Forget frying bacon in oil—adding water to the pan is the secret to achieving perfectly crispy, flavourful rashers, according to a chef's method that has gone viral on social media. The technique, which involves cooking bacon in a small amount of water before letting it crisp up, promises a richer taste and a less greasy texture.
The method is surprisingly simple: place the bacon in a cold frying pan and add enough water to cover it. Heat the pan over a medium-high flame until the water boils, then reduce the heat to medium and wait for the water to evaporate—roughly five to eight minutes. Once the water has gone, the bacon will start to sizzle and crisp up in its own rendered fat.
Our writer tested the hack and was impressed by the results. “After the very first bite, I was genuinely taken aback by just how delicious the bacon tasted,” she said. The bacon turned out golden, crisp, and smoky, without the unpleasant greasy residue that often comes from frying in oil.
The science behind the trick is that bacon naturally releases its own fat when heated. Adding oil can cause the fatty parts to burn before the lean meat is cooked through, leading to uneven texture. Water allows the fat to render more gently and evenly, ensuring every part of the rasher crisps up properly.
While the water method takes slightly longer than traditional frying, the results are well worth the wait. “I honestly don't think I could ever cook it in oil again,” our writer concluded. For a superior breakfast butty, a splash of water is all you need.
