'Quick and easy' bacon hack means no more greasy mess or burnt rashers Bacon might look easy to sizzle up, but it can turn into a charred, dry disaster if not done right.
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.
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.
The water helps to keep the bacon from burning and creates a consistent, crispy texture.
