The Best Bacon You'll Ever Make (And Every Method to Avoid) | Epicurious 101
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- Опубліковано 20 тра 2024
- Chef Frank Proto is back to demonstrate the best way to make delicious, crispy bacon at home. Watch Frank explain what to watch out for and how to get the best results, every time.
Learn more with Chef Frank on his UA-cam Channel ProtoCooks!
/ @protocookswithcheffrank
Follow him on Instagram at @protocooks
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0:00 Introduction
1:00 Chapter 1: Pan-Frying
4:30 Chapter 2: Baking
6:27 Chapter 3: Microwave
7:57 Chapter 3.5: Sort Of Terrifying Bacon Gadget
9:54 Final Thoughts
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Chef Frank has tips on how to carve a whole roast chicken, too! ua-cam.com/video/owUitkVtubk/v-deo.html
Really wish the other two methods that I did not see that would have been the BBQ and Smoker.
All I could focus on was how you touched the worst of raw meats, and then went on to touch everything else in the kitchen and then finally the cooked bacon. Never cleaning your hands. You really want the wonderful variety of pork worms that bacon has to offer you man.....
Watch DOMINION.
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@@jensenka60506 p
I noticed how Frank never elaborated where he got the bacon. Obviously it's his own home grown pig that he prepared just 2 hours before the video.
he definitely just got 2 pigs to screw each other 2 hours ago before filming, then manipulating the timespace continuum for a young pig. he then selectively breeded pigs for 9000 years (seems like 2 hours to us), and got a good slice
You got to embrace a Frank Proto fact
Bacon made from Tamworth pigs is said to be some of the best. Another bacon you won't soon forget (for better or worse) is Benton's 'Hickory Smoked Country Bacon', which is cured and dried in refrigeration for three weeks, then it is thoroughly smoked in their wood stove smokehouse for two to three days.
/watch?v=nVNSNGXzmO4
If you like smoky foods, then this will be a real treat.
im glad this is still alive
Nope. Home made bacon doesent shrink.
I agree with Frank. Never cook bacon on a rack. Trying to clean those things with tiny pieces of bacon stuck to all the joints is a nightmare. Takes longer to clean it then it does to cook the bacon in the first place.
@@BillHicks420 I don't think there's anything wrong with dry bacon per se - you could use it as a crumble or texture on something else. But generally yeah, a pan looks good.
Actually that's false.... just soak the rack in water for a few minutes, let the solidified oil detach from the metal and you are done! real quick and easy hack! don't bother using a metal sponge to get the oil off!
worked every time for me!
@@KyleBaran90 so l be b if for me RVs w pp
@@LamZL1 thats all fine and dandy when you have a sink that can fit an entire sheet pan rack inside it, but my racks are too big to be soaked in anything. also bacon grease doesn't just "detach" from stuff. even if you soak it you're still going to have to scrub every nook and cranny with soap to get the grease off.
Just throw it in the dishwasher?
I personally feel like one really important trick for good bacon, is to start with low heat. A lot of people who know how to cook normal meat like steaks, know you must normally preheat the pan really hot so you sear the surface and don't let the juices escape.
But this ruins bacon in my opinion. It makes the fat part rubbery. It sort of hardens the fat from my experience.
What I personally do, is start with really low heat to start melting the fat. And I gradually raise the heat so it gets a nice crispy finish. And because the cut is sooo tender and fatty, it won't be affected by starting the cooking on low heat. Any time I cook bacon like this, the fat is really soft and really just melts in your mouth when you eat it.
I especially recommend this method if you use bacon for cooking other things. Like bacon in pasta, I start by cooking bacon like this, then I fry mushrooms in the melted bacon fat, add some seasoning like plenty of black pepper and herbs. I add cream and some good cheese in, and finally mix the thick creamy fatty sauce to my pasta.
If there is anyone that has never made bacon before, this dudes method is really good. It's my first time making bacon and his method made a lot of sense. I tried it and it tastes so good.
@@jayden3750 The easy way for this is do the oven method, but don't preheat. Stick it in a cold oven, then set it to 350. Takes longer than the 15 minutes, but the time is worth it... and let's be honest, if you preheated the oven, did you save any time, unless you already had something else in the oven?
Yep, I chop/cube up my bacon because I cook a lot at one time in a cast iron. Cold pan low heat, then adjust.
