For many, a fry-up isn't complete without crispy bacon, but getting that perfect texture can be tricky. According to cook McKenna, from the blog Simplicity and a Starter, a common mistake is cooking bacon straight from the fridge.
McKenna explains that bacon fat retains cold longer than the meat, so cooking it fridge-cold leads to uneven results. The fatty edges can burn while the middle stays rubbery. Leaving the bacon out for at least 15 minutes before frying allows it to reach room temperature, ensuring an even cook and preventing curling.
For the crispiest strips, a cast iron skillet is recommended. The pan's even heat distribution helps render the fat, producing well-seared, crispy slices rather than scorched patches. The method involves placing four to five strips in a cool skillet, then heating on medium-low to medium heat until sizzling.
Each side should be fried for two to three minutes, flipping frequently with tongs until the desired crispiness is reached. The cooked bacon is then drained on paper towels to remove excess grease, before serving on a buttered roll for a classic bacon butty.
