Bacon School: Proper Crispy Bacon

28 April 2011

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Crispy bacon is perfect for a burger, dunking in an egg, snacking on or as a source of protein after a hard session in the gym. Unfortunately, a lot of people seem to struggle a bit when it comes to getting their bacon properly crispy (I'm talking crumble with your fingers crispy) without burning it. The reason for that is simple: most people tend to think that the recipe for crispier bacon is higher heat and more time, and there is some truth to that, but there is one final ingredient that a lot of people don't seem to know about: kitchen roll!

So, to get properly crispy bacon what you need to do is fry it in butter until it gets a lovely golden brown colour (see above) and starts to look crispy, then remove the bacon from the pan - at this point some of it should be crispy but it will still seem a bit limp when you pick it up. Finally, place it on a sheet of kitchen roll, then cover with a second sheet and press down very lightly to soak up excess fat. Excess fat on the bacon can stop it from crisping up properly, and leaving it to cool slightly will also help it go nice and crunchy.

So in summary, the secret is kitchen roll, not more heat or time.

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