Your bacon in the microwave really blows my mind, I wouldn’t expect such a good result, a couples of minutes later you show exactly what I was expecting at first lol
The microwave makes the best bacon and eggs. I've been cooking my own breakfast this way since I was 3 or 4
big LIke for Frank trying the mystery bacon juice. That really made me appreciate watching this video. The immediate switch from "can't pay me to eat that" to "Damn, that's good. Make a salad dressing out of it" is a quick change of opinion and a demonstration of open-mindedness. Thank you for including that.
Using bacon grease as salad dressing is basically like Appalachian dish kilt lettuce, except it's specifically hot bacon grease that makes the lettuce / cabbage leaves pop
After a lifetime of eating pan-fried bacon that's overdone in the middle of each slice and still flabby at the ends, I cut a package in half and tried frying shorter strips. Everything is fine now. I'll stick with that.
Exactly just cut it in half and it turns out great. The oven method needs to be flipped or its dry on one side and raw on the other.
I start them out whole, then cut and flip them midway to put all the original ends at the hot center of the pan.
@@Xisiqomelir Waiting until the fight is more than half over sounds like you're loading the game against yourself.
Why would it take you that long to figure it out
@@nill7308 Just slow, I guess; and not a big bacon eater, though that's going up now.
Why do more wieners come in a pack than hot dog buns ever since I was a kid?
My favorite way is using the oven. But there is a method I like when I pan fry without adding additional oil. You start by adding water to the pan and cook the bacon in that to render the fat, once the water dissolves you'll have enough fat to crisp the bacon.
Electric griddle is probably my fave method. I've had one for years. They're nice because you can fit a good amount of slices on them, even heating, and they have a hole where the grease drains into a tray, so you get a bit less fat and cleanup is pretty easy. Kind of a big appliance though, but if you make pancakes then you probably have one.
I was taught by culinary god Alton Brown that the oven was the superior method of cooking bacon, but my mind is blown by the evolution of this method with the parchment paper, maximizing bacon potential while minimizing clean up to merely one sheet pan.
Frank is truly on another level.
we used to get bacon sold on strips of non stick paper at the cafe I worked at in high school. great method
I use aluminum foil which in my country is exponentially easier to find than parchment paper
@Ego Master Yes, you do. You cook bacon in bacon fat.
@Ego Master exactly. makes zero sense
@@richj011 Did none of you watch or hear the part where he mentions putting oil on the pan. He merely put it on, just enough to barely cover the bottom.. If none of you on here don't want to use the oven, get a bigger pan. That way all of the bacon slices will fit. That's what I have and am surprised Chef didn't give this as an option.
"bacon, gateway drug into meat"
-Frank 2022
Tried the oven method with the baking sheet today, and I was blown away. From now on this is the ONLY way for me. Thanks so much, chef!
Same! I never thought about doing it that way and it’s honestly way more convenient
I have to say I'm quite surprised you were so positive about the microwave method. I wasn't expecting that, though I understand. When I was a kid we had this microwave bacon tray we always used that worked great, and it retained the grease like cooking in a pan does.
I always start with a cold cast iron, and let the fat render out as it begins to cook as recommended by a chef. Nice to see another chef with the opposite point of view.
Yes. And with the oven method, I put the pan of bacon in a cold oven. You get a lot of fat rendered this way.
@@Lili-xq9sn I would say it would be impossible to time it in general because every oven performs differently. I think Frank wanted to equip us with fail safe instructions.
Also, go ahead and splash a little bit of water into the pan along side the bacon. It helps heating the bacon up a little gentler, therefor the fat renders a bit more before it starts to fry. Feels weird at first to basically fry the bacon in water, but just a couple teaspoons are enough to get the pan wet.
@@135bpmCoffee The water serves the same purpose as the fat Frank puts into his pan, but with the upside of not adding any fat to your bacon grease.
@@simptrix007 I wondered about timing too, but when I tried it , it was only a couple of minutes more. 2-3 minutes more.
A few times now I've cooked bacon on a rack over a cake pan with halved brussels sprouts (and some salt and oil) in the oven, so that the bacon fat drips onto the sprouts while they roast. The bacon finishes first so I pulled it when appropriate and allowed the sprouts to continue roasting. This was quite tasty.
Great idea
I don't understand how you're using the cake pan?
