-- Hello, I'm Tom. -- And I'm Matt.
The internet has tried to cook bacon in many ways.
-- On an iron. -- On a blowtorch.
But they've never tried using one of these.
What is that? Because it looks filthy.
-- It's a hair curler! -- Right.
How hard can it be?
-- This is going to be too long isn't it. -- We'll see.
It's starting to sizzle!
There we go. So, the hair curler promises 170 degrees Celsius.
Your bacon's gone a bit limp, Matt.
It's actually looking like it's beginning to cook!
That's amazing!
That's actually cooking!
That's incredible!
I mean, it's not that incredible, because it's a hot thing, next to bacon.
But I'm surprised it's cooking so quickly.
I mean, that thing takes four minutes to warm up.
And we've only just turned it on.
Can we attach that bit somehow? Because we're going to have raw bacon otherwise.
-- Like that. -- Got it.
-- I'm probably not going to eat that end bit of bacon. -- No.
I get the feeling that's not going to be cooked through.
Should I check the other side? It's sizzling nicely.
It's not the quickest bacon cooking I've ever seen in my life.
...
-- Has it stopped sizzling?
-- No, it's still going.
Obviously we would suggest you never try this at home.
-- We are fully qualified... -- Idiots.
I am fully qualified! I'm qualified as a linguist.
And I'm fully qual... this is some kind of engineering, isn't it?
I think Isambard Kingdom Brunel would probably not count this under engineering.
But he didn't have these to play with.
He didn't, that's true.
He would have looked good if he did though.
Isambard Kingdom Brunel with a perm!
That would be a powerful look.
...
-- Do we wanna try and... -- You hold it and I'll tong it.
"Eight hours later!"
Is this like a non-extreme version of the clay-making thing off that film?
Ghost?! No -- it's like a really dodgy Crystal Maze game.
I've dripped fat all over your hob!
We've got a fully working hob here, Matt, why are we doing this?!
-- Would we be laughing this much if we were using the hob? -- No.
-- It's shrunk. Bacon shrinks when you cook it. -- Yes, that's true.
-- It's sizzling. Bacon sizzles when you cook it. -- Yes.
-- It's dripping. Bacon drips when you cook it. -- Yes.
Looks like a duck, quacks like a duck, might be bacon.
Also, might be food poisoning!
...
We should get one small strip here
that has something cooked on it that we can eat without dying.
That's a crispy bit! That is a burnt, cripsy bit.
Bring the camera in, that is unquestionably a burnt, crispy bit.
Right, let's put the plate down.
-- Camera back. -- Knife and fork.
So shall I chop it in half?
Chop it in half, I'll have a bit of it. There we go.
I'll have that bit there.
There we go.
Camera over here.
It took us twenty minutes.
But we have tiny pieces of cooked bacon!
The only bits of bacon here we actually trust to be cooked.
It's cold.
It is cooked though!
That is definitely cooked bacon.
Yes. We're not gonna cook the rest of the pack like that!
Do you want to get a takeaway, Matt?
That's a brilliant idea.
Subtitles by Matthew Barnes [Translating these subtitles? Add your name here!]