Bacon is perfect in a sandwich or to complete a fry-up for breakfast. A common mishap many home cooks come up against is achieving a crispy texture that's not burnt.

However, a cafe owner shared how cooks can master the art of bacon cooking. Rouz G. Jabibi, the owner of More Munchies in Acton Vale, London, detailed a peculiar method they used for the best bacon to SumUp. It's all about how you prepare the bacon before frying. Bacon is an ingredient the cafe takes very seriously. They use a technique known as the "sponge method", ensuring that bacon is perfectly crisp and full of flavour.

The chefs "sponge off" every rasher of bacon, essentially cleaning the surface of the meat, reported The Metro. This makes a world of difference when cooking the bacon.

Rouz said: "Most catering bacon, and some supermarket bacon, is frozen in brine, which is why it holds its shape so neatly. But when you cook it, that salt and water rise to the surface as a white residue. A lot of places ignore it. We don't."

By cleaning up the rashers of bacon, it removes the white residue that's a mix of brine, salt and water. This can alleviate the salty flavour that can overwhelm the bacon when cooked.

You won't actually need a sponge, just some kitchen paper to dab the meat. Drying the bacon will also allow the fat to render and crisp up fast without boiling in its own liquid.

Rouz added: "We bake the bacon first, then sponge off every rasher individually, essentially cleaning the surface of the meat. Then we leave it to cool completely, which stops the edges curling and keeps each rasher long and flat."

When the cafe gets ready to serve up its bacon, after it's baked and sponged off, the bacon is then dry-fried on both sides. Rouz explained that they don't use any oil as the bacon's fat "does the work".

The result is an extra crispy piece of bacon. The cooking experts at Good Foodrecommended cooking bacon over a medium heat in a non-stick pan, if you're dry frying it.

When the fat starts to seep out from bacon, increase the heat and cook for one to three minutes on each side. The longer the frying, the crispier the bacon will be.