No Rashers, No Grease: Clean Pan Solutions

Cooking bacon without oil or butter can be a challenge, but it's not impossible. Bacon already has fat in it, so when cooked in the right way, you shouldn't need to add any extra. When heat is applied, the fat melts in a process known as rendering, turning into a liquid that can fry the meat.

However, if you're cooking bacon in a pan, it's important to note that the pan should be cold when you start. This gives the fat time to render and melt properly, resulting in crispy bacon without any soggy or rubbery sections.

If you're cooking bacon in the oven, it's safe to put the rashers straight onto a baking sheet without any foil or parchment paper as bacon is inherently non-stick.

Start in a cold pan

When cooking bacon, it is recommended to start in a cold pan. This is because bacon cooks in its own fat, and if the fat is too cold when you begin cooking, it won't have enough time to fully render. This can lead to the fat remaining attached to the bacon with a chewy, rubbery texture. Conversely, if you cook the bacon long enough for the fat to fully render, the meat will likely become tough and overcooked.

Starting with a cold pan allows the fat to render slowly, giving it enough time to fully melt, resulting in crispy bacon without any soggy or rubbery sections. It is also safer, as you are less likely to be hit with spitting hot fat.

When cooking bacon in a cold pan, it is important to manage the heat throughout the cooking process. A low-to-medium heat is best, so the fat has time to render slowly without the meat cooking too quickly.

The cold-start method does come with a small downside, as the bacon is more likely to stick to the pan. However, this is not a significant issue if you are using a well-seasoned cast-iron pan.

Overall, starting with a cold pan gives you maximum temperature control right from the beginning and helps you achieve perfectly cooked bacon.

Don't cook with butter or oil

While butter and oil are commonly used as cooking fats, there are some good reasons not to use them.

Health

No oil is truly healthy, despite what some advertising campaigns may claim. Oil is pure fat, with all other nutrients stripped away, and contains more calories per gram than any other food. Butter is also high in saturated fat, which can increase the risk of high cholesterol and, in turn, heart disease.

Temperature

Butter and oil have relatively low smoking points, meaning they will burn at high temperatures. Butter will smoke and burn at around 212°F, while olive and unrefined coconut oil have a smoking point of around 300-350°F. If you are cooking at high heat, these fats are not a good choice.

Taste

Some foods are better suited to being cooked in butter or oil than others. Butter, for example, has a strong flavour that may not be welcome in certain dishes. Olive oil, too, has a distinctive taste that may not be desirable in some cuisines.

Texture

The texture of butter changes with heat, and this can affect the final dish. For example, a pat of butter added to a steak can add a creamy texture, but only for the first 20 minutes or so. After that, the butter will start to congeal, becoming greasy and unappetising.

Alternatives

There are plenty of alternatives to cooking with butter or oil. Non-stick pots and pans, for example, can be used without any additional fat, as the food won't stick. For baking, fruit purées can be used in place of butter or oil, adding moisture and flavour. For savoury dishes, small amounts of water or broth can be added to prevent sticking and burning.

Don't use a high heat

When cooking bacon, it's important to remember that high heat is not your friend. Here's why you should avoid it:

The Problem with High Heat

Bacon is a fatty meat, and when it's exposed to high heat, the fat doesn't get a chance to render properly. This results in chewy, rubbery bacon with unevenly cooked sections. The fat may also seize up, causing it to remain attached to the meat instead of melting and creating that desired crispy texture.

The Ideal Temperature

For optimal results, it's best to cook bacon over low to medium-low heat. This allows the fat to render slowly, giving you crispy, evenly cooked bacon without any soggy or rubbery bits. While it may take a bit longer, the extra time is worth it for that perfect bacon texture.

Tips for Better Bacon

• Choose the right pan: A cast-iron skillet is ideal as it retains heat well and allows the bacon grease to build up a natural non-stick coating over time.
• Don't overcrowd the pan: Leave some space between bacon strips to prevent steam buildup, which can lead to soggy bacon.
• Flip occasionally: Turning the bacon strips over occasionally helps them brown evenly and prevents burning.
• Drain and pat dry: After cooking, drain the bacon on paper towels or a paper bag to remove excess grease and prevent sogginess.

In summary, resist the temptation to crank up the heat when cooking bacon. Instead, opt for a lower temperature and give your bacon the time it needs to render that delicious fat and achieve the perfect crispness you crave.

Pat the rashers dry first

When cooking bacon, it is important to pat the rashers dry first. This is because moisture on the surface of the meat can prevent the desired browning effect from occurring.

The browning effect is known as the Maillard reaction, which is responsible for the tasty brown crust that appears on well-seared meat. This process begins when the surface of the meat hits temperatures between 280° and 330° Fahrenheit.

Moisture on the surface of the meat can prevent the Maillard reaction from occurring, as water can only reach a maximum temperature of 212° Fahrenheit. By patting the rashers dry before placing them in the pan, you ensure that the Maillard reaction can occur, resulting in the desired crispy texture and flavourful browning.

Additionally, removing excess moisture can help prevent the bacon from becoming greasy. This is because the fat in the bacon will have a chance to render properly during cooking, resulting in a crispier texture.

Therefore, it is important to take the time to pat your bacon dry before cooking it. This simple step can make a significant difference in the final texture and flavour of your bacon.

Don't overcrowd the pan

When frying food, it is important to not overcrowd the pan. This is a common mistake when cooking in large quantities. Overcrowding the pan leads to unsatisfactory results and a longer cooking time.

When the pan is overcrowded, the food placed inside it is often overlapping or very close together. This releases a lot of moisture, which lowers the temperature in the pan. The liquid builds up and the food begins to stew. This prevents the browning process from starting until all the water has evaporated, by which time the meat will be tough and the vegetables, mushy.

To avoid this, make sure to arrange your food so that hot air can pass through. For example, when frying meat, ensure the pieces are about an inch apart. For vegetables with high water content, allow enough space in the pan for the moisture to escape. If you are cooking a large quantity of food, cook it in batches.

Frequently asked questions