Chef Roice Bethel revealed his ‘only way’ to cook bacon perfectly
Chef Roice Bethel has served up a game-changer for bacon lovers everywhere with his nifty trick to get perfectly crispy rashers every single time, and he’s not even using the traditional frying or oven methods. Taking to Instagram under his handle @noflakeysalt, Roice, who enjoys a following of 378,000, dropped this sizzling hot tip in a video titled: “Evenly crispy bacon every time! ” Sharing his approach, Roice said: “If you want evenly crispy bacon, you need to boil it. I know that sounds like it wouldn’t work, but it does. There are two parts to every strip of bacon; there’s the muscle which is the dark part and the fat which is the light part.
“The muscle cooks extremely quickly, the fat takes longer time to render out.” The chef says this is a foolproof method starting with cold bacon strips in a pan then “add just enough water to cover your bacon”.
READ MORE: Nigella Lawson’s doughnut French toast recipe is ‘sublime’ and only requires four stepsREAD MORE: Warning about the placement of your TV in your living room
Roice explains the rationale behind his water trick, he said: “The water prevents the temperature from getting too high which gives the fat time to render out. So the meat and the fat finish cooking at the same exact time.”
In a post shared by Roice Bethel (@noflakeysalt) he added: “Once the water completely evaporates, the bacon will get nice and crispy, and the meat won’t get overcooked or burnt. The fat is perfectly rendered so it’s nice and crispy [too].”
While the video doesn’t detail exactly how long this cooking process takes, it has attracted hundreds of comments commending the tip, reports the Express. One said: “This is a fact. Works every time and flavour is the same.”
Another said: “I’ve tried it and it does work! ” A third added: “Done this and bacon stays good size and gets crispy takes a little longer but def worth it.”
While plenty of people are fans of this method for preserving taste, others have reservations, mainly about texture changes. One said: “I tried this…like shoe leather. Terrible.”
Meanwhile, another said: “Boil out all the flavour, got it.”
For those interested in different techniques, there are various alternatives, such as an air fryer or the microwave.
