Bacon, who doesn’t love bacon? Bacon adds so much flavor to cooking and is just delicious on its own too. Yes, I realize everyone doesn’t love bacon. But for those of us that do let’s get down to business and strategize how to make those perfect crispy slices!
Tools of the Trade:
The key to nice crispy bacon is two things, a good fry pan, and not letting the bacon cook in too much of its own grease. Too much grease and the bacon stays chewy, takes longer to cook and of course just ends up really greasy. For your pan I’m a big fan of cast iron. But if you are a more novice cook and are prone to burning things, non-stick might be a good option to start with. I have a cast iron grill pan that I use with ridges all along the bottom. I especially like this feature because it elevates the bacon off the base of the pan and keeps the bacon from sitting in its own grease. It also adds some very appetizing grill marks as well!
I’d suggest something like this:
Technique:
Prep:
Start by turning on your burner on your stove to medium high heat and heat up your pan. Once its hot, add a bit of cooking spray just to ensure your first round of bacon doesn’t stick to the pan. After the first round the grease in the pan will be enough (if not too much) to keep the new slices from sticking. You most likely will not be able to it the full package of bacon in your pan. This is good though, as you don’t want to overcrowd the pan. If the bacon is overlapping or too close it also won’t cook well. Aim for roughly ¼ to ½ an inch between each slice. Typically I can fit ⅓ of a standard package of bacon or roughly 5 slices in a standard pan at a time. Also, when putting your bacon in the pan make sure its either fresh from the fridge or room temperature. Don’t try and put it on frozen. I prefer it slightly chilled as its easier to separate the slices and the fat is still cold so it’s less slippery and easier to grip & handle.
Cooking:
As your bacon cooks don’t turn it too often, allow each side to cook. Bacon has a lot of fat so it will shrink as it cooks. Expect it to crinkle up and reduce to about half its size from when it initially went in the pan. As it shrinks it will also firm up a bit and the translucency of the fatty portions will reduce. Look for a rich burgundy red color to the bacon and a firmer texture to know its done. But not stiff as it will firm and crisp up further when its removed from the heat. The fattier bits will also get a nice golden brown color.
If grease begins to pool in your pan grab some paper towels to soak it up. Be very careful as the grease and pan will be hot. Also, when you are finished cooking do not pour hot grease down your sink or add water to the pan. The grease is bad for pipes and immediate contact with water could cause grease splatters that could burn you. Either absorb the remaining grease with paper towels. Or reserve it in a container to throw out later or to use for cooking. Yes, I said cooking. I know this might not sound appealing, but people have cooked with bacon grease for years. And let me tell you its excellent for cooking steak or adding flavor when you are sauteing vegetables. Don’t knock it till you try it!
