Recently, I’ve come to realize that even the simple things matter. Don’t neglect the little things, they make a big difference. Bacon is one of those things.
I’ve tried a lot of ways to make bacon – in the microwave, on the stove (hot and fast), in the oven, in the toaster oven. Of all of those, I think I now have a winner.
THE best way to cook bacon is low and slow in a non stick on the stove. Lets go through this step by step.
Why low and slow? Well, fat renders at low temperatures when cooked for a long time. Bacon fat especially, when cooked hot and fast can become chewy (not in a good way) and has an odd texture. The non fat portions also sort of tighten up, which creates a wierd mouthfeel. Low and slow, renders the fat, makes it sticky (in a good way!) and leaves the meat portion still juicy. You can see the bacon sweating here. Compare to the final picture above, you can see how much fat is rendered out.
Side benefit. I start a pan of bacon before I prep my pancakes or whatever else, and because its low and slow it can sort of just sit there and putter away without any risk of burning. I really only pay attention once its nicely brown to pull it off when it gets perfect. Usually by the time the pancakes or whatever is done.
Non stick? Well, keep in mind temperatures are low, so the fact that I dont have to fight the pan is a great help.
Stove? So I’m sure you can do this in the oven, but I’ve learned that if you can see the food you’re cooking, you’re less likely to overcook it.
Update (07/10/21) : OK, I was wrong, oven works fine. Use a cast iron and slap it in the oven at the beginning of your breakfast prep and it should be done around the time you’re ready to eat (between 45m-1hr). Set it to 275f. Cast iron heats up slowly which helps render the fat.
Method :
1/2 – 1 pack of bacon (regular or thick sliced)
Note there is no additional oil. The rendered fat is sufficient for cooking.
Arrange the bacon on the pan (even if cold, its fine). Set the pan on low heat and let it go for around 15-20 minutes. At the 15 minute mark, you can crank it up to medium low if desired, but no more than that. (Updated method : stick the bacon in a cold cast iron and stick it in the oven during preheat, and just check on it periodically, when browned to your liking, take it out).
The fat should be sticky and the meat should be mahogany colored. Thats it!
Happy Cooking and Happy Eating!