If you can’t get enough of that delightfully crispy bacon strip—the kind that snaps when you bite into it, has golden edges, and has just the right amount of crunch—you’re not alone. But let’s be honest: cooking bacon at home isn’t always easy. It might be rubbery and undercooked one minute, and then the next minute it’s seared around the edges and covered in fat on the stove. Does that ring a bell?
Picture being able to always cook your bacon to a crispy, even texture without having to worry with a greasy mess, a smoky kitchen, or always wondering if you need flip it or change the heat. One little trick makes all the difference.
The key? Water. Adding water to your skillet is the unexpected step that will make your bacon taste better. Why would you put liquid in something you want to be crispy? It might not make sense at first. But here’s the science and magic behind it:
When you cook bacon the old-fashioned way, in a hot skillet, the fat melts too rapidly. There are hot spots that burn the meat before the rest of the strip is even close to being done, which causes it to curl and cook unevenly. Also, the high heat makes the fat spray forcefully, which can produce tiny grease burns or, at the at least, a big mess to clean up.
But things alter when you start with water. Put about 1/4 inch of water in a chilly skillet full of bacon to make the cooking environment less harsh. The pan warms up slowly and steadily, and the water starts to boil. By starting at a lower cooking temperature, the bacon can release its fat without quickly shrivelling or burning.
The water evaporates in just a few minutes, and the bacon starts to fry in its own delicious fat. By that time, it is mostly cooked through. The last process gives you that nice crispness without the usual stress or mess.
First, put the raw bacon strips in a single layer in a cold skillet. If they don’t touch, they will cook more evenly. Add just enough water to the skillet to cover the bottom, which should be approximately ¼ inch. Turn the heat down to medium and let the water simmer slowly. As the water slowly cooks off, you’ll see that the bacon starts to soften and let forth fat.
As the simmer goes on, the water will ultimately boil away, leaving the pan with bacon fat. It takes around five to eight minutes for the whole thing to happen, depending on how much water you use. When the water is gone, turn the heat down a touch and let the bacon fry in its own fat. Keep an eye on it since it crisps up quickly without burning. After that, put the bacon on a plate lined with paper towels to soak up any extra fat.
Would you like to bake bacon? The same technique works in the oven. Heat to 200°C (400°F). Put your bacon in a single layer on a wire rack that is on top of a baking sheet with edges. To make some mild steam, put a tablespoon or two of water on the bottom of the sheet pan, not on top of the bacon. Roast for 15 to 20 minutes, rotating the strips halfway through. The extra moisture helps things get started slowly and protects the bacon from drying out or cooking unevenly. It also makes the bacon crisp at the end.
There are a few ways you can make your bacon even better. Using water works best with bacon that is cut thick. It gives you a meaty, satisfying bite and cooks more slowly, giving you more control. A wire rack helps fat drip off and keeps your bacon crispy instead of greasy or limp, whether you’re baking or draining it after frying.
Don’t throw away any leftover bacon grease. Instead, put it in a jar and store it in the fridge. You may use it to roast vegetables, make popcorn, boil eggs, or even give greens a smoky aroma. You may also add some flavour to your bacon before you cook it by sprinkling it with smoked paprika, brown sugar, chilli flakes, crushed black pepper, or even a little maple syrup. The heat caramelises the spices well.
This method leads to nicer bacon, but it also makes cooking easier, more consistent, and more fun, with less cleaning. It makes your BLT or regular breakfast feel like a brunch item. The next time you go to use the frying pan, don’t forget to add a little water. Just a small step away from bacon glory. After you taste it, you’ll wonder how you ever cooked it any other way.
