👉 There is.
And the secret ingredient isn’t oil, sugar, or magic dust…
It’s cornstarch.
Yes — the same stuff you use to thicken gravy.
Let’s dive into how this unexpected pantry hero transforms your bacon from good to unbelievably crispy — and why you’ll never cook bacon the old way again.
🧪 Why Cornstarch Makes Bacon Crispier
Here’s the science behind the crunch:
- Bacon shrinks and curls as it cooks due to moisture loss and fat rendering.
- The problem? Uneven texture — some parts stay soft or chewy.
- Enter cornstarch:
- Coats the surface of the bacon
- Absorbs excess moisture before cooking
- Promotes even browning and crispness
- Prevents curling by creating a thin, protective layer
✅ Result? Ultra-crispy, flat, restaurant-quality bacon — with no splatter, no flipping, and minimal cleanup.
