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good morning this topic is bacon

I bought some bacon from the market and it is thicker
my question is how long should I fry it
I like my bacon crispy and usually buy it in the grocery store and the strips are thinner

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  1. My new favorite way to cook bacon is to bake it in the oven. I have two baking sheet pans, one slightly smaller than the other. I put a sheet of aluminum foil over the top of the larger pan and a sheet of aluminum foil on the BOTTOM of the smaller pan. Layer the bacon in the larger pan. Place the smaller pan over the larger and bake in about a 400 degree oven for approximately 12 to 18 minutes (depends on the particular oven). The beauty is the bacon stays flat and there is no spattering. You have to be very careful removing from the oven because the grease builds up. Drain on paper towels and you have beautiful. slightly chewy bacon. Cook longer for crispy bacon.

    4 Replies
    1. re: kcfields

      I cook my bacon this way, and I'll say that thicker bacon takes 20 to 25 minutes to get good and crispy. When it's paper thin, 15 minutes is about right. I like your idea to prevent spattering, will have to try next time.

      1. re: kcfields

        There is no need for the smaller tray - bacon stays perfectly flat without weighting down. It only curls if baked on a rack, which IMO is a bad idea. The fat renders more completely and evenly, resulting in the crispest bacon, if the slices are laid flat on the baking sheet. If you are concerned about spatter, just lay a sheet of foil or parchment over the sheet pan.

        With thicker slices, I will not only bake for longer, but reduce the temp by 25 degrees so the bacon does not brown before it is thoroughly rendered.

        1. re: greygarious

          I bake my bacon on a rack all the time and it does not curl. Comes out nice and crispy, and stays flat without frying in all the grease.

          1. re: boyzoma

            Have you TRIED it both ways? I have, and think rackless is much better.

      2. Fry it longer than you normally would - everything depends on how much thicker it is than your noraml bacon - and long you fry that for. Obviously as you cook it, you'll be able to judge the cooking time to get how you like it. Impossible for anyone to give a more preciuse answer, I'd have thought.

        1 Reply
        1. re: Harters

          This time of year I cook bacon all the time for BLTs, and 25 minutes for thick and 15 for thin is pretty accurate. But of course you look at that point and make sure it's as you like it.

        2. good morning i would fry it until it is crispy i like crispy bacon

          1. Bacon confit....... i reserve bacon fat in the fridge. I find that cooking bacon in it's own fat creates that luscious crispy bacon that I love so much.

            1. Good morning, may I come over for breakfast?

              I'll take my bacon any way you want to make it.

              1. Can we revisit this question? Two new techniques - anybody tried either one of these? The cafe where we get the best and crispiest bacon, good and thick, says it is twice cooked. They said they deep fry it the second time around. It's not the least bit greasy. Second technique was from a book - not a cookbook, but a novel. The guy says that you start bacon in a cold oven, and the fat renders slowly just like all pork - low and slow. He didn't say what temp he used. I've been doing that, starting cold and setting the oven on 350 (convection) and it is somewhat crispier, but could be moreso. I'm using thick cut bacon, but want that ultra-crisp thing. Do I have to deep fry to get it? Anybody?

                3 Replies
                1. re: sancan

                  Have you tried a bacon press when pan frying? Since it flattens the bacon and puts it into full contact with the pan and bacon fat you can make some awfully crispy bacon.

                  1. re: escondido123

                    That's a good idea, but it limits the amount of bacon you can do at one time. I like the baked bacon because I can cook more slices at a time. Course, I've almost never met bacon I didn't like (okay, maybe if the fat is still limp and greasy), so I'm not ruling out the bacon press if it make a crispy bacon.

                    1. re: sancan

                      Sorry, I generally cook for two so the press does the job on 4 strips of bacon.

                2. Like many others have said, I too prefer cooking bacon in the oven to get it crispy and for less mess. I often brush on maple syrup to make candied bacon (or just gobble it up as is). You can even broil it for a minute or so to get extra, extra crispy.

                  1. Until its done to your liking. I wasn't aware that cooking bacon took a set amount of time.

                    1. I did the same thing; bought really good thick bacon with the goal of trying the baking method. It took much longer than all the recipes I could find and it still wasn't crispy. I've finally gone back to using a cast iron skillet and frying it really slowly. I have an electric range and use the burner at 4. I just let it go until it stops sizzling and then I flip it and again wait till it stops making noise. Works every time.

                      1. I also bake mine in the oven directly on a baking sheet (Nueske's bacon is the best). Drain off the fat and save & don't forget to deglaze the pan, the 'au jus' can be frozen and added to soups.

                        1. I bake mine in the oven on a rack in a jelly roll pan or the broiler pan. I think I usually use 400 degrees F. If you wanted to crisp it up, you could turn on the broiler unit for the last few minutes.

                          I like the oven because the bacon doesn't shrink or curl.