Coating bacon in cornflour before frying draws out moisture and helps it crisp up evenly, producing golden, crunchy rashers with a better texture. The simple technique was discovered during research into why bacon often turns out soggy.
Why bacon turns out soggy
Pork contains a considerable amount of moisture, which seeps out during cooking and converts into steam. Excess steam around a frying pan prevents the bacon from crisping properly, causing the white fatty sections to render out before the meat has cooked through, resulting in a chewy, rubbery texture.
Sprinkling cornflour on bacon may sound peculiar, but most people cook their rashers without much consideration, which is precisely why they so often end up disappointingly flabby and require considerable chewing.
How the cornflour works
Cornflour is highly absorbent and will draw out any surplus moisture the bacon releases during cooking, keeping the meat thoroughly dry throughout the process. Ensuring the bacon remains as dry as possible allows the strips to crisp up and brown uniformly, producing a far superior texture overall.
It guarantees that every portion of the bacon achieves a perfectly tender, golden and delightfully crisp finish, while also simplifying the cooking process considerably.
Ingredients and method
For one person, you will need two to three rashers of bacon, half a teaspoon of cornflour per rasher, and optional pinches of black pepper and smoked paprika, plus a teaspoon of olive oil if desired.
To start, place the bacon on a plate and dab gently with kitchen paper to eliminate some moisture. Next, dust a modest amount of cornflour, black pepper and smoked paprika onto the bacon until it has a fine coating, removing any surplus cornflour as using excessive amounts will prevent the bacon from cooking correctly.
Then, place the bacon in a cold frying pan and set it on a medium heat. Oil is not required, as streaky bacon will cook in its own fat. If desired, a small teaspoon of olive oil can be used, but caution is advised, as excessive oil means the cornflour can absorb it and become greasy rather than crispy.
Cooking and resting
Cook the bacon for approximately two to three minutes per side, using a spatula to flip it frequently and press on it gently to prevent it curling up or adhering to the pan. Once cooked, transfer the bacon to kitchen paper and allow it to rest for roughly one minute before placing it on a plate or sandwich.
Allowing the bacon to rest after cooking lets any steam dissipate and excess fat drain away, which further contributes to a crispier texture. The rasher will then be perfectly golden with delightfully crispy edges, delivering a thoroughly satisfying smoky flavour with every bite.
