OUR
WINNER:
THE COLD PAN
METHODTHE FOOLPROOF
WAY TO COOK...
STREAKY BACON
What’s the best route to crisp perfection?- COLD PAN METHOD Putting cold rashers
into a hot pan will cause them to curl and
cook unevenly. Instead, lay the bacon into
a cold, non-stick frying pan, then put it on
the hob over a medium heat. As the pan
heats up, the rashers will start to brown
underneath and bubble on top. Once the
underside is done to your liking, flip the
rashers over and give them a few minutes
more on the second side. This method gives
evenly browned bacon that lies relatively flat
and crisps up as it cools. You can use a
heavy-based (as opposed to non-stick) pan,
but this may cause patches of scorching
rather than even colouring. - OVEN METHOD When you’re cooking
a lot of bacon, laying the rashers flat in a
shallow baking tray can give good results.
Put the rashers on the tray, transfer to a cold
oven, set the temperature to 200°C/
180°C fan/gas 6 and cook for 15-18 minutes. - GRILL METHOD Grilling rashers under
a grill heated to high for 2-3 minutes on
each side is the favoured method for the
health-conscious. But leaving more of the
bacon’s fat behind in the drip pan means
drier rashers – and streaky is all about
the fat, as that’s where the flavour lies.
THE FOOD HACK
Never put up with lumpy mashagain.Tipthe
cooked potatoes, milk andsoftenedbutterintoa bowl
and whisk with an electrichandmixeruntilsmooth.→
See the video now at deliciousmagazine.co.uk/skills
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MASTERCLASS: THE KNOWLEDGE