A simple cooking trick involving a splash of water can deliver perfectly crispy bacon without burnt edges or undercooked fat, according to chef Andy, who publishes recipes on social media and his website Andy Cooks.
The method requires no specialist tools—just a frying pan, tongs, bacon, and a small amount of water. Chef Andy explains that cooking bacon in water sounds wrong, but it is the easiest way he knows to achieve crispy, evenly cooked rashers. The water gently renders the fat and cooks the bacon through before it sees real heat, so by the time the water evaporates, the bacon is set up to crisp without burning.
How to cook bacon with water
For best results, streaky bacon is recommended due to its higher fat content. Middle or back bacon will also work but will not get as crisp. It is important to start with a cold pan to allow the water to cook off and the fat to render slowly.
To try this method, place the bacon in a cold pan, ensuring the rashers are evenly spaced. Add just enough cold water to cover the bacon—not too much, as it should not be drowned. Put the pan on high heat for two to three minutes to slowly reduce the water until it evaporates entirely.
Finishing the bacon
Once the water has gone, turn the heat down to medium and watch the bacon closely to prevent burning. As soon as the underside has some colour, flip the bacon and cook the other side. Repeat until the desired crispness is reached, then plate up.
Comments on the website praise the method, with one person noting it gets their bacon “perfectly crispy.” Another said: “Amazing! I’m 70+ and I’ve missed out on this method for all my cooking years!”
