HOME > Chowhound > Home Cooking >

Discussion

am i the only one that cooks bacon this way?

when i cook bacon, i put it straight from the fridge into a cold pan. then i turn the heat on as low as it will go. it takes, honestly, about 20-30 minutes. IMO, it yeilds the tastiest bacon. i have also been known to bake it, deep fry it, fry it slightly hotter than my normal method, and even microwave. i feel like this super slow fry helps you to render more fat (which of course i save) as well as produces a beautiful color, and a wonderful harmony of crispy lean bites and slightly chewy fattier bits. in my opinion, its that delicate interplay between crispness and slight toothesome-ness that makes bacon such a wonderful treat.

am i the only one to do this? what is everyone elses preferred method? any other ways i should try?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Try your outdoor grill, also. Tend to it constantly and manage the flare-ups, a few short ones are a good thing. And somehow it doesn't curl up. Barbecued bacon - yum.

    4 Replies
    1. re: Veggo

      sounds delicious!!! heck, i often sprinkle my BBQ rub onto bacon, so why not grill it!! hahah

      right now i am riffing on something i shall call harvest tacos. basically a bacon and sweet potato taco with red cabbage/apple/hananero slaw.

      1. re: Veggo

        I put my rub on sliced pork belly that I get from an Asian supermarket and then put it int a low- low oven comes out great.

        I do something similarly with cured bacon but I leave the salt out of my rub.

        I use the low pan method when I am prepping a lot (a pound our more) of bacon for recipes. I use a deep skillet so that as the fat renders the bacon essentially "confits" itself.

        1. re: drewpbalzac

          i always leave salt out of my rubs, that way in case i decide to brine something, i dont end up oversalting.

          1. re: charles_sills

            I would never use salt in a rub for something that had been brined.

            However brining is a pain sand I rarely do it so I usually have to have salt in my rub.

      2. at our house we put it into the huge fry pan.
        at our DD's house, she puts it on a wire rack then bakes it on a cookie sheet.

        2 Replies
        1. re: iL Divo

          I am also a wire rack/baking sheet gal.

          I never thought about oven temp, I usually do it at 400. I might experiement next time.

          1. re: cleobeach

            Give 325 a try. I find it cooks more nicely and doesn't splatter or smell as strongly.

        2. I add the bacon to a hot pan instead of letting it heat up in the pan. But I am a very firm believer in frying bacon at a relatively low temperature. Not only does it render more fat (for the jar in my fridge) but it also prevents it from getting above the smoke point and giving the bacon (and the whole kitchen...) an acrid smell. I find that most people make this mistake with bacon. When it first starts frying, it has that delicious bacon aroma but then they overheat the fat and yuck! Lower heat takes patience but gives you tastier bacon AND tastier drippings for other dishes.

          1. The cold-bacon/cold-pan method was widely advised by bacon producers back when I was first paying real attention to everyday cooking, along around the mid-1960s. I remember doing it that way when my mom and the first Mrs. O and I were sharing a rustic mountain cabin in Alaska, and the time it took to do it was making the women crazy. They were both firm believers in FAST and HOT. We were up there for three nights, and that was the only breakfast they let me cook. I still do it that way, though.

            1. I'm with you - low and slow. with a jar of bacon grease next to the stove.

              1 Reply