How do you cook perfect bacon? More inside . . .

[Anonymous]

Anonymous wrote:I watched Anthony Bourdin cook bacon in the oven years ago and took his advice. I'm so sorry for the years I cooked bacon on the stove. What a tragic loss of better cooked bacon.

The oven is easier, faster (because you can cook the whole package at ones) and makes better bacon compared to the stove. Once you discover it, it's a revelation!

[Anonymous]

Oven at 400

[Anonymous]

Fry in a cast iron skillet with a press until brown then finish it off in the oven at 425. Perfectly crispy without burning.

[Anonymous]

I like oven at 400 7 mins then flip for another 7.

[Anonymous]

Oven on a rack, or in air fryer.

[Anonymous]

Anonymous wrote:I actually have cooked it on a gas grill if you have one of those

I cook it on a sheet of heavy duty foil with the edges folded up in the summer when it’s too hot to turn on the oven.

During Covid I discovered that Sams Club (yes, we live in the burbs) sells a 10 lb box of “restaurant style bacon” which comes with the bacon slices already laid out on layers of half-sheet size parchment paper—you just lift up a layer, put it on your half sheet pan and stick it in the oven. Easiest bacon ever.

[Anonymous]

On a frying pan, add a tiny bit of water, covered, low medium heat.

[Anonymous]

Adding to the chorus of "bake your bacon". It's easier and produces a better result, IMO. And no splatter to burn you or make your kitchen greasy. I line the pan with foil so cleanup is easy too. All around win.

400 for about 20 minutes. I used a rimmed cookie sheet lined with foil.

[Anonymous]

I buy pre-cooked bacon from Costco. Wrap them in paper towels and microwave for 1 minute. Comes out perfectly crispy every time.

[Anonymous]

Anonymous wrote:Always oven, and I do 425 degrees. Takes a bit longer but I can control the doneness more.

Also, another tip:

-Line pan with tin foil for easy clean up
-Set a wire rack inside the pan and cook the bacon on that

The drippings will fall onto the foil, leaving your bacon more crispy and helping it to cook more evenly. The bacon should also lift off the rack easier than the foil itself. Run the rack under hot water immediately to loosen any stuck bacon bits, then wash in the dishwasher so you don't wind up having to scrape dried bacon bits off later.

Oh, another tip:

If you want a special treat, sprinkle a tiny amount of brown sugar over the bacon before cooking. I've heard of people also using maple syrup but I find brown sugar easier to control -- you don't want a ton. This is particularly good for breakfast bacon if you enjoy a sweet and savory treat. It's like bacon candy.

I’d amend this to add a sprinkle of brown sugar plus cayenne to do the sweet/hot thing. Mmmmm.

[Anonymous]

It may be easier to cook in the oven, but it is not better. On the stovetop, with flipping and a watchful eye is always the best tasting.

[Anonymous]

The oven is a good method if you like it reasonably crisp and want to drain as much grease as possible.

I like my bacon just barely within the legal definition of cooked and greasy AF, so I just fry it in a skillet on high heat. The tradeoff is I only cook bacon a couple of times a year to make up for the fact that I serve it in basically the most unhealthy form possible.

[Anonymous]

Anonymous wrote:I do oven, 400 degrees, on parchment paper. It doesn’t stick at all. I sometimes flip, but I actually can’t tell the difference if I don’t. Takes about 25 minutes. Watch the last few minutes carefully.

+1 for the parchment paper. I never flip, though. In the oven is the way to go!

[Anonymous]

Don't forget to save the fat! Keep in jar in fridge and use instead of butter or oil for cooking. Great especially for eggs and popcorn. Stick with sugar free bacon!

[Anonymous]

a friend of mine cooks hers in the air fryer.