For perfectly crispy bacon every time, a simple chef's method requires starting the rashers in a cold pan with a splash of water. This technique not only ensures even cooking but also reduces grease splatters, making cleanup easier.
Why the Water Method Works
According to chef Andy Cooks, the water first poaches the bacon, gently cooking the muscle. Once the water evaporates, the rendered fat fries the meat, resulting in even crispness from edge to edge. Cooks explains: “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.”
Best Bacon for This Technique
For the best results, streaky bacon is recommended because it contains the most intramuscular fat, which crisps up well. The method also works on back bacon and shortcuts, but they will not become as crispy due to their lower fat content.
Step-by-Step Guide
To try the 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 it with water, just enough to cover the meat. Turn the heat to high and let the water evaporate, which takes about two to three minutes. Once the water is gone, reduce the heat to medium and allow the bacon to crisp. Watch carefully to prevent burning. When the underside starts to brown, flip the rashers for even cooking. Flip a few more times until the bacon is done to your liking. Remove from the pan and drain briefly on a wire rack or paper towel before serving.
