The bacon cob is a firm favourite for a weekend breakfast across the UK. But according to one top chef, everybody has been cooking it wrong.
Jeff Baker, a chef who has cooked for the Queen, said the main problem is the bacon ends up being too greasy instead of nice and crisp, reports the Liverpool Echo. The award-winning Michelin-starred chef, who has worked with some of the best in the business, including Pierre Koffmann, lifted the lid on how to cook bacon the right way.
The first step is to get the pan nice and hot instead of cooking the meat slow and steady. This should create caramelisation which makes the rashers crispy and creates a punchier flavour.
