Bacon will come out of the pan richer and crispier if you swap oil for a simpler ingredient: water. This technique, shared by a chef on social media, has been tested and confirmed to produce superior results.
Why Water Works Better Than Oil
According to the chef, bacon should render its own fat, and adding water helps this process without the risk of burning. Unlike oil, which can cause the fatty part to char before the meat is cooked, water allows for gentle, even heating. The bacon fat melts at the same rate as the meat cooks, resulting in a uniformly crispy texture and a richer flavour.
Katherine McPhillips, who tested the method, reported: "After trying the water cooking method myself, I will admit it takes a little longer than frying but the results are worth it as the bacon comes out golden, crisp and with a delicious smoky flavour."
How to Cook Bacon in Water
The process is straightforward. Place the bacon strips in a cold frying pan and add enough water to cover them. Set the pan over medium-high heat until the water begins to boil, then reduce the heat to medium. Let the water evaporate, which takes about five to eight minutes. Once the water is gone, the bacon will start to sizzle and crisp up. Cook until it reaches your desired level of crispiness, then remove from heat.
McPhillips noted that this method takes slightly longer than traditional frying, but the extra time is worthwhile. She added, "I decided to put this technique to the test to see if it was just a silly internet trend, but after trying the recipe, I can confirm it actually makes bacon taste so much better."
Benefits Over Frying in Oil
Frying bacon in oil often leads to uneven cooking. The outer part can become charred while the middle remains undercooked, resulting in a chewy texture. In contrast, the water method ensures that the fat renders evenly, so every part of the bacon crisps up properly. The final product is golden, crispy, and free from the greasy residue that oil can leave behind.
McPhillips concluded: "Bacon no longer has that horrible, greasy residue that comes from frying it, and I now do not think I could ever do it in oil as it simply tastes richer and better when you use a little splash of water instead."
