Alright bacon lovers...I need your tips

[dahliaclone]

What is your tried and true way to making truly CRISPY bacon that doesn't burn? And I know there are different definitions of 'crispy'...so to clarify. I mean literally BREAKS/SNAPS and there is a true crunch to it. Basically cooking it until it's bacos. There should be no tearing of it in terms of what I'm talking about crispiness.

Knowing that...does oven cooking do it? I have never tried but I doubt it gets as crispy as we're looking for. Cast iron is what we use but seems to burn pretty easily but maybe the heat is just too much (even though we only cook on medium).

Let me know your thoughts!

 

[JHUNSY]

Oven is the best method of getting a consistent bacon texture and taste every time, from my experience. Pre-heat 400, throw in for 16 minutes or so and check every minute thereafter until you get the flavor/texture you want.

 

[cyclones500]

Oven is the best method of getting a consistent bacon texture and taste every time, from my experience. Pre-heat 400, throw in for 16 minutes or so and check every minute thereafter until you get the flavor/texture you want.

Agree. After I tried oven method once, I've rarely done stop-top. Also eliminates the grease-spatter, plus easier to control the "flatness" of it.

I do the temp/time roughly the same as you describe, but depends how many strips and if I need multiple pans on multiple racks .... then sometimes I remove & flip the bacon once and switch the position of the pans.

 

[cyIclSoneU]

Agree. After I tried oven method once, I've rarely done stop-top. Also eliminates the grease-spatter, plus easier to control the "flatness" of it.

Do you put the bacon in between two pans to keep it flat? Or what do you mean by that?

 

[gocy444]

I just use a normal pan and pat it thoroughly with a paper towel. Seems to do the trick.

 

[HFCS]

Oven is the best method of getting a consistent bacon texture and taste every time, from my experience. Pre-heat 400, throw in for 16 minutes or so and check every minute thereafter until you get the flavor/texture you want.

Just way less of a mess too.

Only thing is learning to preheat the oven as first step of breakfast. Oven, coffee, then cook everything else, done at the same time.

 

[HFCS]

Do you put the bacon in between two pans to keep it flat? Or what do you mean by that?

when I cook in the oven it's really flat without doing anything compared to pan fry

 

[isutrevman]

The best bacon is cooked in yesterday's bacon grease. Cooks it evenly, keeps it from getting too dry if you overcook a little bit and makes it crispy as hell. Basically deep frying bacon in bacon grease.

 

[CloniesForLife]

Oven is the way.

 

[cycloner29]

However you do it, save the bacon grease. That is like liquid gold.

 

[Gonzo]

Oven. Pre-heat to 400, lay parchment paper on a cookie sheet, lay bacon on parchment paper, cook at 400 for 15ish minutes. Then place cooked bacon on paper towels to soak up excess grease, and you're good to go. There's no better way.

 

[HFCS]

However you do it, save the bacon grease. That is like liquid gold.

The only downside of baking in oven vs cast iron pan is the cast iron loves the bacon grease seasoning. You can easily collect the grease in the oven too.

 

[cyclones500]

Do you put the bacon in between two pans to keep it flat? Or what do you mean by that?

Sorry, I was unclear about "flatness." I meant compared to pan-fry, there's minimal flipping and "pan space" so the bacon strips are less likely to "shrivel" of get mangled together.

I usually line baking pan w/ foil, then arrange the strips side-by-side (not touching). No need to place between two pans (My multi-pan example is if I'm making a large amount).

 

[HFCS]

Oven. Pre-heat to 400, lay parchment paper on a cookie sheet, lay bacon on parchment paper, cook at 400 for 15ish minutes. There's no better way.

is there difference between foil and parchment?

 

[cyclones500]

F***, this is making me hungry for bacon! And I ate supper less than 78 minutes ago!

 

[CloniesForLife]

My in laws have some.bacon cooker that holds the individual pieces in some sort of cup like thing and then you microwave the bacon. It actually works pretty slick and all the grease ends up at the bottom of the cup. Bacon turns out pretty good and is consistent

 

[ISUCyclones2015]

Boil it then fry it.

I’m 1000% serious

 

[JHUNSY]

Sorry, I was unclear about "flatness." I meant compared to pan-fry, there's minimal flipping and "pan space" so the bacon strips are less likely to "shrivel" of get mangled together.

I usually line baking pan w/ foil, then arrange the strips side-by-side (not touching). No need to place between two pans (My multi-pan example is if I'm making a large amount).

I usually do foil as well, makes clean up way easier after because you’re not left fighting grease.

 

[CloniesForLife]

Boil it then fry it.

I’m 1000% serious

Explain more please. I trust your cooking tips.

 

[Gonzo]

is there difference between foil and parchment?

I prefer parchment paper because bacon isn't as likely to stick to it as it is foil, but both work.