Transcript
Hey guys, it’s Adrian Ashby here, and I’m here to talk to you about how to cook bacon perfectly. To me, cooking bacon perfectly is from the heart, it’s all about your personal preference. It’s also about a little common sense. To me, cooking it, I would say, not necessarily low and slow, but maybe a little medium high would be the best way to go. You really want even heat distribution between all of your slices of bacon.
You want some of that fat to render out. You want it to cook in its own grease. You also don’t want to do silly things like cook it too high so that you can have burns, smoke, flare ups, or grease pops. Grease pops are those little [noise] that hit you in the face, hit you in the arm. They feel worse than a bee sting or a mosquito bite. You know what I mean? To me, cooking bacon is like cooking a really good steak.
You want to limit the amount of flips, you want to limit the amount of movement with the bacon. Depending on your amount of crispiness, your personal preference, it could be 2 to 5 minutes per side. Another issue that I have with cooking bacon is overloading your pan. If you overload your pan, you run the risk of having your bacon cook unevenly, some pieces will be better than others, some pieces will be a little pink, some pieces might be a little dark. And that’s not cool, especially if it’s for not only yourself but friends and family. So watch out for that as well. The tools that you definitely need are a good pan, a good skillet, and, I would say, a pair of tongs. You also need a good eyes. I think that, as far as cooking bacon goes, there’s nothing you can do with it that would be wrong with it.