Bruh you're going to start a grease fire and kill everyone in yo building??0.o Like that's the craziest stupid thing I've ever heard. Don't do that.
@@BigBootyBatman the Brussels sprouts are in it and the rack with bacon sits on top
@@Black0utDayz lol what?
Love love LOVE Frank’s videos. I can’t cook to save my life. But he has ways to explain things so that cooking makes sense, and the outcomes are successful. Really appreciate it
He has is own channel called protocooks :)
@@FatelDarkAssassins nice! Found it, and subscribed !
The ROLLING. GENIUS. I'm doing this forever now. Simple, practical, real. My goodness.
Frank seems to be one of the most relatable chefs on your channel. Great communicator and very down to earth. I hope he is the same person off camera. Great video guys!
Yeah I’ve heard he is
if you're not all that smart, sure. any chef would specify the heat on a stove.
He has is own channel called protocooks where he teaches specific dishes :)
Here faster than the "Frank doing everything from scratch" comments
🐝😂
Hi I'm frank, today well be making a steak, but I will be creating my own stove from scratch
😂
6
6
@@seemaissa941 bn bn bn B bn B bn bn B
I have cooked bacon many different ways over the decades, but my cast iron pans are my faves. Fringe benefit is that helps keep the pans seasoned. Something I discovered, is that if I split the bacon ends, it helps reduce curl. I cook the entire package as i will eat half of it as i cook.. Excellent video!
The way my mom does it is to grab a skewer and skewer the bacon onto it like an accordion so that it sits kind of wavy on the skewer. And then you cook it on a pan or griddle and the bacon comes out with crispy bits and chewy bits and it's my favorite way of doing it. Also works great for sandwiches because the bacon isn't as long so it fits perfectly within the bread without sticking out
you know you can cut bacon half..
That's why I love Frank, always open to new ideas like using the microwave and trying that bacon juice.
Agreed, but I wish he would’ve mentioned the wattage of his microwave oven, since that matters a lot when recommending a certain cooking time on “high”.
@@DebatingWombat You might care to cook bacon until you see many small bubbles form on the top. At that point it seems to still have some chew, but isn't extra crispy (unless you like that). Still, you'll have to do some trial and error with your microwave, given the differing thicknesses of bacon.
The microwave: no good restaurant should be with one.
It does taste like bacon!
You would be shocked to see how much microwaves are used in restaurants. From your neighborhood greasy spoon all the way to Michelin star fine dining restaurants, you'll find much use for the microwave.
A friend of mine told me she made her bacon in an air fryer. I thought “no way it could be any good”. She made me some, it was delicious. Now I make all my bacon in the air fryer.
My son just gave me an air fryer, easy to make 🥓.
as a small convection oven this makes perfect sense
I also use the air fryer. We need to see what air fryer bacon ranks on the Frank-o-meter!
@@cheriwalker7071 Zero, unless the a/f is made of cast iton! 😜
@@margaretmold63 mold lol
This was an awesome video
This guy has a personality that keeps you glued to the video. Not too much, not too little. Great job
Thank you for the clear and concise options + assessments AND for the humor. I needed that!
This channel taught me almost everything about cooking and food preparation. I can't believe that a year later, my meals are no longer shades of monochrome.
Thank you for this, Chef! I have just started getting into cooking at home for myself. I had only tried pan frying and was 100% guilty of overstretching the bacon. You've given me the confidence to try oven baking the bacon; that result you showed looked amazing!
I watch a few cooking shows including "The Two Fat Ladies" and when the use "American" bacon they always place it on the counter and use the back of a knife to "Flatten" and therefore stretch the bacon
Thank you. I have been at a loss for many years regarding bacon. This video clarified everything.
I'm all about the microwave paper towel method, because I love as crispy as it can get. Like the shattering crispy
I'm agree 100 percent with what you are saying. I love publics brand low sodium thin sliced bacon in a bacon tray with a paper towel on top of the tray in the microwave. It takes about 4 minutes to cook. Very delicious 😊
Chef Frank! That "Bacon is a gateway drug into meats" was HYSTERICAL! I laughed so hard, it was amazing (just like bacon). Thank you for that.
Really. What is it about bacon that blows ham to hell? And bacon grease is the best for anything in a cast iron skillet. A waste to discard it. So, so good.
