How adding water will make your bacon extra crispy and taste even better
If you're looking to get the perfect crispy rasher this weekend, THIS is the technique for you...
ST PATRICK'S Day is just around the corner, which means many of us will be relying on bacon sarnies to cure our weekend hangovers.
But, before you pick up that frying pan, you may be interested to know this hack for cooking the perfect crispy bacon - and we've doing doing it wrong our whole lives.
The cooking buffs at have discovered a new technique which they reckon gives the perfect crispy rasher every time - adding water.
A test showed that water doesn't only give the bacon an added crunch, but it also stops the fat from splattering out of the pan - meaning you're less likely to burn yourself.
To test this method, the cooks put the bacon rashers in a non-stick pan, and then added "just enough water to cover the bottom of the pan".
They then cooked the meat on a medium-high heat, until the water evaporated, and reduced the heat to medium until the bacon was nice and crispy.
Delish also found that "the strips held their shape better than bacon cooked without water", although we've been warned they may be slightly chewy.
Having said this, the writer was still so impressed that she concluded "from now on in the Delish kitchen, when we are cooking six or less strips of bacon, we will be cooking it on the stovetop with water". High praise indeed.
If cooking more than six rashers, or any amount which can't fit comfortably in a pan, the cooks recommend baking in the oven for 20 minutes. Noted.
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