OK, here's a question that has been on my mind. Every weekend my wife cooks breakfast, and for the most part cooks bacon. My kids and my wife like the bacon cooked until it's crispy, almost like a cracker (not THAT kind of cracker). Me, on the other hand, i like it "half way" cooked. where its still meaty and chewy, like a super thin steak. How does everyone like their slice of heaven cooked??
Since we're still early in what is sure to be an epic thread, I'd like to throw something out there that I learned a little while back that might help.
When you cook your bacon in a skillet, cover it with water. Sound weird, I know...looks kinda weird too. But the water will all evaporate by the time your perfectly medium-cooked bacon is done. Try it.
It also keeps down some of the splatter and de-glazes the pan.
I like mine on the chewy side. I have been making it in a convection oven. Heat to 400 degrees. Lay bacon on a pan with parchment paper or line a pan with tin foil to make clean up easier. Bake for ten minutes., then flip for another 5 to ten minutes. I check it after the last five minutes to make sure it is not getting too crisp, and if it is I will take it out. It will be slightly crispy but still chewy.
Hate making it on the stove in a pan because of the splattering. It doesn't splatter in the oven.
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