My parents always used a rack in the oven to cook bacon, and I never understood why it didn't taste as good as when I pan fried it. Now that you say the fat drips away and is dry, it makes sense. I'll 100% use the baking method next time WITHOUT a rack. Thanks!
Why would they let all the goodness drip off😢
And without all that scrubbing
I always bake my bacon and it is very easy and always give the best results, very nice and consistent. I have heard of another method which is adding a little water in the frying pan. I have never tried it myself but I have heard that it makes the bacons more tender.
Yeah, if you're having it for breakfast or whatever it's far and away the best way. Frankly I buy a package of bacon once every couple of months just to re-season my cast and and to save the bacon fat. The bacon itself gets chopped up and frozen, and then used whenever I need bacon bits, bacon for a pasta or a casserole or whatever. At least in theory, I usually end up eating most of the bacon before I can chop it up and freeze it. The grease always gets saved. It's shocking what sort of effect a half teaspoon of bacon grease will have on a stirfry.
add water to a cold pan with the bacon and turn it on medium heat. It works like a charm everytime. Adding water seemed weird to me, at first. But now it is the only way I cook bacon. That or in the oven on a rack!
water? you'll get splatter. water and oil = bad idea.
@@soju69jinro I'm telling you! Try it and get back to me. I was weary myself at first, until I tried it. You do not use too much water, just enough to coat the bottom of the pan. You wont be disappointed. Medium heat
@@soju69jinro it is a common method actually it works very well i have to admit
He isn’t lying. Bacon in a cold pan, just enough water to almost cover. High heat, till the water has boiled off. Turn down to medium. After the first flip, turn down a little more. Never fails. The science behind it is deceptively simple. You get it rapidly to the fat rendering heat, and hold past the heat where collagen turns to gelatin. Then the water is gone, and you are pan frying something better than you would otherwise.
tq.. will try that.. 👍
Baking on parchment is how my father-in-law taught me to do it (I was previously a pan guy). He learned from the cooks at the Ritz-Carlton where he worked. Highly recommend if you haven’t yet.
As a non-american who has never had the issue of having gas stoves anything but using a pan is mind bogglingly stupid and dissapointing. A friend of mine once made it in the microwave so i just left because i don't want to eat something prepared by a psychopath. Havent talked to him since.
@@ninjasheeps3690Sounds like a you problem
@@ninjasheeps3690 you're dumb then because bacon comes out nearly perfect in microwave. Unless you mean Brit style bacon which just sucks period
At my household, we actually cut the strips of bacon in half, usually just by cutting the whole pack of bacon in half when we're processing it after getting it home. We then take it and put it into quart-sized ziplock bags (usually 3/8 to 1/2 a pound to each bag) and then we take it and freeze it in our deep freeze to portion out for day-to-day use. The smaller pieces of bacon are just easier to manage. But yeah, we cook them in the pan, because it is just kind of satisfying to do while you're still waking up in the morning.
We do _also_ save our bacon fat in a pyrex bowl with a sealable lid that we just keep on the counter. We then will utilize that fat in cooking (eggs, for example). I've even taken to using it in my bread baking (for a dough that uses 1 kg of flour, I'll usually pop about 2 tsp of bacon fat into the stand mixer after it has had some time for gluten development). It really does a great job giving the bread... just that little bit of extra character and flavor. We do still end up throwing away a good bit of bacon fat... but that's mainly because our "production" of that outstrips our usage of it XD
Oh! And one nice thing about the pyrex bowl is that I'm able to just pop it in the microwave for a minute and a half to two minutes to completely melt the fat in the bowl, which allows the sediment to settle out to the bottom, leaving clearer fat toward the top, where we're pulling from.
If you have more of it than you use, just use more of it
Michael
Been cutting my bacon packs in half for years. So much easier to handle.
Is it safe to leave bacon grease unrefrigerated? I put mine in the fridge as I don't use it every day.
@@joannaedwards6325 we keep it on the counter, ourselves. After all, it is fully cooked. If we were putting it in raw, that would be a different matter.
@@Drake844221
Oh. Ok. Thanks. 😊
This is awesome!! I love being entertained and educated at the same time! Frank you are great!
I have oven broiled my bacon. It’s hover intensive but delicious. You have opened up a baking option I didn’t know. ❤thank you. Cooking bake bacon today. 🎉
I learned about baking bacon in the oven from Binging with Babish, and I've never once gone back to frying it in a pan. The oven method is hands-down the *best* method for cooking bacon!
