\"Writing.Com
*Magnify*
    January     ►
SMTWTFS
   
24
25
26
27
28
29
30
31
Archive RSS
SPONSORED LINKS
Printed from https://shop.writing.com/main/books/action/view/entry_id/1082708
Image Protector
Rated: 18+ · Book · Personal · #1196512
Not for the faint of art.
<<< Previous · Entry List · Next >>>
#1082708 added January 23, 2025 at 9:52am
Restrictions: None
Makin' Bacon
Ah, yes, bacon. The candy of the meat world. I never thought I'd post a link to Martha Stewart, but that's the kind of universe we're living in now, I guess.

    Cook Perfect Bacon Every Time by Avoiding These Common Mistakes, Say Chefs  Open in new Window.
From crowding the pan to cooking at high heat, here's what not to do when making bacon.


Remember a week ago, when I did an entry on lab-grown meats? This one: "Meat Me In the LabOpen in new Window..

One thing I'd meant to mention there, but forgot, is the most important question I had about the technology: Can it create bacon? Or would it be limited to the same kind of fakon that gave us turkey strips and the like? Not that turkey strips are bad, mind you; I enjoy them. They're just not bacon.

Until such tech reaches the masses, though, people will still cook bacon, and some of them will cook it badly.

There are few foods more satisfying than a strip of perfectly cooked bacon, whether served with pancakes for breakfast, in a BLT at lunch, or in a dinner pasta.

Or, you know, on its own as a snack.

Cooking bacon isn't as simple as it seems, as proven by the burnt (or gummy) strips many of us have eaten in the past.

This is complicated by the annoying tendency of different people to have different tastes and preferences. For my own purposes, I like a very crisp bacon strip, one where there's no chewy fat whatsoever. Hold it up horizontally by one end, and it should have the structural integrity to remain horizontal along its entire length. I also have no use for the fat drippings; I'll cook the eggs in butter, thanks. Unfortunately, not everyone has the same bacon requirements, so any article (or blog post by me) purporting to know The Best Way to cook bacon isn't going to be universal.

So when I say "If you're cooking it in a pan, you're already Doing It Wrong," that's a proclamation with the caveat of "if you're cooking it for me," which you're not.

Many recipes start with preheating a pan but the method for cooking bacon is a different. It's recommended to start with a cold pan, which gives the bacon fat time to render (release)...

And see, you're already Doing It Wrong.

It can be tempting to cook bacon straight from the fridge, especially when you're in a rush, but you might want to let it rest at room temperature first...

Yes, everyone surely has the time and planning foresight to do this.

Packing as much bacon as you can fit into the pan might seem like a win because you'll have cooked more bacon, but it's a common bacon cooking mistake.

Raw bacon takes up approximately 5 times the surface area of cooked bacon (at least if you cook it right). How a pan can get overcrowded with that, assuming you're making the mistake of cooking it in a pan in the first place, is beyond me. Unless you're trying to stack it, which you should know better.

Whether you're feeding a crowd or meal prepping, not using the oven to cook bacon is a major mistake.

And finally, we get to "don't cook it in a pan at all." Detailed instructions follow.

What the article leaves out is my lazy method to perfect bacon every time:

1. Place three sheets of absorbent paper towels on a large plate.
2. Lay up to five bacon strips on top.
3. Cover with three more sheets of paper towels.
4. Microwave for however long it takes for the towels to soak up all the nasty grease and the bacon to be cooked. (Did I mention the plate needs to be nuke-safe? Well, it does.)

While I generally object to microwaving meat of any kind, bacon is an exception. This method creates perfect bacon strips (by my definition) with minimal clean-up and in less than five minutes.

I'm sure someone read all that and cried "Heresy! Blasphemy! Abomination!" Well, I'll just be over here going to Hell while enjoying my perfectly-cooked microwaved bacon strips.

© Copyright 2025 Robert Waltz (UN: cathartes02 at Writing.Com). All rights reserved.
Robert Waltz has granted Writing.Com, its affiliates and its syndicates non-exclusive rights to display this work.
<<< Previous · Entry List · Next >>>
Printed from https://shop.writing.com/main/books/action/view/entry_id/1082708