You Have The Secret To Cooking The Crispiest Bacon Ever In Your Kitchen Right Now

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, one of the simplest bacon cooking tricks, requiring no fancy equipment or obscure ingredients, is already right there in your kitchen. The method is even gaining traction among food enthusiasts for its ability to yield bacon that's crisp, not curled or charred, and consistently delicious.

So, why add water? 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. Once the water is gone, the bacon can crisp up in its own rendered fat — minus the risk of scorching. This also helps to reduce spattering, making cleanup easier and safer.

To do this, start by laying your bacon strips in a cold skillet, making sure they don't overlap. Then, add just enough water to cover the bottom of the pan. Turn the heat to medium and let the bacon simmer gently. As the water begins to evaporate, you'll notice the fat rendering out slowly and evenly. Once the water is gone, let the bacon continue cooking until it reaches your desired level of crispness. 

The beauty of the water trick lies in the science of fat rendering. Bacon is composed of both muscle and fat tissue, and, when cooked over high heat, the muscle tends to seize and crisp before the fat has fully melted. This can lead to uneven cooking and curled strips that are crispy on the edges but chewy in the middle. By adding water to the pan, the cooking temperature stays lower for longer, allowing the fat to melt slowly and uniformly, resulting in a more tender-crisp bite.

Another bonus? Adding water also means there are fewer smoke and odor issues. After all, cooking bacon in water helps control the temperature during the fat-rendering phase, reducing the chances of your bacon burning and, as a result, smoking. That means your kitchen won't smell like a grease fire, and you won't set off the smoke alarm. For those with sensitive smoke detectors or open-concept kitchens, this is a game-changer.

Finally, the method is also forgiving. Traditional stovetop bacon cooking requires constant attention. Thankfully, with the water method, the gentler heat gives you a bit more flexibility, especially during the early stages of cooking. That makes it ideal not just for bacon lovers, but also for multitaskers who don't want to babysit a skillet for 10 minutes. With just water and a pan, you can transform your breakfast game — and, best of all, you likely already have both on hand.