I learned about the oven method from Chick-fil-A. It's so convenient and easy to control the quality.
Easiest to make in advance and larger batches.
Wait, so you are saying you missed the entire internet-era when Epic Meal Time ruled youtube?
Psh noobie i knew about it from epic meal 7 years prior to babish channel
@@CHICKENmcNUGGIESMydude I also just tried microwaving bacon for the first time! It actually worked pretty damn well, to my surprise. Better late than never, I guess!
I always used tinfoil in oven bacon, a complete cover of the sheet means the sheet stays clean and you can just get rid of the foil after cooking
This is so much easier. This is also the method I have used for years!! I lift the edges for a barrier.
It’s bad for the environment tho… and it’s not hard to wash 1 sheet tray
@@abyssriumaquatics1460 a roll of tinfoils effect on the environment pales in comparison to my continued existence in the Western world
The reduction in lifespan from eating something as unhealthy as bacon probably evens out the environmental impact of using the tinfoil :D
I use parchment paper, personally I think it cooks better than tinfoil
Thanks for helping me out. At age 28 I'm finally learning how to cook instead of ordering maccas.
Your video helped me learn the basic. Didn't even knew you could throw bacon in an oven.
Protect this man at all costs. Legend!
I have always pan fried bacon but I just bought some parchment paper so I can give baking it a try.
Wish me luck, I test it out tomorrow morning.
You and I both know that you can’t afford it.
How did it go?
@@markhuitson “how did it go” “how did it go”
@@simpsimps553 yes
Put flour on it
You are actually a fun guy to watch! Informative, too! Thank you for the bacon tutorial! I LOVE BACON!!!!!
BRILLIANT! I never thought of the last 2 ways to do it. Thanks - much appreciated…
Frank, you're looking slimmed down! Congrats and thank you for the tips as always
I used to use an oven rack on a sheet pan but a few years ago switched to parchment paper and yes it makes the best bacon ever! I do use aluminum foil underneath the parchment so I don't have to clean the sheet pan. Especially good if you make a sticky/candied bacon with brown sugar or maple syrup, it won't stick to the parchment.
Best investment I’ve ever used, when cooking bacon, is a splatter guard. No grease popping up, no oil on your stovetop, and depending on the type of splatter guard you use, a good way to get some convection cooking in the pan without steaming.
Agreed, the splatter guards are also a super reliable way to melt cheese for cheeseburgers :)
My great splatter guard fell into Never never land between stove and counter. 😢😢 I miss it.
If your not too concearned about perfect uniform slices that are all exactly the same, buy the bits and peices in the vacuum packed block. They are nearly half the price of standard sliced bacon. What I do is arrange the pieces pressed into a loose pattie on a cold basic George Forman grill and plug it in. The excess fat drips into the tray and in about 11 minutes you have a really delicious chunk of bacon. Afterwards pour the drip tray into a jar and refridgerate for lard to be used for other things and after cooling wipe down the George Forman grill with a paper towel. I have done this for many years and is my favorite method.
Best advice ever. Loved the trick of rolling up bacon the baking in the oven!
I love the tips frank, but I would argue that if put your initial round of bacon in a cold pan... then turn to medium heat.. by the time the pan is warmed you'll have plenty of grease from the bacon itself
The rolling tip is honestly so obvious but so helpful. I would've never done it unless I saw it myself. Thank you!
YESSSS I came to learn, but apparently I was already on the right track with cooking in the oven! I got into cooking in the oven in the last couple of years and haven't gone back. The little tip I picked up here was using the parchment paper, which I do have and have probably used with bacon before but had forgotten about it. Was thinking about getting a rack, but exactly, it's just one more thing to clean. I'm not sure that with my oven (gas) 350 for 15 min may not be enough. I've found 365 for ~24 min (easy to remember too) is what it takes to get it cooked enough albeit without parchment paper.
I throw a whole package in and move it around , the grease gets nice and high and cooks the bacon so good , I've tried all methods (including the cooking only 5 pieces at a time on frying pan) and this is the best result for me, to move it around while cooking you treat it like you were tossing a salad
~Thank you for the bacon tutorial. I def. do it in the oven over 5-6 pcs.~
Just a little rant....
🇨🇦 I'm REALLY tired of 'Canadian' bacon shown as this ridiculous round, thin piece of ham-like 'thing'.
