A bacon sarnie is a thing of beauty, capable of breathing life to you of a morning – and a bedrock of British life.
The humble rasher is a common component of some of our favourite meals – not to mention a full English breakfast.
Bacon and sausages on a plate teeming with fried mushrooms, tomatoes, buttered toast and black pudding.
It is enough to make your mouth water just thinking about it, is it not? Are we wrong? Of course we aren’t.
But did you know – you’ve been cooking your bacon wrong for, well, years and years?
Yes, indeed, a professional chef and culinary expert has revealed where we have been going wrong when it comes to cooking the foodstuff.
Jeff Baker, who has cooked for the Queen and has decades of experience under his belt, has revealed some mistakes we’ve all been committing.
And it is fair to say some are pretty schoolboy.
Jeff reckons we need the pan piping hot (of course), rather than cooking bacon slowly and steadily.
Instead, get the pan searing – and allow your bacon to become caramelised, rather than cooking gradually.
This makes them crispy and punchier in terms of flavour.
Jeff explains: “I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.
“If the bacon is properly dry cured and cut to a nice thickness, it should caramelise on the edges.
“The fat will then render without dissolving, resulting in delicious flavour.”
Oh, and as for another mistake we have ALL made, Jeff reckons red sauce and brown sauce are no-gos.
So bid farewell to your Heinz and HP, folks.
He added: “In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste – it’ll be perfect as it is.”