If you want to make the perfect bacon sandwich, you need to know how to cook bacon properly – and it’s all down to not frying it in oil and using a cheaper and more natural ingredient instead.
It also tends to cook bacon fat rapidly, which can leave the white parts burnt while the pink meat remains undercooked, limp and rather chewy if you don’t fry it correctly. Bacon is fairly straightforward to prepare, but a major error many people make is drowning it in oil, which causes grease to splatter everywhere and fills the kitchen with smoke.
It also tends to cook bacon fat rapidly, which can leave the white parts burnt while the pink meat remains undercooked and quite chewy. However, Grumpy, the cook behind Grumpy Recipes who uses a pseudonym online, has revealed there’s a superior method to cook bacon for the crispiest rashers, and all you need is water.
He said: “I’ve been making crispy bacon for as long as I can remember. It’s so flavourful and adds an excellent crunch to anything you put it on…The method I’m showing today involves cooking the bacon with a few tablespoons of water. It might sound counterintuitive at first, but I promise it makes the crispiest bacon ever.”
Why cook bacon in water?
Few people understand that bacon fat renders at high heat and can essentially cook itself, and when you add oil, it tends to cook the meat far more quickly.
This frequently causes the white fatty sections of the bacon to become blackened and makes the frying pan smoky, leading people to believe the bacon is fully cooked.
Yet it often leaves the pink meaty portion of the bacon underdone, giving it an unpleasant leathery texture and making the rashers feel extremely greasy. Adding water keeps the pan at a consistent temperature, giving the fat enough time to melt properly and cook the bacon without the meat burning from excessive heat.
Bacon requires no oil whatsoever, as it naturally cooks in its own fat. Water simply ensures it cooks evenly throughout, resulting in a superior crispy texture across the entire rasher.
It also prevents the bacon from turning greasy and allows its natural, meaty flavour to shine through rather than being overpowered by oil, leaving you with far tastier strips.
How to make better bacon sandwiches
You will need:
- A frying pan with a lid
- Four to six strips of bacon
- Two tablespoons of water
- A buttered roll
- Any sauce of your choice
Method:
Start by cutting your bacon rashers in half and placing them into a cold pan. Don’t worry if they overlap slightly, as they will shrink during cooking.
Halving the rashers ensures they fit neatly in the pan and also means the fat renders more quickly, so you won’t be left waiting around for this technique to do its magic.
Pour two tablespoons of water into the pan and set the heat to low. Cover with a lid and cook for approximately seven to 10 minutes, or until all the water has completely evaporated.
Keeping the lid on retains the heat, helping the water to evaporate swiftly, while the trapped steam ensures the bacon cooks more uniformly.
Once the water has fully evaporated, the bacon will crisp up rapidly as it cooks in its own fat. Flip the rashers to ensure both sides are evenly cooked.
When the bacon is perfectly crispy, place it on a sheet of kitchen roll to soak up any excess fat, then pop it onto a buttered roll. Your bacon ought to be smoky, rich and perfectly crispy around the edges, allowing you to savour a delicious bacon butty without any unwanted grease.

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