After testing 8 methods of cooking bacon we found that baking it on parchment paper is the best one. Not only does it result in perfectly crisp, chewy, and even visually appealing strips, it also makes cleanup easy.
Fry on a medium-low heat for 10-15 mins until golden and super-crispy. Check the bacon halfway through cooking – increase the heat slightly if there's lots of liquid in the pan, and flip the bacon over. Keep cooking until the bacon is uniformly golden and crisp.
A time-tested trick: This trick dates back to Regina's grandfather, Joe Avila: With a flour coating and an overnight chill, bacon both kept its shape better and stayed crispier in their bean-and-egg tacos.
Tried and true, this is the way I learned to cook bacon: Lay the strips in a cold skillet, place over medium-low to medium heat, flip and fry until you reach your desired doneness and then transfer to a plate lined with paper towels to drain.
Bacon-Cooking Method: Baking on Parchment Paper
About This Method: Martha Stewart's technique promises a “spatter-free” way to get “perfectly crispy bacon.” You simply line one or two rimmed baking sheets with parchment paper, arrange the bacon on top, and bake at 400°F until it is crisped to your liking.
Published May 13, 2022. Sometimes the best techniques are the counterintuitive ones, and our simple stovetop method of cooking bacon in water is just that. It may sound weird, but it will produce crispy and tender bacon every time. America's Test Kitchen's bacon innovation has always been top notch.
As with other meats, allow some room between strips, about an inch, when placing bacon in the pan. Crowding creates steam and prevents the bacon from cooking evenly, giving you limp bacon instead of crispy strips. Cook in batches if needed.
The culinary gold standard
Regardless of storage methods, one thing remains constant: the reverence for bacon grease in Southern cooking. From seasoning cast iron skillets to frying eggs, this flavorful fat may not be great for getting those pants buttoned, but it sure is good on the taste buds.
Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It's also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets.
Cornstarch in the flour makes the crust crispier.
Cornstarch weakens the all-purpose flour's protein just enough to make the coating tender.
When sugar is added to bacon, it's almost always done to enhance flavor. It also works alongside salt to draw out some of the moisture during the curing process, acting as an additional antimicrobial preservative.
Cooking bacon in a little water helps the fat render before the bacon burns. It also cuts down on the splattering that occurs when moisture in the bacon reacts violently with the rendered fat in the pan.
Place your bacon in an even layer on a baking sheet lined with parchment paper or aluminum foil. Place in the cold oven then set the heat to 425 degrees. This renders the fat, giving you that melt in your mouth crispy bacon. Check the bacon after 15 minutes, mine gets just the way I like it after exactly 20 minutes.
If you have a baking rack, pop that in the pan too. (Baking bacon on a rack helps the it get extra crispy.) Bake your bacon in a 400°F oven until crisp. The bacon takes 12 to 20 minutes, depending on its thickness.
Yes! As long as you strain and store it properly, you can reuse bacon grease several times. Just keep in mind that each use may slightly alter the flavor, so think about how that will blend with your dishes.
You can keep bacon in the refrigerator at 40 ºF or below for one week. Bacon can also be frozen at 0 ºF for four months (for best quality). For more information about bacon and storage of other bacon products, go to Bacon and Food Safety.
If you ask us, the most delicious sunny-side up eggs aren't fried in butter or oil — but rather an unexpected ingredient: bacon grease. It turns out that cooking eggs in bacon fat (or "liquid gold" as we like to call it) allows the edges to become crispy and ensures the yolk stays soft and tender.
Cook the bacon low and slow, flipping and turning to help it brown evenly.
According to Dawn Perry, Real Simple's food director, cooking bacon in water could keep it tender on the inside while still crisp on the outside. How? The bacon fat would render into the water. Once the water evaporates, the bacon would crisp in its own fat.
No, it's not safe to eat raw bacon. Even though bacon has been preserved through the curing process, it has not been cooked. Like other foods you should never eat raw, consuming raw or undercooked meat puts you at risk of foodborne illness from viruses, bacteria or parasites.
Simply put, beef bacon is a variation of regular bacon made from beef rather than pork. Pork bacon is generally made from sliced pork belly. Like traditional bacon, beef bacon can also be made from the beef belly. However, it can also be made from the brisket or round for leaner options.