# yellowbear

06 Jan 2012 161 views

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## Clent hills Revisited

I must go back for a bacon buttie soon

Scientists' 'perfect' bacon butty

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.

## Clent hills Revisited

I must go back for a bacon buttie soon

Scientists' 'perfect' bacon butty

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.

A spectacular and pleasing sky Bill!
Bill Phillips: It usually rains when Chris and Chad come!
I do like the greens in the landscape - and the blue is great.... but I think the B&W on Piggies site features the clouds better. Interesting how that works!
Bill Phillips: I am inclined to agree Elizabeth
• Ray
• Thailand
• 6 Jan 2012, 03:42
You have a better version today than Ole Eb could manage, Bill.

I am surprised that this crucial research has failed to make the front page of New Scientist.
Bill Phillips: It was on page three next to the pin up
• Chris
• England
• 6 Jan 2012, 06:36
What on EARTH have you done to this picture?? If Mr Evans gave me a sky like that I would be most suspicious!

On the other hand I entirely agree regarding the bacon buttie formula: it is the one I always use in the kitchen at home
Bill Phillips: I am being creative....I think this picture reflects my current mood...pi***d off
The formula is one that reflects a true devotion to a culinary treat
• Ginnie
• Netherlands
• 6 Jan 2012, 06:56
If it were for the sky alone, Bill, I'd guess you were here in the Netherlands!!!

The next time we visit you, I really WOULD like a try at this famous bacon buttie. My mouth is watering as we speak.
Bill Phillips: I am determined that we will take you to Clent for a buttie
• Philine
• Germany
• 6 Jan 2012, 07:23
a breathtaking view and a dramatic cloudscape! (all a bit twiddled) You know my enthousiasm about clouds- and I am happy enough to enjoy this view - I don't need any bacon buttie today -and therefore I read your difficult information -eventually- later, sorry.
Bill Phillips: don't bother with the information, just take it from me that the clent Hills buttie is the finest in the land
• lisl
• Great Britain (UK)
• 6 Jan 2012, 07:27
With a sky like that to look at, who needs a bacon buttie?
Bill Phillips: I thought women could multi-task
But what about the type of bread, the thickness of bread, the type of bacon ie sloppy waterlogged danish stuff or dry cured,
the company you keep, the type of coffee you have to help the food down, wether to have a plastic or glazed plate, the size of each mouthfull, wewther to use brown sauce to name just a few things that haven't been considered.

Dr Clayton is obviously only a novice research worker.

BTW: the cloud aint bad
Bill Phillips: That Danish stuff is inedible. Good bacon smells good, other bacon smells 'orrible.
The clouds are quite impressive Bill! Quite an original twiddle.
Bill Phillips: I have done a series of three in similar manner.
• Astrid
• Netherlands
• 6 Jan 2012, 08:10
I think you gave Mr. Evans at least 3 bacon butties....
and I know that Chris uses the formula himself, I saw him 'in action' in his kitchen.... that man is a genius with cooking
Wonderful picture though!!!
Bill Phillips: It is a little known fact that we Phillips' are great cooks!
Nice sky Bill, smoked bacon for me made in a doorstep.
Bill Phillips: you would like the clent hills ones Mick
After looking at this wintery scene, a nice comforting bacon buttie is just the thing, with a steaming mug of tea, followed by a syrup sponge pud. Diet tomorrow!
Bill Phillips: Oooooooooooooo syrup sponge...with custard?
A very 'painterly' effect, Bill.
Bill Phillips: does that make me an Artist Tom?
Love the foreground in this shot. Is there anything besides the bacon between the bread, like mayo?
Bill Phillips: You can have Mayo if you must. you could have eggs, sausage, mushrooms, Worcestershire Sauce, Red sauce, brown sauce....i expect you could even have Maple syrup
• Louis
• South Africa
• 6 Jan 2012, 09:42
In a pigs eye - I think I have seen this picture before.
Dr Graham Clayton an alias for Ebenaezer Pig, the great bacon researcher?
Bill Phillips: You may have seen one that is similar. Eb is not a great fan of Simon at the cafe for obvious reasons
Reminds me of Fish hill views.
Bill Phillips: I have been up (and down) Fish Hill many times
I like both versions Bill, perhaps this one just has the edge,but then again....Stop giving me decisions !
Bill Phillips: No need to decide you can like or detest either or both to your heart's content
• Where latitude and longitude meet.
• 6 Jan 2012, 11:19
Bill, you are just torturing yourself. It's like a smoker who is trying to give up. He buys a packet of cigarettes stating that he just wants to look at them.
Bill Phillips: no torture involved. Just need an opportunity to go there when my back is recovered and i can justify the sandwich by having a walk
• Linda
• United Kingdom
• 6 Jan 2012, 11:20
The bacon buttie sounds delicious but I would have to have very thin bread, it gives me awful indigestion!
Its good to see the Clent Hills again, gorgeous clouds
Bill Phillips: you can have Granary bread. They are delicious
• Alan
• United Kingdom
• 6 Jan 2012, 13:53
Mmmmmm... sounds like a plan to me! I wonder if the researchers benefited from a Government grant? I like the sky in this.
Bill Phillips: not if it makes any sense. I too like the sky in this. It is vastly superior to the shoddy skies stored in Mr Evans' shed
• Where latitude and longitude meet.
• 6 Jan 2012, 15:54
Hasn't that Pig got a mind of his own?
Bill Phillips: The pig hasn't got a mind at all. A bit like some investment bankers really
Why don't we all take Ginnie to Clent for a Buttie, we could eat them out of stock. I like this shot, I knew where it was of course. I have just re-done my audio visual of my Clent pictures during the last few days ready to show at a ladies meeting later this year.
Bill Phillips: Sounds like a good idea Brian
This is a magnificent landscape Bill with a dramatic shy above it all... thank you for your scientific research into bacon butties....peter
Bill Phillips: I am glad someone has undertaken such vital scientific work Peter
Intoxicating vista, Bill. Must be such a treat to walk those hills.
Bill Phillips: It is a delight Beverly