If you love rashers of crispy bacon in your breakfast sandwich or on the plate with the rest of your fry-up, then a chef has got a top tip you're going to want to try.
Chef Jeff Baker, who has previously cooked for the Queen, claims many people have been making a big mistake when cooking bacon and it's all to do with the temperature at which you cook it.
According to the kitchen expert, you shouldn't be cooking the meat slow and steady, but instead should be getting your pan nice and hot before adding any bacon into the mix.
By cooking it this way, Jess claims you'll end up with the 'crispiest' bacon every time.
Speaking to the Daily Star, he explained: "I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.
"If the bacon is properly dry-cured and cut to a nice thickness, it should caramelise on the edges.
"The fat will then render without dissolving, resulting in delicious flavour."
The chef, who works with online butchery retailer Farmison & Co also shared another top tip - but it's pretty controversial.
He continued to say that he doesn't think you should add any condiments to your bacon, so wave goodbye to ketchup or brown sauce.
"In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste - it'll be perfect as it is," he said.
This comes after another top chef, Oliver Marlowe, shared his hack for making the 'creamiest' mashed potatoes ever.
In order to do this, he claims you should bake the potatoes instead of boiling them, that way the potatoes won't be full of moisture from the water when you mash, instead you'll add moisture through the 'good stuff' like cream, butter or milk.
Do you have a cooking tip to share? We want to hear all about it. Email courtney.pochin@mirror.co.uk
