My foolproof method for crispy bacon every time. Start in a cold pan with a splash of water, the fat renders slowly and the bacon crisps from edge to edge.
Crispy Bacon
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Category
Techniques
Servings
1
Prep time
2 minutes
Cook time
20 minutes
Cooking bacon in a splash of water sounds wrong, but it’s the easiest way I know to get crispy, evenly cooked rashers without burnt edges or undercooked fat. I’ve been doing it for years and didn’t realise it wasn’t common until I posted it on TikTok and the comments lost their minds. The water gently renders the fat and cooks the bacon through before any of it sees real heat, so by the time the water has evaporated the bacon is set up to crisp without burning. It’s a chef’s home kitchen trick, and once you’ve tried it you won’t go back.
Crispy Bacon Explained
Why the water method works
The water poaches the bacon at 100°C, which renders the fat slowly and cooks the muscle through gently. As the water evaporates the temperature climbs, the rendered fat takes over and the bacon starts to fry in its own fat. The result is rashers that are crisp from edge to edge with no soft, fatty bits and no burnt corners. The whole point is starting cold and letting the water do the work.
Choosing your bacon
Streaky bacon (also called middle bacon in Australia, or American-style) has the most intermuscular fat, which is what renders down and crisps up. Back bacon and shortcut will work too but won’t get as crisp because there’s less fat to render. Lay the rashers flat in the pan with a little space between them so they crisp evenly, and start in a cold pan, not a hot one.
Ingredient Notes
Streaky bacon: This is the bacon with visible stripes of fat running through it (also called middle bacon). The fat is what renders and crisps. If your butcher has dry-cured streaky, that’s the best option, the surface dries out and crisps faster than wet-cured supermarket bacon.
Water: Tap water is fine. You only need enough to just cover the bacon, around half a cup for 6 rashers. Too much water just means a longer evaporation time before the bacon starts to crisp.
Equipment
Large heavy-based frying pan
Tongs
Wire rack or paper towels
Plate or tray
Ingredients
-
bacon, streaky bacon works best in my opinion
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water
Directions
In a large, cold pan, lay the bacon out flat and add a little bit of water. You want just enough water to just cover it.
Place your pan on a stove on a high heat for 2-3 minutes. This will slowly reduce the water until it completely evaporates.
Once the water has evaporated, turn the stove down to medium temperature and your bacon will start to crisp up. Make sure you keep your eye on it so it doesn’t burn.
Once the underside has some colour on it, flip your bacon. Cook on this side for 1-2 minutes and flip again. I flip it another once or twice so both sides have lots of colour. You can turn down the heat if you feel it’s cooking too fast.
Take it out of the pan and place onto a paper towel or wire rack. Allow it to cool for 3-4 minutes before getting stuck in.
Recipe notes
Chef Tips
Start in a cold pan
Don’t preheat. The whole point of the water method is a slow, gentle render. Putting bacon into a hot pan with water defeats the purpose, and you’ll get spitting and uneven cooking.
Use just enough water
You want the water to come up to the level of the bacon, not flood it. Too much water means a longer evaporation phase before the bacon starts to crisp. Half a cup is usually plenty for a panful.
Watch it once the water’s gone
The bacon goes from pale to crisp to burnt very quickly once the water evaporates. Stay close, drop the heat to medium, and flip 2 or 3 times to get even colour on both sides.
Storage
Cooked bacon keeps in an airtight container in the fridge for up to 4 days. Reheat in a hot dry pan for 30 seconds a side, or 3 to 4 minutes in a 180°C oven. Don’t microwave, the texture goes leathery.
FAQs
What if I don’t have streaky bacon? Back bacon and shortcut bacon will still work, they just won’t get as crispy because there’s less fat to render. Cook them the same way and keep some oil handy in case the leaner edges need a little extra fat once the water has evaporated.
What can I do with the leftover bacon fat? Let it cool completely, strain it through a fine sieve into a clean jar and keep it in the fridge. It’s brilliant for roasting potatoes, frying morning eggs, sweating vegetables or anywhere you’d usually use butter or oil. Stored properly it’ll last 3 to 6 months refrigerated.
Can I cook this in the oven? Yes. Lay the bacon on a wire rack over a tray and bake at 200°C for 18 to 20 minutes. It’s a good hands-off option for big batches, but you don’t get the same gentle render the water method gives you. The pan is still my preference for everyday cooking.
