In your quest to cook the perfectly crisp strip of bacon, here’s a method you’ve probably never heard of: Boil it in water! Forget about ovens, microwaves and waffle irons. According to "America’s Test Kitchen," the water method produces “plump bacon that’s pleasantly crisp and not tough or brittle.”
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In the video below, chef Bryan Roof places bacon strips in a frying pan and pours just enough water over the strips to cover them. He then brings the water to a boil. After the water boils off, Roof continues to fry the bacon to a perfect crispness. The boiling water renders, or cooks off, most of the bacon fat, which helps prevent overcooking and burning the meat part of the strip once the water evaporates.

Anjali Prasertong of The Kitchn recommends this method as well, saying that adding water “produces a browned and crisp-edged slice without the risk of burned bacon.” However, Prasertong found that using a bit less water – just enough to cover the bottom of the pan – produces similar results to the total immersion method. Either way, adding water significantly reduces the amount of splatter that you have to clean up afterward, and what’s not to like about that?  

Give boiling your bacon a try, and let us know how it worked out for you.