The bacon sandwich is for many the perfect weekend breakfast but a top chef insists we've all been cooking it wrong.
Jeff Baker, a chef who has cooked for the Queen, said the main problem is the bacon ends up being too greasy instead of nice and crisp. The award-winning Michelin-starred chef, who has worked with some of the best in the business including Pierre Koffmann, lifted the lid on how to cook bacon the right way.
The first step is to get the pan nice and hot instead of cooking the meat slow and steady. This should create caramelisation which makes the rashers crispy and creates a punchier flavour.
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Speaking to the Daily Star, Jeff, who won the first Michelin star in Leeds, said: "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.”
Controversially, Jeff, who is executive development chef for online butchery retailer Farmison & Co, doesn’t think you should be adding any condiments to your bacon either. He said: “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."
