The Perfect Bacon Butty

April 12th, 2007

Bacon Buttie

Having spent more than 1,000 hours testing 700 variations, scientists at Leeds University claim to have come up with a formula for the perfect bacon butty.

This was an in-depth study, with fifty volunteers judging each sandwich according to its taste, texture and flavour. The results show that the key is the crispiness and the crunch of the bacon. Dr Graham Clayton, who led the research team, said “We often think that it’s the taste and smell of bacon that consumers find most attractive. But our research proves that texture and sound is just as, if not more, important”.

The team’s findings are 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.

I am surprised that there is no mention of the all important sauce and although quality and type of bacon was studied there is no conclusion given on that rather important point. I think I’m just going to have to keep making and eating bacon butties until I find the answer myself. It’s a hard life.

Oh, by the way, here’s the winning formula:

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.

I’ll let you study that while I tuck into the rest of this butty.

Source: BBC News

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    One Response to “The Perfect Bacon Butty”

    1. Anonymous Says:

      HP Sauce!! a necessary ingredient!

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