Stop frying bacon if you want it crispier and tastier, as a butcher's simpler method takes just three minutes. The frying pan is not always the best way to achieve perfectly crispy bacon, according to a senior lifestyle reporter who has tested an alternative approach.
Cooking bacon in a pan produces less crispy results because the meat ends up soaking in its own oil for extended periods, creating a disappointing combination of soggy and burnt pieces. The method involves just kitchen towels, a plate, and a microwave.
Why the microwave works
Yes, you can microwave bacon, and this method is best for those who prefer their bacon on the crisper side. When microwaved, bacon cooks evenly and releases its excess fat, which can be easily absorbed by kitchen paper, meaning it is less fatty than when pan-fried.
Simon Howie from The Scottish Butcher recommends cooking the meat in the microwave. He said: "While giving your bacon a blast in the microwave might not be the first cooking method that pops into your head, bacon cooked in the microwave comes out oh-so-crispy and delicious."
He added: "Personal preferences for the crispiness of your bacon will determine cooking time, but these simple steps will have a bacon buttie in your hand in a game-changing matter of minutes."
Three-minute cooking steps
To cook bacon in the microwave, start by placing a paper towel on top of a microwaveable plate to soak up some of the fat that comes out of the bacon. Lay out four rashers of bacon on the paper towel, making sure they are spread slightly apart. Place another kitchen towel on top to protect the inside of the microwave from spatters.
The cooking time depends on how crispy you like your bacon. The butcher recommends a cooking time of two minutes, but the reporter found it needed three minutes for crispier results.
This method is mess-free, with less lingering grease smell because the bacon is cooked for much less time and the fat is absorbed into the paper towels. It is also a little healthier, as cooking in oil adds unnecessary calories to an ingredient that is already high in fat, particularly if streaky bacon is being used.
