Best way to cook bacon?
4 Apr 08
I have 2 ways that I like my bacon. Cooking way #1 I have a huge grill. The sides are down with a little drain that drains off the fat of the bacon. I can't stand the excess fat. Gives me bad heartburn for some reason and feels very heavy on my stomach. I will fry it up on the skill. Not to hard and not to soft. I am bad when it comes to cooking bacon like this as I have a system. One at a time where I can fit the whole pound package on it. But one at a time I will flip and flip them every 2 minutes so they don't get too crispy. Cooking way #2 I love caesar salads and when I make a salad I am only making it for one person. So I don't want to make the whole package up. I will take 3 paper towels on the bottom of a plate. (big plate) place a few strips on there and then take another 3 paper towels and throw it ontop of them. I will throw them in the microwave and nuke them for about 4 minutes. Sometimes longer or sometimes less. Depending on the bacon really. I am looking for crispy in this case. I then take it out let it cool for a few and then I can break it up into pieces and throw in my salad.
• United States
3 Oct 08
Hrm, flour on bacon. On the one hand, you are adding some wheat to the high fat bacon. Maybe that adds some nutrition other than salt and fat. (Tasty salt and fat, but let's be honest here.) However, I think that flour would just suck up more of the bacon grease.. resulting in your eating more fat calories if you flour the bacon. I might as well try a few pieces that way when I cook bacon next time. When I cook my bacon, I like it crispy as some people have said before me. However, I'm also fond of the practice of cooking something else at the same time as a few slices of bacon. For example, a potato pancake. Cooking Potato Pancakes tends to use a lot of oil and bacon produces a lot. (That gets us, however, right back to the point where foot soaks up extra fat.) I figure it makes sense if I was just going to put some oil in the pan to cook something else, anyway.
• Gloucester City, New Jersey
16 Jun 08
I like mine fried in a pan - no flour. Actually, I've never heard of flouring bacon before. But, I cut the bacon in half and then cook the halves. That way I don't have any long pieces hanging over the edge of the pan. And, I cook it until there's no way it will ever bend again - good and crunchy. In fact, I'm not even opposed to having it just a little burnt! LOL Good stuff!!