Chef Will Murray of Fallow restaurant has revealed that baking streaky bacon in the oven with a simple cupboard ingredient—demerara sugar—produces crispier results than any other method. The chef swears by this technique, which his team uses daily in the restaurant, claiming it delivers perfectly crispy bacon from end to end.
The Secret: Oven Baking with Sugar
While frying, air frying, and microwaving are popular ways to cook bacon, Murray insists the oven is superior. The even heat ensures each slice becomes uniformly crisp, with only minor variations if rashers differ in thickness. His secret weapon is adding demerara sugar halfway through cooking, which not only enhances crispiness but also imparts an "awesome sweetness," as he describes it.
Murray recommends using streaky bacon for its higher fat content, which maximizes flavor. "Fat means flavour," he says. The process begins by laying rashers flat on a baking tray—no foil or baking paper needed, as the bacon's natural fat prevents sticking—and placing them in a preheated 180°C oven for five minutes.
Step-by-Step Method
After five minutes, much of the fat has rendered out. Flip the rashers and scatter demerara sugar over them. The chef cautions against overdoing the sugar, as an overly candied result can make the bacon unpleasantly tough. Return the tray to the oven for another five minutes at the same temperature.
Once removed, the edges become "really nice and crispy," Murray demonstrated, insisting no other technique comes close. This method allows cooking large quantities simultaneously while maintaining full control over the outcome, making it ideal for meal prep or hearty breakfasts.
Why It Works
The sugar caramelizes during baking, adding a sweet crunch that complements the bacon's smoky saltiness. The oven's dry heat renders fat efficiently, producing crispier results than frying, which can leave grease. This technique is a game-changer for bacon lovers seeking consistent, restaurant-quality results at home.
