Chef who has cooked for the Queen says weve all been cooking bacon wrong

Most of love a bit of bacon in the morning, especially on a weekend.

But as fans of the streaky pork will know, it can be hard to get rashers crispy without making them greasy.

If you suffer from these problems in the kitchen, there’s no need to fret.

Daily Star Online caught up with Jeff Baker, Executive Development Chef at Farmison & Co, to find out the best way to cook the fry-up favourite.

The professional chef, who has cooked for the queen in the past, shed light on where many of us are going wrong ahead of the Platinum Jubilee.

If you're cooking your bacon slow and steady, this is probably why it's not crisping up.

First, Jeff recommends getting the pans nice and hot.

Then, once your fryer is heated up, it’s time to add your rashers and sear them on both sides.

This should create caramelisation – which makes it nice and crispy and gives it a punchier flavour.

Jeff explained: "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.”

Controversially, the pro chef doesn’t think you should be adding any condiments to your rashers.

So we’re sad to say that this could mean putting down the ketchup or HP sauce.

Jeff 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."

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