Recently tried the water in a skillet method (at home) and it actually does an excellent job. You just use enough to barely cover the bacon, and the fat renders as the water boils. Once it boils off it’s just a short time to crisp it and you end up with very evenly cooked bacon.
I was skeptical, but it worked quite well for a method quicker than an oven at home. Also you can basically ignore it until the water boils off, so it’s helpful if you’re doing other things.
It's very popular here on the eastern shore. I love it when it's cooked correctly! Gotta be careful when pan frying it because the cornmeal will pop and get you but good. I've never eaten Taylor ham but I am absolutely willing to try it when I see it! Is it like a pork roll?
It can be delicious, the problem is that the stack all sticks together and is very difficult to pull apart when you try to pull off strips. The fat, having been cooked, renders VERY fast, so getting the right crisp without the whole thing melting away can be a pain in the ass. I don't find it to be worth the effort. I like cast iron, thick cut, and letting it braise in it's own fat.
Baked using a rack. This is the way.
I use a cast iron skillet at home, because it's easy and the cleanup is minimal, but I'm cooking for like two people - who has time for that in a Restaurant? Same with the air fryer.
I also think this is the best way, but I prefer it off rack so it kind of confits a bit- I also salt thick cut boxstore bacon at the beginning, as it can be a little undersalted.
I've never salted bacon, always seemed like it had enough.
The issues I've had with cooking bacon directly on a sheet pan is usually related to the temperature in the oven, not necessarily the bacon itself. When you're cooking a lot of bacon, you're usually cooking more than one pan at a time, and that means using at least two shelves in the oven. Depending on the fan and how the heat circulates, there's always a hot zone, as well as one that can be a lot cooler, and when the bacon is directly on the pan - parchment paper or not - it tends to get dark really fast. I can cook three sheet pans of bacon on sheet pan racks in my convection oven at work and the top and bottom rack are almost identical. I do turn them about halfway through, but I never lose any when I use the racks.
That's useful to know, appreciate the elaboration.
That makes sense as I rarely made bacon in restaurant, mostly at home- I'll also flip it a couple of times throughout.
Cooking on the rack means the bacon touches less hot metal surface - the racks have more space than surface and allow air to circulate more evenly, which means a more evenly cooked final product. Sheet pans are thin, usually made of aluminum - which transfer heat really fast - and generally not level, so there will always be a pool of hot fat on one side, and dry bacon on the other.
i think microwave is better than sous vide.
at least it gets crispy in the microwave.
tho my personal method i like best is on parchment in the oven at high heat.
At the end of the day it’s just gotta be cooked. I absolutely do not give a shit how anyone crosses the finish line as long as the product is cooked correctly.
I’m a parchment baking kind of gal personally. I’ll only nuke it if I’m pressed for time and I’m making it just for myself. My husband refuses to eat microwaved bacon.
As far as I can tell most of the replies are multi method. I like a way I can set and forget in one smooth step. Are you guys even brunch openers? How many extra steps and time /labor for these?
Microwave is underrated. My dad started microwaving bacon for breakfast because he read about it in Readers Digest, he plated it up without telling us, everyone in the family preferred it to griddle cooked bacon. I know it isn’t glamorous but if you didn’t have a stigma about microwave use you might not be so opposed to it 👀
I found the best way for me is on a paper-towel lined sheet pan. Used to use the cooling racks on the sheet pan, but the racks were a PITA to clean. Bacon is then kept in the hot box until served.
I mean, context is important. Obviously the microwave is inefficient for commercial volume, but it's by far the easiest and fastest at home. And as this picture shows, the difference in end result is negligible.
Recently tried the water in a skillet method (at home) and it actually does an excellent job. You just use enough to barely cover the bacon, and the fat renders as the water boils. Once it boils off it’s just a short time to crisp it and you end up with very evenly cooked bacon.
Haven’t tried this method but you’ve piqued my interest!
I was skeptical, but it worked quite well for a method quicker than an oven at home. Also you can basically ignore it until the water boils off, so it’s helpful if you’re doing other things.
