Hint: it starts with the pan.
Bacon is a very important subject.
Whats the secret to perfect strips of crisp, evenlycooked bacon?
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Which means that the panand the baconneeds to heat up slowly.
You want the fat to render slowly, especially if you’rehoping for lots of drippings.
(Of course you are.)
Using Cold Bacon
Remove the bacon from the fridge at least 15 minutes before cooking.
Then place the strips in the cold pan.
This lets the fat and the meat get to the same temperature and cook evenly.
It cooks better and has more flavor.
Save the thin bacon for those who like ultra-crispy bacon, with no chew.
Using Heat That’s Too High
Bacon cooks best low and slow.
Its not worth rushing, so plan accordingly.
Crowding creates steam and prevents the bacon from cooking evenly, giving you limp bacon instead of crispy strips.
Cook in batches if needed.
Aluminum pans heat up more quickly, which isn’t what you want when you’re cooking bacon.
Lay the bacon strips in the cold skillet, then place the pan on the stovetop over medium heat.
Pan-fry the bacon until the strips are crisp and deeply brown, flipping as needed.
Transfer the cooked bacon to paper towels to drain andreserve the drippings.
Store the bacon grease for gravies or a shortening substitute.
Do not pour the drippings down the drain.
you could bake bacon in the oven with fantastic resultsalthough the cold pan rule does not apply.
Bake in the preheated oven for 10 to 15 minutes or until the desired degree of doneness.
Try a twist on your favorite movie night snack withbacon popcorn.
Add bacon to your favoritegrilled cheeseor Southernside dish.
Or pack some sweetness and spice into your strips with candied versions inSouthwest cornmealandpecan rosemaryflavors.