NO ONE in Canada calls that bacon. We have bacon (the same as what most ppl call it & we have peameal) Peameal bacon - similar to British bacon, but ours is brined and rolled in cornmeal. It's much meatier. *_Those round discs of sadness - that hamy-type product that Americans call Canadian bacon is NOT ours_* 🇨🇦 _It's just HAM_
lol, duly noted 😀
If it makes you feel any better, people only think of that Velveeta stuff when you say 'American cheese'. But there are some REAL quality cheeses that were developed here in the US (like Colby and Monterey Jack).
Canadian chiming in. What is up with that name of Canadian "Bacon?" So silly. Bacon is bacon. Ham is ham.
@@eklectiktoni A lot of Europeans I've talked to seem to think that 'cheddar' means something like 'velveeta' also.
@@jordanbridges 🇨🇦 We have to stick together, EH? 😄
@@eklectiktoni Yes, I hear you. I don't think the Velveeta block is used as much here as it is in the US, but slices, definitely. I've NEVER heard anyone here call them 'American' cheese. I tend to just call them Kraft slices. (or endearingly, 'plastic cheese' lol)
I’ve recently been cooking bacon in my air fryer. It doesn’t cook super evenly, but I kinda like that in my bacon because you get to enjoy some crispier bits and some chewier bits. It also only takes about 5 minutes.
If even a tiny bit of that bacon is raw you can get sick. Not likely to happen in the US or most developed places but it is more than possible. Just fyi.
@@triskits_mmm I don't leave any parts raw, some bits just get crispier than others.
@@jamesross2373 I cannot walk into YOUR Canadian markets to purchase bacon without first knowing how to speak French! - Da hell's wrong witchu people up there? Imma gonna slappa da snot outta yo faces wit da wet spahetti. Mama Mia!!!
Thank you Chef Proto. You have made me a better cook much appreciated.
Loved the twist at the end.
I agree - baking the whole pack is the way to go. When I only want a couple of slices, I cook it in my great-grandmother’s SQUARE cast iron skillet. They fit perfectly.
dude I need that cast iron skillet.
@@renegade_patriot It’s pretty magical. It lives on my stovetop.
Baking bacon is definitely my fav method too! Easy, it's not very messy at all, and it's really easy to manage the crispiness of the strips
thanks bro love you got my first bacon sanwitch good stuff keep it up man! subscribed and liked thans again.
Thank you my friend I definitely needed this 😭
I always use my Ninja Foodie Grill to cook my bacon. Enclosed, no mess outside the machine to clean, comes out perfectly crispy every time with very little cleanup.
I've cooked three layers of bacon in the microwave with paper towels in between each layer and it turned out great. Oven produces the tastiest but it is also the most time-consuming.
I nuke it if I'm in a hurry, you think one sheet pan is slower than multiple batches in a skillet that need baby sitting?
I use a broiler pan and partial cook the unseparated strips bacon at 350° F or lower temp. The broiler pan has larger capacity than an aluminum sheet pan with a wire rack for the fat drippings. I can usually partially cook up to 3 pounds on a broiler pan. I crisp the bacon in a cast iron or carbon steel pan with a lot less fat splatter with this method. Save the excess bacon fat drippings for other dishes, it adds a lot of flavor.
Awesome guy and video, thanks Epicurious!
What about the 'cooking bacon in water' method by America's Test Kitchen.
Also using frying pan, but you put just enough water to cover the bacon and cook until the water evaporates.
The water renders more fat out of the bacon and makes it crispy. The water also reduces splatter as the temperature is lowered by the evaporation of water.
imma try this 1
Additionally water helps the bacon cook more evenly.
Keep an eye on it and start to remove it as the water evaporates.
About a year ago I started using my Air-Fryer for bacon. Thick sliced, smoked bacon. 6 slices, 15mins at 350 non-pre-heated. Perfection.
The only very considerable down-side to OVEN-FRYING bacon is that - contrary to what's being said here - is that it DOES splatter in the oven, coating the inside walls with a very difficult to clean layer of burnt-on bacon fat... that takes (literally!) an our of hard work to clean out. Cleanup after pan-frying bacon is so quick and easy that it completely outshines any of the supposed "advantages" of oven-frying... period! Mike D.