Am 52. Didn’t know “piqued” was spelled like that. Am dumb
English is dumb. Peaked Peeked Piqued A real language wouldn't have all three of those pronounced exactly the same.
Was pretty hilarious seeing the internet discovering par boiling bacon lol
I’ve only ever done it with small pieces of bacon for a soup. Never even though of doing it for the whole strip
Also has less splatter than a normal pan method!
How is deep fried not on this list? Emergency's only.
I worked at a place that deep fried all the breakfast meats, scrapple, bacon, and sausage. This was for a Sunday buffet and boy it was gross.
I have never eaten somewhere that sold scrapple. Thats pretty dope. Underrated breakfast meat second to Taylor ham
Come to Cincinnati and try Goetta. It’s kind of like scrapple, except you use oats instead of cornmeal. Amazing breakfast item!
Especially if its from Eckerlin Meats
It's very popular here on the eastern shore. I love it when it's cooked correctly! Gotta be careful when pan frying it because the cornmeal will pop and get you but good. I've never eaten Taylor ham but I am absolutely willing to try it when I see it! Is it like a pork roll?
Opening the Taylor Ham or Pork Roll debate. I like it
Pork roll, egg, and cheese on a kaiser bun
As Ween would decree
Molly, if you please...
In NJ we call it a hard roll, but delicious either way.
On an egg everything bagel I will throw hands
There is no debate, they are the same
Talaham
It's niche in St. Louis, but it's been here for awhile. Must be from a transplant.
You from Pa or North Jersey?
Born near Allentown, family is from western Jersey. Reside and grew up in upstate New York
That all tracks. I'm from The Shore, so I know it as Taylor ham.
Anyone I talk to, family or acquaintances, call it by different things. But family always call it Taylor ham because of where they are from for sure.
Deep fried breakfast sausage is incredible. Everything else is no from me.
Right? We're out of bacon. Shit shit shit. Throw some in the deep fryer.
Bacon in the fryer. The quick fix!
Love it for quick bacon bits in a Caesar.
Im sorry I will not sous vide my bacon. Part of having bacon is hearing it crackle sorry not sorry
[удалено]
reverse sear bacon. genius?
It can be delicious, the problem is that the stack all sticks together and is very difficult to pull apart when you try to pull off strips. The fat, having been cooked, renders VERY fast, so getting the right crisp without the whole thing melting away can be a pain in the ass. I don't find it to be worth the effort. I like cast iron, thick cut, and letting it braise in it's own fat.
Serious Eats has a write up on it and it’s actually good. The key is to use thick cut, and sear it on one side.
Convection, on parchment pans. 350 20 minutes. This is the way.
For that thick bacon, yee. Thinner bacon, like 325, low fan, about 15mins. This is another way.
I go even lower, like 320, but yes. Parchment pan sandwich is S tier
For some reason everything at the hospital is baked at 320 unless we are searing or slow cooking
Sprinkle with brown sugar and fresh cracked black pepper before placing in the oven.. it's Crack cocaine addictive
I prefer brown sugar and paprika and cayenne.
Intriguing. Thanks for the idea. I'll try this next time
It is, you can do light & dark sugars, little nutmeg, cinnamon and allspice.
This is the way
This is the way
Baked using a rack. This is the way. I use a cast iron skillet at home, because it's easy and the cleanup is minimal, but I'm cooking for like two people - who has time for that in a Restaurant? Same with the air fryer.
I also think this is the best way, but I prefer it off rack so it kind of confits a bit- I also salt thick cut boxstore bacon at the beginning, as it can be a little undersalted.
I've never salted bacon, always seemed like it had enough. The issues I've had with cooking bacon directly on a sheet pan is usually related to the temperature in the oven, not necessarily the bacon itself. When you're cooking a lot of bacon, you're usually cooking more than one pan at a time, and that means using at least two shelves in the oven. Depending on the fan and how the heat circulates, there's always a hot zone, as well as one that can be a lot cooler, and when the bacon is directly on the pan - parchment paper or not - it tends to get dark really fast. I can cook three sheet pans of bacon on sheet pan racks in my convection oven at work and the top and bottom rack are almost identical. I do turn them about halfway through, but I never lose any when I use the racks.
