A culinary revelation is sizzling its way into British kitchens, promising to revolutionise the way we cook one of our most beloved breakfast staples: bacon. The secret, surprisingly, involves ditching the oil and reaching for the tap.
The Water Method: A Gentler Path to Crispy Perfection
According to a tip shared by America's Test Kitchen, the key to achieving perfectly crispy bacon with evenly rendered fat lies in using water. Food writer Celia Funderburk outlined the straightforward technique in a recent online video, which has since sparked considerable interest.
The process is a simple three-step affair. First, lay your bacon rashers in a cold pan. Next, pour in just enough water to completely cover the bottom of the pan. Then, bring it to a simmer over a medium to high heat and wait for the water to evaporate completely.
The science behind the method is compelling. As the water heats and eventually disappears, it gently renders the fat from the bacon. By the time the water has gone, enough fat has been released to coat the pan and facilitate even cooking and crisping. At this stage, Celia advises turning the heat down to medium to finish the rashers to a golden, crispy finish without burning.
Jamie Oliver Weighs In on the Great Bacon Debate
This innovative approach is just one voice in an ongoing national conversation about the optimal way to cook bacon. Celebrity chef Jamie Oliver has also shared his own essential tips for achieving bacon perfection, specifically for the iconic bacon butty.
Discussing the art of the perfect bacon sarnie with Pete Begg, Head of Food Development at the Jamie Oliver Group, Jamie noted their one point of agreement: "bacon ain't bacon unless it's smoked." Beyond that, their methods diverge.
Pete Begg champions the frying pan, using three rashers and a drizzle of olive oil, gradually increasing the heat to medium-high to render the fat properly. Jamie Oliver, however, confesses to being firmly in the oven grill camp. He preheats his grill on full, coats a tray with olive oil, lays down three rashers and gives them a fierce blast of heat until they emerge golden and crisp.
A Nation United by Bacon
Whether you're team water, team frying pan, or team grill, the passion for perfectly cooked bacon unites the nation. From a quick weekday breakfast to the centrepiece of a hearty weekend fry-up, the quest for that ideal balance of crispiness and flavour is a serious culinary pursuit.
The water method from America's Test Kitchen offers a novel, potentially foolproof technique that minimises splatter and promises superior fat rendering. Meanwhile, Jamie Oliver's tried-and-tested grill method delivers a consistently high-quality result beloved by many. The debate is sure to continue in homes and cafes across the UK, but one thing remains certain: the humble bacon rasher continues to inspire innovation and devotion in equal measure.
