Making bacon properly

It's like there's a SPLIT NANOSECOND difference between undercooked and overcooked bacon. Like if I take it off the pan just before it would be overcooked, it's still undercooked. And if I let it thoroughly cook, it's already overcooked.

Next time I make carbonara or a BLT sandwich I want fucking awesome perfect bacon that's done just-right.

Any suggestions?

Hold it in your hand and hold a hairdryer on the highest setting over it for 30 minutes.

400 degree oven on a rack over a drip pan. No flipping necessary, so it cooks evenly throughout. I feel like there's also a greater buffer zone between doneness levels once you take it out.

someone asked me this the other day (saying that i always cook it correctly), so i went and cooked a slice of bacon and let them watch

seemed the problem was they weren't getting the pan as hot, but were then cooking the bacon for longer

  telikan said:

400 degree oven on a rack over a drip pan

For how long?

Drip tray, too much work

Just tell us how to cook it on a pan, which is heated on a stove

eat it out of the pack

NOM NOM NOM

  tauboo said:

someone asked me this the other day (saying that i always cook it correctly), so i went and cooked a slice of bacon and let them watch

 

seemed the problem was they weren't getting the pan as hot, but were then cooking the bacon for longer

it's all about the temperature.

also not all bacon is created equal.

it's going to keep cooking in its own grease after you take it out of the pan so either pat it dry or let it sit there and cook when you take it out.

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i usually pour a small amount of beer (sometimes water if I dont have beer) on the pan before i heat it up. Turn the stove to medium setting and lay 'em out with a wee bit of salt. I like my bacon a bit flappy but with some crunch factor.

reinstalling windows cleared everything up for me

why not just sear on a high heat then turn it down to medium?

  tauboo said:

why not just sear on a high heat then turn it down to medium?

i got memory errors doing it that way

  Fred McGriff said:

pat it dry

wtf

Never, never do you pat the grease out of a piece of bacon. I'd drink bacon grease if didn't coagulate so quickly.

yea that's quite fucked up

I always pat the grease out of bacon. Especially at a diner or something where they serve it to you practically swimming in its own fat.

the best way i have found to make THE perfect bacon is to take a cookie sheet, cover it with tin foil and lay each piece of bacon flat in a row. then bake it in a convection oven at 350 degrees untill desired doness. once your bacon is cooked to your liking grab one corner and tip the cookie sheet so the oil runs off inot the trash. perfect flat evenly cooked bacon, unless your oven sucks.

when i used to work in hotels, we'd have those retards that liked BURNT CRUNCHY SHITTY bacon, and they's send their bacon back cuz they wanted it cooked more. we'd drop thst shit in the fryer, yo!

*edit

best salad dressing ever is made with bacon grease, whole grain mustard, capers and a touch of vinegar. mix it well on low heat then pour over spinach. soooo good.

Pan

Tinfoil

Bacon

Oven at 400

Take out when it looks done

Pat dry

Eat

but bacon grease is delicious...

edit: anyway

i will find you

in the garden

cooking bacon

cooking bacon

posters mentioning baking the bacon know whats up. I always pan fry because it's easy, but that fine line between rubbery fat and shriveled over-crispiness is really easy to trip over when pan frying.

Im a lazy cook, and honestly I find baking in a oven a heck of a lot easier than messing around with a pan. With a pan you gotta deal with all that bacon grease, but in the oven you can just toss the tin foil and save some hassle. Perhaps the greatest advantage though is that you can cook a lot more bacon at once in an oven than on the stove.

bacon log no beuno

how can you not possess the ability to fry bacon properly?