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Bacon has a lot to answer for. It's commonly used by meat-eaters as the main reason for their inability to adopt a vegetarian diet.
The smell, texture and taste of perfectly cooked bacon are unrivalled by most other carnivorous offerings. But, how do you ensure a crispy rasher, without the unwanted burnt bits?
David Morris, Master Chef at culinary school Le Cordon Bleu gives us his tips on how to revolutionise your breakfast.
- “Preheat the oven to 160 degrees Celsius.“
- “Place the bacon rashers – I’d recommend Wiltshire streaky bacon - on parchment paper making sure they do not overlap and then cover with the second piece of parchment paper.”
- “Place a second tray on top to prevent curling.”
- “Place the tray in the oven and leave for 10 minutes. Remove the tray, and with a pair of tongs turn the bacon rashers over and repeat the process draining any bacon fat at the same time. The time from being just right to overcooked is very short, so I’d check every two minutes."
- "When crispy, remove bacon and place on a cooling wire rack. Eat hot or cold.”
(Image: Rex Features)
