If you don’t feel like you’ve nailed your bacon cooking technique, one budding chef has shared their method, which they reckon guaranteed ‘perfect’ rashers every time
There’s nothing like cooking bacon at the weekend to get your morning off to a good start – but did you know there’s a failsafe method to get the rashers ‘perfect’ every time?
Some days, it can feel like you really smash off the bacon frying and when eating it with your family you’re met with choruses of ‘mmm’ and ‘nice’. However, sometimes, it can feel as though it’s a little lacklustre, but it can be hard to pinpoint exactly where you went wrong.
Fear not, however, as one Redditor has guaranteed that they have a method that will ensure you’re making “perfect bacon every time”, and it has to do with the tools you’re using in the kitchen.
The user explained how they use a cast iron griddle to cook the meat, saying it is “the absolute best way” to fry bacon. They said: “Cooking bacon on medium heat in its grease is not unconventional.” A cast iron griddle can be purchased for £19.99 from Amazon, or £39 at ProCook.
They shared that a traditional method should be followed, starting by bringing the meat up to room temperature, and removing the bacon from the fridge 15 minutes before frying it.
Instead of preheating a pan on the stove before adding the meat, the bacon-lover swears by using a cold pan instead, adding: “Use a cold pan and put the bacon in before adding heat on medium-low.
“[The] Absolute best way is a cast iron griddle that covers two burners since you can cook an entire pound of bacon in one go. You flip it once it starts to wave, and then every five to seven minutes until it’s the crispness you desire. Perfect bacon every time.”
The bacon-pro shared that this works well for even the thickest slices of bacon, which can otherwise remain raw and have a gross texture if not cooked through properly.
By forgoing the addition of oil, which is usually heated in a pan before adding the bacon, the Redditor reckons that it allows the bacon to cook more thoroughly.
“The only difference you are going to get from not draining out fat between batches is that you are putting raw meat into hot oil. That’s going to brown the outside and leave the inside raw. You are then deep-frying the bacon”, they said.
Someone else controversially commented that they microwave their bacon, writing: “I put my bacon between two paper towels and do it in the microwave for about two to three minutes (depending on the number of your stripes and the power of your microwave). Goes fairly fast, the bacon looks and tastes awesome and it is low effort.” Others suggested the oven, grill, or even the air fryer.
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