The Math of Perfectly Crisp Bacon


Four researchers from the UK's Leeds University spent more than a thousand hours testing 700 variations of bacon sandwiches using both a computer and 50 taste-testing volunteers, and they managed to come up with the formula for perfectly crisp bacon:

N = C + {fb(cm) . fb(tc)} + fb(Ts) + fc . ta
N = force in Newtons required to break the cooked
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/
cm = cooking method.
C = Newtons required to break uncooked bacon.

Team leader Dr. Graham Clayton says, "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, if not more, important."

For that I happily give him and his team my first-ever Serious Eats Hero of the Month Award. Congratulations to the Leeds U team, and may they always have perfectly crisp bacon! [via mental_floss]

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