Argghhh…splattered grease everywhere, a room full of smoke, and little curled up pieces of char that is supposed to be bacon. Here are some tips for cooking bacon.
Bacon Cooking Tips
Quick Tips: Turn often, remove rind, lower heat.
â€¢ Use a butter knife to separate the bacon.
â€¢ When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn quickly.
â€¢ Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage. Pricking with a fork will help alleviate any curling problems.
â€¢ How can you reduce splattering problems? Part of the problem arises from today’s quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil — snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It’s preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.
â€¢ Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack.
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or you could do this: