The secret to cooking bacon

[fenderhutz]

Howdy TB'ers.

I was in a conversation with a friend about breakfast food and he was saying he can't stand chewy parts on bacon from cooking it in a skillet.

So here is the "secret" to a 100% end to end crispy piece of bacon.

Take a baking tray. Put a piece of parchment paper on it. DO NOT USE WAX PAPER lol.

Fit as much bacon as you would like on the tray.

Put bacon in a cold oven and set temp to 400 degrees.

Set a timer for 15 minutes.

Come back.

Crispy bacon.

You can let it sit for up to 18-19 minutes of you like the bacon really crunchy or using it to crumble for a recipe.

I also cook breakfast sausages the same way but turn them about halfway through the process. Why parchment paper? When it cools down you have A LOT less cleanup. Just pull off paper and throw away.

Enjoy.

[Bloodhammer]

You probably poach your eggs in the microwave too, huh?......

[Selta]

Let me guess, he microwaves his steaks too?

[MatticusMania]

I never minded some chewiness to my bacon.

[i_got_a_mohawk]

If it's chewy out of the pan, then he's probably using too much oil or not enough heat.

I get nice crispy bacon out the pan.

Granted, typically we use a different kind of bacon over here (back bacon, not side bacon).

[aborgman]

I think you misspelled "The Secret to Ruining Bacon"

[Marial]

Can't stand 'crispy' bacon. I prefer mine perfectly browned but still chewy. Pan fried, medium heat, flipped frequently. Bacon is not something you 'set and forget', it's a slow process and a labor of love.

[ADbassman]

Restaurants have been roasting bacon in the oven since the dawn of existence. It's well known the bacon fat has a relatively low smoke point and isn't well suited for pan frying.

[Bloodhammer]

Originally Posted by i_got_a_mohawk

If it's chewy out of the pan, then he's probably using too much oil or not enough heat.

I get nice crispy bacon out the pan.

Granted, typically we use a different kind of bacon over here (back bacon, not side bacon).

The "streaky" bacon 'Mericans are used to comes from the belly IIRC. It's very fatty compared to back bacon.

[banditcosmo]

I cook bacon in the oven too. I bake it for 40 min's or so. I use a stoneware baking pan. Never tried it with parchment paper. Guess that takes care of the grease ?

[Sam Hain]

Originally Posted by fenderhutz

Howdy TB'ers.

I was in a conversation with a friend about breakfast food and he was saying he can't stand chewy parts on bacon from cooking it in a skillet.

So here is the "secret" to a 100% end to end crispy piece of bacon.

Take a baking tray. Put a piece of parchment paper on it. DO NOT USE WAX PAPER lol.

Fit as much bacon as you would like on the tray.

Put bacon in a cold oven and set temp to 400 degrees.

Set a timer for 15 minutes.

Come back.

Crispy bacon.

You can let it sit for up to 18-19 minutes of you like the bacon really crunchy or using it to crumble for a recipe.

I also cook breakfast sausages the same way but turn them about halfway through the process. Why parchment paper? When it cools down you have A LOT less cleanup. Just pull off paper and throw away.

Enjoy.

Yup...its the best way to get nice crispy bacon. I love it this way.

[HaMMerHeD]

Candied bacon is the best ever. Basically you create a slurry of maple syrup and brown sugar. You evenly coat each piece of bacon and bake as described above. It takes longer in the oven, between 30 and 45 minutes, but it is divine.

[MatticusMania]

Originally Posted by HaMMerHeD

Candied bacon is the best ever. Basically you create a slurry of maple syrup and brown sugar. You evenly coat each piece of bacon and bake as described above. It takes longer in the oven, between 30 and 45 minutes, but it is divine.

If you like seafood, try wrapping some jumbo shrimp with a 1/3 to 1/2 slice of bacon.
Skewerm then sprinkle with brown sugar and chili powder.
Put them on the grill until your meats are cooked and serve.
Watch everyone's mouth form a big smile.

[aborgman]

Originally Posted by MatticusMania

If you like seafood, try wrapping some jumbo shrimp with a 1/3 to 1/2 slice of bacon.
Skewerm then sprinkle with brown sugar and chili powder.
Put them on the grill until your meats are cooked and serve.
Watch everyone's mouth form a big smile.

I like to take Venison tenderloins, stuff them with garlic, wrap them with bacon and then grill.

[i_got_a_mohawk]

Originally Posted by Bloodhammer

The "streaky" bacon 'Mericans are used to comes from the belly IIRC. It's very fatty compared to back bacon.

Aye, that's what I was thinking of, belly bacon.

You do get it over here, just not the preferred cut

[Simo98]

I just put it in the frying pan and flip it around a bit, then take it out when it is ready...

[Bloodhammer]

Originally Posted by Simo98

I just put it in the frying pan and flip it around a bit, then take it out when it is ready...

That's what she said.

[Simo98]

Originally Posted by Bloodhammer

That's what she said.

[fourstringdrums]

Baking bacon is pretty much the only way I cook it. It doesn't curl and it is much less of a mess to deal with.

[charlie monroe]

I find wiggly bits of undercooked bacon to be nauseating. Causes me to reminisce back to my days of high school cafeteria. Not even coffee could be consumed without a little fear.

IMHO, American side cut bacony goodness is properly consumed when prepared to various degrees of crispness. From a deep golden brown providing a nice toothsome crunch on a BLT all the way to an almost crystalline quality, not scorched, but so delicate that to drop it to your plate would release a thousand shards of bacon in a symphony of flavor.

An appropriate slice of bacon may be held up from one end and will dutifully refrain from drooping back towards its plate, poised at attention prepared to meet with its destiny.