Gordon Ramsay cooks perfect bacon by starting with a cold pan (or cold oven) and cooking it slowly over low to medium heat, allowing the fat to render gradually for even crisping, without adding oil, and finishing on paper towels for a crispy, non-greasy result. He emphasizes no water or oil is needed if the bacon is good quality, and for large batches, baking on parchment paper in a 400°F (200°C) oven for 10-20 mins works well.
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), a common and treatable form of skin cancer, which required surgical removal from his jawline near his ear in late August 2025, leading him to share his experience online to urge fans to use sunscreen and protect their skin. He posted photos of his bandages, emphasizing sun safety and thanking his medical team.
According to Dawn Perry, author of Ready, Set, Cook; How to Make Good Food With What's on Hand, cooking bacon in water could keep it tender on the inside while still crisp on the outside. How? The bacon fat would render into the water. Once the water evaporates, the bacon would crisp in its own fat.
Snoop Dogg's trick for cooking bacon by simply dumping the whole slab in the pan and separating the slices in the pan is a lazy trip I can't get enough of.
Her purpose, though, was to reduce the salty, smoky taste of the bacon in favor of a much subtler flavor. I did as Julia said and simmered, then fried, bacon pieces before adding them to a mix of beaten eggs, cream, butter and seasonings.
American bacon comes from pork belly, the belly of the hog. Canadian bacon comes from pork loin, the hog's back. Jowl bacon comes from pork jowl, the hog's cheek. Cottage bacon comes from pork butt, the upper portion of the hog's shoulder.
Adding a light layer of flour to your uncooked bacon will result in the flour cooking and collecting the excess bacon grease. This allows bacon to hold its shape and ends up extra crispy once cooked.
No need to add oil or cooking spray—the bacon provides all the fat you need. Turn the heat to low or medium-low. Cooking bacon too fast leads to uneven cooking. A gentle heat allows the fat to render and crisp up slowly.
This allows bacon to hold its shape and ends up extra crispy once cooked. Preheat your oven 400F, lay the bacon out on a parchment lined sheet pan, sprinkle the bacon lightly with flour, and bake for 15-20 minutes turning the bacon once halfway through.
While speaking with Men's Health UK, Ramsay revealed that it was a crater-like pothole that caused the accident. The Food Stars host was cruising downhill when his front wheel hit the pothole and he was whipped into the air.
The chef who famously made Gordon Ramsay cry was his mentor, the legendary and famously intense British chef Marco Pierre White, during an incident in the late 1980s at Ramsay's former restaurant, Harveys, where a young Ramsay was reduced to tears after being yelled at by White, solidifying White's reputation as a formidable culinary figure.
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Lay the bacon out single file, no overlap. Sometimes, this setup is enough. Most of the time, bacon will come out flat and browned and beautiful just like that. If you have particularly thin or fatty pieces of bacon, however, it can still curl up on you as the water evaporates from the meat and the belly fat renders.
However, if you do need to deep fry your food, our long-standing advice is that oils like corn and sunflower oils are not recommended for high temperatures.
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The other chefs and authors wholeheartedly agree that Boar's Head brings flavor and quality with its naturally smoked bacon. “Boar's Head has a reputation for excellence, and its bacon is no exception,” adds Thomas.
Cooking the bacon on a rack allows the heat to circulate all around the bacon, which means you don't have to worry about flipping it halfway through cooking. The rack also allows all the grease to drip down, meaning your bacon will get even crispier!
Stovetop (medium-low heat): We started with a cold pan, put the bacon in, and turned the heat to medium-low. It took 18 minutes to cook and the result was bacon with a great bite, good color, and rich flavor. This one's definitely a winner.
Bring to the boil, then simmer gently for approximately 20 minutes per ½ kg.
Julia Child was diagnosed with breast cancer in 1968 at age 55, discovering a lump during a self-exam, and underwent a mastectomy, but remained relatively private about the experience while becoming a vocal advocate for early detection, famously encouraging women to do self-exams and get mammograms.
The late Joël Robuchon holds the record for the most Michelin stars ever awarded to a chef, with 32 stars to his name. He revolutionized fine dining with dishes that emphasized quality ingredients and impeccable technique.