Versatile and delicious, bacon rashers are a breakfast and brunch staple for many households. Whether enjoyed with sweet or savoury components, think maple syrup-covered pancakes or a classic fry-up, the meaty strips are best when golden and crisp. This desirable texture is easier said than done when it comes to home cooking, however, especially without the addition of calorific oil.
But it doesn't have to be the case, according to Dean Harper, Chef and director at Harper Fine Dining. With extensive experience and expertise in both classical and modern culinary techniques, Dean is something of a cooking maestro - especially when it comes to innovative cooking methods. Speaking to Express.
co.uk, the fine dining chef offered a few tips for delicious bacon, including using a stone cold pan and good-quality bacon. Dean said: "The key lies in selecting top-quality bacon - Wiltshire-cured or Gloucester Old Spot types offer a richer flavour and superior fat content.
" As for cooking the rashers, he urged bacon fans to avoid bringing the pan up to heat on the stove and instead start with it cold. The fine dining chef suggested that cast iron pans are preferable for even heat, though this cooking method works with alternative cookware. Dean said: "Lay the bacon slices in the pan without overlapping.
Begin with low heat, allowing the fat to render slowly. Be patient - let the bacon glisten as the fat melts. Gradually increase the heat to ensure the bacon crisps in its fat without burnin.