Bacon will be tastier and crispier when cooked in water rather than oil, according to cookery class instructor Chuckie Hessong, founder of Laughing Rooster Eats. The method, reported by the Express, avoids burnt rashers and the mess of grease spattering across the hob.
Why water beats oil for bacon
Frying bacon in oil is the most popular approach, but it often causes the meat to cook too rapidly, leaving edges charred before the pink centre is done. This commonly produces bacon that is singed, soggy and excessively greasy, as the oil overwhelms the natural flavour.
Chuckie 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."
How water improves the cooking process
Adding a small amount of water to the frying pan helps produce crispier rashers that are simpler to cook. Bacon is naturally high in fat, which melts away during cooking, allowing the bacon to cook in its own juices. When oil is added, the white fatty parts cook faster than the pink meat, resulting in burnt edges before the centre is done.
Water slows the cooking process just enough to allow the fat to render evenly, so every part of the bacon cooks simultaneously, leaving perfectly caramelised rashers. It prevents burning, improves texture, and stops oil from scorching the pan, meaning less scrubbing afterwards.
Step-by-step method for tastier bacon
Start by placing the bacon in a cold frying pan, and don't worry if the rashers overlap, as they will shrink during cooking. Pour in a small amount of water, just enough to barely cover the bacon, but not too much or you'll boil rather than fry it.
Place the pan over a high heat until the water bubbles, then reduce to medium heat and allow the water to evaporate completely. Wait for the bacon to sizzle, then cook for approximately two minutes until it reaches your desired crispiness, flipping halfway through to ensure even cooking.
Once cooked, remove the bacon and place it on a buttered roll or slice of bread. The bacon should be golden-brown, juicy, and considerably more flavoursome than it would typically taste.
