8 Secrets for Cooking Perfect Bacon
Bacon ice cream, bacon-infused vodka, chocolate dipped bacon, and just about any food wrapped in bacon have been a part of “bacon mania” in recent years. The world is obsessed with bacon — and for good reason. Each slice delivers a high flavor profile of juicy, fatty, pork taste and although many try, no other food can be substituted.
But in order to take part in the surge of bacon popularity or just enjoy a few slices with eggs for breakfast, you have to learn how to cook it just right. We’ve rounded up a few of our best tips for cooking the perfect bacon. Learn how to get the crispiest bacon, avoid that annoying shrinkage, and reduce splattering while frying. We’ve even found a way to get perfect, flat bacon, which is ideal for the classic BLT sandwich.
After you’ve rendered and spent the time to cook your bacon, don’t throw away any of the flavor. Keep the rendered oil at room temperature, then pour it through a fine mesh sieve into a glass container. Cover and store in the refrigerator or freezer to enhance any dish with bacon flavor.
The world is a better and happier place because of bacon. I mean, to make anything taste better, just throw some bacon on it. But first, make sure that you have optimally cooked each slice to pork perfection.
Bring to Room Temperature
Take the bacon out of the refrigerator at least 30 minutes prior to cooking. This will allow the bacon to come to room temperature and cook more evenly.
For Crispy Bacon
If you like crispy bacon, choose thinner slices to fry. Cook the bacon on medium-low heat and as the bacon cooks, baste it with the fat in the pan.
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.