I usually make two pounds on Sunday, one to eat throughout the week and one to use in recipes and such.
I like my bacon to turn out long and crisp, but not curly and and not limp.
Pan frying takes a long time because I can only do 1/2 lb at a time.
Baking makes it too crisp/crumbly.
I just don't like the microwave.
What is your favorite way to cook the deliciousness that is bacon?
i actually do it in the oven with good result- its my Super Secret Perfect Bacon Method. i line a cookie sheet with tin foil, put a cookie cooling wire rack thing in there and lay the bacon over that so the fat drips down into the cookie sheet. then i put it in a COLD oven and turn it up to 425. i set the timer for 18 minutes. ive had really good luck with it this way- the bacon stays flat and doesnt get too crispy and its easy to reserve the grease for cooking later.
i do use bacon from a local farm that really quite thick and fatty, so i think with store bought the cooking time would be significantly less.
I just bake it on a foil-lined cookie sheet at 350 for about 20 mins- comes out nice and crispy, then I can use the foil to funnel the grease into a container. Depends on the bacon, but usually it isn't too crumbly for me after 20 mins of cooking.
Pig fat has a smoke point of ~370°F (or 188°C), so I bake my bacon at bit lower temperature 170-180°C till it's done. I prefer mine a little on the chewy side but not too chewy. Tastes great and the saved fat is higher quality because of the gentler cooking temperatures.
We use an electric griddle (the ones most people cook pancakes on...) I can cook a lb of bacon at once. I put the temperature at 375 and it takes about 15-20 minutes to cook. I too like crispy bacon and the flat griddle allows it to stay straight. The griddle also has a drip tray that neatly collects the grease for other cooking.
One word: BROILER.
I make a little square "pan," with turned up edges out of foil, lay out the bacon, 8 strips usually fit pritt-tee nicely. Preheat for 3-4 minutes, until the pan is nice and hot. Slide in the foil, leave for 6-8 until desired doneness is achieved. Put the bacon on a plate and devour...or go the no plate route (I usually do)! Tip the tinfoil and pour the oil into a mug, or whatever receptacle you use, and repeat!
So easy. So perfect, everytime.
I like my grilled strips. I also recommend the following:
Using bacon as an overwrap. Bacon wrapped grilled scallops for one easy example. I'll also layer bacon over other meats in the smoker. This keeps the meat moister. It also smokes the bacon, which I save to reheat and eat separately.
Cooking with cut-up bacon - what the French call lardons. Nothing compares with a panful of thin sliced Brussels sprouts sauteed with lots of bacon pieces.
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