Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 39

CRISPY BACON To get bacon appetisingly crisp you will need to start off with a pack of streaky bacon. The higher fat content is what makes it go so irresistibly crunchy and golden. A dry-cure bacon is a better option than cheaper bacon which will probably have been pumped up with water and other additives. The best cooking method, I find, is to lay the bacon on a rack over a roasting tin and cook it in a hot oven, around 200°C/400°F/Gas Mark 6, for about 20 minutes until it is golden brown. Grilling is the second best option and not so dissimilar – keep the bacon about 10cm (4in) away from the grill and move it around the grill rack every few minutes so that it grills evenly. Either way, let it cool a little before attempting to crumble it.