Scottish butcher Simon Bowie has shared his preferred method for cooking bacon, which produces perfectly crisp rashers in under three minutes without the mess of a frying pan. The technique uses a microwave, a kitchen appliance often overlooked for this task.
According to the recipe notes, giving bacon a blast in the microwave might not be the first cooking method that comes to mind, but it is described as a great life hack for mornings when there is no time to get the frying pan out. The method takes less than five minutes to prepare and under two minutes to cook, considerably faster than using a frying pan.
A Faster Alternative to Frying
Frying bacon can be a messy business, with sizzling fat splattering across the hob and greasy pans left to wash up afterwards. While the air fryer is another option, it can be tricky to tell when the bacon is done, requiring close attention throughout.
The recipe serves one person but can be easily doubled or tripled depending on how many rashers are needed. All that is required is three rashers of bacon per person.
Simple Steps for Crispy Bacon
To begin, lay a sheet of kitchen roll on a microwaveable plate to absorb any excess liquid. Arrange the rashers on top, ensuring they are slightly spaced apart. Place a further sheet of kitchen roll over them to shield the inside of the microwave from any splatters.
Cook on full power for 2 minutes, or approximately 30 seconds per rasher at 900W. The recipe notes state that personal preferences for crispiness will determine cooking time, but these simple steps will have a bacon buttie ready in a matter of minutes.
Finishing Touches
The recipe suggests that after the initial cooking time, the bacon will be cooked through but pale and not yet crispy. It recommends firing the rashers in for another 30 to 40 seconds to crisp up the edges.
Once done, remove the bacon from the microwave and serve in a roll with your preferred sauce. The butcher's notes conclude: "There you have it. Bacon in a hurry, and no greasy pans to wash up. It's a win-win."
