The Flour Method for Bacon that Isn’t Chewy
So, here’s the secret: flour! The key to the best crispy bacon every time: Just add a bit of flour to your bacon and refrigerate for 30 minutes before you start cooking. But why flour, you may ask? Okay, first things first: The flour serves to soak up some of the excess fat of the bacon so that it can crisp faster. Helps the bacon to also not curl as tight, you will get nice straight bacon.
Can You Use Other Flours?
Yes, you can! It’s best to stick with all-purpose flour, although it may be fun to experiment with other flours, like rice flour or cornstarch. My sister-in-law uses gluten free flour and as she told me, it works just fine. Honestly, just use any type of flour that will absorb moisture – so it can create a crispy coating.
How to Make the Crispiest Bacon: Step-by-Step
Below is the process on how to make the crispiest bacon of your life. It is very easy, but you should prepare for it beforehand, which I know we don’t always have time for. But trust me, my kids and my husband, it’s worth it! Ha!
Ingredients:
Bacon strips (2–3 per person)
All-purpose flour (or your preferred type of flour)
Parchment paper
Beeswax wrap or an additional piece of parchment paper
source: Flickr
Instructions:
The Night Before:
Grab a medium-sized bowl and put some flour in it.
