Adding a small amount of water to a cold skillet and simmering bacon on medium heat yields crisp, evenly-cooked strips. The water slows the initial cooking, allowing fat to render gradually and preventing muscle from seizing and edges from burning before fat melts. As the water evaporates, the bacon finishes crisping in its own rendered fat without scorching, and the gentler environment reduces spattering for easier, safer cleanup. Start with non-overlapping strips, cover the pan bottom with water, heat to medium, let fat render as the water evaporates, then cook until desired crispness.
If you think the only way to get perfectly crispy bacon is to crank up the heat and let the fat sizzle away, think again. The secret to the crispiest, most evenly-cooked bacon is a little counterintuitive - but it works like a charm. All you need to do is add a little water to your skillet, and voilà! The absolute best bacon. That's right,
As it turns out, water slows down the initial cooking process, allowing the fat to render more gradually. This technique prevents home cooks from making one of the biggest mistakes when cooking bacon, which is burning it before the fat has even had a chance to cook off. As the water heats and eventually evaporates, it creates a gentler cooking environment.
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