Cooking bacon can often be a messy process, leading to oil splattering and leaving the kitchen with unpleasant odors. Many cooks use oil to fry bacon, but a professional chef, Eric Haessler, advocates for a different method that not only simplifies the cooking process but also enhances the taste of the bacon. By using water instead of oil, the bacon cooks in its own fat and juices, resulting in a crispier texture without the mess associated with hot oil.

Chef Eric Haessler shares his technique on his platform Chef Eric Explains, emphasizing the effectiveness of using just a dash of water. This method eliminates the risk of burns from hot oil splatters and reduces the time spent on kitchen clean-up. Using water allows the bacon to render its fat slowly, cooking it in a way that accentuates its natural flavors while eliminating unnecessary grease and mess.

This cooking method offers not only a more enjoyable bacon cooking experience but also promotes a potentially healthier meal option. By avoiding added oils, which can contribute extra calories and unhealthy fats, home cooks can indulge in bacon with less guilt. Haessler's advice aims to revolutionize the way people cook bacon and make it more accessible for everyone, sparking a shift in breakfast cooking methods.