{"id":8884,"date":"2023-09-26T09:48:58","date_gmt":"2023-09-26T09:48:58","guid":{"rendered":"https:\/\/morethanpepper.com\/?p=8884"},"modified":"2023-09-26T09:48:58","modified_gmt":"2023-09-26T09:48:58","slug":"bacon-grilling-mistake-to-avoid-for-perfectly-crunchy-rashers","status":"publish","type":"post","link":"https:\/\/morethanpepper.com\/everyday-meals\/bacon-grilling-mistake-to-avoid-for-perfectly-crunchy-rashers\/","title":{"rendered":"Bacon grilling mistake to avoid for perfectly crunchy rashers"},"content":{"rendered":"

<\/p>\n

Crunchy bacon is the perfect accompaniment to a savoury breakfast but it takes some time to achieve.<\/p>\n

While many people cook it straight from the fridge in a hot pan, it could be the very reason why it is so time-consuming.<\/p>\n

It is, however, easy to remedy with one simple fix according to Albert Nguyen, a culinary expert based in the US.<\/p>\n

Speaking to Martha Stewart, he claimed that the temperature at which raw rashers are cooked has the most bearing on exactly how evenly the fat and rind crisp up.<\/p>\n

He said: \u201cCooking bacon at too high a temperature will render bacon a lot faster.\u201d<\/p>\n

READ MORE: <\/strong> Make Mary Berry’s warming spiced ginger cake in less than one hour – recipe<\/strong><\/p>\n

<\/p>\n

Albert continued: \u201cIt will also curl up more dramatically, which generally leads to uneven cooking.”<\/p>\n

What’s more, when the cooking temperature is too hot the meat will easily scorch and create those \u201coff\u201d flavours in what should be a desirable, crunchy rasher.<\/p>\n

Though it may seem obvious to switch to a lower and slower grilling method, the temperature of the meat before cooking is also worth considering.<\/p>\n

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According to the culinary expert, bacon taken straight from the fridge is another no-go for those crunchy results.<\/p>\n

He explained that while it can be tempting to cook bacon straight from the fridge, especially when in a rush, it’s worth letting it rest at room temperature first.<\/p>\n

This way, the bacon will have a warmer starting temperature before touching the pan, allowing the meat and fat to cook more evenly.<\/p>\n

When it comes to the actual cooking, Martha Stewart recommended ditching thin frying pans for the oven.<\/p>\n

Compared to cooking on the stovetop, the oven exposes the bacon to heat from all sides to ensure the fat and meat crisp up at exactly the same rate.<\/p>\n

How to cook perfectly crunchy bacon:<\/strong><\/p>\n

    \n
  1. Heat the oven to 200C<\/li>\n
  2. Line a rimmed baking sheet with parchment paper<\/li>\n
  3. Add the bacon slices to the sheet<\/li>\n
  4. Place in an un-preheated oven<\/li>\n
  5. Bake until it reaches your desired doneness, about 15 to 18 minutes, rotating the sheets regularly<\/li>\n<\/ol>\n

    Source: Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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