Starting the weekend with a buttery roll or toast stuffed with bacon is pure bliss, but rubbery, oil-drenched bacon straight from the pan can ruin the experience.
People may not realise that the traditional method of frying bacon in an oily pan often leads to less crispiness. When bacon is heated, its fat naturally renders, and adding extra oil can result in a soggy, overly greasy texture that’s more likely to burn. Eliza Cross from the BENSA Bacon Lovers Society has revealed that there’s no need for oil when cooking bacon; instead, she suggests adding a bit of water to the frying pan.
She explained: “Frying bacon with water might sound a little weird, but trust me, this method is a total game-changer. What you’ll get are beautifully crispy bacon strips that practically melt in your mouth.”
The white fatty parts of bacon tend to cook quicker in oil, leaving the pinker, meatier areas undercooked and the edges at risk of burning. By introducing a splash of water to the pan, steam is generated which helps the fat render evenly, achieving bacon that’s both crisper and more succulent.
This technique also decelerates the cooking process, preventing the bacon from curling and ensuring the entire strip crisps uniformly.
Opting for water over oil not only enhances the texture of the bacon but also its taste, as it lowers the chance of charring, and the flavour remains unspoiled by surplus grease.
How to cook cripsy bacon using the water cooking method
Place the chilled strip of bacon in the water, then ignite the hob. Simmer on a moderate heat until the water gradually evaporates.
The bacon fat will start to melt and begin to crackle. Once the underside of the bacon begins to brown, flip it over to cook the other side.
Continue to fry the bacon until it reaches a crispy texture, then transfer the bacon onto some kitchen paper to soak up any excess fat.
Your tantalising golden bacon rashers are now ready to be savoured. Tuck them into a buttered bap or incorporate into a traditional English breakfast, and relish.