For bacon lovers, achieving perfectly cooked strips—crispy, evenly rendered, and without painful grease splatters—can be a constant challenge. America’s Test Kitchen and The Kitchn have popularized a seemingly counterintuitive method: cooking bacon in water.
Why Water?
The technique works because water moderates the heat. Instead of intense, uneven frying in pure fat, the water gently coaxes the fat out of the bacon before it evaporates, ensuring even cooking. This eliminates hot spots that cause uneven crisping or burning, while also reducing the risk of grease popping.
How To Do It
- Cover with Water: Place bacon in a cold pan, then add just enough water to fully submerge it.
- Simmer, Don’t Boil: Heat over medium-high until simmering. Flip the bacon as needed.
- Crisp in Rendered Fat: Once water evaporates, the bacon cooks in its own fat, crisping evenly. Reduce heat to medium.
The Results: Evenly Crispy Bacon
The method produces strips that are crispy across the entire surface, avoiding the common problem of burnt edges with undercooked centers. The water layer acts as a buffer, preventing localized overheating. This also reduces flipping frequency, minimizing the chance of burns.
Adjusting Crispness
- Chewier Bacon: Remove strips when small bubbles appear and sizzling softens.
- Crispier Bacon: Wait for tiny foam-like bubbles and barely audible sizzling.
The hack scales up: up to a pound of bacon can be cooked simultaneously by layering strips and using about one cup of water.
This is a surprisingly effective method that solves common bacon-cooking problems. By using water, you ensure even crispness, minimize splatters, and reduce the risk of burns.
