Bacon is crispier without burning if you add this one ingredient while cooking

Crispy bacon is the ultimate way to eat it for many people but cooking it to perfection without cremating it can be difficult.
If you love your bacon crispy then you'll know what there's a fine line between the perfect crunch and a burnt slice. And whether you fry, pan cook or even do yours in the air fryer, trying to get it crispy but not cremated is often a matter of seconds.
But there's one way to ensure your bacon is crisped to perfection and it involves adding a simple ingredient before you cook it. One expert cook recommends coating yours in flour for the best results.
Barbara Curry, the culinary expert behind Butter & Baggage, admitted that she was apprehensive about the addition at first but she has become a convert to it.
She said: 'I was a little sceptical about how adding flour to the bacon would make that much difference, but just wait until you taste bacon that has been floured first.
"It's not only crispy but doesn't have that burnt taste you get sometimes when trying to get your bacon extra crispy," reports the Express.
When you add a light coating of flour to the bacon it helps to absorb the moisture while the fat on it renders during cooking.
Cooking bacon creates what is known as a Malliard reaction. It's a chemical process which happens when amino acids and reducing sugars in the meat react under heat. This reaction turns it crispy and golden.
And the addition of flour helps to give your bacon a beautiful golden colour too.
There is the added benefit also that the flour helps to absorb oil and fat as the bacon cooks, which also reduces the amount of splattering in the pan.
How to make crispier and tastier bacon
To begin, add some all-purpose flour to a plate and coat each slice of raw bacon on both sides.
Then simply place it in a frying pan on a medium heat on the stove. Cook it for four minutes and it should come out perfect without any splatter or grease.
You can fry your bacon in a frying pan like you normally would and get a great taste, but Barbara also recommends trying to bake it in the oven.
Barbara said: 'I still cook bacon on the stove when I just need a few pieces, but when I'm serving breakfast for four or more, I'm making it in the oven.'
Simply preheat the oven to 200C and then line a tray with tin foil as it helps make clean up easier.
Put your bacon strips on the tray and then bake for 12 to 15 minutes. The cooking time depends on how thick the bacon is so make sure to check on it around the 10 minute mark.
Once the bacon is ready, place it on a paper towel to absorb any excess grease. Your bacon should be crispy, golden, and now ready to add to a buttery roll.

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