Getting bacon to that perfect crisp without burning it can be tricky. If you're not careful, it swiftly goes past crunchy and into carbon, becoming burned and inedible. However, if you're aiming for the ideal rash of crispy, golden bacon, there's an incredibly straightforward way to achieve it. You won't need any specialist equipment — simply a frying pan and a splash of water is sufficient for the most delicious bacon you'll have tasted.
The chef's surprising secret
This particular tip originates from chef Andy, who shares recipes across social media and on his website, Andy Cooks. He 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."
How to get perfect rashers
To maximise this technique, you'll need to use streaky bacon as it contains a higher fat content. Middle or back bacon will function as well, though it won't achieve the same level of crispness. It's also crucial to begin with a cold pan, allowing the water to evaporate and the fat to render gradually.
To attempt this method, you'll need:
- A large frying pan
- Tongs
- Bacon
- A splash of water
Place your bacon in the cold pan, ensuring the rashers are evenly distributed so they cook thoroughly. Add just enough cold water to cover the bacon — you don't want to submerge it completely, so be careful not to pour in too much.
Perfect results praised by readers
Set the pan over high heat for two or three minutes to reduce the water until it evaporates completely. Once the water has disappeared, lower the heat to medium and keep a close eye on your bacon to prevent it from burning. As soon as the underside has developed some colour, turn the bacon over and allow it to cook on the opposite side. Continue this process until you have achieved your preferred level of crispiness, then plate up and enjoy.
Readers commenting on the website have been full of praise for this approach, 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!"
