A full Irish breakfast is a staple on any breakfast menu, but according to American food sites, we've been cooking bacon all wrong.
Some suggest that we should say goodbye to the traditional fry up and start boiling our rashers.
The supposedly ‘better’ way of cooking rashers has been doing the rounds online, but could this be true?
This cooking method is said to produce juicer and crispier rashers than frying, as it cooks the meat more slowly than frying making the seams of fat in the rasher less chewy.
This method is also said to be better than oven cooking as it can dry out the meat.
Here’s your five step guide to the perfect boiled rasher:
1. Add the bacon to a cold frying pan
2. Submerge the rasher in water from the cold tap
3. Bring to a boil
4. Cook until all the water has evaporated
5. Brown the rasher for a few more minutes over the heat
Bringing the cold water to a simmer and letting it evaporate off the rasher supposedly means the bacon is held at the perfect temperature to allow the fat to cook off without drying out the meat.
Foodies from Australia’s news.com.au put the method to the test to reveal if it really works.
They tried frying and boiling the rashers to see which method yielded the greater result.
They said, “Remembering the teachings of high school science, we cooked a ‘control’ batch using the tried-and-true dry frying pan method.
“The results, of course, were outstanding. Delicious bacon.”
They then went on to try the boiling method.
They said, “As the water came to the boil and the fat began to dissolve, it created an unappetising white foam in the water.
“But once the water had evaporated, the fat had almost completely rendered away and the foam had vanished.
“All that was left to do now was to brown the now much stickier, plumper bacon.
“The ‘new’ method produced much drier, darker bacon.
“It was crispier as promised, but in a way that made it less enjoyable to eat.
“It had developed the consistency reminiscent of beef jerky.
"Even worse, this method seemed to have leached a lot of the bacon's salt content out into the water before glueing it back to the outside of the bacon as it evaporated, making the bacon much saltier to taste.
“Of course, the only bad bacon is no bacon, so we still happily ate both batches.
“But as to the internet’s claims that this method was better than a simple hot frying pan?
“That’s a porky.”
Seeing as the foodies were less than impressed, it looks like we will be sticking to the old-fashioned frying method for now.
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