browning, and better Maillard reaction." The Maillard reaction is the chemical process between amino acids found in proteins and sugars, which are reduced during cooking. This process is responsible for the rich, distinctly savoury flavours of browned foods - as demonstrated with toasted bread, roasted coffee beans, the crust on a seared steak and much more besides.
Viewer reactions
Andy finished cooking his bacon and added: "Just let that rest because I don't really want to put it in my mouth while it's still nuclear hot. There you go." After taking a few bites, he said: "You're not boiling it, you're just managing the render. Yummo."
Viewers were quick to share their reactions in the comments section. One person said: "Thank you, Andy. You teach us stuff we need to know." Another said: "I have never made bacon any other way since I learnt this method." A third commented: "The way the fat turns crispy yet soft, just makes it sooooo much more savory." A fourth user added: "When I told my teacher we fried our bacon in a little water, she looked at me funny. This was the late 80s/early 90s. I thought everyone did it this way." While another shared: "Thank you! I would never have tried this if not shown!"
