There is an important difference between burnt, crunchy bacon, and well-cooked crispy bacon. Thin bacon can't get a thicker crunch without going too far, but thick bacon can get crunchy without going completely black.
Make crispy bacon; don't undercook or overcook it.
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
I go with the Alton method of cooking it in the oven using a wire rack over a baking sheet so it's not soaking in grease the whole time it cooks. I have found that's key to getting that good chewy/crispy balance.
My dad liked to under cook bacon. He threw it in the pan for what seemed like seconds. It was the worst form of chewy with a hint of kinda slimy room temperature fat.
Mom cooked the hell out of bacon in the microwave using a glass casserole dish lined with paper towels to absorb all the rendered fat. The result was super crispy, but also unquestionably overdone.
So I choose the baby bear path in life and split the difference. I cook bacon in a pan. Medium high heat, 3 to 4 minutes on one side, 2 to 3 on the other, season with cracked black pepper. I get a bit of crunch that gives way to chew and it makes a fantastic addition to my turkey sandwiches, burgers, and anything else really.
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I won't get fooled again
Sausage links are the superior breakfast meat
The glory of a Full English is that you don't have to choose
I've never gone full English
Its a lot of pork.
Bacon, sausage. Sometimes also black pudding (though I've seen normal sausage swapped for black pudding).
So it's usually 2-3 meats.
Banger in the mouth up ins
Crunchy in strip form.
Very this.
Just wait till you meet the new boss.
Substantially different to the previous boss, I assume?
Otherwise I like chewy, albeit approaching al dente, for most purposes
The one time I like really gently cooked bacon is when it's a full rasher and alongside something like an English or Irish breakfast
There is an important difference between burnt, crunchy bacon, and well-cooked crispy bacon. Thin bacon can't get a thicker crunch without going too far, but thick bacon can get crunchy without going completely black.
Make crispy bacon; don't undercook or overcook it.
Butbutbut... the parting on the left is now parting on the right! There's a new constitution!
Mom cooked the hell out of bacon in the microwave using a glass casserole dish lined with paper towels to absorb all the rendered fat. The result was super crispy, but also unquestionably overdone.
So I choose the baby bear path in life and split the difference. I cook bacon in a pan. Medium high heat, 3 to 4 minutes on one side, 2 to 3 on the other, season with cracked black pepper. I get a bit of crunch that gives way to chew and it makes a fantastic addition to my turkey sandwiches, burgers, and anything else really.
I mean, you can, and that's a fine way to clear it up.
But you can instead pour it into a container and store that in the fridge, and it makes an excellent cooking fat.