Bacon will be tastier with a 'crispy texture' when oil is swapped for alternative ingredient
A cooking expert has shared her secret to tastier bacon. Cooking perfect rashers of bacon can be easier said than done, with many making the greasy mistake of adding extra fat to the pan.
However, Donna Urso, the culinary pro behind Just One Donna, revealed that water is all you need for that perfect strip of bacon. She 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."
The steamy heat gently renders the fat without causing the bacon to burn or leaving half of it raw and chewy. Plus, cooking with water means saying goodbye to shrinkage and curling, common woes when too much oil floods the pan, reports the Express.
Water-frying not only gives your bacon that extra crunch, as it gently sizzles in its own fat, but it also makes the cooking process a breeze, with no need to fret over oil splatters.
Start by arranging your bacon rashers on a cold pan. You'll want a sizeable pan that can accommodate all the bacon without cramming them in, ensuring they all cook evenly.
Next, pour just enough water to coat the base of the pan. Crank up the heat to medium and let the water bubble away for a bit.
As the water starts to vanish, your bacon will begin to turn a gorgeous golden hue. Give it a flip once the underside starts to change colour.
When your bacon has reached your desired level of crispiness, switch off the hob and transfer the rashers onto a paper towel to soak up any lingering water.
You should now be left with a plate of perfectly crispy bacon, boasting a sublime balance of smoky and salty notes, minus the excess oil or butter that can leave it limp and lacklustre.
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