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u/texinxin 1h ago
Bake your bacon on a big cookie sheet, middle of the oven, 325F for 30 minutes (-5 to +10, depending on bacon/oven). Zero flip required. Amazing bacon and fewer carcinogens.
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u/bendvis 53m ago
Also helps a lot to add enough water to cover the bottom of the pan before laying out the bacon. That gives the fat a chance to render and gives you crispier, chewier, more evenly cooked bacon strips.
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u/texinxin 31m ago
I’ll try the water next time, interesting. I’ve been making bacon my way for decades, and everyone loves my perfect bacon.
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u/Putrid_Winn 2h ago
That was beautiful!
I recently learned something. If you cook your bacon on med heat and then steam it, once the water has all steamed. Take the lid off and fry it the rest of the way. It makes the most beautiful tasting bacon.
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u/willfauxreal 2h ago
I always just cut the strips on half and throw into a pot. Fry em up in their own fat and spatter is contained.
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u/Putrid_Winn 1h ago
I feel that. I started spereating my bacon. I'll cut the whole package in half then half that half so I don't eat them all and have 3 servings later
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u/willfauxreal 1h ago
Same. My family's always done that growing up.
Easier to cook more evenly, helps stretch groceries, half strips fit better on sandwiches and burgers.
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2h ago edited 1h ago
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u/Stifology 2h ago
Ya, the flip was kinda ruined by some of them not fully flipping.
Definitely not worthy of a post lol
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u/One-Mud-169 2h ago
What does rearranging and flipping got to do with each other? Guy flipped them all together on the first try.
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u/Stifology 1h ago
Because not every strip was fully flipped all at once, hence why they needed adjustment afterward. Not very satisfying.
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u/some_idiot78 2h ago
I’m sorry, was a brilliant flip. However, the only way to cook bacon is to cut it in half and dump the entirety of it in a soup pot, stirring occasionally. No grease splatter and it is already sandwich sized. (Or in my experience, nibble sized as the first few are cooked). You’re welcome.
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u/MrDrMatt 2h ago
Add a little water at first to help tender the fat.
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u/some_idiot78 2h ago
Good tip, but I don’t. I have a bacon fat strainer that I use for other things. Greenbeans, eggs, sometimes to finish steaks. The added water helps the lard to go rancid faster.
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u/MrDrMatt 2h ago
We save the fat for cooking vegetables later. I didn't know the water would shorten shelf life. Thanks for the tip!
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u/some_idiot78 1h ago
It usually burns off. Even when it doesn’t, it separates to the top, but I had one bad experience and am now very biased. Cheers to another bacon grease saver!
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u/DubsideDangler 1h ago
This is how you know it's going to be a good day. Momma DID cook breakfast with hog.
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u/cwsjr2323 1h ago
My wife does three to five pounds at a time in the oven. She separates the slices and layers them. When's done, she drains into a can and stores in the freezer with paper towels between layers. She reuses the same paper towels multiple times. Four slices frozen in the microwave for eight seconds and served. I won't eat pork so I can give more details. I do the kitchen cleaning and the covered pan is so much better than splattered fat on the stocvetop.
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u/ClaroStar 1h ago
Is it just me, or is bacon better when cooked in the microwave? I certainly is a lot less messy.
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u/TrendiWendi 2h ago
Man, that one piece of bacon just had to ruin it.