Adding water to the frying pan when cooking bacon can indeed lead to a better outcome for a couple of reasons:
Preventing burning and sticking: Bacon contains a significant amount of fat, and when it's cooked at high heat, the fat can render quickly and cause the bacon to stick to the pan or even burn. By adding water to the pan, you can create a layer of steam between the bacon and the pan's surface. This steam helps to moderate the cooking temperature and prevents the bacon from sticking or burning. It provides a gentler and more even cooking environment for the bacon.
Reduced splatter: When bacon is cooked at high heat, it releases hot grease which can splatter and cause burns. Adding water to the pan can help reduce this splatter. The water droplets absorb some of the heat energy from the pan and bacon, turning into steam, which reduces the force of the grease splatter. This makes cooking bacon safer and more comfortable.
Here's a common method to cook bacon with water:
- Place bacon in a cold pan: Lay the bacon strips in a cold frying pan (no need to preheat the pan).
- Add water: Pour enough water into the pan to cover the bottom (around 1/4 to 1/2 inch deep).
- Start cooking: Turn on the heat to medium-high and let the water come to a simmer.
- Cook until water evaporates: Allow the bacon to cook in the simmering water until most of the water has evaporated.
- Finish cooking: Continue cooking the bacon over medium-high heat until it reaches your desired level of crispiness.
By using this method, you can achieve nicely cooked bacon without the risk of burning, sticking, or excessive splattering. It's important to note that this method can slightly affect the texture of the bacon compared to traditional dry frying, but many people find it to be a worthwhile trade-off for the improved cooking experience.