How to cook bacon so it actually crisps
Cold pan, medium heat, and leave it alone. The four rules for a rasher that crunches instead of curls.
The Journal
Recipes, guides and bacon know-how.
How to get the crispest rasher, build the perfect butty and keep your bacon at its best.
The perfect bacon butty
Soft white bread, real butter, hot crisp rashers. Simple, yes, but the details make all the difference.
Dry-cured vs wet-cured: what’s the difference?
Why some bacon crisps and some boils, what “added water” on a label means, and how to tell them apart.
A proper full English, step by step
Getting everything hot onto the plate at the same time is the real skill. Here’s the order of play.
Bacon in the oven: the easy way to feed a crowd
No spitting, no turning and a free hob. How to cook a whole tray of crisp bacon at once.
Back or streaky? A quick guide to rashers
Where each cut comes from, how it cooks, and which one to reach for.