100 Great Bacon Recipes (2024)

FAQs

How to make the best bacon in the world? ›

Always cook bacon on foil or parchment paper at 400°F. Cook regular sliced bacon for 14 minutes; thick-cut bacon for 18 minutes. If you cook less than a full sheet of bacon, check after 12 minutes. For extra-crispy bacon, bake it on top of a metal cooling rack set over the baking sheet.

1: Line a rimmed baking sheet with foil or parchment paper, and lay out as many bacon strips as will fit snuggly without overlapping. 2: Place in a cold oven. Then heat the oven to 400 degrees F and bake to desired crispness, 25 to 35 minutes. 3: Drain well on a paper-towel-lined platter.

The reason bacon from a diner consistently tastes better than homemade bacon is because it's pre-cooked. Surprisingly, this is the secret to achieving a comparable breakfast hit at home. And to get there, you just need a few additional steps.

Why Does Cooking Bacon in Water Work? The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender as the fat renders. Plus, since the water helps render the fat, there will be significantly less splatter as your bacon finishes in the pan.

Even though it doesn't necessarily come with a mild flavor, bacon is a total blank canvas. With the help of some extra ingredients and spices for your bacon, you can take its original savory, salty, and smoky flavor and enhance it with things like chili powder and coffee, Sriracha, maple syrup, brown sugar, or honey.

So really, you are doing nothing more than warming up your bacon before putting in your pan and… warming it up to cook. Also, running cold water on your bacon to keep it from shrinking also washes off any of the delicious seasonings and rubs that might been added if you purchased a flavored bacon.

Preheat oven to 400 degrees F. Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

The health risk of bacon is largely to do with two food additives: potassium nitrate (also known as saltpetre) and sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour.

#1 Adding Flour

The flour definitely helped to give the bacon a crispier texture and nicer color than the other methods I tried. Plus, it seems like the flour prevented the bacon from curling too much.

Pros: Cooking bacon in the microwave is fast--it takes just a few minutes. There's minimal mess and grease spattered because the bacon is cooked between paper towels. It's hands-off--the opposite of standing over a skillet full of spattering grease.

How do you cook bacon really well? ›

Put the bacon in a non-stick frying pan set over a medium heat. When the fat starts to run out from the bacon, increase the heat and cook for 1-3 mins on each side, depending on how crispy you like it.

Even though it doesn't necessarily come with a mild flavor, bacon is a total blank canvas. With the help of some extra ingredients and spices for your bacon, you can take its original savory, salty, and smoky flavor and enhance it with things like chili powder and coffee, Sriracha, maple syrup, brown sugar, or honey.

According to Epicurious, par-cooking it in the oven is the preferred method of many restaurant owners.