Of course! Forget everything you’ve tried before. The ultimate secret ingredient for the absolute crispiest, most evenly cooked, and least shrunken bacon isn’t another spice or a fancy oil—it’s a simple, everyday pantry staple:
The Secret Ingredient: Water
Yes, plain old tap water.
Why Water Works Its Magic
It seems counterintuitive—how can adding water make something crisper? The science is brilliant:
- Gentle, Even Cooking: Bacon’s enemy is high, direct heat. It causes the fatty strips to curl, cook unevenly, and burn the lean parts before the fat has fully rendered. Starting with water in the pan gently boils the bacon first. This renders the fat slowly and evenly without shocking the meat.
- Perfect Fat Rendering: The water keeps the temperature at a steady 212°F (100°C) until it all evaporates. This gives the fat plenty of time to melt away from the meat, leaving behind the protein. No more rubbery, under-rendered fat.
- The Crispy Finale: By the time the water has completely evaporated, the bacon is already cooked and the fat is fully rendered. What’s left in the pan is the now-rendered bacon fat, which then fries the bacon in its own glorious grease to a perfect, shatteringly crisp finish.
The result? Bacon that is incredibly crispy, flat, and uniformly cooked from end to end.
How to Do It: The Water Method
This is a stovetop method that delivers restaurant-quality results.
- Arrange the Bacon: Place your bacon strips in a single layer in a cold skillet (cast iron works perfectly). Don’t overcrowd the pan.
- Add the Water: Pour in just enough cold water to barely cover the bacon. About 1/4 to 1/2 cup is usually sufficient.
- Cook: Turn the heat to medium-high and bring the water to a boil. Let it boil until the water has completely evaporated.
- Sizzle to Crisp: Reduce the heat to medium. Now, the bacon will begin to sizzle in its own rendered fat. Continue cooking, flipping occasionally, until it reaches your desired level of crispiness (usually 5-10 more minutes).
- Drain: Transfer the bacon to a paper towel-lined plate to drain.
Other Highly Effective Methods for Crispy Bacon
While water is the “secret,” these two methods are also top-tier for achieving maximum crisp:
- The Oven Method (The “Set It and Forget It” Way)
This is the best method for cooking large batches of perfectly flat bacon.
· How-to: Preheat your oven to 400°F (200°C). Arrange bacon in a single layer on a baking sheet (optionally lined with foil for easy cleanup). Bake for 15-20 minutes, or until crispy. No flipping needed!
· Pro-Tip: For even crispier bacon, place the strips on a wire rack set inside the baking sheet. This allows hot air to circulate all around the bacon.
- The Cornstarch Dust (The “Extra” Secret)
This is a bonus trick, especially great for the oven method.
· How-to: Before cooking, lightly dust both sides of the bacon with a tiny amount of cornstarch. The cornstarch absorbs moisture and creates an incredibly thin, delicate, and crispy crust on the outside.
Final Verdict
For the ultimate control and crispiness on the stovetop, start with water. For the easiest, most hands-off approach to perfect bacon for a crowd, use the oven.
Enjoy your perfectly crispy bacon