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Nov 26, 2006 06:28 PM

How to fry bacon?

This is stupid because I am talking about two slices of bacon, but I can't remember the last time I bought bacon and frying the first slice didn't go so well.

I don't want to microwave or bake.

What I want from the remaining piece is most of it with a little fat, but nicely brown and one little piece very crispy.

I found this link which says start low and slow which I did, but the bacon stuck to the pan.

Another response said to drain off the fat as it accumulates ... there wasn't a lot of fat starting slow and the bacon was adhering to the pan. So I turned up the heat a bit and the fat started to render. So do I keep pouring off the fat? Also, if I'm storing the fat do I strain out the little pieces I scraped from the pan?

What do I do to get that one piece to crispy? Should the pan be covered during the frying process? If not, why not? Does that steam it?

Yeah, a lot of questions for one slice of remaining bacon, but this is fancy bacon imported from Texas and I don't eat bacon or cook all that much.

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  1. Use a good nonstick pan that is large enough so the bacon's not crowded. Medium heat, when the bacon gets soft and limp turn it. Turn it again when it's starting to shorten. Keep your eye on it and turn whenever it seems ready to curl or seems to be getting brown enough. When it's done, to the eye, remove immediately and drain on paper towel. Then the fat will be easily retrievable from your pan.

    A good piece of bacon is a thing of beauty.

    1. Start in a small, cold pan, preferably cured cast iron or non-stick. If neither is available, slick pan with a bit of oil to avoid sticking. Keep flame about medium. Don't pour off fat; what's the point? Fat will be coming out of the bacon faster than it goes in, and after all, it is bacon so fat is part of the point. Also it cooks more evenly with the fat in the pan. peek under a corner to see if it's getting brown underneath and turn once it has begun to. Turn it over only once, and let it continue to cook in its fat until it's a crisp as you want it. Don't strain the fat; the brown bit will help to flavor whatever you're going to use it for. If there are burned bits, toss it.

      1. Just remember that if you get five people together, there will be fifteen different opinions about the best way to cook bacon. Each aficionado will have "best way" to bake, to nuke, and to fry.

        For pan-frying, rcallner's method is right-on: turn it as often as it seems to curl. Too much time in one contact point with frypan will result in cooked/uncooked sections along the waves. Keep it at med-lo then maybe up to med heat (electric switch). Use fork to press down individual curls. And if it "looks done", then it's been in there just a few seconds to long.

        Treat each piece as an individual; they will all behave differently.

        1. add me to the non-stick, place the bacon in and turn on the heat to low.

          given your knowledge of cooking rw let the bacon guide you on how to cook, a little more flame, a little less, a little more time or ready to hit the bounty.

          1. It depends on the bacon I am cooking. Most typically I start bacon in a cold skillet with lowish-medium heat. I don't drain fat as it cooks, and I do save every bit of rendered fat, especially from really good bacon with a thicker cut like Nuskes. It makes great seasoning for spinach and cornbread and other things. If it is regular grocery store bacon, not a really thick cut,but average like Bob Evan's pepper crusted bacon, (I'd never buy that thin sliced junk) I tend to cook it in the microwave between sheets of paper towels. 4 strips in about 3.5 mins come out flat and crisp. Bacon for a bunch I do on a rack in the oven. It cooks quickly and you need to watch it 'cause it can burn in the blink of an eye

            1 Reply
            1. re: Candy

              How do you store your rendered fat, Candy?