My father is a bacon connoisseur. When I was a kid I remember him singing in the kitchen, cooking a pound of bacon (and then two, when the fight for pieces became too severe) and then serving it to us, all evenly cooked. Perfect, every slice. The first time I saw someone cooking bacon on a griddle, all flat and curling at the edges I was aghast. That's not how you cook bacon.
According to my father, he invented the perfect way to create bacon. The usual method of bacon cooking involves laying them down, strip by strip in a pan. This is time consuming, and often the bacon fails to cook evenly and you'll end up with a raw patch in one spot and a burnt patch in another. My dad's method involves cooking all the bacon at once, in one pan. The trick is to keep them moving. As long as they're moving, they'll cook evenly resulting in bacon so good, you'll want bacon with it.
- Take a defrosted pound (or two, or three.. I'm not judging) of bacon and stick it in the frying pan on medium
- Separate the strips and keep them moving. My dad (and I) like to use to wooden spoons to better faciliated bacon flipping.
- Just keep moving, just keep moving, just keep moving, moving, moving
- The bacon grease will get frothy right at the end. When the bacon is golden brown, it's done. This is the most critical point of bacon making, it's very easy to over cook it.
- Once the bacon is golden brown take it out of the pan and lay it on a plate with a paper towel on it to soak up the grease. The bacon will continue to cook in the remaining grease for a few minutes.
- Eat, enjoy, and remember to thank my father.
Voila! Perfect bacon!
You're welcome, world.
Linked: Wellness Weekend