How to Cook Perfect Bacon Every Time

Cooking bacon is not as easy as it seems as evidenced by my oldest sons attempt and creation of what is now affectionately known as the”bacon flambé” incident. By following these simple steps you’ll be able to save yourself from a “bacon flambé” incident and have perfect bacon every time.

Remove From Refrigerator

Remove the bacon from the refrigerator at least 30 minutes prior to cooking. This helps in separating the bacon without tearing it.

Keep a Watchful Eye

Keep a close eye on your bacon while cooking. Bacon will take a sudden cooking spurt and burst into flames if not watched carefully.

Turn Frequently

Turn your bacon frequently in order to prevent sticking and uneven cooking. Turning frequently also helps bacon to cook flat which is important in some recipes.

Crisp Bacon

If you prefer your bacon crispy, choose slices of bacon that are thin and will cook more quickly. Do not turn the heat up to crisp bacon. Bacon can and will catch fire (refer to “bacon flambé” above). Unless you want extra well done bacon keep the heat at medium to medium low and be patient for your crispy bacon.

Drain

Drain the excess fat off of your bacon on a paper towel or some newsprint. No one wants to eat greasy bacon so make sure that you don’t skip this step.

Save the Fat

Save the fat from your bacon. It works great for frying potatoes, adding flavor to vegetables, flavoring bland meats and more. Bacon fat can be strained and saved in a jar in the refrigerator. Simply allow hot fat to cool a bit and pour into a clean jar. Don’t forget about it as it can go rancid quickly.

Thick Bacon

Thick bacon can be baked in the oven if you want flat slices that cook evenly. Remember you’ll still need to turn your bacon when baking it to prevent uneven cooking.

Following these steps your bacon should turn out perfect every time. With practice you’ll be able to cook enough bacon for a crowd with minimal effort.


People also view

Leave a Reply

Your email address will not be published. Required fields are marked *