You’re crazy!
I’m not going to sit there and cook five batches of bacon, four strips at a time!!!
1 Like
Pffft, the way it shrinks I can cook a whole lb in 10 minutes. Just keep adding as space allows. No big deal.
1 Like
I think confit, if it’s covered in fat it will not degrade because it’s not exposed to oxygen.
Agree, it’s just the bacon bits that might be exposed on top of the grease that could be problematic as I understand.
That said I did just received an order from Zingermans yesterday and it the box with bacon was a note saying don’t worry about the temperature. They said since it’s cured it’s safe unless slimy or discolored.
1 Like
Step 1: Find highest quality thick cut meatiest wood smoked bacon readily available. Cheap bacon means high water content and shrinkage/wrinkling, and high fat and thinner cut mean greater chance of crisping. Greater meat content means nice chewy texture when cooked appropriately, and better macros anyway.
Step 2: Cold pan start, medium low heat. This will mean the fat is appropriately rendered without accelerating shrinking or wrinkling, tail curls. Flip only after color of slices begins to transition and rendered bacon grease is beginning to pool.
Step 3: Flip regularly and rotate positions in pan to ensure even cook across all slices. Like steak, the “flip once” theory is for rubes and noobs. Flipping increases contact area and ensures appropriate uniform doneness.
Texture should be cooked with rendered fat but chewy, toothy texture. Slice should not break or crumble.
And the problem with this approach is that it takes a long ass time. Bacon done right is a commitment.
I’ve been to some restaurants that do it right in the oven. Sheet pan, parchment paper, thick cut bacon slices, parchment paper, sheet pan (to prevent curling). I just haven’t done that but have had some good results.
1 Like
I can get 16 half pieces in any of my 12" skillets, easy. Put that number up to 20 or 22 if you’re willing to have some stacked, which – yes – requires frequent movement. But you’re already doing that, anyways, if you’re looking to cook perfect stovetop skillet bacon. Having some pieces riding the sides is key, too — just rotate them to the bottom of the pan, moving the most-cooked pieces up to the skillet’s side walls in return.
1 Like
to all of this.
I will admit — it does take me about 30 - 50 minutes per batch. But it turns out perfect, therefore entirely worth it.
Love the topic, hate the title — every time it pops up in my feed I die a little inside imagining some random stumbling across it and thinking we don’t know which end of the spatula to hold.
for the oven bakers: Does it spread grease in the oven (thinking of clean-up)?
Nope
1 Like
Not for me, but I keep the temp pretty low at 325, so the grease collecting at the bottom of the pan isn’t bubbling that much, and there is almost no spatter. The only mess I make is when I pick up the bacon with tongs to flip it around, and a few drops will escape if I’m not careful.
2 Likes
No. Line the baking sheet with foil, though. If you don’t, it can be a hassle to scrub the pan later. Also, I like to fold one of the corners up and use it as a spout to pour into my grease strainer.
Other thought - I don’t always do it in the big oven; I’ll also use a smaller tray and throw it in the Breville at 350.
1 Like
Definitely that
2 Likes
My cast iron skillet never gets scrubbed. Just wipe it with paper towel. 
2 Likes
I use a large non-stick skillet with higher walls. Either pour out the grease to save or dispose, or soak up with the paper towels I use to pat down the strips after they come out. Wipe out the last remaining bits, quick soapy rinse in the sink, and done.
A comment I know will raise eyebrows lol: the pan doesn’t matter. You’re not searing the meat with the pan, you’re essentially slow frying it, either on the stove with the grease that collects, or in my case using convection to self fry with its own grease (plus some modest frying in the collected grease at the bottom).
OK, so I did in the Breville at 350. Lined pan with foil. No spatter. Took about 20 minutes. Superior to pan frying, although it takes a lot longer.
2 Likes
agree with this method, as it keeps the bacon and grease from burning (smoke point = ~400), thereby allowing the resultant non-bitter grease to be reused, esp. in chili to saute any veggies/peppers/seasonings. Cast iron probably too hot and would need to monitor surface temp; microwave = no grease = sad-face
2 Likes
Once you get it seasoned correctly, scrub away.
The problem isn’t the pan frying, it’s how quickly you’re doing it. If you’re pan-frying in less than 20 minutes, and 20 minutes is “a lot longer” than it takes you to pan fry, then you’re pan frying with too high of a heat.
1 Like
I don’t know. I’m a fast cook I guess.
6 Likes