- When I heard that adding a little water to a pan of bacon would keep it from splattering fat as it cooked, I had to give the trick a try for myself — and discovered that this little tip is more than just a way to keep your apron clean. It is the key to better bacon on the stovetop.
- I tried the method using various amounts of water and found that America's Test Kitchen is right: the water renders the fat, so there is a lot less splattering. More importantly, the technique produces a browned and crisp-edged slice without the risk of burned bacon. Tender and a little chewy, this bacon was perfect in a wedge salad because it didn't crumble when I speared it with a fork; it was as pliable as thick-cut bacon, but with the crispness you would expect from the usual thin slice.
- But there's no need to completely cover the bacon slices with water. It takes a long time for that much water to boil off and I thought the results were just as good — and much quicker! — with a smaller amount of water. Once the bacon is in the pan, add just enough water to completely coat the bottom of the pan and cook over medium-high heat until the water has evaporated. Reduce the heat to medium and cook the bacon until crisp.
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