Bacon often becomes charred and greasy when fried in oil, but a simple swap to water yields better results. Adding a splash of water to the pan helps the bacon cook evenly, preventing burnt edges and excessive grease.
Why Oil Fails
Frying bacon in oil cooks the meat too quickly, causing the edges to char before the centre is fully done. This results in bacon that is burnt, soggy, and greasy, overwhelming its natural flavour. Additionally, oil leads to splattering, smoke, and a scorched pan that is hard to clean.
The Water Method
Chuckie Hessong, a cookery class instructor and founder of Laughing Rooster Eats, recommends water instead of oil. He 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."
Water moderates the cooking process, allowing the fat to render properly. The bacon cooks uniformly, resulting in caramelised strips. It prevents burning, improves texture, and stops the pan from scorching.
How to Cook Bacon in Water
Place the bacon in a cold frying pan (overlapping is fine, as strips shrink during cooking). Add just enough water to barely cover the bacon. Heat the pan on high until the water bubbles, then reduce to medium and wait for the water to evaporate completely. Once the bacon sizzles, cook for about two minutes until it reaches desired crispiness, turning halfway. Remove and serve on a buttered roll or bread. The bacon emerges golden-brown, succulent, and more flavourful than usual.
