The Secret to the Perfect Bacon "Shatter"
To truly master streaky bacon recipes, you have to understand the science of the fat. For the crispiest results, we recommend the "cold start" method: place your rashers in a cold frying pan before turning on a medium-low heat. This allows the fat to render out slowly, effectively shallow-frying the meat in its own juices until it reaches a deep mahogany colour. If you are cooking for a crowd, laying the strips on a wire rack over a baking tray in the oven at 200°C ensures even airflow and a consistent crunch without the need for constant flipping.
For those who want to level up their skills even further, try using the leftover rendered fat to sauté your greens or fry a sourdough crouton; it adds a layer of smoky complexity that oil simply cannot provide. If you are a fan of these savoury profiles and want to see how we use bacon across our entire menu, you can visit our bacon-infused dinners to find more inspiration for your next box. Alternatively, if you're looking for a great value way to feed a flat of hungry students, why not check out student meals and get fresh ingredients delivered for less?