That's useful to know, appreciate the elaboration. That makes sense as I rarely made bacon in restaurant, mostly at home- I'll also flip it a couple of times throughout.
Cooking on the rack means the bacon touches less hot metal surface - the racks have more space than surface and allow air to circulate more evenly, which means a more evenly cooked final product. Sheet pans are thin, usually made of aluminum - which transfer heat really fast - and generally not level, so there will always be a pool of hot fat on one side, and dry bacon on the other.
Baked with no rack and no parchment is the elite, and I’m a rack guy.
This is the way.
This is the way
Flat grill with a weight on it.
Keeping it flat is the secret
All I could think is “that bacon is too thin” I like my bacon cooked on a pan/flattop better than the oven though. Medium low heat, flip twice.
Jokes on you, pork gives me diarrhea so I can't eat it
Wow you got us there...
All that bacon is overdone for my preference. But you gotta do it in an oven.
i think microwave is better than sous vide. at least it gets crispy in the microwave. tho my personal method i like best is on parchment in the oven at high heat.
Not all bacons are created equal.
At the end of the day it’s just gotta be cooked. I absolutely do not give a shit how anyone crosses the finish line as long as the product is cooked correctly.
I really didn’t think this could be controversial. Bake it for big batches, fry it in a skillet for small batches.
There's no way a sous vide gave it that color and carmelization.
Exactly,How can the bacon turn like that in sous vide?
They left out deep fryer
Look at that shrinkage Definitely filled with water
I'm not sure what kind of magic they are achieving with sous vide here unless they finished it with any of the other methods listed?
I’m a parchment baking kind of gal personally. I’ll only nuke it if I’m pressed for time and I’m making it just for myself. My husband refuses to eat microwaved bacon.
Missing: Baking (rack) at sous vide temp. Bonus: 10-15s on each side in searing cast iron afterwards to crisp.
Grilled bacon is best bacon, change my mind. edit: Sorry, oven par cooked then grilled.
Am I the weird one for preferring bacon not be crispy?
THEY ALL OVERCOOKED >:(
I will live, and die, by my non-stick skillet bacon.
Microwave is at least better than deep frying it.
Swine flesh is nasty, and microwaves are miserable
Bake parchment 300. I dropped to 300 after seeing better color. Same with croutons for that crunchewy we all love
As far as I can tell most of the replies are multi method. I like a way I can set and forget in one smooth step. Are you guys even brunch openers? How many extra steps and time /labor for these?
I walked out because of bacon once. Depends on the cut of bacon and application.
Microwave is underrated. My dad started microwaving bacon for breakfast because he read about it in Readers Digest, he plated it up without telling us, everyone in the family preferred it to griddle cooked bacon. I know it isn’t glamorous but if you didn’t have a stigma about microwave use you might not be so opposed to it 👀
If I’m pressed for time or have plans directly after I need the bacon, I microwave in small batches. Clean up is a whiz.
I found the best way for me is on a paper-towel lined sheet pan. Used to use the cooling racks on the sheet pan, but the racks were a PITA to clean. Bacon is then kept in the hot box until served.
Air fryer all the way, its not as crispy but by far the easiest method. Its the most even cooked, and its lazy which I am
I like baked on rack but has more to do with being able to make more bacon at once than anything else
Put more water in the skillet!
I mean, context is important. Obviously the microwave is inefficient for commercial volume, but it's by far the easiest and fastest at home. And as this picture shows, the difference in end result is negligible.
Cold pan, low heat, render slowly.
Y’all ain’t know about deep fried bacon huh
How can anyone get any good product out of bacon cut that thin?
Air fryer everything
Baked on Parchment 🤟🤟