I actually like my bacon both chewy and crunchy for different reasons. I want chewy bacon when I'm eating it straight. I want crunchy bacon when it is on a sandwich. Nothing worse than pulling all the bacon out of the sandwich on the first bite.
Bacon should never be crispy. End of.
@@ianfinney7820 Crunchy. Not Crispy.
@@unholynexus crispy/crunchy the same thing. Bacon should be neither.
@@ianfinney7820 Crunchy bacon has a place. In sandwiches and salads, even on ice cream.
@@unholynexus sandwiches, hell no. Ice cream, you mad. Salad, yes but not crispy. Crispy/crunchy=burnt
For pan frying, I suggest you start in a cold pan. You can lay the bacon flat, and let it come up gently. No need for extra lubrication; the fat starts to render before bacon strip curls.
For baking, up to 5 slices fits nicely in your toaster/oven.
Too much fat in bacon already.
The rack for microwaving that looks like a set of "T"s stuck into a bottom "plate" works amazingly well.
so i just have to say, as a canadian who moved to the usa, i never knew what that stuff you call canadian bacon is, i can assure you, i have never seen it in canada,and we have .. well, canadian bacon, the regular bacon stuff you know
eh?
Indeed. “Canadian Bacon” is not really consumed in Canada, but is a product sought-out by non-Canadians.
I’ve been to a couple of restaurants in Vancouver that used it, but that’s it. I’ve never seen/noticed Canadian Bacon in a grocery and I’ve never heard of anyone making it at home.
Wow never tried the microwave until I saw this and it worked great, saves clean up and easy when doing breakfast for one
I make the parchment paper a little bigger than the sheet pan, and can then fold the long sides up to each other and pour the grease out into a Pyrex.
For the microwave, at some point I got a double sided microwave dish. It has a smooth side with a rim, and it's ridged on the other side with a pouring cutout. Makes it easy, again, to save the grease.
For the microwave, the bacon hanger cookers without the cup around it work much better. The brand "mak'n bacon" or similar ones to that are what you want to use.
“Roll it. Don’t yank or pull so you get nice even slices & then we just go right into the pan.” I’m glad to learn this trick. I don’t know what happens with mine. After I carefully peel a slice I just usually sling it out the back door
So simple & so helpful. I love traditional thick cut bacon. I will definitely try the baking in the oven method now. Brilliant!
Thank you! I love bacon in the oven. Can cook 12 slices in around 20 minutes. No rack. Very little mess.
Always pan fried myself, but my mother in law cooks in oven... both are fantastic!
Can confirm on the microwave. I work in fast food and it’s saved our bacon a couple times (pun intended) when we run out on accident.
I've been trying microwaving bacon just recently and was surprised with how good it comes out once you find the right time. It came out crisp and flat (not all curled up and weird like the pan frying method). It also is the fastest method by far. I'm sold!
Hanging - flat - paper towels - ??
You gotta elaborate !
Bored so had too check if better fried or grill 🥓 thanks for this in-depth video
love u franky i did the oven one and it took my oven 45 mins but it was perfect
Baking it in the oven on baking paper. No splatter mess. Easy to do, and works great! It’s the only way I do it anymore. You can also cook heaps at one time and don’t have to babysit it. You can cook it to your desired doneness. I can’t ever cook just 1 pan or 4-5 pieces of bacon, because I need that many just for tasting my bacon to make sure it’s not poisonous. I’m bravely being the bacon taster to the queen (my wife/ IE the boss) to keep her safe.
As a person living alone, I often cook my bacon in the microwave except I use a paper plate so the cooking time is lower. 3 to 4 regular cut slices are usually done in 2:30 to 2:45 minutes. His were in WAY too long.
@@jaspering88 That's why texture is pretty much everything with bacon.
That was educational & hilarious 😂, thx 😊
Saw a guy the other day, pan frying bacon.he started it off by a small amount of water, then allowed it to go straight to frying. Looked pretty amazing. Haven't tried that method yet.
If I have to make a lot of bacon, I definitely do the oven method so it's all done at once. For just myself, I actually use my Foreman grill. Very similar to pan frying, but any splattering is contained and the grease is all contained in that little tray.
Don't burn your foot!
When Frank said "I'm lazy" I just think back to all of the times he has brought in his homemade items whether it be food or his wooden spoon
I love that stuff when it shatters ☺️ I like it evenly brown
This is my first view of French channel and it’s very interesting I tend to use my weber barbecue with indirect coals to cook bacon. Therefore all of the grease and the mess is outside and it cooks a large amount of bacon reasonably quick.
