A Simple Trick for Perfectly Cooked Bacon (With Less Splattering)

Cooking bacon can evoke mixed feelings. The irresistible aroma, enticing marbling, and savory flavor make bacon a delight. However, for someone who insists on a clean kitchen, the process can feel cumbersome. After frying a few slices, the kitchen often seems to need another round of cleaning.

After experimenting with various methods to minimize grease splatter, I discovered an effective solution: adding water to the pan. This technique reduces splattering while delivering perfectly chewy-crisp bacon.

Why This Method Works

Have you faced the frustration of cooking bacon that burns before it's crisp? Cooking bacon in a bit of water prevents burning by allowing the fat to render properly. It also minimizes splatter caused by moisture in the bacon reacting with hot fat. By the time the water evaporates, the bacon is cooked through, needing just a few additional minutes to brown and become crispy.

Additionally, this cooking method slightly reduces the saltiness of the bacon. If you find your bacon overly salty, adding a touch of water helps balance the flavor. If you enjoy salt, there’s no need to worry; this method preserves the flavor without leaving you with bland bacon.

The Process

Adding water to hot bacon might seem counterintuitive. The key is to introduce water at the beginning, along with the bacon slices, when the pan is still cold. Aim for about a quarter cup, ensuring the bacon isn't swimming in water.

Next, set the heat to medium and wait patiently. Once the water evaporates and one side of the bacon crisps, flip it to brown the other side. After cooking, transfer your delightful bacon to a paper towel to drain excess grease. It will continue to crisp while cooling.

When To Use This Method

I don’t always prepare bacon this way. When cooking a full pound, I prefer the oven for convenience. This method shines when cooking small amounts on the stovetop, making it ideal for breakfasts for two or the constant BLTs I enjoy in summer. My stovetop may not be spotless, but it’s not the bacon’s fault.

Earlier, SSP told how to melt chocolate like a pro.