Thanks to Cali on the Geekbrief.tv podcast for this. The BBC website reports that experts at Leeds University have worked out the formula for the perfect bacon sarnie!
Regular readers may remember that I wrote about this a while ago. Does the research echo my personal feelings? Well, the formula is a follows:
N = C + {fb(cm) . fb(tc)} + fb(Ts) + fc . ta
N = force in Newtons required to break the cooked bacon.
fb = function of the bacon type.
fc = function of the condiment/filling effect.
Ts = serving temperature.
tc = cooking time.
ta = time or duration of application of condiment/filling.
cm = cooking method.
C = Newtons required to break uncooked bacon.
Hmm… Well this puts the emphasis on the crispy-ness of the bacon, which is fine when using streaky bacon but sometimes I do like some back bacon with crispy edges but juicy meat. Each to their own I reckon.
The BBC article as follows:
Scientists’ ‘perfect’ bacon butty
Experts spent 1,000 hours testing different bacon variations
Scientists have created a mathematical formula of how to make the perfect bacon butty. Experts at Leeds University discovered the secret to the ideal sandwich lay in how crispy and crunchy rashers were.
They found that two or three back bacon rashers should be cooked under a preheated oven grill for seven minutes at about 240C (475F).
The bacon should then be placed between two slices of farmhouse bread, 1cm to 2cm thick.
Cooking times
Four researchers at the Department of Food Science spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
A shortlist was then tested with computers to measure the texture of each sandwich.
Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
‘Turn-off’
Dr Graham Clayton, who led the research, said: “We often think it’s the taste and smell of bacon that consumers find most attractive.
“But our research proves that texture and the crunching sound is just – if not more – important.
“While there was much debate within our taste panels on the smoked or unsmoked decision, everyone agreed that tough or chewy bacon is a turn-off.”
The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.
