With this simple water tip, you can fry crispy bacon without any splashes of fat
Created: 08/01/2022, 21:39
By: Anne Tessin
Love crispy bacon but have to renovate half the kitchen thanks to the grease splatters?
There is a simple solution to this problem that saves you from cleaning.
Fat is a flavor carrier, which is why many people find fatty foods irresistible.
This also includes bacon, which is also very salty and spicy and is often eaten with scrambled eggs and the like.
Unfortunately, fat has a few undesirable traits.
On the one hand, if consumed in excess, it causes excess pounds, on the other hand, it splatters when roasting and can even cause painful burn blisters.
At least for the second problem there is a simple solution.
Bacon in the pan doesn't splatter when you fry it in water.
© leungchopan/Imago
Water can prevent fat splashes when frying
In the diet kitchen, it has long been recommended to fry with water (but this only really works with this tip).
With bacon, however, there are no calorie reasons.
Crispy, spicy bacon refines many dishes, but is also a pleasure on its own.
A little water in the pan prevents the fat from spreading beyond the pan in your kitchen when frying.
Some home cooks recommend completely covering the bacon with water, but pouring water on the bottom of the pan is sufficient.
You can find out exactly how it works here:
Frying bacon in water: This is how the trick works
Pour a sip of lukewarm water into the pan and place the bacon slices in it.
It shouldn't be covered.
Heat the pan until the water boils.
Then turn the heat down and let it simmer until the water has completely evaporated.
Only when the water has completely disappeared turn the flame back to medium heat and fry the bacon until brown and crispy - without any splashes of fat.
But be careful:
Never put the water in the pan when the bacon is already frying and the fat is hot.
This can lead to a dangerous fat explosion.
Off to the microwave?
With these foods, that's not a good idea
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That's why bacon doesn't splatter with water in the pan
The method described above is not an invention of amateur cooks who like to experiment, but is called rendering.
The fat in the bacon is melted in the boiling water and the bacon becomes crispy without splattering in the pan and messing up your kitchen.
A disadvantage: You need a little more time
to fry the bacon until it is crispy
, but you save this time when cleaning afterwards.
If you're in a hurry, you can also bake bacon crispy in the microwave - in just 3 minutes.
However, the method is not suitable in every case.
If you leave out bacon or diced ham in the pan in order to use it to enhance the taste of dishes such as Bolognese, goulash and Co., then you have to fry without water and use a lid instead.