When asked what my last meal would be, I always incorporate bacon, anyway, anyhow. It's salty, crispy, meaty, just wonderful in every way. Getting bacon to the perfect crispiness and browned evenly takes some patients and a lot of attention - but it's so worth it!
Here are my tips:
1. Keep the heat to medium. You need to be patient and let the pan warm up sufficiently and then add a couple strips of bacon at a time. You don't want to overcrowd the pan and cool it down.
2. Using a fork I continually press the bacon flat in the pan to keep it from curling up and cooking unevenly. This will also prevent the bacon from having small pockets of chewy fat. Sometimes I'll flip a single piece of bacon a couple of times just to make sure it stays flat and cooks all the way through.
3. I never drain the pan of excess fat. As the fat renders it actually starts to deep fry the bacon, which helps the browning even more. Don't be afraid - things with spatter, but if you can't stand the heat get out of the kitchen.
4. Enjoy!
2 comments:
The photos are really looking good!
i had a discussion this week with a friend who cooks his bacon with a lid on - he says it keeps the bacon from curling. since i don't eat bacon i can't vouch but maybe you've heard of this?
I haven't heard of that! But now I'm going to try it. Thanks for the tip.
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