Foodies are divided over chef’s VERY unusual ‘secret’ for crispy bacon every time: ‘There’s no way this works’
- A top chef shared an unusual method that ensures bacon is perfectly crispy
- Roice Bethel was a contestant on Gordon Ramsey’s tv show ‘Next Level Chef’
- He revealed that he always boils his bacon on a cool pan when he wants it crispy
- ‘The meat’s muscle cooks fast but fat takes a longer time to render well,’ he said
- Water prevents the heat from getting too high and gives the meat time to render
A top chef has shared an unusual tip that ensures his bacon is perfectly crispy every time.
Roice Bethel, from California, was a contestant on the first season of Gordon Ramsey’s reality television show ‘Next Level Chef.’
‘If you want perfectly crispy bacon you have to boil it,’ he said in a now-viral TikTok.
‘I know that sounds like it wouldn’t work but it does.’
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A top chef has shared an unusual tip that ensures his bacon is perfectly crispy every time
Roice explained that in order to get the perfect strip of bacon, you have to pay attention to the meat’s composition.
‘So there’s two parts to every strip of bacon,’ he said.
‘There’s the muscle, which is the dark part – and the fat, which is the light part.’
The professional chef then revealed that muscle cooks extremely quickly but fat takes a much longer time to render well.
To remedy that problem, Roice puts his strips of bacon on a cool pan and pours just enough water over it to cover the meat.
Roice puts his strips of bacon on a cool pan and pours enough water over it to cover the meat as it prevents the temperature from getting too high and gives the meat enough time to render
‘The water prevents the temperature from getting too high which gives the meat enough time to render out,’ he said.
Roice added, ‘And so the meat and the fat finish cooking at the same time.’
He typically flips the bacon around until the water evaporates, at which point the meat is not overcooked or burnt and the fat is rendered perfectly.
Roice typically flips the bacon around until the water evaporates, at which point the meat is not overcooked or burnt and the fat is rendered perfectly
Millions were taken back by this simple hack, and could not believe they were let in on this trade secret.
‘I tried this trick in the morning and it was a game changer,’ said one woman.
‘I’ve been making my bacon like this for years – and it’s the best method I’ve ever come across.’
But others were not convinced.
‘You boiled out the best part of the bacon … the flavour!’
‘If you pour water all over your bacon it isn’t going to have a taste.’