Water-cooked bacon starts in a skillet with a little water, which helps the fat render gently before the strips finish browning. The water evaporates as the bacon cooks, leaving you with evenly cooked, crisp-edged bacon and less splattering than with a cold, dry-pan start.
Ingredients
- 8 slices regular-cut bacon (about 8 ounces)
- 1/2 cup cold water
Instructions
- Choose a large, cold skillet that can hold the bacon in a single layer. A 10- or 12-inch skillet works for about 8 slices. Lay the bacon strips in the pan without overlapping; cut them in half if needed to fit.
- Pour in 1/2 cup cold water. Set the skillet over medium heat. The water should gently simmer, not boil vigorously. If it starts bubbling hard, lower the heat.
- Cook for about 8 to 12 minutes, turning the bacon occasionally with tongs so it cooks evenly. The water will gradually evaporate while the bacon releases its fat. Timing varies with the pan, burner, and thickness of the slices, so use the appearance and sound as your guide.
- Once the water has evaporated, the bacon will begin frying in its rendered fat. Reduce the heat to medium-low if it is browning too quickly. Continue cooking, turning as needed, for about 3 to 8 minutes, until the strips are browned and as crisp as you like.
- Transfer the bacon to a paper-towel-lined plate or a wire rack set over a tray. Let excess fat drain for a minute or two, then serve. For food safety, cook pork bacon until it is thoroughly cooked; if you want to check with a thermometer, the USDA recommends at least 145°F (63°C) followed by a 3-minute rest for whole cuts of pork. Thin strips can be difficult to measure accurately, so check that there are no raw-looking areas and that the bacon is cooked through.
Tips
- Start in a cold pan. Adding the bacon and water before heating gives the fat time to render gradually. Starting with a hot skillet can make the water spit and the strips cook unevenly.
- Use regular-cut bacon for the timing above. Thick-cut bacon needs more time, especially after the water evaporates. Cook it over medium-low heat and judge by doneness rather than relying on the clock.
- Keep the skillet uncovered. A lid traps steam and can leave the bacon less crisp. Turn the strips carefully as the water disappears; hot rendered fat can still splatter.
- Do not pour grease down the sink. Let the skillet cool until the fat is safe to handle, then strain it into a heatproof container or discard it in the trash according to local guidance.
Serving Suggestions
Serve the bacon hot with eggs, pancakes, waffles, or toast for breakfast. It also works in BLTs, burgers, baked potatoes, salads, and sandwiches. For a crowd, cook batches ahead and keep them warm briefly on a rack in a low oven, around 200°F (95°C), while you finish the rest. Avoid holding cooked bacon at room temperature for more than 2 hours, or 1 hour when the surrounding temperature is above 90°F (32°C).
Variations
Thick-cut bacon: Use the same method, but expect a longer cook. Keep the heat moderate after the water evaporates so the outside does not scorch before the center is cooked.
Smaller batch: For 4 slices, use a small skillet and about 1/4 cup water. The water should cover the bottom of the pan rather than submerge the bacon. The evaporation time may be shorter, so stay nearby.
Turkey bacon: This method can be used, but turkey bacon has less fat and may behave differently from pork bacon. Follow the package directions, use only enough water to cover the pan’s base, and watch closely once it evaporates to avoid sticking or drying out.
Sweet finish: For a lightly sweet, glazed-style result, brush cooked bacon with a small amount of maple syrup during the final minute. Keep the heat low because sugary coatings burn quickly.
Storage and Reheating
Refrigerate leftover bacon within 2 hours of cooking in a shallow airtight container. It keeps for 3 to 4 days in a refrigerator at 40°F (4°C) or below. For longer storage, freeze it in a freezer-safe bag, with parchment between slices if you want to separate them easily; use within about 1 month for best quality. Thaw frozen bacon in the refrigerator, not on the counter.
Reheat only the amount you plan to eat. Warm slices in a skillet over medium-low heat for a minute or two per side, or microwave them between paper towels in short 15- to 20-second bursts until hot. Reheated leftovers should reach 165°F (74°C). Do not repeatedly cool and reheat the same batch.
Frequently Asked Questions
Why cook bacon in water?
The water slows the initial cooking and gives the fat time to render before the bacon browns in the pan. It can make cooking gentler and reduce early splattering, though the bacon will still release hot fat after the water evaporates.
Does the water make bacon soggy?
Not if you let it evaporate fully and continue cooking the strips in their rendered fat. Removing the bacon before the pan is dry leaves it less browned, so wait until the bubbling water is gone and the sound changes to a frying sizzle.
Can I use more water?
Use just enough to cover the base of the skillet; the measured 1/2 cup suits a large pan and 8 slices. A deeper pool takes longer to evaporate and does not improve the result. If you use a smaller pan or fewer slices, reduce the water accordingly.
Can I cook water-cooked bacon in advance?
Yes. Cook it, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat it in a skillet or microwave shortly before serving; for the crispest texture, use a skillet.
Why did my bacon turn out chewy?
It may have been removed before enough water evaporated and the strips had time to brown, or it may simply have been cooked less crisp than you prefer. After the water is gone, continue over moderate heat, turning often, until it reaches your preferred texture.
Should I drain the pan while it cooks?
No. The bacon needs its rendered fat to brown after the water evaporates. If there is an unusually large amount of fat and you want to reduce it, carefully transfer some to a heatproof container only after the bacon is cooked, using caution around the hot skillet.