Hmmm. I'm curious.
Is the concept that boiling does the "heating" part, then fry (or oven bake) would do the "crisping"? Also, how long do you boil?
Alright bacon lovers...I need your tips
- Thread starter dahliaclone
- Start date
Hmmm. I'm curious.
Is the concept that boiling does the "heating" part, then fry (or oven bake) would do the "crisping"? Also, how long do you boil?
I’m an over person as well. Can cook more at the same time.
@ISUCyclones2015 makes a good point to boil it. I’ve heard restaurants will do this and creates good results. Basically you boil it to render the fat out, then you fry it in a pan to get it crispy. I’ve wanted to try this method, but haven’t.
@ISUCyclones2015 makes a good point to boil it. I’ve heard restaurants will do this and creates good results. Basically you boil it to render the fat out, then you fry it in a pan to get it crispy. I’ve wanted to try this method, but haven’t.
Multiple ways but I put about a half Fingernail deep worth of water in the pan then lay my strips down. Then cook until the water boils off and it gets crispy. You can also boil in a big pot for 10min then transfer to a pan or oven.
I was a big oven guy until I did the boil method. If you want truly crispy for like BLTs and ****. Look into boiling.
Want Crispy, Tender Bacon? Cook It In Water. | America's Test Kitchen
The secret to tender bacon? A bit of water. Learn the steps to America’s Test Kitchen’s method that makes cooking bacon on the stove easier and more successful.
www.americastestkitchen.com
Another detail regardless of method, to ensure "crispy" without burning ... and I tend to struggle with this on occasion -- err a little on the side of "not quite done" rather than waiting until it looks firm/crisp. It'll still cook a little after removal from heat and also dries a little after standing.
Another thing I forgot above is you do it in a cold pan with cold ish to room temp water. Allows the fat to render more. I’ve found boiling in a big pot (again starting coldish water) and transferring gets rid of a lot of saltiness which is a good or bad thing depending on your diet or taste or what you’re going for
I used to use oven method, but I have a Blackstone grill, I will never go back to the oven method. I can cook up 2 lbs at once on medium high heat and I have crisp control on the bacon without any trouble whatsoever.
I’ve made buck board bacon (cured pork shoulder) and cure my own pork belly. My fave is curing them in maple syrup. The taste is way different than store bought and incredible according to people that have had it. My goal when curing is about 1/4 teaspoon of pink salt per pound of meat. Takes about two weeks to cure but well worth it.
We’ve got this air fryer and it’s the best kitchen appliance of all time. It’s used on a daily basis. We tried one of the standard air fryers before this and absolutely hated it. It cooks great bacon in about 10 minutes.
www.cuisinart.com
TOA-70
The Air Fryer Toaster Oven with Grill makes french fries, bakes cookies, sears steaks & even warms leftovers. Bring next-generation cooking to your countertop.
Ditto. Crispy and easy cleanup. No bacon grease splattered all over the stove. We let the grease sit until it becomes hard and then all you do is throw the parchment paper away.
I just grill it. I love bacon, but not enough that I want the house to smell like it for days afterwards.
I usually do cookie sheet with Reynolds ND foil, then wire rack on top, then bacon on wire rack.
But, bacon off a pellet smoker is the best. It's basically a convection oven, and there's zero cleanup other than the foil grease cup.
But, bacon off a pellet smoker is the best. It's basically a convection oven, and there's zero cleanup other than the foil grease cup.
Electric skillet. Lay the first batch in a cold skillet, then turn it on to 350°. The first batch is "dry" so it needs more care and flipping, but after that you have a nice coat of bacon grease that fries the rest of it. Ours is about the same size as a baking sheet so I can cook a lot at once. I don't make bacon often, but when I do it's usually 2-3lbs at a time.
I personally prefer chewy bacon but my wife likes crispy. This way we both get what we want.
When done I drain the grease, but enough stays in the bottom to fry 4 - 6 eggs at once. The eggs cook quickly enough that the bacon is still warm when it's time to eat.
I personally prefer chewy bacon but my wife likes crispy. This way we both get what we want.
When done I drain the grease, but enough stays in the bottom to fry 4 - 6 eggs at once. The eggs cook quickly enough that the bacon is still warm when it's time to eat.
I've tried oven before and it never works for me. Always ends up with the smoke alarm going off.
