Adding water to the frying pan, rather than oil or butter, is hailed as the secret to the "easiest, most perfectly crisp bacon you can make." The simple technique ensures even cooking and reduces the risk of burning and spitting.
How the Water Method Works
Pour water into an unheated pan until it just covers the bacon strips. Then bring the pan to a simmer. The water keeps the pan temperature from exceeding 212°F (100°C), slowing the cooking process and allowing the bacon to cook more evenly and gently than in a dry skillet.
The water also prevents the bacon touching the skillet from browning too quickly, so you don't need to flip as much. As the water evaporates, the rendered fat takes over frying the bacon, delivering heat to areas not touching the pan.
Adjusting for Texture
For softer, chewier bacon, watch for small bubbles forming around the bacon and listen for a gentle sizzle. For crispier bacon, wait until the bubbles become so small they resemble foam, at which point there is virtually no sound from the pan.
The Kitchn tested the technique and reported browned, crisp bacon with no risk of burning, plus significantly less fat splattering, keeping clothing and kitchen surfaces cleaner.
Recipe: How to Make Crispy Bacon
Ingredients: Six strips of bacon, cup of water.
Method: Lay bacon strips flat in the pan. Pour in enough water to cover the base (amount varies with pan size). Cook over medium-high heat until all water evaporates. Reduce heat slightly and continue cooking until desired texture is reached.
