An award-winning chef who has previously cooked meals for the Queen has claimed we’ve all been cooking bacon wrong.
But don’t worry, he’s kindly shared the ‘right’ way to do it and claims his method will give you ‘perfect’ bacon.
Jeff Baker says that a lot of people make a common mistake when cooking the meat and end up with it being very greasy.
The food expert revealed his secret, saying that it’s all to do with getting the pan nice and hot, rather than cooking the meat slow and steady.
By doing it this way, the bacon should caramelise, making it crispier and giving the meat a punchier flavour.
He explained: “I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.
“If the bacon is properly dry-cured and cut to a nice thickness, it should caramelise on the edges.
“The fat will then render without dissolving, resulting in delicious flavour.”
The chef, who works with online butchery retailer Farmison & Co also shared another top tip – but it’s pretty controversial.
He continued to say that he doesn’t think you should add any condiments to your bacon, so wave goodbye to ketchup or brown sauce.
“In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste – it’ll be perfect as it is,” he said.
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The chef also claimed we’ve been making similar mistakes when cooking curry as well.
Apparently, we should be heating the spices in oil before cooking to intensify the flavours.
“To ‘temper’ your spices means to heat them up in oil to bring out their flavours,” he explained.
“It’s a simple, quick step that reaps rewards when it comes to enhancing your dish and intensifying the flavours from the spices.
“Once you start doing this, you’ll really notice the difference, and it’ll just become part of the curry cooking process.”