Let’s be honest.
There’s crispy bacon.
And then there’s everything else.
We’ve all been there:
Bacon that’s floppy in the middle
Strips that curl into sad little cups
Or worse — chewy, greasy, underwhelming bites
But what if you could make perfectly flat, deeply golden, shatter-crisp bacon — every single time?
Say hello to the flour method — a little-known, chef-approved trick that’s been flying under the radar for years.
And once you try it?
You’ll never cook bacon the same way again.
Why This Method Works (It’s Science, Not Magic)
The secret?
A light dusting of flour — and a chill in the fridge.
Here’s what happens:
Flour absorbs surface moisture and fat — helping the bacon crisp faster and more evenly
It creates a thin, protective layer — like a batter, promoting browning without burning
Chilling firms up the fat — so the bacon stays flat and doesn’t curl
Result?
Ultra-crispy texture
Gorgeous, restaurant-style straight strips
Less grease, more crunch
Bonus: It works with any type of bacon — regular, thick-cut, turkey, or even plant-based.
What You’ll Need:
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