News -“Never Make This Mistake When Cooking Bacon”

msn.com – Bacon is a very important subject, so I won’t keep you waiting: always start with a cold pan. Whether you like your bacon shatteringly crisp or chewy, the goal is strips that are evenly cooked, without burnt bits of meat or rubbery pockets of fat. Which means that the pan—and the bacon—needs to heat up slowly.

When you put cold bacon in a hot pan, it will seize up, making the fatty parts of each strip flabby. You want the fat to render slowly, especially if you’re hoping for lots of drippings. (Of course you are.) As the pan heats up, the fat will melt and the meat will crisp up and cook through, making wonderfully crunchy slices.

Start with a cast-iron skillet. Aluminum pans heat up more quickly, which isn’t what you want when you’re cooking bacon. Lay the bacon strips in the cold skillet, then place the pan on the stovetopover medium heat. Pan fry the bacon until the strips are crisp and deeply brown, flipping as needed. Transfer the cooked bacon to paper towels to drain and reserve the drippings.

If you’re cooking bacon for a crowd, the stovetopmethod might not be the best way to go. You can bake bacon in the oven with fantastic results—although the cold pan rule does not apply. Preheat the oven to 400?F. Arrange bacon slices on a wire rack and place the wire rack over a sheet pan to catch the drippings. Bake in the preheated oven for 10 to 15 minutes or until desired degree of doneness.


Whether you like your bacon shatteringly crisp or chewy, the goal is strips that are evenly cooked, without burnt bits of meat or rubbery pockets of fat. Bacon lovers rejoice! The proper cooking technique for the succulent swine is finally revealed.

I feel like this isn’t a news flash for experienced #PORKSWEATBOYS such as myself (@bigalbsure, not so much), but if you were having some struggles with cooking the perfect bacon here you go. I for one am an oven guy. I can cook twice as many strips in the same amount of time. I tell my athletes all the time “Work smarter, not harder” and in the case of pork sweats it is a necessity. More Bacon, Less Work.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s