My church had a Men's Breakfast, and one of the guys working in the kitchen came from a restaurant family. He baked the bacon in huge lots, and it was fantastic. Really the best method for cooking bacon for four dozen hungry men. 😁
A decent bacon and egg pie takes about 12 rashers. Only the oven can cook them all at once. I don’t think Americans cook their own pies though.
Well this is not the Skyrim compilation I was expecting..
I learned to start bacon in a cold pan. I like it that way and it doesn't smoke or spatter as much.
Oven, , baking sheet, sheet of parchment, thick cut bacon galore, another sheet of parchment, another backing sheet, stick in 400F oven, 20m for hewable but very slight crisp, or 22-24 for crispy 24+ for crunch hard bacon.
get a jar, and pour your bacon fat into it, and store in fridge for later use in cooking!!!
I tried the microwave and paper towels, wasn't too bad, but I love the oven cooked bacon.
I used to deep fry bacon, when I was cooking a lot of it for sandwiches for the family. The bacon does curl more that way but it cooks evenly and quickly. With the deep fryer, it had a top on it so no popping and you should taste fries that are cooked in the oil after bacon!
I woke up today without planning on buying a deep fryer, but now...
Bacon fried fries?! Uhhh, sign me up.
@@wpattison You should try it! I got the idea from a restaurant that specializes in bacon sandwiches, that's how they cook so much fast.
@@dovkushnir7808 Yep, when you're done with the bacon, drop in the fries!
I was feeling "good for you!" until I read the whole bit about the fries afterward, and now I want home fries made after deep-fried bacon...bravo!
As a stoner I've always used the 420 baking method: thick center cut bacon in a rimmed baking sheet with parchment paper, baked at 400 for 20 minutes (hence 420). I like to use a baking sheet because it collects the rendered fat and is easy to pour into a Mason jar with a coffee filter secured over the mouth with a rubber band. You're left with perfectly cooked bacon, and beautiful, clean, amber colored bacon grease to use in other cooking applications.
I'm interested now. What kind of recipes use bacon fat? I hate throwing it away.
@@CamCitizenTV gravy for biscuits and gravy. Scrambled eggs. Sausage. Vegetables. It’s lard and great for anything. Also, it’s minimally processed unlike any vegetable oil
@@CamCitizenTV it's extremely versatile, I'll use it for eggs, sautéd vegetables for soup, stir fry, or stew, you can fry meat in it, it's perfect for like a shallow fried breaded pork chop. It's a great way to impart a little savory flavor to a cast iron skillet corn bread, when combined with flour and stock it makes an excellent base for a gravy, I've used it to baste steaks, roast chicken, and whole fish to get a crispy skin, you can even use it to pop popcorn on the stove. It admittedly gets a little smoky at lower temperatures than vegetable or Canola oil, and I wouldn't use it for a recipe that calls for a neutral flavored oil, but for anything that could be improved by a hint of baconyness and saltiness (literally everything) it's wonderful. It can even be reused a few times and will gain more flavor if you strain it out properly and keep it covered and refrigerated once it's cool.
Not vegan or vegetarian friendly or Kosher, obviously.
Try this: fry up a few slices of bacon, drain the hot rendered fat through a coffee filter into a container, then use a little of that fat to fry a couple of eggs. They'll be the best fried eggs you've ever had.
@@cleverusername9369 thanks for the reply! That's very helpful. I have made bacon and then fried eggs in the bacon fat still in the pan and I can confirm it is delicious! I appreciate all the ideas and the coffee filter is such a no-brainer too haha.
@@CamCitizenTV Slice up a potato any way you like and fry it in bacon grease. That's what my mother does. It looks something like this (but without the bacon bits): ua-cam.com/video/1ZRF52aSQRE/v-deo.html This looks good too (thicker slices): ua-cam.com/video/u1bvoN50ikw/v-deo.html
Many thanks for the tips ! Master chef ! 👨🍳
W video, W chef, W commentary, just a W all around.
Oh and can’t forget the bacon! W bacon 🔥
I started cooking bacon in the oven about 6-7 years ago and never looked back. You can prepare everything else for breakfast while it's cooking away on its own down there. Total game changer!