When the weekend arrives, what better way to start it off than with a perfectly crispy bacon sandwich smothered in tomato ketchup? However, getting the filling evenly golden brown without any stringy bits of fat can often be a challenge.
Everyone has their own methods and techniques they believe best, from starting in a cold pan, grilling or more recently using an air fryer, but one little tip that leaves many baffled may hold the key.
The answer? Water. The tried and tested technique was developed by the cookery experts at America’s Test Kitchen and despite it feeling completely unnatural, once you trust the process you’ll be left shocked at the results.
They recommend adding a healthy amount of water to the pan at the start of the cooking process – enough just to cover each slice.
Despite the random technique, the theory does have some solid science behind it. The idea is that the simmering water renders the fat out of the bacon more quickly and easily than in a dry pan, so by the time the water has boiled away the bacon can fully and quickly crisp up.
Another added benefit is that the water prevents fat from splattering all over the place, covering your hobs in that pesky film of grease – saving you a nasty cleaning task early on a Saturday morning.
Because the bacon is almost par boiled, the texture of the meat changes slightly becoming more tender, a little chewy and maintaining its structure – unlike the classic brittle and crumbling pieces found in a dried out slice.
The technique works with any thickness of bacon although the kitchen stresses to not overcrowd the pan with too many strips, ensuring that each piece has full contact with the pan.
Streaky bacon’s higher fat content lends itself better to this method whereas a leaner piece of back bacon has less fat to render – requiring less water.