Traditionalists like to cook their bacon strips in a frying pan. Maybe they enjoy the sounds and aromas released during this process, or they like to cook their eggs in the resulting bacon-greased pan, or maybe it’s just the way they have always seen bacon cooked. I use this method when I just need a few slices quickly.
Start with a cold frying pan and add just
Take the bacon out of the fridge about 5 minutes before frying. This will bring the fat back to its natural state, making it more suitable for frying.
Place enough bacon in the pan to fill it up, but not so much so that it overlaps. If it overlaps, there will be sections that aren’t cooked. If there is too much space in the pan, not enough bacon grease will be released and the bacon can burn.
Cook the bacon on both sides until golden brown and crispy, about 6 minutes total for thin-sliced bacon, and 8 to 10 minutes for thick-sliced bacon. Take the bacon out of the pan and immediately place on a plate with paper towels to absorb the excess grease. Immediately pour the rendered fat from the pan into your “grease jar,” cover, and refrigerate.
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