For those who prefer their bacon fully browned and crispy, a simple trick promises to deliver an even crunchier texture without burning, giving it a style more like American streaky bacon. The method requires just one ingredient that is likely already in the cupboard: plain white flour.
Lightly coating the bacon in flour before grilling adds a crunchy layer and helps speed up the browning process, according to the tip. While it may sound unusual, the science behind it is straightforward: flour is mostly starch, so it absorbs some of the surface moisture on the bacon and forms a dry coating as it heats.
How the flour works
With less moisture on the surface, the bacon can brown more quickly, while the starch cooks into a thin crust that adds to the crisp texture. The flour also helps keep the rashers flatter as they cook, reducing how much they curl and shrink.
Barbara Curry, who runs a recipe page for Southern US food, said she relies on the method every time to create the ultimate crispy bacon. She said it can also prevent the bacon from splattering, because the coating helps absorb some of the moisture released as the fat renders.
Expert's verdict on the technique
Curry wrote: "Adding flour to the bacon keeps it from shrinking or splattering, which prevents the oven from smoking. The flour weighs it down causing it to cook evenly and forms a protective coating keeping it from overcooking."
She added: "While all of that is pretty handy, the best part about dredging in flour, is the taste and texture. I’m not sure how, but the flour allows it to cook to it’s crispiest without burning."
To follow the method, simply coat the bacon in plain flour, then grill it in the oven using your usual cooking method.
