The Best Way To Cook Bacon?
The Best Way To Cook Bacon? is a medium American recipe that serves 4. 84 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 5 min | Cook: 25 min | Total: 40 min
Cost: $6.00 total, $1.50 per serving
Ingredients
- 1 pound Bacon (regular or thick cut, sliced; any brand such as Oscar Mayer works)
- 1 cup Water (adds moisture for even rendering; use plain tap water)
Instructions
Arrange Bacon in Cold Skillet
Lay the bacon strips in a single layer in a cold 12‑inch skillet; you can add a second layer perpendicular to the first if needed, allowing slight overlap.
Time: PT2M
Add Water
Pour 1 cup of water into the skillet, just enough to barely cover the bacon strips.
Time: PT1M
Bring to a Simmer
Set the burner to medium heat and bring the water to a gentle simmer. You’ll see small bubbles forming around the bacon.
Time: PT5M
Simmer Until Water Evaporates
Maintain a gentle simmer for 15‑20 minutes, or until the water has completely evaporated. The bacon will continue to render fat as the water disappears.
Time: PT18M
Fry the Rendered Bacon
Once the water is gone, the bacon will begin to fry in its own rendered fat. Stir or flip with tongs every 30 seconds to keep pieces submerged and evenly browned.
Time: PT5M
Drain and Rest
Using tongs, transfer the cooked bacon to a layer of paper towels, spreading the strips flat to drain excess fat.
Time: PT2M
Serve or Store
Serve immediately, or let the bacon cool completely before storing.
Time: PT0M
Nutrition Facts
- Calories
- 84
- Protein
- 6 g
- Carbohydrates
- 0 g
- Fat
- 16 g
- Fiber
- 0 g
Dietary info: Contains meat, Gluten‑free, High protein
Allergens: Pork
Ingredient Substitutions
- Instead of Bacon: Turkey bacon, Pancetta
- Instead of Water: Low‑sodium chicken broth (adds flavor), Apple juice (for a sweet twist)
Equipment Needed
- 12‑Inch Skillet
- Tongs
- Paper Towels
- Ladle or Small Measuring Cup
- Stove
Critical Steps — Do Not Skip
- Adding water to the cold skillet before heating
- Monitoring bubble size to gauge doneness
- Stirring after the water evaporates to ensure even frying
- Draining on paper towels while the bacon is still hot
Chef Tips from the Video
- A small cast‑iron skillet retains heat better and yields even browning.
- If you like extra‑crisp bacon, finish the strips under a preheated broiler for 30‑60 seconds.
- Use a kitchen scale to measure exactly 1 lb of bacon for consistent results.
Troubleshooting
Water evaporates too quickly and bacon starts to burn.
Reduce the heat to low‑medium and cover the skillet loosely with foil to trap steam.
Bacon ends up floppy and not crispy.
Continue cooking after the water is gone until the sizzle is very quiet and a light foam forms on the surface.
Bacon sticks together or overlaps.
Arrange the second layer perpendicular to the first and stir frequently once the water has evaporated.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip‑top bag; keep for up to 1 month.
Room temperature: Do not store at room temperature; bacon is perishable.
Make-Ahead Tips
- Cook the bacon fully, let it cool, then store in the fridge; reheat quickly in a skillet or microwave.
- If you need extra crispness later, finish the bacon under a broiler for 1‑2 minutes.
Frequently Asked Questions
What is the cultural significance and history of bacon in American cuisine?
Bacon has been a staple of American breakfasts since the colonial era, prized for its salty, smoky flavor and quick cooking time. It became especially popular in the 20th century with the rise of diners and the convenience of pre‑sliced packages.
What are the traditional regional variations of bacon in the United States?
In the South, bacon is often smoked with hickory or applewood, while New England favors a leaner, “apple‑cured” style. The Midwest produces thicker, “center‑cut” bacon, and the West Coast embraces artisanal, uncured varieties with natural nitrite sources like celery powder.
How is bacon traditionally served in American breakfast settings?
Bacon is typically served hot, crisp or chewy, alongside eggs, toast, pancakes, or hash browns. It may also be crumbled over salads, baked potatoes, or incorporated into sandwiches and burgers.
What occasions or celebrations is bacon traditionally associated with in American culture?
Bacon appears at brunch gatherings, holiday breakfasts (especially Thanksgiving and Christmas), backyard barbecues, and as a party snack in the form of bacon‑wrapped appetizers.
What makes this pan‑simmered water bacon method special in American cooking?
The water‑simmer technique renders fat gently before frying, eliminating the uneven browning and floppy strips common with dry‑pan cooking. It delivers consistent texture—chewy or crispy—without an oven, making it ideal for quick weekday breakfasts.
What are the most common mistakes to avoid when making pan‑simmered water bacon?
Common errors include adding too much water (which prolongs cooking), using high heat (causing the water to boil off too fast and the bacon to burn), and not stirring after the water evaporates, which leads to uneven crispness.
Why does this recipe use water instead of cooking the bacon dry in the skillet?
Water creates steam that gently renders fat and keeps the bacon from sticking or browning too quickly. This results in uniform cooking, reduces flipping, and prevents the meaty portions from becoming dry and brittle.
Can I make this bacon ahead of time and how should I store it?
Yes. Cook the bacon fully, let it cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat quickly in a hot skillet or microwave before serving.
What texture and appearance should I look for when the bacon is done?
For chewy bacon, the bubbles should shrink to about ⅛‑inch and the sizzle becomes soft. For crispy bacon, the surface will develop a light foam and the sizzling sound will be barely audible. The strips should be uniformly browned without dark char spots.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen creates rigorously tested, science‑based cooking recipes and technique videos, focusing on reliable, reproducible results for home cooks across a wide range of cuisines and skill levels.
How does the YouTube channel America’s Test Kitchen’s approach to bacon differ from other cooking channels?
America’s Test Kitchen emphasizes systematic testing, explains the chemistry behind each step (like using water to render fat), and provides detailed troubleshooting, whereas many other channels rely on intuition or single‑method demonstrations.
Last updated: September 1, 2026
