When it comes to bacon, getting it just right for you or your guests is an art
Food tastes vary wildly between individuals. Eggs are one thing - are you a soft boiled, or a sunny side up type of foodie?
Roice began: “If you want evenly crispy bacon, you need to boil it. I know that sounds like it wouldn’t work, but it does.” Referencing streaky bacon, the chef revealed: “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,” he added.
“The water prevents the temperature from getting too high which gives the fat time to render out,” Roice said. “So the meat and the fat finish cooking at the same exact time. Many people suggested cooking bacon this way results in loss of flavour, and some remarked on the texture. One said: “I tried this…like shoe leather. Terrible.” Another comment read: “Boil out all the flavour, got it.”
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