Bacon sandwiches will be significantly more enjoyable if you replace cooking oil with a simpler, more natural kitchen ingredient. To achieve the perfect bacon butty, mastering the cooking technique is essential, and the secret lies in avoiding oil altogether in favour of water.
The Common Mistake: Using Oil
Many home cooks default to frying bacon in oil, but this often leads to uneven cooking. The oil causes the bacon fat to render too quickly, resulting in burnt white sections while the pink meat remains undercooked, limp, and chewy. Additionally, oil splatters and fills the kitchen with smoke.
The Water Method for Crispy Bacon
Grumpy, the pseudonymous creator behind Grumpy Recipes, advocates for cooking bacon with a few tablespoons of water. He explains: "I've been making crispy bacon for as long as I can remember. It's so flavourful and adds an excellent crunch to anything you put it on. The method I'm showing today involves cooking the bacon with a few tablespoons of water. It might sound counterintuitive at first, but I promise it makes the crispiest bacon ever."
Why Water Works
Bacon fat renders at high heat and can cook itself. Adding water keeps the pan at a consistent temperature, allowing the fat to melt properly without burning the meat. This ensures even cooking throughout the rasher, resulting in a superior crispy texture. Water also prevents greasiness and lets the natural, meaty flavour of the bacon shine through, rather than being overpowered by oil.
How to Make Better Bacon Sandwiches
Ingredients:
- A frying pan with a lid
- Four to six strips of bacon
- Two tablespoons of water
- A buttered roll
- Any sauce of your choice
Method:
- Cut bacon rashers in half and place them into a cold pan. Halving ensures they fit neatly and helps the fat render more quickly.
- Pour two tablespoons of water into the pan and set the heat to low. Cover with a lid and cook for approximately seven to ten minutes, or until all the water has completely evaporated.
- Keeping the lid on retains heat, helping the water evaporate swiftly while trapped steam ensures uniform cooking.
- Once the water has evaporated, the bacon will crisp up rapidly as it cooks in its own fat. Flip the rashers to ensure both sides are evenly cooked.
- When perfectly crispy, place the bacon on kitchen roll to absorb excess fat, then assemble on a buttered roll with your chosen sauce.
Your bacon should be smoky, rich, and perfectly crispy around the edges, delivering a delicious butty without unwanted grease.
