We know what you’re thinking. Bacon’s bacon. It’s impossible to mess up cooking bacon because – even if you get everything wrong – there’s still bacon at the end of it all.
Well, it turns out you’re an idiot.
There’s bacon, and then there’s perfect bacon, and we’re here to tell you how to end up with the latter.
It’s especially important when you’re cooking a Full English – you don’t want to risk neglecting the bacon and coming back from cooking those eggs to see it burnt to a crisp in the pan.
The secret to it couldn’t be simpler: just add water.
Then, once the water has evaporated, turn the heat down a little and continue cooking until the bacon is nice and crispy.
The system means it will cook evenly while allowing you to multi-task, getting your eggs on the go in a second pan, turning your sausages under the grill and making sure your toast doesn’t burn. Oh, and you won’t get any bacon fat spitting back up into your face.
If you’re just making a bacon sarnie then you’re probably OK sticking to your tried and tested methods – if you want it crispy, put the bacon in a cold pan when you stark cooking it.
However, if it’s forming part of a cooked breakfast and you often finding yourself getting your timings wrong, this ought to sort you right out.
The only question that remains is beans or no beans.