The Secret to Better Bacon

Simmering bacon in water sounds counterintuitive — after all, water is usually the enemy of crispness — but the technique works beautifully.

March 9, 2026 HOME HACK #459 Adding Water to Bacon Sounds Wrong — But It's Actually Genius If you've ever mustered the courage to attempt classic French dishes such as beef bourguignon or coq au vin, you may have noticed that the recipes take an odd approach to preparing bacon. It's cut into lardons — relatively thick, inch-long strips — which are then simmered in water to render the fat before being crisped in their own juices. It sounds counterintuitive — after all, water is usually the enemy of crispness — but it actually works beautifully. Credit: vitalssss/ iStock You can use this chef-style technique for your breakfast bacon, too. Even if you're skeptical, one try will prove that it's the secret to the best bacon ever. Here's a breakdown of how and why it works. Low Temperature Is the Key to Better Bacon If your usual approach is to warm up a pan and slap your bacon right in, you'll still get decent results. (Let's face it — even mediocre bacon is still pretty good.) The problem is that the pan conducts heat only to the parts of the bacon in direct contact with it. As the meat contracts in the high heat, it wrinkles and curls. This leaves you with corrugated bacon where relatively little of the strip touches the pan. It's better to lay out your bacon in a cold pan, then pour about 1/4 cup of cold tap water over the strips before turning up the heat. The water does two things: It keeps the pan's temperature low, since water can't exceed 212 degrees Fahrenheit, and it distributes heat evenly to every inch of the bacon. That helps the fat render out more effectively. Once the water evaporates, that rendered fat browns and crisps the bacon perfectly. It takes a few extra minutes, but the results are worth the wait. PRODUCT PICK Ayerphalo Bacon Grease Container With Strainer Every time I cook bacon, I have to root around in the recycling bin for an aluminium can to collect the drippings. Most often, it's a partially rinsed dog food can, which doesn't allow me to reuse the grease. This bacon grease container ensures you always have a receptacle on hand, and is equipped with a fine mesh strainer to separate the food bits from the grease. The 24-ounce container resembles an enamel campfire mug and is fitted with a lid. It also comes with a silicone spatula for scooping out the hardened bacon grease as needed. Best of all, each piece is dishwasher safe for easy cleanup. — Kelsey Morrison, House Outlook Editor SHOP NOW We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation. AROUND THE HOUSE Better Report Stop Wasting Your Money on These Household Items For every household item that's actually worth the added cost, there's another with a hefty price tag that you should avoid. The Spruce Pro Organizers Say To Toss These 6 Things Before You Start Deep Cleaning Regardless of the room you're cleaning, some experts say there are still items that need to be pushed aside before the deep clean even starts. Family Handyman 12 Essential Tasks To Complete Right After Moving Into Your New Home Moving into a new home is an exciting milestone, but it also comes with a long list of things that need to be done. Fred Decker Writer Fred Decker is a trained chef and former restaurateur. Since closing his restaurants over a decade ago he has been a prolific freelance writer, publishing several thousand articles on dozens of high-volume websites including Taste Of Home, Hunker, Tasting Table, Week&, eHow, and GOBankingRates. He lives on a rural acreage shared with a big garden, chickens, rabbits, and grandkids. Was this email forwarded to you? SUBSCRIBE No longer interested in receiving our content? Unsubscribe from future emails. Contact Us     Privacy Policy     Terms of Use     Do Not Sell My Information Advertisements: 325 North LaSalle Street, Suite 200, Chicago, IL 60654