Celebrity chef Matt Golinski reveals the mistake that's ruining your crispy bacon
We all have one thing in common, one shared goal in life that people around the world struggle to reach everyday: cooking bacon so it has the perfect amount of crisp and crunch.
Sure, it sounds like an easy task. Just cook it long enough until it's all crisped up, right?
Wrong. There's actually one huge mistake we all make that's preventing our bacon from getting crispy.
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The one thing we all have in common, is a love for crispy bacon. Getty Images/iStockphoto
Celebrity chef Matt Golinski shared the bacon-cooking error he's seen people make time and time again.
And since we don't gatekeep when it comes to perfectly cooked bacon here at 9honey, we decided to pass the life-changing information on to you.
"If bacon has been vacuum-sealed, it is generally sitting in moisture when you open the packet," Golinski tells 9honey Kitchen.
"It's always a good idea to dry it well on paper towel before you cook it so it doesn't stew."
Basically, when bacon is tightly packed into that little plastic packet we buy it in, moisture builds up.
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Matt Golinski says you should let your bacon dry out a bit before cooking it, otherwise it will stew. Supplied
Then, when we transfer the bacon straight from the packet to the pan, the moisture sits in the pan and stews the bacon, rather than the meat getting nice and crispy in a clean, dry frying pan.
But it's not just when you want crispy bacon that you should let it dry out before cooking – it's really under any circumstances.
While many of us enjoy a delightful breakfast of bacon and eggs on toast, some prefer a more elevated experience.
Golinski says his perfect way to dress up a bit of bacon is to add it into a breakfast quiche.
"Home-made pastry, home grown eggs whisked with cream, and smokey bacon with some good vintage cheddar and you got a perfect breakfast, brunch, lunch, afternoon tea or dinner," he says.
"Simplicity and the best ingredients are the key."
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Golinski says a great way to elevate breakfast s to put it all in a quiche. Getty Images/iStockphoto
But if egg isn't your thing, don't panic. Golinski shared another personal favourite flavour combo.
"There are lots of seafood dishes that are elevated by the use of bacon," he explains.
"It adds texture and flavour to scallops, prawns and salmon.
"There's also plenty of sweet and sour combos that combine fruits or sweet sauces like honey or maple syrup with bacon."
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