Bacon might look easy to sizzle up, but it can turn into a charred, dry disaster if not done right. One of the biggest blunders is cranking up the heat too high or drowning it in oil, leading to overcooked bacon. Donna Urso, culinary whiz and founder of Just One Donna, has let slip that the secret to "better" bacon isn't oil, butter, air fryers, or ovens – it's water.
She explained: "This method is quick, and easy, and produces perfectly cooked bacon every time. The water helps to keep the bacon from burning and creates a consistent, crispy texture. It is also much cleaner and seems less messy than traditional pan-frying methods. The water helps to keep the grease from splattering all over your stove.".
It might seem bizarre, but simmering bacon instead of frying lets the fat melt off gently while the meat softens as the water vanishes. This nifty trick keeps bacon from gluing itself to the pan, avoids scorching, and dodges uneven hot spots so you get evenly cooked, impeccably crispy strips.
Donna added: "Cooking with water is ideal for busy people. Unlike oven-baking, which requires preheating and takes up to 20 minutes to cook, this method takes only 10-12 minutes from start to finish.". Kick off by setting a large pan on the hob, roomy enough to lay out the bacon without cramming it in, reports the Express. Simply add a bit of water to cover the base of your pan, then pop in your bacon. Allow the water to reach a gentle simmer and watch as your bacon starts to cook.
