If you crave bacon that’s ultra crispy without the burnt edges or splattered mess, this might blow your mind: the secret is… water. 💧 Yep, a little H2O in the pan makes all the difference.
🔍 Why It Works
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No Burnouts: Water slows the cooking, letting fat render gently before crisping kicks in.
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Less Mess: Simmering keeps grease splatter to a minimum.
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Perfect Strips: Water helps bacon stay flat and cook evenly—no more curly chaos.
🔥 How to Do It
Stovetop Method
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Start cold: Lay bacon flat in a cold pan—no overlap.
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Add water: Just enough to cover the bottom (ÂĽ inch or so).
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Simmer down: Heat gently until the water evaporates.
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Crisp it up: Lower heat slightly and cook until golden and crunchy.
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Drain: Rest on paper towels to finish.
Oven Bonus Method
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Preheat to 400°F (200°C).
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Lay bacon on a wire rack over a rimmed tray.
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Add 1–2 tablespoons water underneath, not on the bacon.
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Bake 15–20 mins, flipping halfway through.
✨ Bacon Pro Tips
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Thick-cut bacon works best—it can handle the steam-and-crisp combo.
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Wire racks = crispier bacon (no soggy bottoms).
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Save the grease! It’s perfect for frying eggs, sautéing greens, or leveling up your roasted veggies.
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Want more flavor? Sprinkle on brown sugar, cracked pepper, or smoked paprika before cooking.