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Achieving that perfect, shatteringly crisp texture in bacon without burning it is a culinary challenge, but experts now claim a single, surprising ingredient—water—is the key to success.
For those who prefer a crispy crunch over a lighter, chewier cook, America's Test Kitchen advocates for a simple stovetop method that involves adding just enough water to cover the bottom of the frying pan before laying in the bacon strips.
This counterintuitive technique works by keeping the initial cooking temperature low and gentle.
The water not only prevents the bacon from sticking to the pan but, as it heats and circulates, ensures an incredibly even cook.
Crucially, it helps the bacon fat to render gently and evenly, allowing the meat to retain its moisture and stay tender while the fat cooks off.
By the time the water reaches its boiling point and evaporates, the bacon fat is almost completely rendered, which prevents the meat from burning or turning brittle, unlike traditional dry-frying methods where one must wait for the fat to cook off at a high temperature.
The BENSA Bacon Lovers Society echoed this sentiment, calling the method a “total game-changer,” yielding strips that are ‘beautifully crispy’ and ‘practically melt in your mouth.’ An added benefit is that the water gently tones down the saltiness of the bacon just a bit, allowing the true, savoury flavour of the meat to shine through.