1

How do you do your bacon? I’ve started to do it in the oven and it’s way better. It cooks more evenly, and doesn’t shrink nearly as much as pan-fried. Plus, the leftover bacon grease is a lot cleaner (I collect it using an old reusable coffee filter).

29 Spice ups
2

I like my Ninja XL air fryer for this. No grease splatters all over the oven or stove top, it cooks up nice and crisp every time, and I don’t have to run the oven in the summer.

4 Spice ups
3

Oven, skillet, and microwave all see bacon action in our household, so I guess the correct answer would be “depends”?

But, oven is good.

Oh yeah, every once in a while the outdoor grill sees a little bacon action.

2 Spice ups
4

I swear this comes up every year. But my answer will still be the same. Water in pan baby! But it’s bacon, I’m not picky. I’ll dump bacon into the same air fryer @ode2joy ​ has. I’ll line up a couple baking sheets and throw them in the oven. Heck, if I’m hella lazy… the microwave is a thing.

2 Spice ups
5

A crazy Italian buddy insisted on doing a different skillet sizzling method:

Add water to the pan and heat 1st, then add the bacon.

Best bacon I’ve ever inhaled :grin:

1 Spice up
6

I prefer it on the stovetop, but I’ve done it in the oven when needing to cook in bulk. As long as it’s crispy, I’m happy.

2 Spice ups
7

If a recipe calls for greasy bacon, I use a frying pan.
But a couple of articles I have ready state you should start with a cold fry pan, a LITTLE bit of Pam cooking spray, then slowly cook the bacon on low or low-med heat until done. Do NOT keep stirring it. Put it in the fry pan, let it cook one side, then flip it. ONCE.

Personally, I have a large baking stone. Similar to a pizza stone, but it is rectangular and has a lip. The stone should be lightly warmed, not hot. Put bacon on and SLOWlY cook the bacon. There is almost NO grease, and if any it is caught by the stone’s lip and stays in the stone.

Yum !

8

Oven or if I have time, on a rack in the smoker.

2 Spice ups
9

Since good British style bacon is low in fat, it is lightly fried and never crispy.

It can be grilled, but I find frying is quicker, besides I can fry some eggs at the same time.

1 Spice up
10

You had me at bacon. Doesn’t matter how it’s cooked. I do like eggs cooked in bacon grease. Hashbrowns cooked in bacon grease. Biscuits backed in bacon grease. hahah

3 Spice ups
11

Yup–that bacon grease is awesome for everything else. I use it for my eggs and potatoes, especially when I’m not doing bacon at the same time. That way I don’t miss out on that bacon flavor.
On a related note, I just got back from the grocery store–there was some thick cut bacon 50% off, so I grabbed a couple packs.

12

I worked at a restaurant where they deep fried the bacon. It was evenly cooked and quite tasty, but I’m pretty sure the high pitched whine after eating 5 or 6 pieces was the sound of my arteries hardening.

2 Spice ups
13

We grill it for most use cases. For making risotto, I use the same pan as we use for the risotto.

1 Spice up
14

First, use proper back bacon, not the streaky stuff American’s seem to prefer.

Put it in a cold, dry frying pan and bring up to heat with the pan. Keep on heat until cooked to your liking.

… alternatively, if my wife decides I need to diet, it gets grilled :frowning:

1 Spice up
15

I’ve been doing this oven method for the last couple of years, and it is an absolute game changer!

I put the bacon in a COLD oven and start the oven at 425 degrees F - I cook for 15-20 minutes, and I am set!

1 Spice up