OK so it’s a term I just made up, but read on! We all agree that the best way to cook bacon is to grill it, so that you get a rim of crispy brown fat on your rasher. But have you ever noticed that sometimes, in order to get a well-cooked fat layer, you overcook the red bit and it becomes hard and chewy (a bit like hotel bacon)? Well here’s the answer. Just before you put your rasher on the grill, run it under the cold tap, just for one second each side. The red meat soaks up a bit of the water owing to its salt content, ensuring that the meat remains succulent under the grill. The fat layer, however, being hydrophobic, doesn’t soak up any additional moisture, so it cooks and crisps up while the main part of the slice stays soft. Try it, it works. Oh and don’t use ciabatta to make your bacon sandwich, the holes are too big and all the butter runs down your face.