The bacon sandwich is for a lot of the right weekend breakfast however a high chef insists we have all been cooking it incorrect.
Jeff Baker, a chef who has cooked for the Queen, mentioned the principle drawback is the bacon finally ends up being too greasy as a substitute of good and crisp. The award-winning Michelin-starred chef, who has labored with among the finest within the enterprise together with Pierre Koffmann, lifted the lid on cook dinner bacon the suitable means.
The first step is to get the pan good and sizzling as a substitute of cooking the meat sluggish and regular. This ought to create caramelisation which makes the rashers crispy and creates a punchier flavour.
Speaking to the Daily Star, Jeff, who gained the primary Michelin star in Leeds, mentioned: “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.”