how do you cook your bacon?

how do you cook your bacon

One morning, on our vacation, I heard Danny’s mother say to him: “You’re putting it in the oven?”

They were talking about bacon. She always fries her bacon on the stovetop, on medium heat. (That’s the bacon you see splayed out on paper towels.)

Danny puts bacon on a baking sheet in a 400° oven and lets it cook, unencumbered, until it is just this side of crisp.

It made me think. How do you cook your bacon?

23 thoughts on “how do you cook your bacon?

  1. Fried in a skillet if I’m cooking it for myself. But if you are making bacon for a lot of people it’s easier to cook it in an oven.

  2. That depends. If I’m just frying up a couple of slices, I do it on the stovetop. Likewise if I’m making a dish (like the endive and bacon salad I posted about a couple of weeks ago) where the bacon grease is part of the recipe. If I’m cooking a lot of bacon or I’m cooking the bacon at the same time as I’m cooking something else on the stove that is not bacon-related, then I’ll put it in the oven.

  3. I used to cook it on the stove until I came across an article that did it in the oven. I tried it and it was magic. Not only does it stop it from spattering everywhere, you can do larger quantities and it frees up the stove for eggs, etc. You don’t even have to flip it.

    The recipe I followed did it at 350º for about 25 minutes on parchment paper for an easier clean up.

  4. We are fans of the oven method as well. Recently started using parchment paper for easy clean up. We’re sold. (my mom and pretty much everyone we know uses the pan, I’ll take it either way)

  5. On the rare occasion that I make straight-up bacon, I do it Danny’s way, maybe sprinkled with a little brown sugar halfway through, for that sweet/salty bliss. But most of the time, I’m using bacon as a flavoring, and use 2-3 slices for a whole meal for the two of us. Our longstanding favorite is to saute the chopped bacon until not quite crisp, then add 1/2 sliced onion, 1/2 head of thinly shredded cabbage, sprinkle of salt & lots of pepper to the pan. Saute until cabbage is as soft as you like it, then add maybe a spoon of tomato sauce, definitely some chipotle puree, and serve it in bowls, with a perfectly poached egg on top. Heaven in a bowl.

  6. I love my bacon crispy, just shy of burnt. So I heat my pan up on high at first for a couple minutes making sure it’s hot before I add the bacon (also never covering it up as then it will be soggy) and then turn it to medium until it’s done to my liking.
    Trust me, if you are a crispy bacon person : )

  7. in the oven! it comes out nice and flat and crispy. it’s also a lot easier because you can just leave it be until it’s done. you can brush the strips with some maple syrup just before they’re done for extra flavor. yum, now i’m hungry for bacon =)

  8. I always cook bacon in the stove. Take a baking sheet, line it with aluminum foil and bake in a 400degree oven. The cleanup is a cinch and you don’t have to worry about the grease splatter all over your cooktop.

  9. I use Ina Garten’s oven method: put the bacon on a cooling rack placed over a sheet pan and bake it in the oven. The fat is rendered off and drips to the bottom, making the bacon very crispy. The fat is very easy to pour off for other uses. I love to put vanilla sugar and pepper on my bacon, too.

  10. I always cook bacon in the oven – on a wire rack over a sheet pan so the bacon gets extra crispy and all of the fat is easy to collect (to be used for other things, never thrown away!) Yum. Haven’t made bacon in far too long, except for in kimchi fried rice. Perhaps I’ll make breakfast for dinner tonight!

  11. I love the oven method. I sandwich the thick stuff between two baking sheets and bake the heck out of it ( I like it _burnt_ ). I can just pour off the yummy bacon fat and use it when I fry stuff. Tofu fried in bacon grease is especially wonderful. Mmmm, I think that I’ll make that for dinner!

  12. I like Ina’s method, too. But, you do have to bake it longer (35 min+ @ 375) because the bacon grease drips off (for the most part) and doesn’t assist with the cooking process. I also love sprinkling a small amount of brown sugar on top of the strips for the last 15 minutes of baking…adds just the right amount of sweetness to the bacon! Yum!

  13. We cook our bacon on our Holland Grill outside (which does not get super hot) so the grease drains well and the smell is not in the house. I love this method and will never go back to cooking bacon in the house.

  14. I cook it in a sauté pan with teeny bit of butter to get the fat pull going… and at the last minute, 20 seconds before it’s done — I put a Tbsp of dark grade B maple syrup. It bubbles and foams and goes nuts, I swirl it around and then put it on a cooling rack over some paper towels. It’s just enough to slightly candy the bacon. Makes the most kick-assiest BLT’s.

  15. It all depends on how many things I’m juggling in the kitchen and how many people I’m feeding. Sometimes I cook bacon on the countertop electric griddle if the burners are all occupied, other times I use the cast iron skillet. I really only bake my bacon (say that fast three times) if I’m making it sugar cured. And when I’m really busy, or it’s the dead of summer, and going near the stove indoors is undesirable but I still need a side bacon—the microwave is my go to. Yep, folks, I’ll be the one to admit bacon comes out pretty darn good in the microwave. Just lay it between two sheets of paper towels on a microwave-safe dish. Comes out perfect every time and no splatter on the stove top.

  16. best bacon I have had… or made is slow cooked in the oven at 200 degrees, or less if you can. about two hours or so of impatiently waiting for some of the best bacon. the meat is crisp and the fat still can be tender and chewy, if you also like it flat press it between two sheet trays.

  17. I also do it in the oven. However I put the bacon in on a foil wrapped baking sheet and preheat the oven to 400. The slow warm up makes the bacon taste better. My gas oven is kind of slow to heat up, so it takes only a few minutes after it reaches 400 to be done cooking.

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