Chef Reveals: The Right Way to Make Perfect Bacon (and the Mistakes Everybody Makes)

The kosher keepers among us will not eat pork, but it is a real delicacy all over the world. Chef Jeff Baker reveals the mistakes many people make and explains how to make perfect bacon without the need for spices and sauces

Chef Reveals: The Right Way to Make Perfect Bacon (and the Mistakes Everybody Makes)

In the video - only in America: can be buried in bacon

Pork is a forbidden food according to Jewish kashrut, but throughout the world it is considered delicious and accessible meat and bacon (or pork buns if you insist on standard Hebrew) is served in almost every breakfast considered. Except it's not easy to make such a bacon that comes out crispy and delicious and not too oily. Chef Jeff Baker shared his Daily Star Online surfers with his tips and revealed how to cook perfect and delicious bacon.

First, if you fry the bacon slowly on a regular fire, this is probably why it doesn't become crispy and crispy. Jeff recommends preheating the pan and just after it's hot, it's time to put the thin bacon slices and fry them on both sides. This is what should make the meat crispy and crispy and leave you with more flavor.

The right way to fry bacon - with the simple trick you must know

Eat pork? That's how you make perfect bacon

Bacon gif (Photo: Giphy)

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Jeff explained: "I've found that the best way to fry bacon is on a medium to high-heat frying pan with a small amount of natural fat and burn the meat about a minute on each side.

Contrary to popular belief, the esteemed chef doesn't think spices should be added to the pork slices. "In my opinion, if you fry my way, the meat does not need any sauce or spices to enhance the taste. It is as perfect as it is," he added.

The Secret to Crispy Bacon - Water

Bacon gif (Photo: Giphy)

Imagine yourself in the kitchen, frying bacon in one pan, boiling eggs in the other, boiling water for coffee, and suddenly the bacon pan begins to splash hot oil on your neck, face, you can't avoid it, and it's getting worse. At American's Test Kitchen, you find the perfect solution for the oil-spattering attack, which also leads to a perfect crispy result.

And the simple and surprising element is water. After you place the bacon in the pan, add some water, just to cover the bottom of the pan, and fry the bacon on medium-high heat. Once the water evaporates, reduce the heat, and continue to fry the bacon until it reaches the desired level of crispiness.

This trick will not only save you from a burn of boiling oil, it will also ensure that the bacon stays greasy to the right degree, brews evenly, and in fact does not burn at all.

We wanted you but do you keep kosher? You will probably hear that kosher bacon substitute is also available, which is made from a wide variety of non-pork ingredients; Some types are vegetarian, while others make use of beef, lamb, duck, and sometimes turkey to restore the flavor of pork.

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