Bacon lovers can now achieve perfectly crispy results every time with a chef-recommended technique that is easier than conventional methods and leaves less mess. The secret is to start the bacon in a cold pan with a splash of water.
How the method works
According to chef Andy Cooks, the water initially poaches the bacon, gently cooking the muscle. Once the water evaporates, the rendered fat fries the meat. He said: "The result is rashers that are crisp from edge to edge with no soft, fatty bits and no burnt corners. The whole point is starting cold and letting the water do the work."
Streaky bacon works best because it contains the most intramuscular fat, which crisps up most effectively. Back bacon and shortcuts can also be used but will not achieve the same level of crispiness due to less fat.
Step-by-step guide
To try this method, you will need six rashers of streaky bacon and half a cup of cold water. Lay the bacon flat in a cold pan and cover with the water—it should only just cover the meat. Crank the heat to high and allow the water to evaporate, which takes around two to three minutes. Once the water has disappeared, reduce the heat to medium and let the bacon crisp up.
Keep a close eye on it to prevent burning. As soon as the underside begins to brown, turn it over for even cooking. Flip several more times to achieve your preferred doneness. Once cooked, remove the bacon and let it drain briefly on a wire rack or kitchen paper before serving.
