Bacon is a quick and tasty way to kickstart your morning, yet it can swiftly transform into a soggy and charred disaster without proper technique. Many people routinely incorporate oil or butter into their bacon recipes, however this approach can actually hinder even cooking, since the meat contains natural fats that must render throughout the cooking process.

Introducing additional cooking fats can mask the bacon’s inherent taste and create an excessively rich result, preventing proper crisping and leaving you with limp strips that prove challenging to bite through. Rather than this approach, Donna Urso, a chef and creator of Just One Donna, has revealed that purchasing extra ingredients is unnecessary for cooking bacon, as it delivers superior results when prepared with merely a splash of water.

Donna explained: “This method is quick, easy, and produces perfectly cooked bacon every time. The water helps to keep the bacon from burning and creates a consistent, crispy texture.”

Whilst it may appear peculiar, pan-frying bacon with water promotes more uniform cooking, as the steam’s heat enables the pale fatty sections to dissolve gradually, reports the Express.

Adding oil or butter causes the fat to cook excessively fast, potentially resulting in blackened, burnt edges whilst the middle stays raw and tough.

Using water guarantees uniform cooking throughout every portion of the bacon, minimising the likelihood of shrinkage or curling, which frequently occurs due to excessive grease accumulating in the pan. Water-frying not only results in crispier bacon, as it gently cooks in its own fat, but it also reduces the stress of dealing with hot oil splatters during cooking.

To make your bacon even more delicious, start by placing the bacon strips on a cold pan. Ensure you have a large enough pan to accommodate all the bacon without overcrowding, allowing the strips to cook evenly.

Next, pour just enough water to cover the base of the pan. Set the heat to medium and allow the water to simmer for several minutes.

As the water evaporates, the bacon will start to turn a lovely golden brown. Flip the bacon once the underside begins to change colour.

Once your bacon appears crispy, switch off the stove and transfer the bacon onto a paper towel to absorb any excess water.

Your bacon should now boast a delightfully crisp texture and the perfect balance of smoky and salty flavours, without the additional oil or butter that can render it limp and tasteless.