I know HOW myself, but wondering if you have a special technique?? I don't cook a lot of bacon & agree it can be a bit messy. Today, decided to make a wilted spinach salad with hot bacon dressing. Had maybe 1/4 lb of bacon in fridge. I layed it out in big non-stick skillet, set it on LOW and ... just walked away. Turned it over once and pretty much just let it go on a VERY low sizzle... coulda been 30-45 minutes. Pretty much NO spatters & result was crispy pieces ready to crumble. Thinking a big old cast iron skillet would thing it was at a SPA to enjoy all that bacon grease for 45 minutes.
Thinking the mess comes from rendering the fat. Once it's pretty much liquid... not much spattering at all.
Have baked it in overn... rack on baking sheet. Another method that needed little attention. And sprinled with raw or brown sugar... bacon CANDY.
Have cooked it in microwave, between layers of paper towels.
And HOW do you like it cooked? Neice & I agree that we don't like it "bendy". We like it just this side of crumbly/crispy.
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