Crunchy bacon is the perfect accompaniment to a savoury breakfast but it takes some time to achieve.
While many people cook it straight from the fridge in a hot pan, it could be the very reason why it is so time-consuming.
It is, however, easy to remedy with one simple fix according to Albert Nguyen, a culinary expert based in the US.
Speaking to Martha Stewart, he claimed that the temperature at which raw rashers are cooked has the most bearing on exactly how evenly the fat and rind crisp up.
He said: “Cooking bacon at too high a temperature will render bacon a lot faster.”
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Albert continued: “It will also curl up more dramatically, which generally leads to uneven cooking.”
What’s more, when the cooking temperature is too hot the meat will easily scorch and create those “off” flavours in what should be a desirable, crunchy rasher.
Though it may seem obvious to switch to a lower and slower grilling method, the temperature of the meat before cooking is also worth considering.
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According to the culinary expert, bacon taken straight from the fridge is another no-go for those crunchy results.
He explained that while it can be tempting to cook bacon straight from the fridge, especially when in a rush, it’s worth letting it rest at room temperature first.
This way, the bacon will have a warmer starting temperature before touching the pan, allowing the meat and fat to cook more evenly.
When it comes to the actual cooking, Martha Stewart recommended ditching thin frying pans for the oven.
Compared to cooking on the stovetop, the oven exposes the bacon to heat from all sides to ensure the fat and meat crisp up at exactly the same rate.
How to cook perfectly crunchy bacon:
- Heat the oven to 200C
- Line a rimmed baking sheet with parchment paper
- Add the bacon slices to the sheet
- Place in an un-preheated oven
- Bake until it reaches your desired doneness, about 15 to 18 minutes, rotating the sheets regularly
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